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An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.
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. --This text refers to an alternate Paperback edition.
Seems well researched. As a non-expert, I won't make any claims either way. I suspect, what could have been an interesting read became a cumbersome one primarily because of the... Read morePublished 5 months ago by AndreaN
The topic was promising. The research looked pretty good. But use it for term papers because the writing put me to sleep.Published 17 months ago by Annie Pope
This was bought as a gift. The person I sent it too did not know where it came from (I forgot to add a card) but he was thrilled.Published 17 months ago by Cindy fenton
I found this book a very useful reference book for my current work. The development of food practices is largely overlooked.Published 17 months ago by Dr. P M Hartley
Bought this for my wife,,, she's seems to have enjoyed reading it.. Fast shipping fair price,, maybe I'll read it and tell you more later..Published 18 months ago by Robert McBride
This is a great book and R. Tannahill has done a fantastic job researching the subject. The only regret is that you wished you had bought it sooner. Read morePublished 18 months ago by gregory helentjaris