The evolution of cooking and eating habits across human history. Professor Roland Rotherham, a noted historian of food and culture, presents a comprehensive exploration of culinary practices from prehistoric times to the modern era. The book examines how environmental factors, technological advancements, cultural exchange, and social structures have shaped what and how humans have eaten throughout the ages. It draws on archaeological evidence, historical texts, and anthropological studies to reconstruct the diets and dining customs of diverse civilizations.

The book is likely to be regarded as a scholarly and detailed account of culinary history. Its comprehensive scope and reliance on historical evidence suggest it appeals to academics, food historians, and dedicated enthusiasts of the subject. The detailed examination of various eras and cultures indicates a text that offers substantial depth for those seeking an authoritative perspective on the evolution of food.