History of Food by Maguelonne Toussaint-Samat, Anthea Bell

824 pages first pub 1987 (editions)

nonfiction history informative slow-paced
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This wide-ranging and comprehensive reference history covers in one volume the history of foodstuffs, the story of cuisine and the social history of eating. From the origins of mankind, and the transition from a vegetable to an increasingly carniv...

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