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Food in History - Reay Tannahill
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Book - Reference
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Reviewed By
Sue Dyson and Roger McShane
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A sweeping history of food and its social consequences. While the cause and effects of food usage might be overstated, this still is a book to be taken seriously.A positive point is the attention she pays to the Arab world and China where much of the significant work in the development of modern food was carried out.Well worth a read.
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