
The History of Food, by Toussaint Samat is not easy to digest, so to speak. It’s 776 pages. Puns aside this book is like having your cake and eating too. OK enough, but The History of Food is one fascinating book about everybody’s favorite pastime eating. And if you enjoy pigging out on history__sorry__that is if you enjoy history as well as food Samat’s recently retranslated historical compendium of everything culinary hits the spot. Ahh. Do you like honey, well so did Virgil: “Next I come to manna the heavenly gift of honey…” So starts’s Samat’s first chapter that delves quickly into the Amazonian legend of a place where men feed on nothing but bees and honey. Here he moves into a fascinating account of the cultivation and origin of that golden syrup. Is your appetite whetted yet? Hmm. Not interesting think again. Samat writes in such a way as to combine just enough history and information to pique the interest of history buffs. Why? Because food often had an influence on the course of history, armies have warred over it, people have horded it, and the lack of it is often has been devastating. But this is not a political or military book, although these things are mentioned. Instead, you will find Samat writes with a delight for food and combines that with a real interest about its origins, myths, economics, and the customs and cultures that surround it. Even the history of its preparation is here. This book is dense with information. It’s kind of like fruitcake you get a lot with each bite__sorry__ out of control. Well anyway… think of any cuisine or food that you enjoy or don’t for that matter and its here deftly presented in its historical context. Did you know the etymology of the word pea and that peas grew in sand and that the Roman armies would dig them up and feed on them from the sands around Palestine? Well that’s just a small taste of what this books holds… I better stop, nothing worse than puns of bad taste.
















