Food in History - Softcover

Tannahill, Reay

Softcover

ISBN 10: 0747267960 ISBN 13: 9780747267966

Publisher: Headline Review, 2002

Synopsis

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.

About this title

Review:

A powerful spellbinder...gives us extraordinary insights into our past (Colin Spencer in the Guardian)

Wondrous (Paul Levy in the Observer)

The book that makes all your cookbooks make sense...Bulging with information, anecdote, scholarly detail and unscholarly wit. Cooks, historians, novelists, eaters: everyone should read this (Nigella Lawson in the Spectator)

A fascinating detective story (Frances Bissell in The Times)

Wit and erudition combine in a survey of man's search for food and how it has directed history and shaped the course of religion and society, exploration and technology. A banquet for everyone (Observer)

Meticulously researched and packed with interesting facts (Time Out)

Book Description:

'The book that makes all your cookbooks make sense...Cooks, historians, novelists, eaters: everyone should read this' Nigella Lawson

About this edition

• Publisher: Headline Review
• Publication date: 2002
• ISBN 10: 0747267960
• ISBN 13: 9780747267966
• Binding: Paperback
• Edition number: 3
• Number of pages: 448