A History of FoodJohn Wiley & Sons, 2009 M03 25 - 784 pages A HISTORY OF FOOD 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-based 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. This new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks, a new final chapter covering recent developments in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new color plates, A History of Food will continue to be read and enjoyed by a fresh generation of readers. |
Contents
1 | |
7 | |
9 | |
14 | |
16 | |
18 | |
21 | |
HoneyCakes SpiceBread Gingerbread | 28 |
About Ham | 378 |
Sausages | 381 |
The Symbolism of the Pig | 384 |
The History of Foie Gras | 385 |
Facts about Foie Gras | 392 |
The Symbolism of Liver | 393 |
The History of Truffles | 394 |
PART VI The Era of the Merchants | 401 |
Mead and Sacramental Intoxication | 30 |
2 The History of Gathering | 35 |
The Symbolism of Beans | 40 |
The Etymology and Entomology of Haricot Beans | 41 |
The Holy War of Cassoulet | 45 |
the Most Widely Eaten Plant in the World | 46 |
Nutritional Facts and Figures | 50 |
Roots | 57 |
Table 21 Vegetable Nutrition The use made of fruits leaves stems pulp roots seeds | 65 |
3 Hunting | 66 |
Nutritional Facts and Figures about Game | 79 |
Meat Milk Cereals | 81 |
The Evidence of Occupied Sites | 83 |
4 The History of Meat | 85 |
Table 41 Areas of Origin of the First Domestic Animals | 88 |
Likes and Dislikes | 89 |
The Horse the Spirit of Corn | 95 |
5 The History of Dairy Produce | 103 |
Fermented Milk | 108 |
the Cream of the Milk | 109 |
The Symbolism of Butter | 113 |
6 The History of Cereals | 114 |
The Symbolism of Wheat | 117 |
Table 61 The Long March of Cereals | 118 |
Imperialist Cereals | 119 |
The Myth of Demeter | 126 |
Everyday Cereals | 127 |
Harvest Festivals | 133 |
Strategic Cereals | 134 |
Rice in the East | 139 |
The Symbolism of Rice | 149 |
Why Maize is Called I Have No More Gumbo | 159 |
Why CornCobs are Thin and Small Bororo myth | 160 |
From Porridge to Beer | 161 |
The Technique of Brewing Beer | 167 |
The History of Pasta | 170 |
The History of Grain Spirits | 176 |
Oil Bread Wine | 181 |
The Fundamental Trinity | 183 |
7 The History of Oil | 185 |
The Dietary History of Olive Oil | 187 |
Olive Oil in Legend and Symbolism | 191 |
Making Olive Oil | 193 |
Other Oils | 196 |
Margarine | 199 |
8 The History of Bread and Cakes | 201 |
The Symbolism of Bread and Cakes | 207 |
Four Stages in the Development of BreadMaking | 209 |
The Taste of Bread | 210 |
The Technique of BreadMaking | 214 |
Our Daily Bread | 215 |
Special Cakes for Sundays | 218 |
9 The History of Wine | 223 |
Dessert Grapes | 230 |
The Technique of WineMaking | 231 |
The Symbolism of Wine | 233 |
The Legend of Dionysus | 235 |
The Proper Use of Wine | 236 |
Cooking with Wine | 249 |
Wine and God | 251 |
A Wine of Revolution | 258 |
PART IV The Economy of the Markets | 263 |
The Centre of the City | 265 |
10 The History of Fish | 268 |
A Whos Who of Sea Fish | 272 |
a family of aristocrats | 273 |
Fishing in Legend | 277 |
The Symbolism of Fish | 281 |
Uses for Less Profitable Fish | 284 |
The Providential Nature of Salt Fish | 287 |
Drying Salting and Smoking Fish an AgeOld Procedure | 293 |
