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An indispensable collection of historical documents, with rich treasures and surprises on every page! Warren Belasco, University of Maryland, Baltimore County, USA A very useful compendium for anyone interested in food history. There a lots of general histories out there, but nothing to compare with this book for its depth and inclusiveness. Rather than concentrating on the usual well-known European and American musings about food, the present volume has an extraordinary range of cultures and time periods. The writings deal with health, pleasure, fasting, danger and equilibrium. Few of them are widely known, anthologized or even translated. Ken Albala has done a heroic job of putting together a fascinating handbook of food through the ages. Paul Freedman, Yale University, USA A unique and valuable resource for all who are interested in the history of food. Jeffrey M. Pilcher, University of Minnesota, USA Ken Albala takes the reader on a turbulent, delightful journey into the history of food by selecting ninety-four texts, ranging from enigmatic marvels as 'Papyri on Food in Daily Life' to Atwater's classic 'Food as Building Material and Fuel'. This book cuts to the core of human life: amazing and essential reading! Peter Scholliers, Institute for European Studies, Vrije Universiteit Brussel, Belgium

A wonderfully rich celebration of our love of food through the ages. -- PD Smith The Guardian An indispensable collection of historical documents, with rich treasures and surprises on every page! Warren Belasco, University of Maryland, Baltimore County, USA A very useful compendium for anyone interested in food history. There a lots of general histories out there, but nothing to compare with this book for its depth and inclusiveness. Rather than concentrating on the usual well-known European and American musings about food, the present volume has an extraordinary range of cultures and time periods. The writings deal with health, pleasure, fasting, danger and equilibrium. Few of them are widely known, anthologized or even translated. Ken Albala has done a heroic job of putting together a fascinating handbook of food through the ages. Paul Freedman, Yale University, USA A unique and valuable resource for all who are interested in the history of food. Jeffrey M. Pilcher, University of Minnesota, USA Ken Albala takes the reader on a turbulent, delightful journey into the history of food by selecting ninety-four texts, ranging from enigmatic marvels as 'Papyri on Food in Daily Life' to Atwater's classic 'Food as Building Material and Fuel'. This book cuts to the core of human life: amazing and essential reading! Peter Scholliers, Institute for European Studies, Vrije Universiteit Brussel, Belgium What a great resource for food studies! This will be an instant classic in our canon of food studies materials for the classroom and research. Thank you! Marcie Cohen Ferris, University of North Carolina at Chapel Hill, NC, USA As the renowned food historian Ken Albala rightly says in the introduction to this remarkable collection, everyone has to eat . There is a long tradition of food writing, and he has brought together good-sized extracts that reveal different cultures' attitudes to food. All in all, a wonderfully rich celebration of our love of food through the ages. -- PD Smith The Guardian

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Ken Albala is Professor of History at the University of the Pacific, USA. He is the author or editor of 17 books including Eating Right in the Renaissance, The Banquet and Beans: A History. He has also coauthored two cookbooks, The Lost Art of Real Cooking and The Lost Arts of Hearth and Home.

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