Toussaint-Samat, Maguelonne,  1926- <br/><br/>
A history of food / 
Maguelonne Toussaint-Samat ; translated by Anthea Bell. 
 - New expanded ed. 
 - Chichester, West Sussex, U.K. ;  Malden, MA :  Wiley-Blackwell,  2009. 
 - xx, 756 p., [16] p. of plates :  ill. (some col.) ;  26 cm. 
<br/><br/>Includes bibliographical references (p. 723-732) and index. 
<br/><br/>Collecting gathering hunting -- Stock-breeding arable farming: meat, milk, cereals -- The three sacramental foods: oil, bread, wine -- The economy of the markets -- Luxury foods -- The era of the merchants -- New needs: sugar, chocolate, coffee, tea -- Orchards and kitchen gardens -- Science and conscience in the diet. 
<br/><br/><label>ISBN: </label>9781405181198  (hbk.) 1405181192  (hbk.) 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Nutrition--Social aspects--History.<br/>Food--History.<br/>Food supply--History.
<br/><br/><label>LC Class. No.: </label>TX353  / .T6413 2009