Table 101 The Nutritional Values of Fish | 294 |
Blue Europe or the Common Fish Market | 298 |
From Fishing to Our Plates | 301 |
Table 102 The Economic and Social Potential of a Common Fishing Zone of 1240000 sq km | 302 |
11 The History of Poultry | 305 |
Choosing Poultry | 312 |
The Symbolism of Poultry | 319 |
their Uses and Customs | 322 |
PART V Luxury Foods | 331 |
The Revels of the Gauls | 333 |
12 Treasures from the Sea | 338 |
The History of Caviare | 339 |
A Whos Who of Caviare | 345 |
How to Keep Caviare Happy | 347 |
The History of Shellfish and Crustaceans | 348 |
Facts about Crustaceans | 356 |
The History of ShellfishFarming | 359 |
The Biology of the Oyster | 366 |
The Biology of the Mussel | 368 |
13 The Treasure of the Forests | 369 |
Making a Good Profit | 403 |
14 An Essential Food | 414 |
The Symbolism of Salt | 429 |
The Technique of Winning Salt | 430 |
15 Spice at Any Price | 433 |
The Secrets of Spices | 437 |
Cinnamon | 439 |
Pepper | 441 |
Ginger | 446 |
Turmeric and Cardamom | 450 |
Cloves | 453 |
The Great Trading Companies | 458 |
Nutmeg and Mace | 461 |
Chillies and Sweet Peppers | 464 |
Aromatics and the Imagination | 467 |
Vanilla | 471 |
Everyday Condiments and Herbs | 473 |
Herbs | 478 |
The Proper Use of Spices Aromatics and Condiments | 481 |
The Grocers Trade | 488 |
PART VII New Needs | 491 |
Gluttony and Greed for Gain | 493 |
16 The Lure of Sugar | 496 |
Rum A Sugar Spirit | 504 |
The Legend of Sugar | 505 |
17 Confectionery and Preserves | 507 |
18 Chocolate and Divinity | 515 |
Definitions of Chocolate | 519 |
19 Coffee and Politics | 521 |
Coffee from the Islands | 530 |
Coffee in Legend | 532 |
20 Tea and Philosophy | 535 |
Tea in Legend | 543 |
The Symbolism of Tea | 544 |
PART VIII | 545 |
Instructions for the Garden | 547 |
21 The Tradition of Fruits | 558 |
Grafting | 561 |
Dessert Apples | 562 |
Table 211 Production of Apples in EC Countries 19823 in thousands of tonnes | 564 |
Cider and Calvados | 567 |
Pears | 572 |
Plums | 575 |
Peaches | 578 |
The Peach in Legend | 581 |
Apricots | 582 |
The Dietetics of Apricots | 584 |
The Dietetics of Cherries | 585 |
Strawberries | 586 |
Melons | 590 |
Oranges | 593 |
Growing and Selling Oranges | 600 |
A Whos Who of Oranges | 602 |
Figs | 603 |
The Symbolism of Figs and The Fig Tree | 607 |
Pineapples | 609 |
Bananas | 610 |
Avocados | 612 |
22 The Evolution of Vegetables | 620 |
Cabbages | 622 |
Cauliflowers | 625 |
Salad | 626 |
Chicory and Endive | 629 |
Watercress | 630 |
Asparagus | 631 |
Growing Asparagus | 633 |
Artichokes | 636 |
Tomatoes | 637 |
23 The Potato Revolution | 641 |
Sweet Chestnuts | 645 |
Potatoes | 646 |
Soufflé Potatoes | 653 |
PART IX | 657 |
The Hows and Whys of Quality | 659 |
24 Preserving by Heat | 662 |
Canned Sardines | 668 |
The Technique of Canning | 670 |
Food Preservation | 671 |
Pasteurized Milk | 673 |
25 Preserving by Cold | 675 |
QuickFreezing | 677 |
26 The Reassurance of Dietetics | 680 |
Vitamins | 683 |
Chronology of Dietary Progress first occurrences known from dated archeological evidence | 684 |
27 A Reassuring Future | 690 |
Notes | 706 |
723 | |
729 | |
733 | |
Colour Plate | 757 |