| #3562049 in Books | Blackwell Pub | 1992-11 | Ingredients: Example Ingredients | Original language:English | PDF # 1 | 10.50 x7.50 x1.75l, | File Name: 0631177418 | 824 pages |
||0 of 0 people found the following review helpful.| Excellent!|By Irene Dubyk Bergen|Very interesting, but so much to digest, please excuse the pun. I am a speed reader, but in this case I can only read a few pages at a time. Still, it is by my side constantly. And wow, there are so many facts, I never knew.. Excellent!|0 of 0 people found the following review helpful.| Lovely and Comprehensi|From Publishers Weekly|Although this voluminous compendium, mixing social and natural history, is a worthy resource, it lacks verve and narrative coherence. Toussaint-Samat, a French journalist and sociologist, is more accomplished at describing the past, such
This wide-ranging history covers the history of food from the earliest, vegetarian members of the human race to the present day. The book explores the relationship between people and diet, and between food and social mores. The book covers a vast variety of foodstuffs - honey, cereals, meat, coffee, chocolate, tea, bread, oil, cake, fungi, fish - and shows how their consumption has evolved down the ages. It concludes with an investigation of scientific issues, including...
[PDF.nr27] History of Food Rating: 3.82 (693 Votes)
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You can specify the type of files you want, for your gadget.History of Food | Maguelonne Toussaint-Samat. Which are the reasons I like to read books. Great story by a great author.
