An enthralling world history of food from prehistoric times to the present. 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.
About Reay Tannahill
Reay Tannahill is the author of Food in History and Sex in History, as well as the bestselling novels A Dark and Distant Shore and The World, the Flesh, and the Devil. She lives in London.
Paperback | $18.00
Published by Broadway Books May 10, 1995| 448 Pages| 6 x 9| ISBN 9780517884041