Food in History by Reay Tannahill

Food in History by Reay Tannahill

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.

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

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.

SKU	Nicht verfügbar
ISBN 13	9780747267966
ISBN 10	0747267960
Titel	Food in History
Autor	Reay Tannahill
Buchzustand	Nicht verfügbar
Bindungsart	Paperback
Verlag	Headline Publishing Group
Erscheinungsjahr	2002-08-19
Seitenanzahl	448
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.
Hinweis	Nicht verfügbar