Food in history
By: Reay Tannahill.
Publisher: Three Rivers Press
Published: 1988
Place of publication: New York
Language: eng
Number of pages: 424
ISBN-13: 9780517884041
Subjects: Food -- History.; Dinners and dining.
Notes: Includes bibliographical references (p. [397]-409) and index.
Table of contents: title: 1: The prehistoric world; title: In the beginning; title: Food and cooking before 10,000; title: Changing the face of the earth; title: 2: The near east, Egypt and Europe 3000 BC-AD 1000; title: Classical Greece; title: Imperial Rome; title: The silent centuries; title: 3: Asia until the Middle Ages, and the Arab world; title: India; title: Central Asia; title: China; title: The Arab world; title: 4: Europe AD 1000-1492; title: Supplying the towns; title: The late medieval table; title: 5: The expanding world 1492-1789; title: New worlds; title: The Americas; title: Food for the traveller; title: A gastronomic grand tour: I; title: A gastronomic grand tour: 2; title: 6: The modern world 1789 until the present day; title: The industrial revolution; title: The food-supply revolution; title: The scientific revolution; title: Confused new world.