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.
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No wonder the people were chill and friendly.
Yet, what I found out was fascinating. May 08, haley rated it it was amazing Recommends it for: Dec 06, Wayne rated it did not like it Shelves: Lebih dari itu, buku ini juga mengulas hubungan makanan dan keyakinan, trend pada masa tertentu, dan segala macam problema yang hadir karena makanan atau ketiadaan makanan.
I try not to ascribe to historical relativism, but I suppose in this case, I should note that the original book was published in For example, some very commo I gave it 5 stars and yet I abandoned it?!
Sep 19, Kristin rated it really liked it Shelves: This is a good book for fans of general history, food writing, or millennial males who enjoy reading about food without ever once stepping into a kitchen. And this book is dated in other ways. There were a few points that disagreed with other histories, most notably the idea that man once used spice to disguise rancid meat. This quite old by now, and I suspect a few of the historical theories may have moved on but it is an engaging read, informative and occasionally dryly humourous.
Food in History
You will be able to casually drop historical anecdotes tannaihll food like you won’t believe. A favorite of gastronomes and history buffs alike, Food vood History is packed with intriguing information, lore, and startling insights–like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.
A New History of the Western World, to fill my history needs at the moment. Tannahill does a good job at making the material accessible to us non-academia types, but still, it can get a bit dry at times.
The roman empire’s favorite spice? However, the author if British and hilarious here and there, some of the footnotes she adds are just her own comments. I now desperately want to create roman fish sauce and have engaged on further research on the consumption of fetal rabbits during lent. A lot of interesting insights into how regional food cultures may have been developed through practical survival of early humans in the areas.
Here and there it’s a bit repetitive, so I gave it the four stars instead of five because the writing could be tightened a bit.
Arjun Ravichandran There are illustrations in black and white. I enjoy food histories and this was no exception. Return to Book Page.
Open Preview See a Problem? I love that she nistory the globe, too – from her native England and Europe to Australia and the Orient – from prehistory to present.
Dec 24, Tina Ye rated it really liked it Recommends it for: Paperbackpages. Still, I would recommend it to serious “scholars” of culinary history.
Food in History – Reay Tannahill – Google Books
Reay Tannahill a historian is a very cautious and sarcastic writer, never to draw any foregone conclusions, but always tempered with a good sense of humor. And I probably forgot half of what I read, it goes up to the ‘s in its depth and scholarship. Wow, a whirlwind but fascinating tour of how food has shaped, well, everything! She belonged to the Arts Club and the Authors’ Club, and was chairman of the latter from to The author then looks at the food stuffs of the major civilizations from the ancient Mesopotamians, the Romans, the Chinese and the Indians – always making sure to delineate how the climate, availability of grain crops, and available technology determined the variety of food available to these ancient peoples, and also detailing how these burgeoning national cuisines dovetailed and commingled with an emerging national character.
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. Read this for my food history class. Feb 12, Sean Brady rated it liked it.
Trivia About Food in History.
It would be a shame to throw away a whole side of fiod it was only slightly rotten, so humans learned to slather it with hot pepper and thyme and forget about tannahil.
And Histor haven’t even mentioned the fantabulous cuisines from literally dozens of other countries on the continent of Africa. This is a fantastic reference book. Thus, far, I’ve gotten to easily annoyed at some of the sweeping generalizzations and assumptions the author has made about what was chosen as the first methods of food, and the apparent lack of scholarship in how she decided.
Read, highlight, and take notes, across web, tablet, and phone. I read this book almost two years ago and that image has stuck with me. Jan 16, Mike rated it really liked it. She published her first non-fiction book in