| Description |
xiii, 258 p. ; 24 cm. |
| Bibliography |
Includes bibliographical references (p.[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.
|
| ISBN |
0743226445 (hc) |
|
0743227409 |
|
