Reay Tannahill, food historian and historical novelist: born Glasgow 9 December ; married Michael Edwardes (died ; marriage. When Reay Tannahill began working on the book that became “Food in History,” she was entering virgin territory. No one before her had. Surveys the evolution of man’s diverse gastronomic habits, customs, and traditions against their cultural and historical background.
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A panoramic and entertaining survey of the significance of food through 50, years of world history, this is a completley revised, up-to-date edition of the classic deemed fascinating by the New York Times. Oct 30, Gphatty rated it it was amazing. And none of the 1-star, 2-star, or 3-star reviews mention this.
Food in History
Entertaining and fact-packed, although it seems patchy at times. To ask other readers questions about Food in Historyplease sign up.
I put this down for the moment and turned to Roger Osbourne’s Civilization: A New History of the Western World, to fill my history needs at the moment. Aug 28, Arlian marked it as to-read. Should be required reading for anyone who wants to sound like a total food geek at cocktail parties.
Sebuah buku sejarah yang ditulis dengan menarik, ringan, dan mengandung subjek yang menarik pula: Thanks for telling us about the problem. Aug 12, Nicole Means rated it really liked it. When I finish the book, I will update my review but I will leave this part for future readers to understand the context of my relationship to and perspective of this book.
Food in History by Fokd Tannahill. Yet, what I found out was tannahill. Until her death on November 2,she lived in a smart terrace house in London near Tate Britain.
Topics about food — particularly the familiy meal — that I had never considered having had a origin someplace.
Food in History by Reay Tannahill
Anyone with experience in the diversity and edibility of African cooking would find this a laughable notion. Initially I was a bit daunted by it, as I often struggle with books that are written by academics. May 08, haley rated it it was amazing Recommends it for: I read this book a few years ago softcover bookand it sits as a treasured book in my collection I’d like to have a hard cover of it one day.
She belonged to the Arts Club and the Authors’ Club, and was chairman of the latter from to We’ve found more evidence to both agree with and dispute what Tannahill wrote in regarding the origins of our species. 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.
Changing the Face of the Earth. Reay Tannahill a historian is a very cautious and sarcastic writer, never to draw any foregone conclusions, but always tempered with a good sense of humor. The author begins by looking at the origin of the human species ; forced onto the treacherous Savannah by the retreating ice caps As the title indicates, this is an exposition on the role that food – its cultivation, enjoyment, transportation, and its politics – has played in history.
One person specially said “Holy Masculine Generic Batman! I’ve read this twice cover to cover and possibly three times, I now can’t recall with certainty.
Paperbackpages. Tannahill not only describes these changes and, for example, regional differences in diet but also explains them, e. Sep 24, Arjun Ravichandran rated it liked it. I decided I wanted to read this book for a very weird reason.
Before started to write, she worked as a probation officer, advertising copywriter, newspaper reporter, historical researcher and graphic designer.
She covers the history of food, from agricultural to culinary to cultural aspects, in most of the world’s major societies from neolithic times to the late 20th century the book was last revised in the s. For example, some very commo I gave it 5 stars and yet I abandoned it?! No eBook available Amazon. Anyone who really cares about that Holy Trinity should own it. Refresh and tajnahill again. Overall, I learned a lot from this book. If you need a good book encompassing human history and food, this is probably a good tome to put on your list.
A History of Temptation” soundly refutes that idea. This is an impressive, and engrossing work, with plenty of insights regarding the fundamental nature of our food and its subterranean role ib far-flung phenomena with apparently little overlap ; the historical aspect aside, there are many interesting glances into the nature of various cuisine, and how they managed to get that way.
It’s written in a very accessible, style, and I appreciated the author’s dry wit. Here is a direct quote from his article: Aug 12, Jeff Kissel rated it liked it Shelves: Whey, cabbage, onions, and barley.
And I tannahipl even mentioned the fantabulous cuisines from literally dozens ffood other countries on the continent of Africa. The Prehistoric World I. Mar 24, Edit Ostrom rated it it was amazing Shelves: From inside the book.
My library Help Advanced Book Search. A friend of mine gave me this as a reference guide.