Food in History

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Crown Publishers, 1989 - Cooking - 424 pages
51 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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like a treatise. If I wanted some great historical research in this area, I would turn to this book, otherwise it is not really an enjoyable "sit down and peruse" sort of book. Read full review

Contents

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

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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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