- Hardcover: 776 pages
- Publisher: Wiley-Blackwell; 2nd edition (November 3, 2008)
- Language: English
- ISBN-10: 9781405181198
- ISBN-13: 978-1405181198
- ASIN: 1405181192
- Product Dimensions: 6.6 x 1.6 x 9.8 inches
- Shipping Weight: 3.8 pounds (View shipping rates and policies)
- Average Customer Review: 22 customer reviews
- Amazon Best Sellers Rank: #221,496 in Books (See Top 100 in Books)
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A History of Food 2nd Edition
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"This book should be in all libraries where history and food are aconcern. It gives information that is not available anywhere else.It is well written and fascinating reading." (American ReferenceBooks Annual, 2010)
"A History of Food is a concise yet massivelyentertaining read that looks at the earliest hunter-gatherersocieties and moves on to bring readers right up to the modern day.… It goes quite well with a cup of tea and a biscuit, anddipping in anywhere will uncover something delicious." (HeritageKey, December 2009)
"The reader will be amazed and fascinated by the dizzying arrayof details about various foods in this 700-page tome." (ChoiceReviews, May 2009)
"Classic text … .[Brought] up to date by including 'thelatest scientific and technological discoveries' regarding the foodwe eat." (Contemporary Review, 2009)
"This densely informed history ranges from the first breadloaves to the low-down on cauliflowers. Fab for food geeks, it'sone to dip into rather than devour in one go." (Metro,December 2008)
"The second edition of this dense tome is perfect for thehistorian on your list." (San Francisco Chronicle, December2008)
"This densely informed history ranges from the first breadloaves to the lowdown on cauliflowers. Fab for food geeks, it's oneto dip into rather than devour in one go." (Metro Food Books ofthe Year, December 2008)
"A fascinating study that starts with the era when we are allstill living in trees. Scrupulously thorough and pleasinglyidiosyncratic, it promises the reader many a happy hour blissfullycontemplating our ancient relationship with our stomachs. Andthat’s as much as you can ask from any food book."(Independent, November 2008)
"Forceful and challenging … A powerful, compelling andreadable case against biblical literalism and fundamentalism."(Times Higher Education, November 2008)
"Encyclopaedic in scope, the result is never dull … Youwill find it, I guarantee, unfailingly witty and comprehensivelyrewarding." (The Glasgow Herald, November 2008)
"Scrupulously thorough and pleasingly idiosyncratic, it promisesthe reader many a happy hour blissfully contemplating our ancientrelationship with our stomachs. And that's as much as you can askfrom any food book." (The Independent, November 2008)
"A fascinating, enormously impressive work which will delightnot just the foodie but anyone in social history." (Tribune,November 2008)
"Toussaint Samat presents not just the historical background butthe cultural, religious and social impact of food. Extensivelyresearched with quotations from a wide array of historical sources… .Some areas receive more intense scrutiny—wine forexample … .A useful source for students or researchers as astrong first reference point and for anyone with a dedicatedinterest in food history. Recommended for larger public andacademic libraries." (Library Journal, November 2008)
"First published in France in 1987, the second edition of thisdense tome is perfect for the historian on your list. It exploresthe 10,000-year-old relationship between humans and food, includingfacts about foie gras, the history of olive oil and the symbolismof poultry." (San Francisco Chronicle, November 2008)
"A fascinating study that starts with the era when we were stillliving in trees (yes, really). Scrupulously thorough and pleasinglyidiosyncratic, it promises the reader many a happy hour blissfullycontemplating our ancient relationship with our stomachs. Andthat's as much as you can ask from any food book." (TheIndependent on Sunday, November 2008)
"A fascinating, enormously impressive work which will delightnot just the foodie but anyone interested in social history."(Tribune, November 2008)
"This excellent guide is an exploration of man's relationshipwith food from the discovery of fire onwards." (TheIndependent, October 2008)
"This book should be republished and re-titled THEHistory of Food. It's probably the most remarkable book on thesubject I have ever had the pleasure of reading." (Mostly FoodJournal, October 2008)
Praise for the First Edition:
"Indispensable, and an endlessly fascinating book. The view isstaggering. Not a book to digest at one or several sittings. Savorit instead, one small slice at a time, accompanied by a very finewine." (New York Times)
"This book is not only impressive for the knowledge it provides,it is unique in its integration of historical anecdotes and factualdata. It is a marvellous reference to a great many topics."(Raymond Blanc, Restaurateur Writer)
"Quirky, encyclopaedic, and hugely entertaining. A delight."(Sunday Telegraph)
"It's the best book when you are looking for very clear butinteresting stories. Everything is cross-referenced to anextraordinary degree, which is great because the information givenis so complex and interweaving." (The Independent)
"A History of Food is a monumental work, a prodigiousfeat of careful scholarship, patient research and attention todetail. Full of astonishing but insufficiently known facts."(Times Higher Education Supplement)
"For those of us virtually weaned on this monumental landmark whenit was first published, the expanded, updated edition of A HISTORYOF FOOD couldn't be a more welcomed and exciting surprise. Whilethe hefty volume is an indispensable source of valuable facts andinformation for anyone interested in the worldwide development ofnumerous foods and the intriguing evolution of man's dietary habitsover the centuries, the book also happens to be, quite simply, awonderful and inspiring read--to be dipped into like a bowl offresh wild strawberries."
–James Villas, former food and wine editor of Town& Country magazine, and author of The Glory of SouthernCooking and Between Bites: Memoirs of a Hungry Hedonist
“This amazing and most entertaining book presents anythingyou might want to know about the cultural history of food foreverand everywhere. It’s a great place to find the symbolicmeaning of food myths, legends, and revels, not to mention thedietetics of cherries and other nutritious foods. It should be awelcome addition to the library of every food studiesscholar.”
–Marion Nestle, Paulette Goddard Professor ofNutrition, Food Studies, and Public Health at New York Universityand author of What to Eat
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Its perfect source for the people who are interested with food history!
It was recommended by a celebrety American Chef and I ordered it with no doubt!