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 GuardianWondrous - Paul Levy in the ObserverThe 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 SpectatorA fascinating detective story - Frances Bissell in The TimesWit 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 - ObserverMeticulously 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 | Unavailable |
| ISBN 13 | 9780747267966 |
| ISBN 10 | 0747267960 |
| Title | Food in History |
| Author | Reay Tannahill |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Headline Publishing Group |
| Year published | 2002-08-19 |
| Number of pages | 448 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |