Foodists
John Bayley, 25 February 1993
A History of Food
by Maguelonne Toussaint-Samat, translated by Anthea Bell.
Blackwell, 801 pp., £25, December 1992,0 631 17741 8 Show More
by Maguelonne Toussaint-Samat, translated by Anthea Bell.
Blackwell, 801 pp., £25, December 1992,
“... form; this lends liveliness to a treatise which could be on the heavy side without it. Not that Maguelonne Toussaint-Samat (the name suggests that of her illustrious compatriot of a former era, Anthèlme Brillat-Savarin) is in any sense a plodder – though her table of contents, like that of a good doctoral thesis, takes us methodically through the ... ”
