Books › Food in history
Food in history
First published 1973 · 448 pages
A sweeping journey through human history, told through the universal lens of what we eat and how we gather.
What it feels like
Reading this book feels like taking a steady, expansive walk through the centuries, guided by the universal human need for sustenance. It offers an intellectual and deeply curious atmosphere, grounding sweeping historical eras in the tangible reality of the dinner table. The prose is informative and observant, synthesizing vast amounts of cultural evolution into a cohesive exploration of gastronomic customs. Rather than focusing on dates and battles, the narrative invites the reader to understand civilization through the lens of cooking, dining, and shared traditions. It is a deeply satisfying experience for history enthusiasts and culinary minds alike, rewarding anyone who delights in uncovering the profound cultural roots behind our everyday habits of eating and drinking.
- Mood
- intellectual
- curious
- grounded
- Tone
- informative
- analytical
- expansive
- observant
- Pace
- steady
- Themes
- cultural evolution · culinary traditions · human history · gastronomic customs
- The writing
- Informative and sweeping, synthesizing broad historical eras into accessible cultural observations.
- The arc
- Moves from a broad curiosity about early human habits to a deep appreciation for how sustenance shapes civilization.
- Who it's for
- History enthusiasts and culinary minds who love exploring the deep cultural roots of everyday human habits.
About the book
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
Description from Open Library.
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