Food Through the Ages - A Popular History (Gibney Mike)(Paperback / softback)

Written for food aficionados everywhere, this book provides an entertaining look at the history and development of the key foods we eat every day. Mike Gibney, Professor Emeritus of Food and Health at University College Dublin, traces the story of food from early hunter gatherers through settled agriculture to the migration across Europe, and examines the influence early trading, imperial conquests and medieval exploration had on the food chain.
Along the way Food through the Ages uncovers some fascinating nuggets:
- Indian rice is fluffy to eat with the hand, while Chinese rice is sticky to eat with chopsticks.
- In the Middle Ages it became fashionable to stuff small, boned birds into bigger birds into even bigger birds and so on. This process, known as engastration, is still popular today in Cajun cuisine with Turducken, a hen in a duck in a turkey.
- A passion
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