Food in history
By: Reay Tannahill.
Publisher: Stein and Day
Published: 1983
Place of publication: New York
Language: eng
Number of pages: 448
Subjects: Food -- History.; Dinners and dining -- History.
Description: Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
Notes: "A Scarborough book."

Includes index.

Bibliography: p. 399-414.