Food in History

Tannahill, Reay

ISBN 10 : 0517884046 ISBN 13 : 9780517884041

Editeur : Crown, 1995

Synopsis

Book by Tannahill Reay

A propos du livre

Revue de presse :

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)

Présentation de l'éditeur :

An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.

À propos de cette édition

• Éditeur: Crown
• Date d'édition: 1995
• ISBN 10: 0517884046
• ISBN 13: 9780517884041
• Reliure: Livre broché
• Nombre de pages: 448