The Story of Food

Explore the rich stories, symbolism, and traditions that come wrapped up in the food on our plates – food that not only feeds our bodies but also makes up our culture. In The Story of Food our millennia-old relationship with nearly 200 foods is sumptuously illustrated, with tales from all over the world – from nuts and seeds to noodles and meat.

The Story of Food tells the extraordinary stories behind the foods we eat; did you know that China is the largest producer of lettuce in the world? Or that garlic was eaten by Olympic athletes in Ancient Greece to enhance performance. In ancient Egypt it was fed to slaves to boost their health and stamina?

A true celebration of food in all its forms, this book explores the early efforts of humans in their quest for sustenance through the stories of individual foods. Covering all food types including nuts and grains, fruit and vegetables, meat and fish, and herbs and spices, this fascinating reference provides the facts on all aspects of a food’s history. It explains how foods have become a part of our culture from their origins to how they are eaten and their place in world cuisine.