A History of Food by Maguelonne Toussaint-Samat

By Maguelonne Toussaint-Samat

The tale of delicacies and the social historical past of consuming is an engaging one, and Maguelonne Toussaint-Samat covers all its elements during this vintage history.* New increased version of a vintage publication, initially released to nice severe acclaim from Raymond Blanc, The manhattan Times, The Sunday Telegraph, The Independent and extra* Tells the tale of man’s courting with meals from earliest instances to the current day* encompasses a new foreword by way of acclaimed nutrition author Betty Fussell, a preface by way of the writer, up-to-date bibliography, and a brand new bankruptcy bringing the tale modern* re-creation in jacketed hardback, with c.70 illustrations and a brand new modern colour plate section
"Indispensable, and an ceaselessly interesting ebook. The view is extraordinary. now not a booklet to digest at one or a number of sittings. appreciate it as an alternative, one small slice at a time, followed through a really wonderful wine."
–New York Times
"This booklet isn't just extraordinary for the information it offers, it truly is designated in its integration of old anecdotes and actual info. it's a marvellous connection with a good many topics."
–Raymond Blanc
"Quirky, encyclopaedic, and highly wonderful. A delight."
Sunday Telegraph
"It's the simplest booklet if you are searching for very transparent yet fascinating tales. every little thing is cross-referenced to a rare measure, that is nice as the details given is so advanced and interweaving."
The Independent
"A historical past of Food is a huge paintings, a prodigious feat of cautious scholarship, sufferer study and a focus to element. choked with excellent yet insufficiently identified facts."
Times larger schooling Supplement

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While traditional recipes or festive rituals may relate to regional, national and religious characteristics, they also arise from a group’s general liking for certain basic foods or certain aromatics. There are regions famous for wheat, rye, maize, potatoes, pasta, rice, wine, beer, oil, butter, dairy produce, garlic, onions, pork – tastes which have conditioned the local economy. Curiously, the frontiers of these preferences generally coincide with dialectal frontiers. These cultural data fascinate ethnologists, particularly as such preferences are naturally more marked where a region has remained isolated.

During the Golden Age, say the Orphic texts, honey ran from the oak trees and the Titan Kronos was sleeping, intoxicated with honey – the first sleep in the world – when his son Zeus chained him and took him away to the Islands of the Blest at the end of the world, where it was said that the ancient god and the Age of Gold could still be found. The implication is that honey, the first food, dates from the creation of the world, and existed even before the bees brought it to mankind. This first food must obviously have been the food of the chief god.

M. L. Ryder tried the experiment (not in any very expert fashion). However, suppose you had no sheepskin or other likely receptacle to hand, how could you cook a piece of meat except by roasting or grilling it? According to Herodotus, the Scythians had a method. ’ The Indians of the northern United States and Canada were familiar with this method. The Mongols combine cooking in a skin and cooking with stones: they behead a goat and bone it neatly, extracting the inside parts through the neck. Then they cut the meat up small and put it back in the skin with white-hot stones.

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