(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.
Thirty-nine years earlier the answer to the same question had been tomato soup, sole, roast chicken with roast potatoes, peas and sprouts, trifle and cream, chees and biscuits, coffee and wine.
(Epliogue): Complacency is something neither governments nor scientists can afford, because whatever the shape of the future, the role of food in it will be every bit as decisive as it has been in the past.
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 population growth and urban expansion.
(retrieved from Amazon Thu, 12 Mar 2015 17:58:50 -0400)