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)

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)

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)

The historical study of food, culture, and society has become established within the academy based on a generation of high-quality scholarship. Following the foundational work of the French Annales school, the International Committee for the Research into European Food History and the Institut Europeen d'Histoire et des Cultures de l'Alimentation have conducted wide-ranging res...(展开全部)

An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum o...(展开全部)

The third edition of a text from the 1960s, this work has been revised and expanded throughout with three new chapters, one on Savonarola, one on Henry More and Ralph Cudworth, and one on Pascal. This authoritative treatment of the theme of scepticism and its historical impact should appeal to scholars and students of early modern history now as much as ever.

吉莉安•莱利，英国当代著名美食作家，知名食物史研究者，意大利美食的忠实拥趸。毕业于剑桥大学历史专业的她，某次去意大利公干时，却不可救药地爱上了当地美食，并从此矢志不渝。她已出版了多部关于美食和饮食文化史的著作。