Author | Tannahill, Reay |
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Title | Food in history / Reay Tannahill |
Imprint | New York : Three Rivers Press, 1989 |
Descript | xvi, 424 p. : ill.; 23 cm |
The prehistoric world: In the beginning -- Food and cooking before 10,000 BC -- Changing the face of the earth -- The near East, Egypt and Europe 3000 BC-AD 1000: The first civilizations -- Classical Greece -- Imperial Rome -- The silent centuries -- Asia until the middle ages, and the Arab world: India -- Central Asia -- The Arab world -- Europe AD 1000-1492: Supplying the towns -- The late medieval table -- The expanding world 1492-1789: New worlds -- The Americas -- Food for the traveller -- A gastronomic grand tour -- The modern world 1789 until the present day: The industrial revolution -- The food-supply revolution -- The scientific revolution -- Confused new world -- Epilogue
LOCATION | CALL# | STATUS |
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Communication Arts Library | 641.3009 T166F 1989 | CHECK SHELVES |
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