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Title: Food in History by Reay Tannahill ISBN: 0-517-88404-6 Publisher: Three Rivers Press Pub. Date: 10 May, 1995 Format: Paperback Volumes: 1 List Price(USD): $16.00 |
Average Customer Rating: 4.36 (11 reviews)
Rating: 5
Summary: Great Synopsis of Food, and also World History
Comment: Food in History is an excellent introduction to a piece of human history that is probably so obviously important it's not widely researched: the crucial part that food played and plays in human society. Sure, everyone learns about how the spice trade was a leading factor in the Age of Exploration, and the discovery of crop rotation in the early Middle Ages, which "killed more than one child's interest in history" as the author rightly points out. This book goes much farther than that, showing the development of eating habits from neolithic man up to the early/mid 20th Century. Along the way, the author points out some truths that will be unpleasant to the food faddists of the early 21st Century: Humans ARE omnivores by evolution, and salt is also an evolution-induced craving, are just two of the basic points in the story of humans and food. (Speaking of food fads, these aren't limited to our Century and the US, fruit was considered dangerous by more than one culture and for reasons that sound depressingly familiar concerning dietary recommendations today...)
In a survey like this one, it can't do justice to EVERY culture's cuisine, but it does come close. Roman, Arab, Indian, Asian, and the influence of the Americas on European foods are well covered. The prose is lively, much wittier than I thought it would be given the subject, but also scholastic.
Is this a "popular" history? Yeah, I would say so, but there is also great material in here for the student and historian. So much so, that Food in History would make a great supplemental book for a World History course. Highly recommended.
Rating: 5
Summary: How food makes culture, and culture makes food...
Comment: This book is a fascinating trip through history viewed from food - what people ate, why they ate it, how it changed them and the world. No recipes - but plenty of menus from pre-history to Rome, China, the Americas, the Industrial Revolution to the late 20th century.
Every aspect of the influence of food on human development and worl history is examined - everything from vegetarianism to cannibalism.
As for me, I finally know what "pease porridge" really is!
Rating: 4
Summary: a resource
Comment: This is a reader-friendly resource. It give s a general overview of the history of food. .... and a good starting point for a pursuit of more information.
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Title: History of Food by Maguelonne Toussaint-Samat, Anthea Bell ISBN: 0631194975 Publisher: Blackwell Publishers Pub. Date: September, 1994 List Price(USD): $29.95 |
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Title: Near a Thousand Tables: A History of Food by Felipe Fernandez-Armesto ISBN: 0743226445 Publisher: Free Press Pub. Date: 20 June, 2002 List Price(USD): $25.00 |
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Title: In the Devil's Garden : A Sinful History of Forbidden Food by Stewart Lee Allen ISBN: 0345440161 Publisher: Ballantine Books Pub. Date: 04 March, 2003 List Price(USD): $13.95 |
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Title: The Oxford Companion to Food by Alan Davidson, Soun Vannithone ISBN: 0192115790 Publisher: Oxford Press Pub. Date: December, 1999 List Price(USD): $65.00 |
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Title: Sex in History by Reay Tannahill ISBN: 0812885406 Publisher: Scarborough House Pub. Date: January, 1982 List Price(USD): $16.95 |
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