A History of Food

by Maguelonne Toussaint-Samat

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@n (1) agriculture (2) anthropology (2) cookbook (5) cookery (4) cooking (16) crops (1) cuisine (3) culinary history (6) cultural history (5) eating (2) Europe (2) food (69) Food & Cooking (2) food & wine (6) food and drink (3) food history (30) food writing (2) France (5) Gastronomy (5) General (2) history (63) history of science (1) lib (1) non-fiction (18) nutrition (2) reference (6) social history (4) to-read (2) unread (2)

▾LibraryThing recommendations

Food by Waverley Root: An Authoritative and Visual History and Dictionary of the Foods of the World by Waverley Root (1980)
The Cambridge World History of Food [set] by Kenneth F. Kiple (2000)
Food: A Culinary History (European Perspectives) by Jean-Louis Flandrin (1996)
Food in History by Reay Tannahill (1973)
Near a Thousand Tables : A History of Food by Felipe Fernández-Armesto (2001)

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Not comprehensive and obviously Francophile, but contains many fascinating nooks and crannies, particularly for Francophiles. (

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jontseng | Jan 6, 2007 |

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Wikipedia in English (7)

Calabrian wine

Foie gras

Ice cream

List of lucky symbols

Medieval cuisine

Wikipedia:Mediation Cabal/Cases/2006-12-27 Foie Gras controversy/Article

Wikipedia:WikiProject Food and drink/sources

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Amazon.com Product Description (ISBN 0631194975, Paperback)

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history.
Covers all known foodstuffs
Copiously illustrated
Full social and geographical coverage
Awarded the History Prize of the Societe des gens de lettres de France, for the French edition
Over 2500 sold in hardback.

(retrieved from Amazon Thu, 14 Feb 2013 13:42:47 -0500)

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▾Library descriptions

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.:.; New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times , The Sunday Telegraph , The Independent and more.; Tells the story of man's relationship with food from earliest times to the present day.; Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date.; New edition in… (more)