A history of food
Toussaint-Samat, Maguelonne, 1926-1992
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This wide-ranging history covers the history of food from the earliest, vegetarian members of the human race to the present day. The book explores the relationship between people and diet, and between food and social mores.
Main title:
A history of food / by Maguelonne Toussaint-Samat ; translated from the French by Anthea Bell.
Imprint:
Oxford : Blackwell Reference, 1992.
Collation:
xix,801p. : ill., facsims. ; 27cm.
Notes:
Includes bibliographical references (p. ) and index.Translation of: Histoire naturelle & morale de la nourriture.
ISBN:
9780631177418
Dewey class:
641.3009641641.3
Language:
EnglishFrench
BRN:
363262
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