Tom Nealon is a food writer and antiquarian bookseller who specializes in early printed books, literature, and anything to do with the often elusive history of food. His work has appeared in Slate, The Boston Globe, and extensively at Hilobrow.com. He lives with his wife and two children in Boston, where he runs Pazzo Books and occasionally insists that he is one of the world's leading authorities on condiments.
An illustrated history of diet and society, which bubbles with
culinary curiosities and fascinating tidbits.--Best Books of
2016
Astonishing . . . [A] wide-ranging history of food--and
civilization itself.--Best New Books
Enjoy dinner with a side of history . . . and in between these
cold-hard facts is some great eye candy.--Best New Cookbooks for
Spring 2017
As someone who enjoys reading about food almost as much as cooking
it, I'd highly recommend settling down with a glass of sherry and
Tom Nealon's fascinating and copiously illustrated book of culinary
history . . . Just the thing to work up an appetite.--Felicity
Cloake "Best Books on Food 2016 "
A fun and engaging illustrated history of food.
Glorious . . . eclectic and free-ranging . . . delightful
information made more delightful still by lavish illustrations . .
. of cakes that look like architectural follies and advertisements
for 'fluid beef' that promise fortifying masculine results.--Lisa
Abend
Nealon applies his deep knowledge and dry wit to some of the most
prevalent of modern foods, from chocolate to mayonnaise to
Marmite.
This book is a feast! The wealth of stories, the luxurious
illustrations, the sharp details, and Tom Nealon's deep culture and
dry wit come together in a banquet of Lucullan proportions. You can
gorge yourself without suffering heartburn or gaining an
ounce.--Luc Sante
Tracing the history of culinary practice, Nealon uncovers some
fascinating and significant relationships between food and
seemingly disparate historical events. Diverse elements, from carp
to chocolate to barbecue, each turn out to have significantly
influenced historical eras and episodes . . . Nealon keeps his
prose lighthearted, but never to the point of undermining his deep
historical and cultural research . . . [This] ever-entertaining
text wraps around lavish, copious illustrations . . . and they
deserve closest scrutiny.
[Nealon] serves up the literary equivalent of tapas: elegant,
nourishing, and enjoyable stories that leave room for what comes
next. As with those small, delicious dishes, a favorite among the
offerings here is hard to choose.--Rebecca Rego Barry
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