Food in History

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Crown Publishers, 1989 - Cooking - 424 pages
25 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  - Perrin Pring - Goodreads

A friend of mine gave me this as a reference guide. Initially I was a bit daunted by it, as I often struggle with books that are written by academics. Tannahill does a good job at making the material ... 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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