The story of cuisine and the social history of eating is a fascinating one, and Maguelonne Toussaint-Samat covers all its aspects in this classic history.<ul><li>New expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, <i>The New York Times</i>, <i>The Sunday Telegraph</i>, <i>The Independent</i> and more<li>Tells the story of man's relationship with food from earliest times to the present day<li>Includes a new foreword by acclaimed food writer Betty Fussell, a preface by the author, updated bibliography, and a new chapter bringing the story up to date<li>New edition in jacketed hardback, with c.70 illustrations and a new glossy color plate section</ul><p>"Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine."<br><i>–New York Times</i><p>"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics."<br>–Raymond Blanc<p>"Quirky, encyclopaedic, and hugely entertaining. A delight."<br>–<i>Sunday Telegraph</i><p>"It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving."<br>–<i>The Independent</i><p>"<i>A History of Food</i> is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts."<br>–<i>Times Higher Education Supplement</i>