A History of FoodThe 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. A History of Food is a new expanded edition of a classic book, originally published to great critical acclaim from Raymond Blanc, The New York Times, The Sunday Telegraph, The Independent and more. It tells the story of man's relationship with food from earliest times to the present day. This