Pagina principaleGruppiConversazioniAltroStatistiche
Cerca nel Sito
Questo sito utilizza i cookies per fornire i nostri servizi, per migliorare le prestazioni, per analisi, e (per gli utenti che accedono senza fare login) per la pubblicità. Usando LibraryThing confermi di aver letto e capito le nostre condizioni di servizio e la politica sulla privacy. Il tuo uso del sito e dei servizi è soggetto a tali politiche e condizioni.
Hide this

Risultati da Google Ricerca Libri

Fai clic su di un'immagine per andare a Google Ricerca Libri.

Food in History di Reay Tannahill
Sto caricando le informazioni...

Food in History (edizione 1995)

di Reay Tannahill (Autore)

UtentiRecensioniPopolaritàMedia votiCitazioni
1,1351313,007 (3.9)21
Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. Full of intriguing information and insights, it reveals how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This book confirms that food is still, as it always has been, not only inseperable from the history of the human race but essential to it.… (altro)
Utente:reecejones
Titolo:Food in History
Autori:Reay Tannahill (Autore)
Info:Crown (1995), Edition: Illustrated, 448 pages
Collezioni:La tua biblioteca
Voto:
Etichette:Food

Informazioni sull'opera

Food in History di Reay Tannahill

Sto caricando le informazioni...

Iscriviti per consentire a LibraryThing di scoprire se ti piacerà questo libro.

Attualmente non vi sono conversazioni su questo libro.

» Vedi le 21 citazioni

4.5 stars. Does what it says on the cover. The book discusses the history of food in an interesting and easy to read manner. illustrations included. ( )
  ElentarriLT | Mar 24, 2020 |
Read this for my Food in History course at college and really enjoyed it. Here and there it's a bit repetitive, so I gave it the four stars instead of five because the writing could be tightened a bit. However, the author if British and hilarious here and there, some of the footnotes she adds are just her own comments. If you're interested in the development of food, farming, meals, cuisine, etc, from really the dawn of time through the 1980s, I'd pick this up, even if you only wanted to read a particular section on Food in Sumer or Fillet of Pegasus. ( )
  Kristin_Curdie_Cook | Apr 29, 2016 |
I read this book a few years ago (softcover book), and it sits as a treasured book in my collection (I'd like to have a hard cover of it one day). This is a fantastic reference book. It begins where humans began, back in the caves, and gives archeological evidence as well as common sense theories on how certain foods likely came to be, such as yogurt and butter were probably discovered because of the practice of traveling with milk in the dried stomachs of animals. And one thing leads to another. The book is full of fascinating points on the usage, origin and development of all kinds of food, and not just covering the western world. Nearly every country is mentioned, though as the author freely admits, written history needs to be taken with a... grain of salt, so to speak.

I have several food history books in my collection - this one is my favorite that I flip through time and again. ( )
1 vota KVHardy | Jan 2, 2015 |
My first Folio Society book and a fascinating one detailing the changes in diet, hunting/gathering/farming of food and its preparation and cooking from pre-history to the beginning of the 21st century. Tannahill not only describes these changes and, for example, regional differences in diet but also explains them, e.g. in hot climates people eat spicy foods which make them perspire which cools them down (and prompts them to drink more fluids).

The book also demonstrates the wide-ranging impact of food-related issues on civilization. Thus science and technology are important (e.g. the effects of the Industrial Revolution on mechanised farming, or indeed simply the invention of the plough, let alone 20th century and later concerns such as GMOs and food additives) as are socio-economic issues - e.g. cookery books are only of general use when literacy is widespread, when people have enough disposable income to be able to afford the books and the ingredients and when they have some knowledge or curiosity about foods from outside the immediate vicinity (itself in practical terms necessitating improvements in transportation).

Changes in food can have long-lasting impacts. This doesn't just refer to the change from hunting and gathering to domestication and farming but also, e.g., in colonization - today's taste for refine sugars (and thus the West's obesity crisis) came from the New World plantations worked by African slave labour.

Sri Lanka's ethnic tensions similarly stem from plantations in the colonies. It was not the tea that the country (formerly Ceylon) is famous for, but instead for coffee, produced by Dutch colonists, that the Tamil workforce was brought to the plantations from India.

