Death by Supermarket or History of Food

Death by Supermarket

Author: Nancy Devill

Although Americans worship youth and beauty, we are aging rapidly. Death by Supermarket makes a compelling case that the epidemic of obesity and degenerative and neurological diseases in the US is the result of a new form of malnutrition. Since World War II, factory produced food, diets, and drugs have caused a new type of malnutrition that manifests in obesity, depression, lowered IQ, disease

Go to: The Other Mirror or Glass Ceilings and Asian Americans

History of Food

Author: Maguelonne Toussaint Samat

Everything you eat has a story behind it. If you relish savory steaks you'll delight in the story of the Roman emperor who kept his figure by eating 40 pounds a meat a day. According to legend, you may even one day discover the genie of the tea, an ancient Chinese poet. Compiling countless references and illustrations, History of Food serves up delicious research on the common groceries you buy and some not-so-common foods eaten throughout the world.

This well-written volume discusses the historical significance of food and myths surrounding various delectable treats. It describes hunting and gathering, ancient rituals surrounding certain foods, and a vast array of cooking techniques. History of Food is a must-have for your kitchen.

Publishers Weekly

Although this voluminous compendium, mixing social and natural history, is a worthy resource, it lacks verve and narrative coherence. Toussaint-Samat, a French journalist and sociologist, is more accomplished at describing the past, such as the origins of hunting and gathering, than the uses of food today and the development of modern cuisine. The author canvasses the world but emphasizes Europe and especially France, which may interest Francophiles for Toussaint-Samat devotes more attention to foie gras than to pasta. The book contains interesting information--on winemaking at monasteries and the role of merchants in the Middle Ages--but subjects like chocolate and chilis beg for more creative exposition. Illustrations. (Dec.)

Courtney Greene - Library Journal

From hunters and gatherers and the onset of agriculture to the rise of commercial foodways, historian Toussaint-Samat presents not just the historical background but the cultural, religious, and social impact of food. Extensively researched, with quotations from a wide array of historical sources, the volume does tend to focus slightly more on Europe than on other parts of the world, although there is a visible effort to provide balanced coverage. While some areas receive more intense scrutiny-wine, for example, rates over 30 pages-other topics are skimmed over: an entire section of the book covering sugar, chocolate, tea, coffee, and confectionaries, all significant introductions, fills only 50 pages. While not precisely a book to be read from cover to cover, this will be a useful source for students or researchers as a strong first reference point and for anyone with a dedicated interest in food history. Changes include a new preface, epilog, updated bibliography, and chapter addressing recent issues relating to food. Recommended for larger public and academic libraries, although those whose collections include the first edition should not consider it an essential update.

Table of Contents:

	Foreword
	Acknowledgements
	List of Illustrations
	Introduction	1
I	Collecting, Gathering, Hunting	7
1	Collecting honey	15
2	The history of gathering	39
3	Hunting	72
II	Stock-Breeding, Arable Farming: Meat, Milk, Cereals	89
4	The history of meat	93
5	The history of dairy produce	113
6	The history of cereals	125
III	The Three Sacramental Foods: Oil, Bread, Wine	201
7	The history of oil	205
8	The history of bread and cakes	223
9	The history of wine	247
IV	The Economy of the Markets	291
10	The history of fish	296
11	The history of poultry	336
V	Luxury Foods	365
12	Treasures from the sea	373
13	The treasure of the forests	407
VI	The Era of the Merchants	443
14	An essential food	457
15	Spice at any price	480
VII	New Needs: Sugar, Chocolate, Coffee, Tea	547
16	The lure of sugar	552
17	Confectionery and preserves	565
18	Chocolate and divinity	574
19	Coffee and politics	581
20	Tea and philosophy	596
VIII	Orchards and Kitchen Gardens	607
21	The tradition of fruits	621
22	The evolution of vegetables	688
23	The potato revolution	711
IX	Science and Conscience in the Diet	729
24	Preserving by heat	735
25	Preserving by cold	749
26	The assurance of dietetics	755
	Notes	764
	Bibliography	782
	Index	787