A HISTORY OF FOOD

A HISTORY OF FOOD is now available at the Learning Centre Reid.
Call No.641.3009 TOU

This classic work is an exploration and celebration of man's relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroquois origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable-to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking.