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.

Author: Mahn Temi
Country: Great Britain
Language: English (Spanish)
Genre: Marketing
Published (Last): 3 April 2011
Pages: 450
PDF File Size: 9.10 Mb
ePub File Size: 1.99 Mb
ISBN: 586-5-41512-724-2
Downloads: 77960
Price: Free* [*Free Regsitration Required]
Uploader: Zulkijar

Food in History

She covers the history of food, from agricultural to culinary to cultural aspects, in most of the world’s major societies from neolithic times fooc the late 20th century the book was last revised in the s. Nov 04, Lorri rated it really liked it Shelves: Trivia About Food in History. I put this down for the moment and turned to Roger Osbourne’s Civilization: See 1 question about Food in History…. Not about food throughout history, but rather how food and the search for it actually gave us our history, not to mention our civilization.

Mar 09, Foof Faiz rated it really liked it. To see what your friends thought of this book, please sign up. Changing fokd Face of the Earth. This book chronicles the history of food for the good majority of human civilization.

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. Mar 24, Edit Ostrom rated it it was amazing Shelves: How can you write a book about food history and dismiss the entirety of Ethiopian, Moroccan, and Egyptian food, all know to be famously delicious and available even in America?

This is a great book for anyone who appreciates the madness of modern diet preachers. Feb 28, Perrin Pring rated it liked it Shelves: I have several food history books in my collection – this one is my favorite that I flip through time and again.


She published her first non-fiction book in Dalam buku ini dihidangkan makanan dari masa ke masa, mulai dari masa prasejarah hingga masa keemasan Romawi, Revolusi Industri, dan masa modern. And one thing leads to another 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.

And let me be clear–I basically think all history books are that, even though I like history books. A lot of people don’t realize that herbs and spices were put into use not only because they’re aromatic and tasty on their own, but because there was no such thing as refridgeration until the 20th century, meat went real bad, real quick.

Food in History by Reay Tannahill | : Books

Sep 17, Tracy rated it liked it Shelves: Histlry in History by Reay Tannahill. If you need a good book encompassing human history and food, this is probably a good tome to put on your list. This image of Africa stre Pre-review: 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.

The international success came with the novel Food in History, her publisher suggested a companion volume on the second great human imperative, Sex in History. Yet, what I found out was fascinating.

Aug 12, Jeff Kissel rated it liked it Shelves: Thus science and technology are important e. At this time of this writing, there are only 16 1-star reviews and 55 2-star reviews. Read this for my Food in History course at college and really enjoyed it. Jan 16, Lucinda rated it liked it Shelves: Overall, I learned a lot from this book. That, along with the cold weather, naturally drove people to seek out new and alien places.

The publication date is over 30 years so it would be interesting to read an updated revision of this book. Jan 16, Mike rated it really liked it. Well worth reading this wide ranging book considers food histories from the ancient past – paleolithic but not ridiculous dietary theory! I enjoy tannaill histories and this was no exception.


For example, what did caveman eat? Tannahill does tannahil good job at making the material accessible to us non-academia types, but still, it can get a bit dry at times.

Dec 27, Arrel rated it really liked it.

Read, highlight, and take notes, across web, tablet, and phone. There are no discussion topics on this book yet. And I haven’t even mentioned the fantabulous cuisines from literally dozens of other countries on the continent of Histkry. As the author notes in her introduction, for all our technological savvy and utopian visions of the approaching singularity, the fact remains that humanity is still not rid of its all-too-earthly dependence on food.

However, overall I thought it gave an excellent overview and serves as a good companion to other more focused food histories. Un found a copy of Food in History in a used bookstore and immediately thought: The author’s interest seems to have evolved out the diet mania of the 60’s that is no less significant today: That shit is hella distracting, and the book is dated in other ways, too.

May 08, haley rated it it was amazing Recommends it for: To ask tannahil readers questions about Food in Historyplease sign up.

Sep 19, Kristin rated it really liked it Shelves: Whey, cabbage, onions, and barley. A friend of mine gave me this as a reference guide.

It’s written in a very accessible, style, and I appreciated the author’s dry wit. The book also demonstrates the wide-ranging impact of food-related issues on civilization.