A History Of Food by Maguelonne Toussaint-Samat

A History Of Food

Maguelonne Toussaint-Samat

801 pages hardcover 1987

9 editions

nonfiction history informative slow-paced
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A strong theme of natural history runs through the book. Bees and honey are examined and discussed, as are pulses, soya, fungi, cereals and the sources of vegetable oils. Game and meat of all kinds from poultry to horsemeat are described, as are a...

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