Food in History, a panoramic survey of a vast and fascinating subject, will appeal to any and every reader with a general, civilised interest in food and eating.
Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. It is packed with intriguing information and insights: how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This remarkable book confirms that food is still, as it always has been, not only inseparable from the history of the human race but essential to it.
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Reay Tannahill was born and brought up in Scotland, and now lives in London. Her first historical novel, A DARK AND DISTANT SHORE, was an instant bestseller, and PASSING GLORY won the 1990 A Romantic Novel of the Year award.
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Paperback. Condition: Very Good. Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. Full of intriguing information and insights, it reveals how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This book confirms that food is still, as it always has been, not only inseperable from the history of the human race but essential to it. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR001942386
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