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AuthorTannahill, Reay
TitleFood in history / Reay Tannahill
Imprint New York : Three Rivers Press, 1989
Descript xvi, 424 p. : ill.; 23 cm

CONTENT

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


Food -- History Dinners and Dining

LOCATIONCALL#STATUS
Communication Arts Library641.3009 T166F 1989CHECK SHELVES

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