History Of Food 2nd New & Explained Ed
Afbeeldingen
Sla de afbeeldingen overArtikel vergelijken
- Engels
- Hardcover
- 9781405181198
- 17 oktober 2008
- 756 pagina's
Samenvatting
This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behavior, and between dietary habits and methods of cooking.
This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers.
A HISTORY OF FOOD
This classic work is an exploration and celebration of man’s relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-based to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behavior, and between dietary habits and methods of cooking.
This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers.
Productspecificaties
Inhoud
- Taal
- en
- Bindwijze
- Hardcover
- Oorspronkelijke releasedatum
- 17 oktober 2008
- Aantal pagina's
- 756
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Maguelonne Toussaint-Samat
- Hoofduitgeverij
- Wiley-Blackwell
Vertaling
- Eerste Vertaler
- Anthea Bell
Overige kenmerken
- Editie
- 2
- Extra groot lettertype
- Nee
- Product breedte
- 184 mm
- Product hoogte
- 47 mm
- Product lengte
- 251 mm
- Studieboek
- Nee
- Verpakking breedte
- 182 mm
- Verpakking hoogte
- 43 mm
- Verpakking lengte
- 255 mm
- Verpakkingsgewicht
- 1661 g
EAN
- EAN
- 9781405181198
Je vindt dit artikel in
- Categorieën
- Taal
- Engels
- Boek, ebook of luisterboek?
- Boek
- Beschikbaarheid
- Leverbaar
- Studieboek of algemeen
- Algemene boeken
Kies gewenste uitvoering
Prijsinformatie en bestellen
De prijs van dit product is 32 euro en 05 cent.- Prijs inclusief verzendkosten, verstuurd door bol
- Ophalen bij een bol afhaalpunt mogelijk
- 30 dagen bedenktijd en gratis retourneren
- Dag en nacht klantenservice
Rapporteer dit artikel
Je wilt melding doen van illegale inhoud over dit artikel:
- Ik wil melding doen als klant
- Ik wil melding doen als autoriteit of trusted flagger
- Ik wil melding doen als partner
- Ik wil melding doen als merkhouder
Geen klant, autoriteit, trusted flagger, merkhouder of partner? Gebruik dan onderstaande link om melding te doen.