Food in History

Reay Tannahill is probably better known as an historical novelist but her Food in History is described as ‘a serious overview of food as a catalyst of social and historical development.’ Her account of what we have eaten over the centuries begins in the pre-historic period. The earlier sections will be of interest to social historians, to foodies (since when has that been a word?) and to anyone setting a novel in ancient Egypt or sixth century China (surely someone must be attempting the latter). From a family historian’s point of view, it is the last two parts (of six), covering 1492 onwards, that will be most relevant. Many foods that we take for granted were not available in Britain until comparatively recently. The impact of the age of exploration on our diet was unparalleled. It is not a coincidence that section five begins in 1492, when Columbus was sailing blue (or more plausibly grey) oceans. Tannahill also looks at the influence of the European Grand Tour, the industrial revolution and the use of pesticides, on what we ate and how we produced, prepared and stored food.If you want to make sure that the characters in your novel are not chomping on an anachronistic tomato, if you want to know what great great granny might have served for dinner or if you are interested in the way in which food and historical events interrelate, I can recommend this book. There are line drawings, notes on sources and an extensive bibliography to take you further. I particularly like the way in which the author weaves the history of food in to the wider historical context. This is a true social history.

good

"Global Grub" - a fairly well covered subject (like her companion volume "Sex in History"?) but engagingly and entertainingly written. - FULL of information cleverly wrapped and presented. I have given up a global grub book on several occasions, but not on this one. You skip any of the 368 pages at your peril. Great care and knowledge have gone into the selection of illustrations, less in the printing of them. Many of the half tones should have been graced by art paper. Small gripe. Big, lovely book.

Excellent.

This, for many years the leader in its field, is still a book worth reading. It is not a cookery book; it is a study of the role of food and food crops in the development of human society and history.Unfortunately, it contains some errors and some of its assertions have been superceded by more modern research. At times the treatment is a little cavalier in style. A lot of the information seems to have been taken from a far better and more interesting book, The Englishman's Food: Five Centuries of English Diet By H Drummond. It is an excellent introduction to the subject however. There are a number of useful illustrations.

Arrived as descibed

The author, Reay Tannehill, has created a magnum opus about food in history, that fills in many blanks about how we have arrived from pre-BC to where we are today - cultivation of crops, the spice trade, bread, beer, wine, rice, meals and cooking from the 4 corners of the world. Incredible survey, well-written. A must have for food-o-philes.

Historical anecdotes that my food scientist daughter found amazing.

Je m'intéresse non seulement à la cuisine mais à son histoire et même si je possède déjà un grand nombre de livres sur le sujet celui ci vaut la peine d'être lu et relu.

Excellent book !Well researched on various aspects of food history of world,tasty for mind too,of that tasteful thing for tongue!

A fascinating look at the history of food, going back as far as she could go, and covering the world. This book, and another by the same author, "Sex in History" are both really interesting, readable, and engaging.