A History of Food

Cambridge, Massachusettes: Blackwell Reference, 1992. First English language edition. Octavo in blue cloth, gilt titles, dust jacket; 801 pp: illustrations; 27 cm. Fine in Fine dust jacket; boards are smooth and clean, pages crisp; jacket is protected in archival mylar. Hardcover. ISBN: 9780631177418, 9780631194972

This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine. A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. | **Somewhat heavy or large item. Additional shipping fees may be needed for expedited, priority, or international orders. Please inquire**