Off The Bookshelf UK - Books History of Food History of Food New & Used History of Food

Search Books - select a category

Buy History of Food online at Discounted New and Used prices. Delivered to your door with Off-The-Bookshelf.

History of Food
by: Maguelonne ToussaintSamat

Off The Bookshelf's Price: £19.99

Prices subject to change.

Used Price: £11.99
Third Party New Price: £19.99

Availability: Usually dispatched within 24 hours Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780631194972
ISBN: 0631194975
Label: WileyBlackwell
Manufacturer: WileyBlackwell
Number Of Items: 1
Number Of Pages: 824
Publication Date: July 09, 1994
Publisher: WileyBlackwell
Studio: WileyBlackwell
Sales Rank: 446309

Related Items:

British Food: An Extraordinary Thousand Years of History

Kitchen Mysteries: Revealing the Science of Food (Arts & Traditions of the Table: Perspectives on Culinary History)

A Taste of History: 10, 000 Years of Food in Britain

Customer Reviews

Average Rating: out of 5 stars

Rating:

- Surprisingly readable - I loved it!
I usually avoid French Historians, just because their distinct style is not normally to my liking. This book was an exception, and I'll admit it surprised me. It is dense and anectotal, so I wouldn't recommend it for long reads, but if taken in small doses it's wonderful! She's very, very funny, which says a lot, because French writers usually don't make me chuckle. It took me a month to read it, and it was worth the time.

Rating:

- A very French interpretation of the History of Food
I use the book in its original French version and have not read the translated English text. The writing is quite complex and heavy and at times chauvinistically French. The work however is very comprehensive and overflows with details and anecdotes. Sometimes, one is left to wonder how realistic and founded some of the statements are. Regardless, it is a fun reference work which is plenty worth buying.

Rating:

- Lots of meat in a flawed translation
There's so much packed into this book that it's better to use it as a reference rather than a straight-through read. The author (or the translator) is not as familiar with American food history; case in point: significant credit is given to "Betty Crock[sic]" for advancing the cause of cooking. It is unclear if the author knows Betty Crocker is fictional...... Worth having in your library.

Books : History of Food