Description

The Fine Art of Food by Reay Tannahill

An original publication by the Folio Society, this work looks at what people were eating in different areas at different times. It shows how kitchen logic produced the same answers in widely separated societies – the Indian chapati being related to the Scots oatcake, and the modern American clambake to the food of prehistoric man. It then goes on to discuss the ramifications of trade and how certain foods became international favourites. The "Fine Art" of the title refers to the outstanding selection of illustrations taken from Greek and Egyptian times to the twentieth century.

Features;

• Folio Society First Edition No. 256
• Publisher Folio Society, London; 1968
• Quarter Green Cloth with Printed Paper Sides Hardback, 128 pp
• With paintings, drawings and prints
• Size 255 x 190mm, 800g

Condition: Very Good – Missing Original Glassine Jacket, Book Is A Fine Copy

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