By Maguelonne Toussaint-Samat
The tale of food and the social background of consuming is an interesting one, and Maguelonne Toussaint-Samat covers all its points during this vintage history.* New extended version of a vintage ebook, initially released to nice serious acclaim from Raymond Blanc, The ny Times, The Sunday Telegraph, The Independent and extra* Tells the tale of man’s courting with foodstuff from earliest occasions to the current day* contains a new foreword via acclaimed foodstuff author Betty Fussell, a preface by means of the writer, up-to-date bibliography, and a brand new bankruptcy bringing the tale modern* new version in jacketed hardback, with c.70 illustrations and a brand new sleek colour plate section
"Indispensable, and an ceaselessly attention-grabbing booklet. The view is wonderful. now not a booklet to digest at one or numerous sittings. delight in it as a substitute, one small slice at a time, followed via a truly fantastic wine."
–New York Times
"This booklet isn't just remarkable for the information it presents, it's certain in its integration of ancient anecdotes and actual facts. it's a marvellous connection with a good many topics."
"Quirky, encyclopaedic, and highly wonderful. A delight."
"It's the simplest booklet if you are trying to find very transparent yet fascinating tales. every little thing is cross-referenced to a rare measure, that's nice as the info given is so advanced and interweaving."
"A historical past of Food is a enormous paintings, a prodigious feat of cautious scholarship, sufferer study and a spotlight to aspect. choked with incredible yet insufficiently recognized facts."
–Times better schooling Supplement
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Additional info for A History of Food
If it visits only a single species of flower in a day, it has to ingest nectar from 10,000 calices for a single drop of honey to be deposited in a cell. The beekeeper who wants to be selective in making his honey will therefore observe the main flowering seasons within range of his hives (bees have a range of several kilometres). He takes a partial honey harvest at the end of each of these flowering seasons, so that he can offer honey derived from a single floral species, which is considered the best kind.
A miracle sudden and strange to tell of They behold: from the oxen’s bellies all over their rotting flesh Creatures are humming, swarming through the wreckage of their ribs – Huge and trailing clouds of bees, that now in the treetops Unite and hang like a bunch of grapes from the pliant branches. The bees here are obviously seen as related to blowflies, whose maggots in fact have no connection with them at all. The myth of Aristaeus also shows the tenacity of a sexual taboo which features in the beekeeping manuals of antiquity.
The beekeeper who wants to be selective in making his honey will therefore observe the main flowering seasons within range of his hives (bees have a range of several kilometres). He takes a partial honey harvest at the end of each of these flowering seasons, so that he can offer honey derived from a single floral species, which is considered the best kind. If it comes from the nectar of several species of flower, the honey will be simply called ‘floral’ or ‘country’ honey. 9 In Scotland, bees were traditionally taken to the moorland heather in summer.