A fascinating book tracing food from pre-cooking-with-fire beginnings to modern day preoccupations with obesity vs famine, food buzzwords like 'natural' 'healthy' 'organic', diseases such as BSE and Foot and Mouth, additives and genetic modification. ( )
  stevejwales | Apr 26, 2013 |
Food in History strikes just the right balance between an accurate, well-researched treatise and a readable narrative about our place in the universe. Quotations and endnotes abound, and Tannahill uses that astringent, slightly skeptical tone (you're not just going to believe what that text says, are you...?) that fills you with trust in her and reminds you of a favorite teacher. The subject matter is pure genius: you've learned all kinds of things about world history before a few chapters are gone, while you're snickering over medieval table manners. There's a section on foods which were reputed to give you wind! Why isn't this a standard world history textbook?

There's a lot of speculation in the prehistoric section. Some of that is fine, but at the 10th instance of 'a housewife must have discovered *** when she left *** next to the stove for a few days' I started to wonder what the author was adding to the discussion. I can spend hours speculating how yogurt was discovered just fine on my own.

The last section, on how we're all going to be eating synthetic protein by the 21st century, is a little bizarre. And the liberal use of the word 'housewife' makes the book seem very Jetsons at times. It was published in the early 70s, though, so we'll give Tannahill a break. ( )
1 vota bexaplex | Sep 11, 2012 |
A fascinating survey of man's diet from earliest cave dwellers, through the first use of fire to heat meat ... to a doomwatch look at chemical additives, fertilizers, synthetic foods and future world demands. ... Quite fascinatingly relates man's development through history to his food.
aggiunto da KayCliff | modificaNational Housewives Register Newsletter, Hazel K. Bell (Sep 1, 1975)
 
Devi effettuare l'accesso per contribuire alle Informazioni generali.
Per maggiori spiegazioni, vedi la pagina di aiuto delle informazioni generali.
Titolo canonico
Dati dalle informazioni generali inglesi. Modifica per tradurlo nella tua lingua.
Titolo originale
Titoli alternativi
Data della prima edizione
Personaggi
Dati dalle informazioni generali inglesi. Modifica per tradurlo nella tua lingua.
Luoghi significativi
Eventi significativi
Film correlati
Premi e riconoscimenti
Epigrafe
Dedica
Dati dalle informazioni generali inglesi. Modifica per tradurlo nella tua lingua.
For Shirley and John Curley
Incipit
Dati dalle informazioni generali inglesi. Modifica per tradurlo nella tua lingua.
(Preface): When the idea of Food in History first occurred to me, I was mystified by the fact that no one had already written such a book.
(Prologue): It is an obvious truth, all too often forgotten, that food is not only inseparable from the history of the human race, but basic to it.
In the very earliest times nature was in charge and the problem of the food supply was a great deal simpler than it is now -- although perhaps it would be wiser to say 'must have been simpler', since there are as many theories about prehistory and the pattern of human evolution as there are theoreticians.
Citazioni
Ultime parole
Dati dalle informazioni generali inglesi. Modifica per tradurlo nella tua lingua.
(Click per vedere. Attenzione: può contenere anticipazioni.)
(Click per vedere. Attenzione: può contenere anticipazioni.)
Nota di disambiguazione
Redattore editoriale
Elogi
Lingua originale
DDC/MDS Canonico
Spanning over half a million years, this lively account describes the world history of food and the way in which food has influenced the whole course of human development. Full of intriguing information and insights, it reveals how pepper contributed to the fall of the Roman empire; how a new kind of plough helped to spark off the Crusades; why the cow became sacred in India; why stir-fry cooking was invented; how the turkey got its name. This book confirms that food is still, as it always has been, not only inseperable from the history of the human race but essential to it.

Non sono state trovate descrizioni di biblioteche

Descrizione del libro
Riassunto haiku

Link rapidi

Copertine popolari

Voto

Media: (3.9)
0.5
1
1.5
2 4
2.5 3
3 31
3.5 5
4 39
4.5 7
5 31

Sei tu?

Diventa un autore di LibraryThing.

 

A proposito di | Contatto | LibraryThing.com | Privacy/Condizioni d'uso | Guida/FAQ | Blog | Negozio | APIs | TinyCat | Biblioteche di personaggi celebri | Recensori in anteprima | Informazioni generali | 159,128,953 libri! | Barra superiore: Sempre visibile