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Food In History
 
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Food In History (Paperback)

by Reay Tannahill (Author)
4.3 out of 5 stars  See all reviews (12 customer reviews)

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Product Details

Product Description

Product Description

Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. Full of intriguing information and insights, it reveals how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This book confirms that food is still, as it always has been, not only inseperable from the history of the human race but essential to it.

Ingram

From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations. --This text refers to an alternate Paperback edition.
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Customer Reviews

12 Reviews
5 star:
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4 star:
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3 star:    (0)
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Average Customer Review
4.3 out of 5 stars (12 customer reviews)
 
 
 
 
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1 of 1 people found the following review helpful:
4.0 out of 5 stars A fun AND informative book!, April 5 1999
By A Customer
This review is from: Food in History (Paperback)
A professor of nutrition (my dad) recommended this book to me and it is really good! I enjoyed seeing new connections between various aspects of society and food that I'd never considered before. This isn't too dry, but it has lots of information.
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4.0 out of 5 stars eye opener, Jun 18 2004
By El Zahrul "el" (Kuala Lumpur, Malaysia) - See all my reviews
This review is from: Food in History (Paperback)
well,i believe that the author has done good research and has given a breath of life to a subject that most wouldn't even stop to give a second thought about.. especially the origins of the food that we now consume... the author garnishes the book with enlightening scientific, cutural and religious points of view on the various aspects and perception towards certain types of food or meals....
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4.0 out of 5 stars a resource, May 17 2004
By snowblaze (Houston, TX USA) - See all my reviews
This review is from: Food in History (Paperback)
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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 		 Most recent customer reviews

5.0 out of 5 stars Very informative and entertaining
This is a great book for anyone who ever asked "I wonder where this food/recipe came from." It is well written being both informative and entertaining to read. Read more
Published on Feb 5 2003

4.0 out of 5 stars Easy to Read and Informative
Though this book skips some traditional cuisines and does not delve into nutritional information on foods, it is a good read nevertheless. Admittedly, Ms. Read more
Published on July 5 2002 by Stephen Byrnes

4.0 out of 5 stars Why the Religious Minded Won't like this Book.
The book is a facinating look, much like the author's previous work "Sex in History", at what makes man so entertaining. Read more
Published on Mar 26 2002 by K. Patton

5.0 out of 5 stars Great Synopsis of Food, and also World History
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... Read more
Published on Dec 13 2001 by J. Collins

4.0 out of 5 stars Comprehensive
This book is a comprehensive overview of both the history of food and how food changed history. Tannahill describes what people ate all over the world from prehistoric times... Read more
Published on Dec 9 2001 by Erika Mitchell

4.0 out of 5 stars Interesting, yet not complete...
I've learned a lot from "Food in History". It is very informative and at the same time far from being a boring history book. Read more
Published on Sep 16 1999 by Hulya Eksigil

5.0 out of 5 stars Academic and beautifully written
This survey of food in history discusses why certain food was eaten, how it was eaten, how it was stored and cultivated, and why it was stored and cultivated. Read more
Published on Aug 21 1999

4.0 out of 5 stars the connection between society and food through the ages
The book shows how man has learned to use food to his advantage. It gives menues from roman times as well as how man hunted and gathered . Read more
Published on May 24 1999 by houndsholler@hotmail.com

5.0 out of 5 stars How food makes culture, and culture makes food...
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. Read more
Published on May 12 1999

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