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You Are Here: Home > History Books > Denmark History > Item 265
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A History of Food
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by Maguelonne Toussaint-Samat
Sales Rank: 243493
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List Price: $32.95
$29.53
At Amazon
on 9-14-2008.
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Features
Cover Type: Paperback with 824 pages
Published by: Wiley-Blackwell September 27, 1994
Written in: English
ISBN 10 Number: 0631194975
ISBN 13 Number: 978-0631194972
Book Dimensions:
8.6 x 6.5 x 1.8 inches
Weighs: 2.6 pounds
From Publishers Weekly
Although this voluminous enyclopedia, 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 as the origins of hunting and gathering, than the uses of food today and the development of modern cuisine. The author canvasses the world but emphasizes Europe and especially France, which may interest Francophiles for Toussaint-Samat devotes more attention to foie gras than to pasta. The book contains interesting information--on winemaking at monasteries and the role of merchants in the Middle Ages--but subjects like chocolate and chilis beg for more creative exposition. Illustrations.
Copyright 1992 Reed Business Information, Inc.
--This text refers to an out of print or unavailable edition of this title.
Product Review
"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." Raymond Blanc, Restauranter Writer
"Remarkable one-volume survey of a vast subject." Stephen Mennell, Monash University
"Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." New York Times
"Quirky, encyclopaedic, and hugely entertaining. A delight." Sunday Telegraph
"Readable and scholarly, profound and humorous." Ventura County Star Free Press
"One of the most important works on the subject to date and is a comprehensive reference. Maguelonne Toussaint-Samat is an accomplished writer, journalist and historian. Every serious culinary library should include this book. I unreservedly recommend its 801 pages to you." Association Mondiale de la Gastronomie
"The book makes one want to go into the kitchen, to cook and to eat. It is gorgeously produced and the price is excellent." Oxford Magazine
"Gorgeous and very thought-provoking. I loved it." The Age
"This is a remarkable book, full of information culled from serious research." Nature
"An important contribution to the history of food." The Journal of European Economic History
"A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of amazing but insufficiently known facts." Times Higher Education Supplement
"Anyone interested in food, its origins, and how skilled craftsmen and tradesmen held the key to the long evolution of the present day status of food, would enjoy this book." ATEA Journal
"The author is a journalist and cultural historian, whose forte is the medieval and renaissance culture of Europe, especially the domestic economies, food and clothing. This is her eighteenth book and most likely her magnum opus. It is a thoroughgoing, comprehensive and encyclopedic reference book that covers the history of foodstuffs from as far back as the sources would allow, interspersed with the often bumpy road of their acceptance. The book is well organized, following the development of human self-preservation from hunger through gathering and hunting to domesticated animals and settled farming The author did a awesome job of providing information that entailed an incredible amount of research The book belongs to every public and academic library, and on the book shelves of all people with curious minds. It rightfully received the History Prize of the Société des gens de lettres de France." International Journal of World Peace
"It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." The Independent
Reader Reviews
I have serious misgivings about the facts presented in this book. The original French text was written in the 20's. I was given this book as I am working on a masterwork on the cultural history of Olives and Olive oil. In this respect she often jumps to the wrong conculsion, and makes broad judgements that have been discounted by anthropology since the 1960's. For instance she lists oil stores in ancient Babylonia as being olive oil. We know from further scholership that this would have been sesame oil, and that olive oil was a fuel and not a consumptive in that culture at the time. This causes me to question the entire book. This may be an interesting read, but at least with respect to Olives and Olive oil, there is much better out there.
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A History of Food
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Price: $29.53
Updated on 9-14-2008.
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