[Sca-cooks] Book Question
Johnna Holloway
johnna at sitka.engin.umich.edu
Mon Oct 15 20:23:39 PDT 2007
The problem is that the book is very old and was published prior to food
history
taking off as a field. It covers the entire world in a not very
comprehensive fashion.
There are numerous other studies out now that are much better-- we also have
numerous companions and guides to food that do a better job.
Johnnae
Diane & Micheal Reid wrote:
> Recently my lady picked up a book called
> Food in History by Reay Tannahill,
> Published 1973
> Isbn 0-8128-1437-1
> Stien and Day Publishers
> 7 east street, NewYork, N.Y. 10017
>
> Question having read a bit I wondered if it was meant as a generalist view
> or is it a book that can be used for references.
> Cealian
>
>
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