Food In History
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Food in History
| Author | : Reay Tannahill |
| Publisher | : Headline Review |
| Total Pages | : 424 |
| Release | : 2002 |
| Genre | : Dinners and dining |
| ISBN | : 9780747267966 |
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From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.
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Language: en
Pages: 424
Pages: 424
Type: BOOK - Published: 2002 - Publisher: Headline Review
From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthra
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Type: BOOK - Published: 2002-06-04 - Publisher: Simon and Schuster
In Near a Thousand Tables, acclaimed food historian Felipe Fernández-Armesto tells the fascinating story of food as cultural as well as culinary history -- a w
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Type: BOOK - Published: 2008-10-09 - Publisher: Routledge
Providing a comparative and comprehensive study of culinary cultures and consumption throughout the world from ancient times to present day, this book examines
