Food in history

About the Category

Country of Origin

Reay Tannahill published Food in history in 1973, and it has since become one of the more widely recognised works of cooking & food from United States. The book's treatment of the human condition accounts for much of its enduring reputation. The book's place in the literary record rests on its presence across major prize lists and critical surveys. Its aggregate editorial score of 35/100 reflects recognition from 1 independent editorial sources, from international prizes to specialist critical journals. Readers coming to Food in history for the first time will find a work that rewards patience. The book's handling of the human condition is layered rather than didactic, and a second reading often reveals dimensions the first pass only hinted at. Within United States's literary landscape, Reay Tannahill occupies a significant position. Food in history is both a personal artistic statement and a contribution to a tradition shaped by the country's history and cultural concerns.

About this assessment: Editorial scores are aggregated from 1 independent sources including major literary prizes, critical surveys, and leading publications. Our editorial team reviews and contextualises this data. Rankings reflect critical consensus, not personal opinion or popularity metrics. Learn about our methodology.