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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.
**** The Stein and Day edition (1973) is cited in BCL3. A learned, witty and very readable world history of food and dining. Annotation c. Book News, Inc., Portland, OR (booknews.com)
| Price | Condition | Delivery | Seller | Action |
| $99.99 | Digital |
| WonderClub |
Eclipse Klokan
reviewed Food in History on March 17, 2012 Food in History
I read this book a few years ago (softcover book), and it sits as a treasured book in my collection (I'd like to have a hard cover of it one day). This is a fantastic reference book. It begins where humans began, back in the caves, and gives archeological evidence as well as common sense theories on how certain foods likely came to be, such as yogurt and butter were probably discovered because of the practice of traveling with milk in the dried stomachs of animals. And one thing leads to another. The book is full of fascinating points on the usage, origin and development of all kinds of food, and not just covering the western world. Nearly every country is mentioned, though as the author freely admits, written history needs to be taken with a... grain of salt, so to speak.
I have several food history books in my collection - this one is my favorite that I flip through time and again.
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Add Food in History, 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, Food in History to your collection on WonderClub |
