Food in History

The author, Reay Tannehill, has created a magnum opus about food in history, that fills in many blanks about how we have arrived from pre-BC to where we are today - cultivation of crops, the spice trade, bread, beer, wine, rice, meals and cooking from the 4 corners of the world. Incredible survey, well-written. A must have for food-o-philes.

fun to read with lots of fun facts of food in history

The book is a facinating look, much like the author's previous work "Sex in History", at what makes man so entertaining.The religious reader will not like the book as it points out how many religious laws and prohibitions are based on cultural mores derived from common sense, not edicts from God. The Hindu belief in the Sacredness of Cows, the Jewish Kosher laws, Islam's ban on pork, all have their foundation in perfectly reasonable prohibitions for those cultures at a given time in history. The fact they became religious laws illustrates that religion was a convenient way to enforce societal rules in absence of a strong central authority. They served the same purpose as the fabled Ten Commandments of the nomadic tribal Jews. The threat of eternal damnation has always been and still is a persuasive deterrent to those with primitive, superstitious and unsophisticated minds.India was conquered by a nomadic culture who imposed the common sense belief that a live milk producing cow could feed more people for a longer period than one that was butchered and eaten.Pretty much common sense.Like her previous work "Sex in History" the author is insightful and amusing in her presentation of facts too many people wouldlike to ignore, that illustrate the all too shaky and fragile basis for so many of our cherished beliefs.

As usual, Ms. Tannahill is thorough and informative without being too scholarly.I like her no-nonsense style of writing and I'm enjoying reading about humanity'sprogression from hunter-gatherers to more sophisticated styles of finding andeating foods.Although this tome is not too scholarly, it is full of a lot of information that theaverage reader may find too esoteric.It's very interesting stuff and anyone interested in how we got to where we aretoday might enjoy finding out how our ancestors' solutions to the daily problem offinding food gave rise to today's gourmet, foodies and vegans.

I bought this as a gift to my son-in-law, who is interested (as am I) in unusual aspects of history. I had read this book years ago, initially expecting just to glance through it, but I found it as interesting as a good novel, and I read it from cover to cover. I was delighted to find it at an affordable price, to give to someone I knew would find it fascinating.The book arrived sooner than I expected, and was in good condition, as listed. Very satisfied.

And they loved it! Right up their alley!

I would use this book for a high school/community college world history text. Not only is it very readable, but it brings out the dynamics between geography, industry, religion, and, of course tradition. Through food, something to which everyone can relate, one sees historical process rather than merely dates, politics and generals. And, as a survey book should do, it made me want to learn more.

My book was promptly shipped and arrived a bit before it was expected. The condition, as advertised, was accurate. I felt the price charged provided a good value. I love dealing with small businesses of this quality!

Historical anecdotes that my food scientist daughter found amazing.

Je m'intéresse non seulement à la cuisine mais à son histoire et même si je possède déjà un grand nombre de livres sur le sujet celui ci vaut la peine d'être lu et relu.

Reay Tannahill is probably better known as an historical novelist but her Food in History is described as ‘a serious overview of food as a catalyst of social and historical development.’ Her account of what we have eaten over the centuries begins in the pre-historic period. The earlier sections will be of interest to social historians, to foodies (since when has that been a word?) and to anyone setting a novel in ancient Egypt or sixth century China (surely someone must be attempting the latter). From a family historian’s point of view, it is the last two parts (of six), covering 1492 onwards, that will be most relevant. Many foods that we take for granted were not available in Britain until comparatively recently. The impact of the age of exploration on our diet was unparalleled. It is not a coincidence that section five begins in 1492, when Columbus was sailing blue (or more plausibly grey) oceans. Tannahill also looks at the influence of the European Grand Tour, the industrial revolution and the use of pesticides, on what we ate and how we produced, prepared and stored food.If you want to make sure that the characters in your novel are not chomping on an anachronistic tomato, if you want to know what great great granny might have served for dinner or if you are interested in the way in which food and historical events interrelate, I can recommend this book. There are line drawings, notes on sources and an extensive bibliography to take you further. I particularly like the way in which the author weaves the history of food in to the wider historical context. This is a true social history.

Excellent book !Well researched on various aspects of food history of world,tasty for mind too,of that tasteful thing for tongue!

A fascinating look at the history of food, going back as far as she could go, and covering the world. This book, and another by the same author, "Sex in History" are both really interesting, readable, and engaging.