Food in History


by Reay Tannahill, Stein & Day, first edition, 1973. Out of print in hardback.
This is a pioneering work, the enthusiastic inside cover informs us: "drawing on the findings of archeology, anthropology, biology, economics and many other disciplines to examine not only the influences that have shaped man's diet, but how the pursuit of more and better food directs, often decisively, the course of history...From the earliest cultivation of plants and domestication of animals in prehistory, to the beginning of mass production and the 20th century's Green Revolution...It discusses the role of pepper in the fall of the Roman Empire; how a new type of plow developed in the Dark Ages helped stimulate The First Crusade; why the cow became sacred in India; who invented spaghetti; and how the turkey got its name." Hardback, with DJ, 448 pages.
Condition: Neat owner inscription on front end paper, book clean, DJ shows slight wear at extremities: VG+.

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