Synopsis
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history.
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About the Author
Maguelonne Toussaint-Samat is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history and French regional culture. Her books on the Loire and Perigord received commendations from the Academie Française and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursues her research in association with the École des Hautes Études, and is president of the Syndicat des écrivains de langue française.
From the Back Cover
The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this definitive history. She 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 behavior and between dietary habits and methods of cooking.
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History of Food
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