Alles, was man essen kann. Eine kulinarische Weltreise von Aakerbeere bis Zwiebel.

by Waverley Root

One of the world's leading food authorities shares two hundred delightful essays, as well as shorter entries, on the foods of the world, discussing the history of food, from ancient to modern times, and offering a host of food facts and trivia, accompanied by two hundred illustrations.

Genres: Food, Reference, Food History, Cookbooks, Nonfiction, Food Writing, Cooking

408 pages, Hardcover

First published October 28, 1980

About the author

Waverley Lewis Root (April 15, 1903, in Providence, Rhode Island – October 31, 1982 in Paris) was an American journalist and writer. Root authored the classic The Food of Italy on Italy and its regional cuisines.

Root was a news correspondent for over 30 years; in 1969 he retired from daily journalism. He was the Paris correspondent for the Chicago Tribune and then The Washington Post. He was also a columnist for the International Herald Tribune.

His books and writings focused on food, and yet mingled culinary details of the regions he wrote about with historic facts, and literary references. [wikipedia]

Reviews

[Bob · Rating 5 out of 5]

The one.

[Alexandra · Rating 5 out of 5]

I love food history and anthropology! This guy speaks in such a tone that I think in person I would want to smack the shit out of him but gosh on paper I sure love a hoity toity douchebag!

Talk about knowing where your food comes from! Apparently grapefruits are only 200 years old, a recent mutation in the citrus world and a recent favorite in my beverage world.

[Stephanie · Rating 5 out of 5]

Loads of food history and stories. Almost overwhelming.

Good for a foodie.