Food fight! A mouthwatering history of who ate what and why through the ages

Tanya Wenman Steel

Book - 2018

"History of food, fun facts about food, plus recipes, for children"--

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Location Call Number   Status
Children's Room j641.309/Steel Due Apr 10, 2024
Subjects
Published
Washington, DC : National Geographic [2018]
Language
English
Corporate Author
National Geographic Society (U.S.)
Main Author
Tanya Wenman Steel (author)
Corporate Author
National Geographic Society (U.S.) (-)
Item Description
"With 30 recipes."
Physical Description
160 pages : illustrations (some color), color maps ; 29 cm
Audience
Age 10+.
Grades 7 to 8.
Bibliography
Includes bibliographical references (page 156) and indexes.
ISBN
9781426331633
9781426331626
  • The prehistoric era: cave kids, catching dinner, and camp cookouts
  • Egypt: feasts for mummies, mommies, and pharaohs
  • Greece: Gods, goats, and Greek yogurt
  • Rome: chariots, circuses, and roast cranes
  • Medieval times: Barbarians, braised peacock, and damsels sometimes in distress
  • Mongols & the Silk Road: Genghis, gers, and yogurt
  • The Renaissance: turnspit dogs, sugar castles, and flying machines
  • America revolts: iced tea, false teeth, and flummeries and syllabubs
  • The French Revolution: terror reigns, restaurants debut, and few eat cake
  • The Industrial Revolution: children and machines enter the workforce en masse
  • World War I: Hatred and hunger spread
  • America's Great Depression: breadlines, the Dust Bowl, and a crashing economy
  • The world at war, again: Food rations, victory gardens, and patriotic pies
  • The sixties: flower power, Apollo, and space-age food
  • Future world: imagined life on Mars
  • Food timeline
  • Recipe index.
Review by Booklist Review

The history of civilization is packed with fascinating facts about food, and this boldly illustrated volume takes a stab at introducing it to kids. Chapters cover the prehistoric era; ancient Egypt, Greece, and Rome; Mongolia and the Silk Road; textbook eras in Europe and America (the Renaissance, Industrial Revolution, WWI, American colonialism, and so on); and a speculative look at the future of food. While the capsule histories opening each chapter give helpful context for the food facts, some elements miss the mark: the Eurocentric focus ignores some pivotal, world-changing food history, and the comical tone is occasionally too glib, as when Yucky Habits of Yore includes ancient people eating insects, a practice that's prevalent (and not "yucky") in many cultures' cuisines today. The splashy, graphics-rich pages are likely to lure in curious browsers, and the recipes will be achievable for experienced young cooks who have adult help (though the photos occasionally don't match the intended result). Useful for piquing interest, though readers will need to seek out more-comprehensive volumes elsewhere.--Sarah Hunter Copyright 2018 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Horn Book Review

Fifteen chapters cover diets in mostly Western-civilization eras (plus the rise of the Mongols and the importance of the Silk Road) from prehistory to the 1960s. Each chapter features "Day in the Life" sections, eating customs, menus, tools, quizzes, and recipes. A final chapter speculates about food on Mars in the future. The lighthearted tone, many photos, and thick, glossy paper have appeal. Reading list, timeline, websites. Bib., ind. (c) Copyright 2019. The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright The Horn Book, Inc., a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.