A history of food / Maguelonne Toussaint-Samat ; traducción de Anthea Bell
Tipo de material:
TextoIdioma: Inglés Editor: Massachussets, USA : Distribuidor: Blackwell Publishers, Fabricante: 1999Fecha de copyright: ©1994Edición: 1a edición reimpresión 1999Descripción: 801 páginas : ilustraciones ; 23 x 16 cmTipo de contenido: - texto
- sin medio
- volumen
- 0631194975
- 0631177418
- Histoire naturelle et morale de la nourriture, Español
- TX 353 T6413
| Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Signatura topográfica | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | |
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Libros para consulta en sala
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Biblioteca Antonio Enriquez Savignac | Biblioteca Antonio Enriquez Savignac | COLECCIÓN RESERVA | TX 353 T6413 (Navegar estantería(Abre debajo)) | 1 | No para préstamo | Gastronomía | 001108 |
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| TX353 M853 El mundo en la cocina: Historia, identidad, intercambio / | TX 353 P37 ¿Qué comemos? / | TX353 P4851 The natural food catalog / | TX 353 T6413 A history of food / | TX353 W134 The gourmet atlas / | TX 353 Y46 2010 Lo esencial en metabolismo y nutrición / | TX 354 A66 2007 Clínicas españolas de nutrición : Volumen II. Nutrición infantil / |
Traducción de: Histoire naturelle et morale de la nourriture
Incluye biblografía: páginas 782-786
1. Collecting, gathering, hunting -- 2. Stock-breeding, arable farming: meat, mil, cereals -- 3. The three sacramental foods: oil, bread, wine -- 4. The economy of the markets -- 5. Luxury foods -- 6. The era of the merchants -- 7. New needs: sugar, chocolate, coffee, tea -- 8. Orchards and kitchen gardens -- 9. Science and conscience in the diet
"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 carnivorous diet, the story unfolds of the interrelationship between people and diet, between particular foods and social mores, between dietary custom and cuisine. 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 all kinds of sea foods. Domestic animals, vegetable and fruit farming, fish farming and other human initiatives are compared with the economic markets they serve, and the dietary effects they have. Foods of pleasure, from confectionery to wine, from coffee to caviar are also covered. This vast survey concludes with an investigation of scientific issues, including methods of food preservation, dietetics and the importance of vitamins. A selection of significant illustrations is included in the text, and there is a comprehensive bibliography and index. The French edition of this book won the History Prize of the Societe des Gens de Lettres de France. " -- P. web editorial
Gastronomía
NUEVOSGASTRO
