Food in History

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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.

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 ...

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Overview

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.

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.

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Editorial Reviews

Booknews
**** The Stein and Day edition (1973) is cited in BCL3. A learned, witty and very readable world history of food and dining. Annotation c. Book News, Inc., Portland, OR (booknews.com)
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Product Details

  • ISBN-13: 9780517571866
  • Publisher: Crown Publishing Group
  • Publication date: 3/20/1989
  • Edition description: REV
  • Pages: 424

Customer Reviews

Average Rating 4
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Sort by: Showing all of 2 Customer Reviews
  • Anonymous

    Posted September 1, 2004

    Food for Thought

    Food in History is an academic, yet readable, overview of food throughout history. From prehistoric hunting and gathering to modern day genetically modified crops, Tannahill looks at how food availability, preparation, and consumption have a profound affect on culture and politics. The book is divided into broad time categories ¿ first thousands of years and then hundreds. In each section, Tannahill explores food in different broad areas such as the Americas, Europe, Asia, India, Africa, etc. This is not a cookbook - don¿t expect historical recipes. Also keep in mind that it¿s an overview ¿ don¿t expect details on the evolution of every single regional cuisine. Food in History is very well researched and comprehensively documented. Tannahill has a pleasant writing style, and just when the material threatens to get a bit too dry, up pops an interesting factoid or anecdote to recapture your interest. I would recommend this book to anyone interested in how food has helped shape our history.

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  • Anonymous

    Posted February 1, 2001

    An incredible book for culinary students.

    This author theorizes that it was the quest for food that really sparked our evolution from tree dwelling apes to masters of the kitchen. With a quick, but detailed book, Reay Tannahill takes us through each step of history, sampling some of the 'fine' and 'not-so-fine' dishes of our past.

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