FOOD

New York: Simon and Schuster, 1980. First Edition. Hardcover. Brown boards, rust cloth covered spine. Very good, in very good dust wrapper. 602 pages. 28.5 x 22 cm. A comprehensive and engaging exploration of the cultural, historical, and culinary significance of foods from across the globe. In this reference work, Root brings a scholarly yet accessible touch to each entry, combining detailed historical background with practical knowledge. The book is known for its unique blend of encyclopedic knowledge and narrative style, which makes it both an informative resource and an enjoyable read.

Roots approach often delves into the geographical origins, culinary uses, and cultural impact of various foods, making it a valuable guide for anyone interested in the origins of what we eat. Organized alphabetically, entries range from spices and grains to vegetables, meats, and culinary traditions, paired with beautiful illustrations and photographs that provide a visual complement to the text. Illustrated in black and white, along with 16 color plates. Interior, boards, and dust wrapper clean. In protective mylar.