An anthology about all kinds of food - from the most pleasurable to the least appetizing, taking in a helping of cannibalism along the way.
In order to illuminate our understanding of food and the way we eat, the editors have plundered a whole range of literature, some of it distinctly unconventional: novels, memoirs and diaries; travel and recipe books; lectures, essays, letters and poems; works on anthropology and philosophy; histories, newspapers and books of etiquette.
All these sources are fused to create a panoramic and international view of food history. The book spans all approaches to food, from cannibalism to correct manners, from Babylonian times to the present day. This is an anthology to delight even the best-read cook, and is an ideal companion for the kitchen and bedside table.