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          A History of Food

          About this book

          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 jacketed hardback, with c.

          70 illustrations and a new glossy color plate section

           

          Contents

          Concise table of contents:

          Foreword to the New Expanded Edition by Betty Fussell
          Preface
          List of Illustrations
          Acknowledgements
          Introduction

          Part I: Collecting Gathering Hunting
          1 COLLECTING HONEY
          2 THE HISTORY OF GATHERING

          Part II: Stock-bree