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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- New expanded edition of a classic book, originally published to
great critical acclaim from Raymond
Blanc, The New York Times, The Sunday Telegraph, The Independent and more
- First edition (1992) is a bestseller
- Tells the story of man’s relationship with food from
earliest times to the present day
- Includes a new foreword by acclaimed food writer Betty Fussell,
updated bibliography, and a new
chapter bringing the story up to date
- High production values: new edition in jacketed hardback, with
c.70 illustrations and a new glossy color
plate section
Related Titles
General Social & Cultural History
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