Food in HistoryA 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. |
Contents
THE PREHISTORIC WORLD I | 1 |
CHANGING THE FACE OF THE EARTH | 19 |
THE NEAR EAST EGYPT AND EUROPE | 43 |
Copyright | |
13 other sections not shown
Other editions - View all
Common terms and phrases
Africa agricultural almond milk America animals Arabs asafoetida Asia Athenaeus barley beans became beef began boiled bread British butter cakes capsicums cattle century BC cheese China Chinese coffee cookery books cooking countries crop cuisine cultivation developed diet discovered disease dishes dried drink early East eggs Egypt eighteenth century Europe European fermented fish flatbread flavour flour French fresh fruit frumenty grain honey human India Indus Valley civilization jonnycake kind kitchen known land later lbid less liquamen maize meal meat medieval milk million modern mutton needed Neolithic Neolithic Revolution nineteenth century nomads peasant pease pudding pepper pigs plants Pliny the Elder population pork potatoes pounds protein Quoted recipes result rice rich roast Roman Rome salt sauce Sautéd seed seems sheep silphium soup spices sugar Sumer supply taste trade traveller truffles vegetables vitamin wheat wild wine