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A history of food / Maguelonne Toussaint-Samat ; traducción de Anthea Bell

Por: Toussaint-Samat, Maguelonne, 1926- [autor]Colaborador(es): Bell, AntheaTipo de material: TextoTextoIdioma: Inglés Editor: Massachussets, USA : Distribuidor: Blackwell Publishers, Fabricante: 1999Fecha de copyright: ©1994Edición: 1a edición reimpresión 1999Descripción: 801 páginas : ilustraciones ; 23 x 16 cmTipo de contenido: texto Tipo de medio: sin medio Tipo de portador: volumenISBN: 0631194975; 0631177418Títulos uniformes: Histoire naturelle et morale de la nourriture, Español Obras relacionadas: Toussaint-Samat, Maguelonne, 1926- Traducción de: Histoire naturelle et morale de la nourritureTema(s): Alimentos -- Historia | Nutrición -- Aspectos sociales -- Historia | GastronomíaClasificación LoC:TX 353 | T6413
Contenidos:
1. Collecting, gathering, hunting -- 2. Stock-breeding, arable farming: meat, mil, cereals -- 3. The three sacramental foods: oil, bread, wine -- 4. The economy of the markets -- 5. Luxury foods -- 6. The era of the merchants -- 7. New needs: sugar, chocolate, coffee, tea -- 8. Orchards and kitchen gardens -- 9. Science and conscience in the diet
Resumen: "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. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered. This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. The French edition of this book won the History Prize of the Societe des Gens de Lettres de France. " -- P. web editorial
Lista(s) en las que aparece este ítem: historia de la gastronomía
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Colección reserva TX 353 T6413 (Navegar estantería(Abre debajo)) 1 No para préstamo Gastronomía 001108
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Traducción de: Histoire naturelle et morale de la nourriture

Incluye biblografía: páginas 782-786

1. Collecting, gathering, hunting -- 2. Stock-breeding, arable farming: meat, mil, cereals -- 3. The three sacramental foods: oil, bread, wine -- 4. The economy of the markets -- 5. Luxury foods -- 6. The era of the merchants -- 7. New needs: sugar, chocolate, coffee, tea -- 8. Orchards and kitchen gardens -- 9. Science and conscience in the diet

"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. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered.
This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. The French edition of this book won the History Prize of the Societe des Gens de Lettres de France. " -- P. web editorial

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