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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Nearly every country is mentioned, though foood the author freely admits, written history needs to be taken with a Sadly, Tannahill’s book has been in print for three decades without this brutal absurdity being corrected.

If you’re interested in the development of food, farming, meals, cuisine, etc, from really the dawn of time through the s, I’d pick this up, even if you only wanted to read a particular section on Food in Sumer or Fillet of Pegasus.

From inside the book. And one thing leads to another 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.

Mar 13, Krista rated it it was amazing. She published her first non-fiction book in Sep 24, Arjun Ravichandran rated it liked it. One vivid part I recall from the cavemen section was that the human need for protein was so strong, that occasionally an errant neanderthal would kill an animal and crack open, say, an arm bone, and start chowin’ down on th This book chronicles the history of food for the good majority of human civilization.

However, the material is still strong throughout and provides a lot of detail Mar 09, Jessy Faiz rated it really liked it.

Goodreads helps you keep track of books you want to read. A fascinating book tracing food from pre-cooking-with-fire beginnings to modern day preoccupations with obesity vs famine, food buzzwords like ‘natural’ ‘healthy’ ‘organic’, diseases such as BSE and Foot and Mouth, additives and genetic modification.

Inshe married Michael Edwardes but the marriage ended in divorce inhe died in Initially I was a bit daunted by it, as I often struggle with books that are written by academics. The discovery and cultivation of wheat fascinating, if one actually stops to think who decided that wheat should be threshed and would taste delicious baked in an oven with yeast and water.

Food in History – Reay Tannahill – Google Books

Wow, a whirlwind jistory fascinating tour of how food has shaped, well, everything! Paperbackpages. Tannahill offers no advise on how to eat, but rather a refreshing perspective that just might make you think of food differently. Thanks for telling us about the problem. No wonder the people were chill and friendly.

This is a fantastic reference book. The history of food though, particularly as she progressed towards tannahilll times though got progressively more interesting, perhaps solely because I could relate to it more. I enjoy food histories and this was no exception. If you’re interested in the development of food, farming, meals, cuisine, etc, from really the dawn of time through the s, I’d pick this up, even if you only wanted to read a Read this for my Food in History course at college and really enjoyed it.

I decided I wanted to read this book for a very weird reason.

Reynolds wrote that article in This image of Africa stresses all the bad things about Africa, highlighting political corruption, famine, violence, and sickness as the defining characteristics of African life. But more interesting to me was the description of the different practices cultures have surrounding eating. An interesting read as long as you enjoy food AND history. From these inauspicious beginnings and precarious technology, we stumbled upon agriculture – and with the burgeoning populations that this afforded, came the first administrative centers, the first vague sense of social unity, and eventually the first cities and civilizations.

As the title indicates, this is an exposition on the role that food – its cultivation, enjoyment, transportation, and its politics – has played in history. This book chronicles the history of food for the good majority of human civilization. I now desperately want to create roman fish sauce and have engaged on further research on the consumption of fetal rabbits during lent.

Aug 28, Arlian marked it as to-read. And let me be clear–I basically think all history books are that, even though I like history books.

Food in History by Reay Tannahill | : Books

It was 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. Trivia About Food in History.

Most reviewers also feel comfortable using the word “primitive” to describe people from the past and possibly presentwhich is very problematic.

The author begins by looking at the origin of the human species ; forced onto the treacherous Savannah by the retreating ice caps, our primate ancestors evolved big brains and bipedal motion, the better tannahiill cooperate socially and chuck rocks at potential prey. Before started to write, she worked as a probation officer, advertising copywriter, newspaper reporter, historical researcher and graphic designer. The book ends with a discussion hiztory the Industrial Revolution, and the associated revolutions of food transportation and supply, quality management, and the scientific revolutions, which brought us the Green and White revolutions.

Aug 23, Javier rated it liked it Shelves: Holy masculine generic, Batman! Contents The Prehistoric World I. The book also demonstrates the wide-ranging impact of food-related issues on civilization. Want to Read saving…. The Prehistoric World I. Whey, cabbage, onions, and barley.

Food in History

Entertaining and fact-packed, although it seems patchy at times. Dec 27, Arrel rated it really liked it. A favorite of gastronomes and history buffs alike, Food in 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. The material is very dry and the author historj nothing to make it seem interesting until the very last few paragraphs of the chapters, and in the epilogue.

The publication date is over 30 years so it would be interesting to read an updated revision of this book. 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 atnnahill rid of its all-too-earthly dependence on food. To see what your friends thought of this book, please sign up.