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Food in history

Author: Reay Tannahill
Publisher: New York : Three Rivers Press, 1989, ©1988.
Edition/Format:   Book : English : [New, fully rev. and updated ed., 1st American ed.]View all editions and formats
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Reay Tannahill
ISBN: 0517884046 9780517884041
OCLC Number: 41448271
Notes: Includes index.
Description: xvi, 424 p. : ill. ; 23 cm.
Contents: 1: The prehistoric world --
In the beginning --
Food and cooking before 10,000 --
Changing the face of the earth --
2: The near east, Egypt and Europe 3000 BC-AD 1000 --
Classical Greece --
Imperial Rome --
The silent centuries --
3: Asia until the Middle Ages, and the Arab world --
India --
Central Asia --
China --
The Arab world --
4: Europe AD 1000-1492 --
Supplying the towns --
The late medieval table --
5: The expanding world 1492-1789 --
New worlds --
The Americas --
Food for the traveller --
A gastronomic grand tour: I --
A gastronomic grand tour: 2 --
6: The modern world 1789 until the present day --
The industrial revolution --
The food-supply revolution --
The scientific revolution --
Confused new world.
Responsibility: Reay Tannahill.

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