History of Food

History of Food by Maguelonne Toussaint-Samat, translated by Anthea Bell (Barnes & Noble Books, 1997). Large format hardcover in Very Good condition.

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A HISTORY OF FOOD

This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behavior, and between dietary habits and methods of cooking.