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The Catholic University Of America - Fall 2012 | ||
Section 01 | ||
 | Food in History (Updated Edition) by Reay Tannahill Paperback, 448 Pages, Published 1995 ISBN-10: 0-517-88404-6 / 0517884046 ISBN-13: 978-0-517-88404-1 / 9780517884041 An enthralling world history of food from prehistoric times to the present. A favorite of gastronomes and history buffs alike, Food in History 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 | |