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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 ...
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.
Posted September 1, 2004
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.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted February 1, 2001
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.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.