Food in History
Product ID: 279095227
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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 wi Review: Savant - Je m'intéresse non seulement à la cuisine mais à son histoire et même si je possède déjà un grand nombre de livres sur le sujet celui ci vaut la peine d'être lu et relu. Review: Reay Tannahill is probably better known as an historical novelist but her Food in ... - Reay Tannahill is probably better known as an historical novelist but her Food in History is described as ‘a serious overview of food as a catalyst of social and historical development.’ Her account of what we have eaten over the centuries begins in the pre-historic period. The earlier sections will be of interest to social historians, to foodies (since when has that been a word?) and to anyone setting a novel in ancient Egypt or sixth century China (surely someone must be attempting the latter). From a family historian’s point of view, it is the last two parts (of six), covering 1492 onwards, that will be most relevant. Many foods that we take for granted were not available in Britain until comparatively recently. The impact of the age of exploration on our diet was unparalleled. It is not a coincidence that section five begins in 1492, when Columbus was sailing blue (or more plausibly grey) oceans. Tannahill also looks at the influence of the European Grand Tour, the industrial revolution and the use of pesticides, on what we ate and how we produced, prepared and stored food. If you want to make sure that the characters in your novel are not chomping on an anachronistic tomato, if you want to know what great great granny might have served for dinner or if you are interested in the way in which food and historical events interrelate, I can recommend this book. There are line drawings, notes on sources and an extensive bibliography to take you further. I particularly like the way in which the author weaves the history of food in to the wider historical context. This is a true social history.
| Best Sellers Rank | #342,494 in Books ( See Top 100 in Books ) #485 in History of Civilization & Culture #1,097 in Cooking Education & Reference #1,280 in Anthropology |
| Customer Reviews | 4.6 out of 5 stars 154 Reviews |
C**N
Savant
Je m'intéresse non seulement à la cuisine mais à son histoire et même si je possède déjà un grand nombre de livres sur le sujet celui ci vaut la peine d'être lu et relu.
J**T
Reay Tannahill is probably better known as an historical novelist but her Food in ...
Reay Tannahill is probably better known as an historical novelist but her Food in History is described as ‘a serious overview of food as a catalyst of social and historical development.’ Her account of what we have eaten over the centuries begins in the pre-historic period. The earlier sections will be of interest to social historians, to foodies (since when has that been a word?) and to anyone setting a novel in ancient Egypt or sixth century China (surely someone must be attempting the latter). From a family historian’s point of view, it is the last two parts (of six), covering 1492 onwards, that will be most relevant. Many foods that we take for granted were not available in Britain until comparatively recently. The impact of the age of exploration on our diet was unparalleled. It is not a coincidence that section five begins in 1492, when Columbus was sailing blue (or more plausibly grey) oceans. Tannahill also looks at the influence of the European Grand Tour, the industrial revolution and the use of pesticides, on what we ate and how we produced, prepared and stored food. If you want to make sure that the characters in your novel are not chomping on an anachronistic tomato, if you want to know what great great granny might have served for dinner or if you are interested in the way in which food and historical events interrelate, I can recommend this book. There are line drawings, notes on sources and an extensive bibliography to take you further. I particularly like the way in which the author weaves the history of food in to the wider historical context. This is a true social history.
J**K
Learn from history to develop new ideas
Historical anecdotes that my food scientist daughter found amazing.
D**S
Tasty food for mind too!
Excellent book !Well researched on various aspects of food history of world,tasty for mind too,of that tasteful thing for tongue!
B**D
If you are at all interested in food, read this book.
A fascinating look at the history of food, going back as far as she could go, and covering the world. This book, and another by the same author, "Sex in History" are both really interesting, readable, and engaging.
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