A History of Food

Gourmands devour books like Michael Pollan’s, The Omnivore’s Dilemma and Anthony Bourdain’s, Kitchen Confidential. Maguelonne Toussaint-Samat’s, A History of Food, is the definitive guide of all things gastronomic. A History of Food is encyclopedic in nature, effortlessly written, and comprehensive in scope. The chapter on coffee presents an interesting connection between Armenians and Turkish people.