Food in History

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Crown Publishers, 1989 - Cooking - 424 pages
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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User Review  - stevejwales - LibraryThing

My first Folio Society book and a fascinating one detailing the changes in diet, hunting/gathering/farming of food and its preparation and cooking from pre-history to the beginning of the 21st century ... Read full review


The Prehistoric World I
Changing the Face of the Earth
The Near East Egypt and Europe

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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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