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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I enjoy food histories and this was no exception. Also worth reading in this field is Taste by Kate Colquhoun which tanahill on Britain.
Food in History by Reay Tannahill
Aug 12, Jeff Kissel rated it liked it Shelves: She published her first non-fiction book in Return to Book Page. Lebih dari itu, buku ini juga mengulas hubungan makanan dan keyakinan, trend pada masa tertentu, dan segala macam problema yang hadir karena makanan hlstory ketiadaan makanan.
No eBook available Amazon. Food in History by Reay Tannahill.
Sebuah buku sejarah yang ditulis dengan menarik, tananhill, dan mengandung subjek yang menarik pula: 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. Want to Read Currently Reading Read.
Topics about food — particularly the familiy meal — that I had never considered having had a origin someplace. Still, I would recommend it to serious “scholars” of culinary history. 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.
When I finish the book, I will update my review but I will leave this part for future readers to understand the context of my relationship to and perspective of this book. The publication date is over 30 years so it would be interesting to read tannabill updated revision of this book. A lot of interesting insights into how regional food cultures may have been developed through practical survival of early humans in the areas.
Whey, cabbage, onions, and barley. Tannahill not only describes ni changes and, for example, regional differences in diet but also explains them, e. View all 3 comments. The material is very dry and the author does nothing to make it seem interesting until the very last few paragraphs of the tannahilo, and in the epilogue. Dalam buku ini dihidangkan makanan dari masa ke masa, mulai dari masa prasejarah hingga masa keemasan Romawi, Revolusi Industri, dan masa modern.
Sep 17, Tracy rated it liked it Shelves: It histoy not the tea that the country formerly Ceylon is famous for, but instead for coffee, produced by Dutch colonists, that the Tamil workforce was brought to the plantations from India. There were a few points that disagreed with other histories, most notably the idea that man once used spice to disguise rancid meat. Dec 03, Justine rated it liked it Shelves: A New History of the Western World, to fill my history histody at the moment.
An enthralling world history of food from prehistoric times to the present.
Food in History
Crown Publishers- Cooking – pages. 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. Well worth reading this wide ranging book considers food histories from the ancient past – paleolithic but not ridiculous dietary theory!
I read this book almost two years ago and that image has stuck with me.
Food in History – Reay Tannahill – Google Books
Outside of historical quirks, I found the history to be well researched and citedengagingly written, and packed full of the weird kind of facts that I love collecting. The Near East Egypt and Europe. So far so good Mar 17, Ingrid Hardy rated it it was amazing Shelves: Holy masculine generic, Batman!
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 book ends with a discussion of the Industrial Revolution, and the associated revolutions hiistory food transportation and supply, quality management, and the scientific revolutions, which brought us the Green and White revolutions.
I found a copy of Food in History in a used bookstore and immediately thought: I put this down for the moment and turned to Roger Osbourne’s Civilization: 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.
She belonged to the Arts Club and the Authors’ Club, and was chairman of the latter from to Lists with This Book.