Food in History

Front Cover
Crown Publishers, 1989 - Cooking - 424 pages
30 Reviews
A panoramic and entertaining survey of the significance of food through 50,000 years of world history, this is a completley revised, up-to-date edition of the classic deemed fascinating by the New York Times. 78 photos.

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User Review  - KVHardy - LibraryThing

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 ... Read full review

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Contents

The Prehistoric World I
1
Changing the Face of the Earth
19
The Near East Egypt and Europe
43
Copyright

15 other sections not shown

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About the author (1989)

Tannahill was born and raised in Scotland and is a graduate of the University of Glasgow.

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