Food in History Paperback - 1995
by Reay Tannahill
From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.
First line
In the very earliest times nature was in charge and the problem of the food supply was good deal simpler than it is now - although perhaps it would be wiser to say 'must have been simpler', since there are as many theories about prehistory and the pattern of human evolution as there are theoreticians.
From the jacket flap
An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.
Details
- Title Food in History
- Author Reay Tannahill
- Binding Paperback
- Edition revised
- Pages 448
- Volumes 1
- Language ENG
- Publisher Crown Publishing Group (NY), New York, New York, U.S.A.
- Date May 10, 1995
- Illustrated Yes
- Features Bibliography, Illustrated, Index
- ISBN 9780517884041 / 0517884046
- Weight 1.35 lbs (0.61 kg)
- Dimensions 8.9 x 5.9 x 1.2 in (22.61 x 14.99 x 3.05 cm)
- Library of Congress subjects Dinners and dining, Food - History
- Library of Congress Catalog Number 89000671
- Dewey Decimal Code 641.3
Media reviews
Citations
- Booklist, 07/01/2001, Page 2033
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