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Food In History

Reay Tannahill
Item #: D80432
Format: Paperback
Pages/Publication Date: 427 / 1988
Publisher: Three Rivers Press
ISBN: 9780517884041
$18.00 $2.98
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It is an obvious truth, all too often forgotten, that food is not only inseparable from the history of the human race, but basic to it, observes Reay Tannahill at the outset of this sparkling 50,000-year survey of how we have acquired, cooked, and consumed food around the world. In this updated edition of her 1973 classic, Tannahill discusses prehistoric hunting techniques, how a new type of plow contributed to the Crusades, why medieval markets were hotbeds of disease, and how spices have sparked international conflict, while uncovering the origins of curry, vodka, canning, sacred cows, crop rotation, and French cooking.

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