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,
“... pudding. Our methodical and encyclopedically learned author, well and even wittily translated by Anthea Bell, lays stress in all her conclusions on the symbolism of food – meat, bread, wine. St Clement of Alexandria observed in an unbuttoned moment that wine is to bread what the contemplative is to the active life. Yet I would suspect that the ... ”