The Resource A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell
A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell
Resource Information
The item A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Cedar Rapids Public Library-Metro Library Network.This item is available to borrow from 1 library branch.
Resource Information
The item A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Cedar Rapids Public Library-Metro Library Network.
This item is available to borrow from 1 library branch.
- Summary
- Pioneering food historian Toussaint-Samat has expanded her 1987 French classic (English translation, 1992) to include updates on scientific and technological discoveries. She divides her account into nine major sections, which range from discussions of food gathering and production techniques to histories of individual types of food to the role played by science in nutrition and food preservation. She broadens her account to examine the importance of food in myth and legend. Further, she explores the role played by food--hunger in particular--as a generative force in shaping the direction of human history
- Language
-
- eng
- fre
- eng
- Edition
- New expanded ed.
- Extent
- xx, 756 pages, [16] pages of plates
- Contents
-
- Collecting gathering hunting
- Collection honey
- The history of gathering
- Hunting
- Stock-breeding arable farming: meat, milk, cereals
- The history of meat
- The history of dairy produce
- The history of cereals
- The three sacramental foods: oil, bread, wine
- The history of oil
- The history of bread and cakes
- The history of wine
- The economy of the markets
- The history of fish
- The history of poultry
- Luxury foods
- Treasures from the sea
- The treasure of the forests
- The era of the merchants
- An essential food
- Spice at any price
- New needs: sugar, chocolate, coffee, tea
- The lure of sugar
- Confectionery and preserves
- Chocolate and divinity
- Coffee and politics
- Tea and philosophy
- Orchards and kitchen gardens
- The tradition of fruits
- The evolution of vegetables
- The potato revolution
- Science and conscience in the diet
- Preserving by heat
- Preserving by cold
- The reassurance of dietetics
- A reassuring future
- Isbn
- 9781405181198
- Label
- A history of food
- Title
- A history of food
- Statement of responsibility
- Maguelonne Toussaint-Samat ; translated by Anthea Bell
- Language
-
- eng
- fre
- eng
- Summary
- Pioneering food historian Toussaint-Samat has expanded her 1987 French classic (English translation, 1992) to include updates on scientific and technological discoveries. She divides her account into nine major sections, which range from discussions of food gathering and production techniques to histories of individual types of food to the role played by science in nutrition and food preservation. She broadens her account to examine the importance of food in myth and legend. Further, she explores the role played by food--hunger in particular--as a generative force in shaping the direction of human history
- Cataloging source
- EUW
- http://library.link/vocab/creatorDate
- 1926-
- http://library.link/vocab/creatorName
- Toussaint-Samat, Maguelonne
- Dewey number
- 641.3009
- Illustrations
-
- illustrations
- plates
- Index
- index present
- Language note
- Translated from the French
- LC call number
- TX353
- LC item number
- .T6413 2009
- Literary form
- non fiction
- NAL call number
- TX353
- NAL item number
- .T6413 2009
- Nature of contents
- bibliography
- http://library.link/vocab/subjectName
-
- Nutrition
- Food
- Food supply
- Label
- A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell
- Bibliography note
- Includes bibliographical references (pages 723-732) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Collecting gathering hunting -- Collection honey -- The history of gathering -- Hunting -- Stock-breeding arable farming: meat, milk, cereals -- The history of meat -- The history of dairy produce -- The history of cereals -- The three sacramental foods: oil, bread, wine -- The history of oil -- The history of bread and cakes -- The history of wine -- The economy of the markets -- The history of fish -- The history of poultry -- Luxury foods -- Treasures from the sea -- The treasure of the forests -- The era of the merchants -- An essential food -- Spice at any price -- New needs: sugar, chocolate, coffee, tea -- The lure of sugar -- Confectionery and preserves -- Chocolate and divinity -- Coffee and politics -- Tea and philosophy -- Orchards and kitchen gardens -- The tradition of fruits -- The evolution of vegetables -- The potato revolution -- Science and conscience in the diet -- Preserving by heat -- Preserving by cold -- The reassurance of dietetics -- A reassuring future
- Control code
- ocn268643874
- Dimensions
- 26 cm
- Edition
- New expanded ed.
- Extent
- xx, 756 pages, [16] pages of plates
- Isbn
- 9781405181198
- Lccn
- 2009417192
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations (some color)
- System control number
- (OCoLC)268643874
- Label
- A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell
- Bibliography note
- Includes bibliographical references (pages 723-732) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
- Collecting gathering hunting -- Collection honey -- The history of gathering -- Hunting -- Stock-breeding arable farming: meat, milk, cereals -- The history of meat -- The history of dairy produce -- The history of cereals -- The three sacramental foods: oil, bread, wine -- The history of oil -- The history of bread and cakes -- The history of wine -- The economy of the markets -- The history of fish -- The history of poultry -- Luxury foods -- Treasures from the sea -- The treasure of the forests -- The era of the merchants -- An essential food -- Spice at any price -- New needs: sugar, chocolate, coffee, tea -- The lure of sugar -- Confectionery and preserves -- Chocolate and divinity -- Coffee and politics -- Tea and philosophy -- Orchards and kitchen gardens -- The tradition of fruits -- The evolution of vegetables -- The potato revolution -- Science and conscience in the diet -- Preserving by heat -- Preserving by cold -- The reassurance of dietetics -- A reassuring future
- Control code
- ocn268643874
- Dimensions
- 26 cm
- Edition
- New expanded ed.
- Extent
- xx, 756 pages, [16] pages of plates
- Isbn
- 9781405181198
- Lccn
- 2009417192
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations (some color)
- System control number
- (OCoLC)268643874
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.crlibrary.org/portal/A-history-of-food-Maguelonne-Toussaint-Samat-/oD3tjedi-j4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.crlibrary.org/portal/A-history-of-food-Maguelonne-Toussaint-Samat-/oD3tjedi-j4/">A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.crlibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.crlibrary.org/">Cedar Rapids Public Library-Metro Library Network</a></span></span></span></span></div>
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.crlibrary.org/portal/A-history-of-food-Maguelonne-Toussaint-Samat-/oD3tjedi-j4/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.crlibrary.org/portal/A-history-of-food-Maguelonne-Toussaint-Samat-/oD3tjedi-j4/">A history of food, Maguelonne Toussaint-Samat ; translated by Anthea Bell</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.crlibrary.org/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.crlibrary.org/">Cedar Rapids Public Library-Metro Library Network</a></span></span></span></span></div>
