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Book Categories |
Preface | ||
1 | The Invention of Cooking: The First Revolution | 1 |
2 | The Meaning of Eating: Food as Rite and Magic | 21 |
3 | Breeding to Eat: The Herding Revolution: From "Collecting" Food to "Producing" It | 55 |
4 | The Edible Earth: Managing Plant Life for Food | 76 |
5 | Food and Rank: Inequality and the Rise of Haute Cuisine | 101 |
6 | The Edible Horizon: Food and the Long-Range Exchange of Culture | 131 |
7 | Challenging Evolution: Food and Ecological Exchange | 163 |
8 | Feeding the Giants: Food and Industrialization in the Nineteenth and Twentieth Centuries | 187 |
Notes | 225 | |
Index | 247 |
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Add Near a Thousand Tables: A History of Food, In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history — a window on the history of mankind. In this appetizingly provocative (Los Angeles Tim, Near a Thousand Tables: A History of Food to the inventory that you are selling on WonderClubX
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Add Near a Thousand Tables: A History of Food, In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history — a window on the history of mankind. In this appetizingly provocative (Los Angeles Tim, Near a Thousand Tables: A History of Food to your collection on WonderClub |