A Cultural History of Food

Covering over 3,000 years of food, including not just the substance itself, but also its “spiritual, social and cultural dimensions”, this set is a gastronomic feast for all lovers of food or anyone interested in history or a combination of both subjects. Educating the reader about the development of food production; the way in which food is shared after its production; its contribution to and treatment during crises; its impact on politics and much more, this set is simultaneously a fascinating insight into food as a product and a treat in itself.

My own interest lies in the general history...