A lighthearted chronicle of how foods have transformed human culture throughout the ages traces the barley- and wheat-driven early civilizations of the near East through the corn and potato industries in America.

Of the fifteen books of his surviving Deipnosophists ('Sophists at Dinner'), the first two and parts of the third, eleventh, and fifteenth exist only in summary, the rest apparently complete.

Could European bodies thrive in the Indies?

Follows the progress of a hungry caterpillar as he eats his way through a varied and very large quantity of food until, full at last, he forms a cocoon around himself and goes to sleep.

Looks at the dining customs, social traditions, and food of the Roman Empire, and includes recipes reconstructed for the modern cook.

Eric Schlosser has visited the state of the art labs where scientists recreate the flavours and smells of everything from cooked chicken to fresh strawberries in the test tube and he has spoken to workers at meatpacking plants with some of ...

Compiling a portrait that's both fascinating and deliciously fun, Gastropolis explores the endlessly evolving relationship between New Yorkers and food.

The final section of the book looks at rural diets in the nineteenth century, when some variation and new items, such as the potato, became important.