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Food: An Authoriative and Visual History and Dictionary of the Foods of the World
 
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Food: An Authoriative and Visual History and Dictionary of the Foods of the World (Hardcover)

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5.0 out of 5 stars  See all reviews (2 customer reviews)


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  Hardcover, July 31, 1996 -- $41.97 $17.33

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Editorial Reviews

Product Description

One of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.

Product Details

  • Hardcover: 608 pages
  • Publisher: Smithmark Publishers (August 1996)
  • Language: English
  • ISBN-10: 076519791X
  • ISBN-13: 978-0765197917
  • Product Dimensions: 11.2 x 9 x 1.8 inches
  • Shipping Weight: 3.6 pounds
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.com Sales Rank: #880,996 in Books (See Bestsellers in Books)

More About the Author

Waverly Root
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What Do Customers Ultimately Buy After Viewing This Item?

Food: An Authoriative and Visual History and Dictionary of the Foods of the World
77% buy the item featured on this page:
Food: An Authoriative and Visual History and Dictionary of the Foods of the World 5.0 out of 5 stars (2)
Eating In America
10% buy
Eating In America 5.0 out of 5 stars (1)
$17.00
The Food of France
5% buy
The Food of France 4.9 out of 5 stars (7)
$13.46
Food by Waverley Root: An Authoritative and Visual History and Dictionary of the Foods of the World
4% buy
Food by Waverley Root: An Authoritative and Visual History and Dictionary of the Foods of the World

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Customer Reviews

2 Reviews
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Average Customer Review
5.0 out of 5 stars (2 customer reviews)
 
 
 
 
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5 of 5 people found the following review helpful:
5.0 out of 5 stars Lots of obscure (but interesting) information, May 7, 2001
By A Customer
Mr. Root appears to have done his homework. He discusses the origins of virtually every western food. I particularly found the information on the development of both vegetables and animals through selective breeding to be interesting. For instance, I was intrigued to learn that cabbage, broccoli, cauliflower, brussels sprouts, kale, collards and kohlrabi were all developed from the same plant. It is certainly not a long stretch to consider selective breeding as early genetic engineering.
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3 of 3 people found the following review helpful:
5.0 out of 5 stars The best book about edibles - ever!, January 30, 2006
I bought this book when it was first published in 1980 as a Christmas gift to my folks. Last year after moving my mom, she asked if I would like to keep it. I thought it would be fun to look at, but I had no idea what an incredible resource it is!

A-Z, if it is edible, it is in here. Complete with a wonderful historical write up for major entries. This is in my opinion the ultimate resource for edible objects.

I highly recommend "Food"!
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