A History of Food.

A History of Food. Maguelonne Toussaint-Samat. Anthea Bell, translator. Wiley-Blackwell. [pounds sterling]22.99. xx + 756 pages. ISBN 978-1-4051-8119-8. This classic text was first published in Paris in 1987 and in English in 1992 and this 'new expanded edition' replaces that of 1994. In it Madame Toussaint-Samat brings her learned text up to date by including 'the latest scientific and technological discoveries' regarding the food we cat. The basic layout of the book--chronological--remains the same. The first four parts look at: collecting and hunting, stock breeding and arable farming; three sacramental foods (oil, bread and wine); bread and cakes; wine; fish; and poultry. The next five sections look at: luxury foods, the era of the merchants (the introduction of salt and spices); the discovery of sugar, chocolate, coffee and tea; the role of orchards and kitchen gardens; the evolution of vegetables; the introduction of the potato from the New World; and, finally, 'science and conscience in the diet' which considers preserving food, the rise of dietetics and an upbeat look at the future. (E.B.)