Book review Food in History - Reay Tannahill Restaurants, Wine, Travel, Opinions

Food in History - Reay Tannahill
Book - Reference

Reviewed By

Sue Dyson and Roger McShane

A sweeping history of food and its social consequences. While the cause and effects of food usage might be overstated, this still is a book to be taken seriously.
A positive point is the attention she pays to the Arab world and China where much of the significant work in the development of modern food was carried out.
Well worth a read.
   - Independent commentary on the Web since 1996

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