A History of FoodBook - 1992
Now in paperback, here is the fascinating, definitive history of cuisine and eating. Magauelonne Toussaint-Samat looks at the transition from a vegetable to an increasingly meat-based diet, as well as the relationship between people and what they eat, between particular foods and social behavior, and between dietary habits and methods of cooking.
Publisher: Cambridge, MA : Blackwell Reference, c1992
Branch Call Number: 363.809 TOU 1992
Characteristics: xix, 801 p. : ill. ; 27 cm