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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)

by Waverly Root (Author)

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

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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: #1,003,147 in Books (See Bestsellers in Books)

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Citations (learn more)

7 books cite this book:

The Great California Story: Real-life Roots Of An American Legend by Carl Palm in Back Matter
The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith in Back Matter
American Dish: 100 Recipes from Ten Delicious Decades by Merrill Shindler in Back Matter
Occasions (New Series of Lifestyle Books) by Kate Spade in Back Matter
The Tomato in America: Early History, Culture, and Cookery by Andrew F. Smith on page 201

See all 7 books citing this book

What Do Customers Ultimately Buy After Viewing This Item?

	80% 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)
	20% buy Eating In America 5.0 out of 5 stars (1) $17.00

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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

By	A. Lee "Plain & Simple" (Springfield, IL) - See all my reviews (REAL NAME)

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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