A HISTORY OF FOOD
Maguelonne Toussain-Samat (Wiley-Blackwell, £22.99)
Unlike many books written on food history, this takes the reader through each of the subjects separately, rather than beginning with general chapters on food enjoyed by the cavemen, Romans or Greeks. This means that readers interested in particular aspects of food history – bread and cakes for example, have everything they need in one section. This classic work, originally released in 1992, has been updated to provide an indispensable source of valuable facts.
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules hereComments are closed on this article