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Food in History
by: Reay Tannahill

Used Price: $14.68

Binding: Paperback
EAN: 9780140102062
Format: Import
ISBN: 014010206X
Label: Penguin Books Ltd
Manufacturer: Penguin Books Ltd
Number Of Pages: 448
Publication Date: 1988-06
Publisher: Penguin Books Ltd
Studio: Penguin Books Ltd

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Customer Reviews

Average Rating: out of 5 stars

Rating:

- Put me to sleep
This book had me bored from the first sentence. I guess it just wasn't what I was looking for in a book about food..I wanted something a bit more exciting, because frankly food gets me excited! I think I will stick to Anthony Bourdain's books from now on.

Rating:

- 8 stars out of 5
Tannahill takes us on an enthralling journey across history, from prehistoric times to the Industrial revolution, from the perspective of food, cuisine, food production and agriculture. It is an unfortunate sign of the times that history has almost been disassociated with food - probably because in the West food has stopped being a worry for many decades (yes, only decades!), something that will cause us many a problem in the future. This book takes us through the detailed history of almost every major crop, vegetable, beverage, foodstuff and spice, detailing the cuisines of Europe, the Middle East, Central Asia, India, China, the Americas, Africa etc etc. Most studies of the type "X in history" I find too Eurocentric to be considered truly useful and broad-reaching. This one isn't, it truly covers the world.

She tells of how things came about in a very lively, warm and witty manner. The book will teach ... Read More

Rating:

- My favorit book of all times
Food in History is one of Tannahill's best works. I've had this book for over 5 years now, and I still can't part with it. Food is an essential part of history. He elaborates beautifully on every food item, yes, every food item. Food, alcohol, vodka, spice, Canning, cassava, so on and so on.

You are guaranteed to know where every food comes from, where it has traveled to, what each food has meant to different societies, and how it has changed lives. In the last half of the book, he provides copies of the many recipes for the royal French parties of the last few centuries. The surprising, and some what interesting content of these delightful meals will surely be captivating. In all, a fabulous book....

Rating:

- Wonderful, enlighten read, with one caveat.
I deeply enjoyed this engrossing read. Tannahill has done a superb job mixing history, culture, and the culinary arts. As a student of culture and a lover of food I was drawn in by Tannahill's attention to detail, while at the same time writing an informative work that was easy to read and hard to put down. My one and only criticism lies in her choices for footnotes. I was puzzled by her choice to footnote the definition for porter (it's possible that porter was a unique drink in 1977 when the book was first written), while on numerous occasions not footnoting the references to regional foods, ingredients, and preparations. I soon found that referring to my copies of the Food Lover's Companion (Herbst, 1995) and the American Heritage Dictionary (2001) made for a much fuller reading experience. I would highly recommend this book to anyone with a love of food and culture, Tannahill will not disappoint.

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