Food in History

Front Cover
Crown Publishers, 1989 - Cooking - 424 pages
34 Reviews
A panoramic and entertaining survey of the significance of food through 50,000 years of world history, this is a completley revised, up-to-date edition of the classic deemed "fascinating" by the New York Times. 78 photos.

From inside the book

What people are saying - Write a review

User ratings

5 stars
11
4 stars
12
3 stars
10
2 stars
0
1 star
1

This was a fun read, well-researched for the scope. - Goodreads
This is a fantastic reference book. - Goodreads
... will keep it around as reference. - Goodreads
User Review - Flag as inappropriate

After readig this book I asked myself the following:
Need to lose weight?
How to lose weight fast ?
How to lose weight in a week ?
And now ... read my successful story here
==>> http://herbsin.com/CathysWeightLossDiet.html
Some excerpts from my diary:
- care fitness personal and equipment abdominal exercise
- care fitness personal and equipment exercise abdominal
- care fitness personal and exercise abdominal equipment
- care fitness personal and exercise equipment abdominal
- care fitness personal equipment abdominal and exercise
Good Luck!
 

Review: Food in History

User Review  - Dana - Goodreads

This book covers a lot of ground. It's the history of food in almost every major cultural context. It wasn't dry, and the information was presented in digestable chunks. It's a great overview of how and why we eat what we do, through all periods of history. Read full review

Related books

Contents

The Prehistoric World I
1
Changing the Face of the Earth
19
The Near East Egypt and Europe
43
Copyright

16 other sections not shown

Common terms and phrases

About the author (1989)

Tannahill was born and raised in Scotland and is a graduate of the University of Glasgow.

Bibliographic information