A History of Food Maguelonne Toussaint-Samat This classic work is an exploration and celebration of man's relationship with food from earliest times to the present day. Maguelonne Toussaint-Samat tells the story of cuisine and the social history of food, taking in fascinating, little-known byways along the journey. For instance, we learn that Aztecs enjoyed chocolate as a drink with chilli and honey; we discover the Iroqouis origins of popcorn; we hear about the potential culinary and farming uses of lupin seeds. Toussaint-Samat looks at the transition from a vegetable- to an increasingly meat-based diet, as well as at the relationship between people and what they eat, between particular foods and social behaviour, and between dietary habits and methods of cooking. Thus new expanded edition includes a foreword by food writer, Betty Fussell, author of The Story of Corn and Raising Steaks, a new final chapter covering recent development in food production and consumption around the world, and an updated bibliography. Beautifully illustrated with nearly 70 illustrations and new colour plates, A History of Food will continue to be read and enjoyed by fresh generations of readers. The author is an historian, journalist and writer. She has written for a variety of periodicals in France and published over seventeen books on cuisine, history and French regional culture. Her books on the Loire and Perigord received commendations form the Academie Francaise and the Academie du Perigord. Her principal historical interest is in the medieval and renaissance culture of Europe, in particular the domestic economy, food and clothing. She pursue her research in association with the Ecole' des Hautes Etudes.