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Food in History (Paperback)

by Reay Tannahill (Author) "In the very earliest times nature was in charge and the problem of the food supply was good deal simpler than it is now -..." (more)
Key Phrases: hopper rubber, saddle quern, pease pudding, Near East, Middle Ages, United States (more...)
4.5 out of 5 stars See all reviews (18 customer reviews)

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Editorial Reviews

Product Description
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.

Inside Flap Copy
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.

Product Details

  • Paperback: 448 pages
  • Publisher: Three Rivers Press; Revised edition (May 10, 1995)
  • Language: English
  • ISBN-10: 0517884046
  • ISBN-13: 978-0517884041
  • Product Dimensions: 8.9 x 6.4 x 1.3 inches
  • Shipping Weight: 1.1 pounds (View shipping rates and policies)
  • Average Customer Review: