Food In History

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Food in History

Author	: Reay Tannahill
Publisher	: Headline Review
Total Pages	: 424
Release	: 2002
ISBN-10	: 0747267960
ISBN-13	: 9780747267966
Rating	: 4/5 (966 Downloads)

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Book Synopsis Food in History by : Reay Tannahill

Download or read book Food in History written by Reay Tannahill and published by Headline Review. This book was released on 2002 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Food in History Related Books

Language: en
Pages: 424

Food in History

Authors: Reay Tannahill

Categories: Dinners and dining

Type: BOOK - Published: 2002 - Publisher: Headline Review

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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 enthra

Language: en
Pages: 642

Food

Authors: Jean-Louis Flandrin

Categories: Cooking

Type: BOOK - Published: 2013-05-21 - Publisher: Columbia University Press

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When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we

Language: en
Pages: 524

Near a Thousand Tables

Authors: Felipe Fernandez-Armesto

Categories: Cooking

Type: BOOK - Published: 2002-06-04 - Publisher: Simon and Schuster

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In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a w

Language: en
Pages: 223

Food in World History

Authors: Jeffrey M. Pilcher

Categories: History

Type: BOOK - Published: 2008-10-09 - Publisher: Routledge

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Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines

Language: en
Pages: 380

Food

Authors: Paul Freedman

Categories: Cooking

Type: BOOK - Published: 2007 - Publisher: Univ of California Press

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This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of div