$11.79 sale price when purchased online
$18.00 list price
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About this item
Highlights
- An enthralling world history of food from prehistoric times to the present.
- About the Author: Reay Tannahill is the author of Food in History and Sex in History, as well as the bestselling novels A Dark and Distant Shore and The World, the Flesh, and the Devil.
- 448 Pages
- Cooking + Food + Wine, History
Description
About the Book
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.Book Synopsis
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.About the Author
Reay Tannahill is the author of Food in History and Sex in History, as well as the bestselling novels A Dark and Distant Shore and The World, the Flesh, and the Devil. She lives in London.Dimensions (Overall): 8.9 Inches (H) x 5.9 Inches (W) x 1.2 Inches (D)
Weight: 1.35 Pounds
Suggested Age: 22 Years and Up
Number of Pages: 448
Genre: Cooking + Food + Wine
Sub-Genre: History
Publisher: Crown Publishing Group (NY)
Format: Paperback
Author: Reay Tannahill
Language: English
Street Date: May 10, 1995
TCIN: 77000785
UPC: 9780517884041
Item Number (DPCI): 247-17-9266
Origin: Made in the USA or Imported
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Shipping details
Estimated ship dimensions: 1.2 inches length x 5.9 inches width x 8.9 inches height
Estimated ship weight: 1.35 pounds
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