A History of Food - Toussaint-Samat, Maguelonne, and Bell, Anthea (Translated by)

This history of foodstuffs, the story of cuisine, and the social history of eating are covered here in one volume. From the origins of mankind, and the transition from a vegetable to an increasingly carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary ...

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