Salmonella ...toxins ...additives ...food scares ...Have you ever wondered how our food has become so untrustworthy? Have we ever been able to trust what we eat? Via a fascinating mix of food politics, history and culinary detective work, Bee Wilson uncovers the many methods by which swindlers have tampered with our food throughout history. From the leaded wine of ancient Rome ...(展开全部)

Salmonella ...toxins ...additives ...food scares ...Have you ever wondered how our food has become so untrustworthy? Have we ever been able to trust what we eat? Via a fascinating mix of food politics, history and culinary detective work, Bee Wilson uncovers the many methods by which swindlers have tampered with our food throughout history. From the leaded wine of ancient Rome ...(展开全部)

Bad food has a history. "Swindled" tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and dri...(展开全部)

Bad food has a history. "Swindled" tells it. Through a fascinating mixture of cultural and scientific history, food politics, and culinary detective work, Bee Wilson uncovers the many ways swindlers have cheapened, falsified, and even poisoned our food throughout history. In the hands of people and corporations who have prized profits above the health of consumers, food and dri...(展开全部)

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)

保罗·弗里德曼（Paul Freedman），耶鲁大学历史学Chester D. Tripp教授，历史系前主席。主要研究领域包括中世纪社会史、西班牙史、农民史、奢侈品贸易史、食物历史等。他的著作《中世纪农民的图像》（Images of the Medieval Peasant）荣获2002年美国中世纪研究院哈金斯奖章。几十年来他一直致力于在许多国家寻找和发现精致美食及其发展历程。

This richly illustrated book is the first to apply the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Editor Paul Freedman has gathered essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste from pr...(展开全部)

作者：马丁·J. 多尔蒂 自由撰稿人，现居英格兰北部，对军事和国防话题有深入研究。曾担任国防顾问，创作多部自卫和军事科技题材的作品。其作品包括《探秘阿兹特克、印加、玛雅文明》（The Aztec, Inca & Maya Empires）、《维京人历史》（Vikings: A History of the Norse People）、《凯尔特人和北欧神话的黑暗史》（Dark History of the Celts and Norse Myths）、《中世纪武士》（Medieval Warrior）、《极端非武装战斗的SAS和精锐部队指南》（SAS and Elite Forces Guide Extreme Unarmed Combat）等。 译者：王琳 毕业于南京审计大学金融专业，自由译者。有丰富的翻译经验，对历史和文学类题材兴趣浓厚，对欧洲古代...(展开全部)

作者：马丁·J. 多尔蒂 自由撰稿人，现居英格兰北部，对军事和国防话题有深入研究。曾担任国防顾问，创作多部自卫和军事科技题材的作品。其作品包括《探秘阿兹特克、印加、玛雅文明》（The Aztec, Inca & Maya Empires）、《维京人历史》（Vikings: A History of the Norse People）、《凯尔特人和北欧神话的黑暗史》（Dark History of the Celts and Norse Myths）、《中世纪武士》（Medieval Warrior）、《极端非武装战斗的SAS和精锐部队指南》（SAS and Elite Forces Guide Extreme Unarmed Combat）等。 译者：王琳 毕业于南京审计大学金融专业，自由译者。有丰富的翻译经验，对历史和文学类题材兴趣浓厚，对欧洲古代...(展开全部)