[Sca-cooks] Book Question
Terry Decker
t.d.decker at worldnet.att.net
Mon Oct 15 18:31:49 PDT 2007
Like most books that are global in scope and cover 15 millenia, it's a
little shallow. While I may reference it, I usually use Tannahill as a
starting point. The bibliography and the illistration sources are of
interest. It's better than a number of other general texts, Trager's Food,
for instance. For general overview, Food: a Culinary History, editred by
Flandrin and Montinari, is a superior work.
Bear
> 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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