A History of Food, 2nd, New and Expanded EditionISBN: 978-1-4051-8119-8
Hardcover
776 pages
November 2008, Wiley-Blackwell
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Maguelonne Toussaint-Samat is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history, and French regional culture. Her books on the Loire and Perigord received commendations from the Academie Française and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursues her research in association with the École des Hautes Études.