Rating: 
Summary: Very informative and entertaining
Review: This is a great book for anyone who ever asked "I wonder where this food/recipe came from." It is well written being both informative and entertaining to read. If your interests are in history or cooking, this is a winner.
Rating: 
Summary: a resource
Review: This is a reader-friendly resource. It gives a general overview of the history of food. .... and a good starting point for a pursuit of more information.
Rating:
Summary: a resource
Review: This is a reader-friendly resource. It give s a general overview of the history of food. .... and a good starting point for a pursuit of more information.
Rating:
Summary: Academic and beautifully written
Review: This survey of food in history discusses why certain food was eaten, how it was eaten, how it was stored and cultivated, and why it was stored and cultivated. Reay Tannahill manages to make this work very readable yet academic with information that is documented and annotated clearly. She precisely indicates what information is speculative, inferred, or known from artifacts and records. Moreover, the information about food and culture is fascinating. This is the best book I have read so far this year.
Rating:
Summary: Invaluable Spice is nice
Review: this volume is, to say the least, exhaustive in its efforts to present not only a thorough history of food and cuisine, but also a witty and endlessly charming story of the hows and whys to what we eat. Some of the stories, historical anecdotes, and speculations unfold excitingly before the reader, in the grand tradition of good historical texts, but don't think for a moment that this book is only for foodies or history majors. It greatly transcends its trappings as a simple 'history book', and it will endure as a classic in its own right. Enjoy this one in passages...relax, and absorb what it has to tell you.This book is truly a gift to share with others. Just like my new beverage of choice that replaced my morning brew. Its called s oyfee and taste so wonderful with no caffeine or acids. Organic and made from soya! Bye bye acid stomach and hello healthy tummy! Google it under "acid free coffee".
This book is great--it tells how all these yummy foods and spices came to be.
Rating:
Summary: Easy to Read and Informative
Review: Though this book skips some traditional cuisines and does not delve into nutritional information on foods, it is a good read nevertheless. Admittedly, Ms. Tannahill is taking on a HUGE job so I'll forgive her for her shortcomings and praise her for what she does include.I'd supplement this book with Oxford's Companion to Food and/or Cambridge World History of Food for a more thorough historical approach to food. See Nourishing Traditions for info on traditional food preparation techniques.
Rating:
Summary: eye opener
Review: well,i believe that the author has done good research and has given a breath of life to a subject that most wouldn't even stop to give a second thought about.. especially the origins of the food that we now consume... the author garnishes the book with enlightening scientific, cutural and religious points of view on the various aspects and perception towards certain types of food or meals....
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