[Sca-cooks] Book Question

[Terry Decker]

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