Includes bibliographical references (p.[225]-245) and index.
Contents
Invention of cooking : the first revolution -- Meaning of eating : food as rite and magic -- Breeding to eat : the herding revolution : from "collecting" food to "producing" it -- Edible earth : managing plant life for food -- Food and rank : inequality and the rise of haute cuisine -- Edible horizon : food and the long-range exchange of culture -- Challenging evolution: food and ecological exchange -- Feeding the giants : food and industrialization in the nineteenth and twentieth centuries.
