FOOD IN HISTORY

Book ID/图书代码： 08740006B04894

English Summary/英文概要： Food in History, a panoramic survey of a vast and fascinating subject, will appeal to any and every reader with a general, civilised interest in food and eating.
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. It is packed with intriguing information and insights: 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 remarkable book confirms that food is still, as it always has been, not only inseparable from the history of the human race but essential to it. --This text refers to the Paperback edition.

Chinese Summary/中文概要： 美食不僅帶來感官上的愉悅還經常在歷史上扮演重要角色。胡椒對於羅馬帝國有多重要？！為何印度的牛具有神聖地位？！”炒”這種烹調方式是怎麼發明的？！了解這些日常食物的神秘面紗。

Awards/获奖情况：

About the Author/作者介绍： Reay Tannahill was born and brought up in Scotland, and now lives in London. Her first historical novel, A DARK AND DISTANT SHORE, was an instant bestseller, and PASSING GLORY won the 1990 A Romantic Novel of the Year award. --This text refers to the Paperback edition.

Format:TRADE PAPERBACK ILLUSTRATED

Rights Status/版权销售情况：Simplified Chinese/简体中文：AVAILABLE

Complex/Traditional Chinese/繁体中文：AVAILABLE

Sales in other countries/其他国家销售情况：

原文第一章内容：暂无

手稿：暂无

大纲：暂无