Food in History - by Reay Tannahill (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>From how pepper contributed to the fall of the Roman Empire to how the turkey got its name to what cinnamon had to do with the discovery of America, this enthralling history of foods is packed with intriguing information, lore, and startling insights about how food has influenced world events. Illustrations.<p/><br></br><p><b> Book Synopsis </b></p></br></br>An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, <b>Food in History</b> is packed with intriguing information, lore, and startling insights--like what cinnamon had to do with the discovery of America, and how food has influenced population growth and urban expansion.<p/><br></br><p><b> About the Author </b></p></br></br><b>Reay Tannahill </b>is the author of <i>Food in History</i> and <i>Sex in History</i>, as well as the bestselling novels <i>A Dark and Distant Shore</i> and <i>The World, the Flesh, and the Devil</i>. She lives in London.
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