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Previews available in: English
Edition | Availability |
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01
Food in History
May 10, 1995, Three Rivers Press
Paperback
in English
- Revised edition
0517884046 9780517884041
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02
Food in history
1989, Crown Publishers
in English
- New, fully rev. and updated ed., 1st American ed.
0517571862 9780517571866
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03
Food in history
1988, Penguin, Penguin Books USA, Penguin Books Ltd
in English
- New, fully rev. and updated ed., 2nd ed.
0140469214 9780140469219
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Book Details
Table of Contents
1: The prehistoric world
In the beginning
Food and cooking before 10,000
Changing the face of the earth
2: The near east, Egypt and Europe 3000 BC-AD 1000
Classical Greece
Imperial Rome
The silent centuries
3: Asia until the Middle Ages, and the Arab world
India
Central Asia
China
The Arab world
4: Europe AD 1000-1492
Supplying the towns
The late medieval table
5: The expanding world 1492-1789
New worlds
The Americas
Food for the traveller
A gastronomic grand tour: I
A gastronomic grand tour: 2
6: The modern world 1789 until the present day
The industrial revolution
The food-supply revolution
The scientific revolution
Confused new world.
Edition Notes
Includes bibliographical references (p. [397]-409) and index.
Classifications
The Physical Object
ID Numbers
Source records
Internet Archive item recordmarc_openlibraries_sanfranciscopubliclibrary MARC record
Better World Books record
marc_columbia MARC record
ISBNdb
First Sentence
"In the very earliest times nature was in charge and the problem of the food supply was good 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."
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