Research Catalog
Food in history
- Title
- Food in history / Reay Tannahill.
- Author
- Tannahill, Reay.
- Publication
- New York : Stein and Day, 1973.
Items in the Library & Off-site
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1 Item
| Status | Format | Access | Call Number | Item Location |
|---|---|---|---|---|
| Text | Use in library | GT2850 .T34 | Off-site |
Details
- Description
- 448 pages : illustrations; 24 cm
- Summary
- Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
- Subjects
- Genre/Form
- History
- Bibliography (note)
- Bibliography: p. 399-414.
- Contents
- pt. 1. The prehistoric world : The course of prehistory ; Food and cooking before 10,000 B.C. ; Changing the face of the earth -- pt. 2. The Near East, Egypt, and Europe, 3000 B.C.-A.D. 1000 : The background ; The first civilizations ; The food of classical Greece ; Imperial Rome ; The silent centuries -- pt. 3. Asia until the Middle Ages, and the Arab world : The influence of the nomads ; Central Asia ; China ; India ; The Arab world -- pt. 4. Europe A.D 1000-1500 : The expansion of Europe ; Supplying the towns ; The medieval table -- pt. 5. The expanding world, 1490-1800 : New worlds and new foods ; The Americas ; Food for the traveler ; A gastronomic grand tour -- pt. 6. The modern world, 1800 until the present day : Industry, science, and food ; The Industrial Revolution ; The food-supply revolution ; The scientific revolution.
- ISBN
- 0812814371
- 9780812814378
- 0812817524
- 9780812817522
- LCCN
- 75160342
- OCLC
- ocm00653227
- 653227
- SCSB-105080
- Owning Institutions
- Princeton University Library