The next best thing to eating food is reading about it. In this scholarly, but by no means boring, revised edition from 1983, Ms. Tannahill discusses the evolution and migration patterns of people and their means of sustenance, from prehistoric times to the present. Revolutions in planting and harvesting techniques, machinery, methods of preservation, battles for ownership of valuable crop and spice-producing areas of the world, the invention of cookbooks and so on and so on. This belongs on the shelf with other great books like
Salt, Much Depends On Dinner and
The Art Of Eating.
There are many listings on
www.abe.com for the first edition (1973) and also for 1989, which may or may not be updated,
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