Order toll free 1-800-395-2665 Order Status
Order toll free 1-844-734-8475

Food In History

Reay Tannahill
Item #: D80432
Format: Paperback
Pages/Publication Date: 427 / 1988
Publisher: Three Rivers Press
ISBN: 9780517884041
Currently Unavailable

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.


Visit our Sister Sites:
Acorn Acorn signals Support Plus What on Earth