The story of food An illustrated history of everything we eat

Book - 2018

"This glorious visual celebration of food in all its forms reveals the extraordinary cultural impact of the foods we eat, explores the early efforts of humans in their quest for sustenance, and tells the fascinating stories behind individual foods. With profiles of the most culturally and historically interesting foods of all types, from nuts and grains, fruits and vegetables, and meat and fish, to herbs and spices, this fascinating culinary historical reference provides the facts on all aspects of each food's unique story. Feature spreads shine a spotlight on influential international cuisines and the local foods that built them. The Story of Food explains how foods have become the cornerstone of our culture, from their origins t...o how they are eaten and their place in world cuisine."

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Location Call Number   Status
2nd Floor 641.509/Story Checked In
New York, New York : DK Publishing 2018.
Corporate Author
DK Publishing, Inc
Corporate Author
DK Publishing, Inc (-)
First American edition
Item Description
Published one day later in Great Britain by Dorling Kindersley Limited.
Includes index.
Physical Description
360 pages : color illustrations ; 27 cm
  • Nuts and seeds
  • Vegetables
  • Fruits
  • Meat
  • Fish and shellfish
  • Grains, cereals, and pulses
  • Dairy and eggs
  • Sugars and syrups
  • Oils and condiments
  • Herbs and spices.
Review by Booklist Review

Exhaustively illustrated with paintings, photographs, engravings, ads, and more, The Story of Food is impressive from start to finish. The chapters break down each major food section into introductions, different varieties of each food or spice, and notable historical uses. The evolution of our interaction with different foods is examined in this text along with more engrossing facts and lore that surrounded, and often influenced, different foods and who consumed them. For public-library food enthusiasts and historians alike, this is a volume that should not be missed.--Blaire Ranucci Copyright 2018 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Library Journal Review

More than 100 essays from cookbook authors, food bloggers, and others explore a variety of edibles, from adzuki beans to zucchini. A four-page overview of food's place in human history opens the work. Sections are divided by type of cuisine: look for coffee and chocolate in "Nuts and Seeds," and salmon, eel, and crabs in "Fish and Shellfish." Commentary on related topics (eating outdoors, religion) and eye-catching paintings, photographs, line drawings, and classic works of art enhance the volume. VERDICT A beautiful offering for browsers. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.