A history of food / Maguelonne Toussaint-Samat ; translated by Anthea Bell.
Material type: TextLanguage: English Original language: French Language: English Publisher: Chichester, West Sussex, U.K. ; Malden, MA : Wiley-Blackwell, 2009Edition: Second editionDescription: xx, 756 páginas : ilustraciones ; 26 cmContent type:- texto
- sin mediación
- volumen
- 9781405181198
- Histoire naturelle et morale de la nourriture. Inglés
- TX353 T6413 2009
Item type | Current library | Collection | Call number | Status | Date due | Barcode |
---|---|---|---|---|---|---|
Libros | Mediateca | Bibliográfica | TX353 T6413 2009 (Browse shelf(Opens below)) | Available | 11623 |
Traducción de: Anthea Bell.
Incluye referencias bibliográficas e índice.
Part I: Collecting Gathering Huting -- 1. Collecting honey -- 2. The history of gathering -- 3. Hunting -- Part II: Stock-Breeding Arable Farming: Meat, Milk, Cereals -- The history of meat -- 4. The history of meat -- 5.The history of dairy prodece -- 6. The history of cereals -- Part III: The three Sacramental FoODS: Oil, Bread, Wine -- 7. The History of oil -- 8. The history of bread and cakes -- 9. The History of Wine -- Part IV: The Economy of the Markets -- 10. The History of Fish -- 11. The History of Poultry -- Part V: Luxury Foods -- 12. Treasures from the sea -- 13. The Theasure of the Forests -- Part VI: The Era of the Merchants --14. An essential Food -- 15. Spice at any price -- Part VII: New Needs: Sugar, Chocolate, Coffee, Tea -- 16. The Lure of Sugar --Part VIII: Orchards and Kitchen Gardens -- Part IX: Science and Conscience in the Diet.
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