A History of Food

The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.* New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and more* Tells the story of man's relationship with food from earliest times to the present day* Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date* New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine.
-New York Times

This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics.
-Raymond Blanc

Quirky, encyclopaedic, and hugely entertaining. A delight.
-Sunday Telegraph

It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving.
-The Independent

A History of Food is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts.
-Times Higher Education Supplement