Description |
xiii, 258 pages ; 24 cm |
Bibliography |
Includes bibliographical references (pages 225-245) and index. |
Contents |
Invention of cooking: the first revolution -- Meaning of eating: food as rite and magic -- Breeding to eat: the herding revolution: from "collecting" food to "producing" it -- Edible earth: managing plant life for food -- Food and rank: inequality and the rise of haute cuisine -- Edible horizon: food and the long-range exchange of culture -- Challenging evolution: food and ecological exchange -- Feeding the giants: food and industrialization in the nineteenth and twentieth centuries |
Subject |
Food -- History.
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Food. |
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History. |
ISBN |
0743226445 hardcover |
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0743227409 |
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