Changes

<center>'''Adam Maurizio’s History of Plant Food:'''</center>

<center>'''A Resource for Today'''</center>

<center>'''Monique Chastanet<ref>Historian, CNRS, Paris.</ref>, February 2022'''</center>

Book review of: Dr Adam MAURIZIO, ''Histoire de l’alimentation végétale. Depuis la Préhistoire jusqu'à nos jours'', translated from German into French by Ferdinand GIDON, Introduction and commentary by Michel CHAUVET, Preface by Claude AUBERT, Paris, Ulmer, 2019 (facsimile of the French edition, Payot, 1932), Collection “''Vieilles Racines et Jeunes Pousses''”, 688 p.

On an entirely different time scale, we might think of the present-day debate on the role that consuming animal protein (meat and fish), along with the cooking of food (vegetables as well as animals), plays out in the evolution of the human species. It is up to each reader to pursue these thoughts, our foodways being more than ever at the very centre of socio-political, economic and identity stakes.