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The Course of History Ten Meals That Changed the World

by Struan Stevenson, Tony Singh

Cookery, Food and Drink eBooks of the Month History

LoveReading View on The Course of History Ten Meals That Changed the World

An examination of 10 meals, not celebrated for any gourmet delights that might have been on show but for when they happened and who was at the dinner table. These meals changed history, starting with dinner on the eve of the Battle of Culloden through to Jimmy Carter’s peace brokering between Egypt and Israel. Accompanying the history, Chef Tony Singh has researched and recreated the meals to give a full picture of what was on the table at these momentous meetings.  Sue Baker

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A History of Food in 100 Recipes, William Sitwell £16.99 Paperback 352 pages William Collins 12th March 2015 9780007412006
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Sue Baker

The Course of History Ten Meals That Changed the World Synopsis

Many decisions which have had enormous historical consequences have been made over the dinner table, and have been accompanied (and perhaps in influenced) by copious amounts of food and wine.

In this book Struan Stevenson brings to life ten such moments, exploring the personalities, the issues and of course the food which helped shape the course of history. From the claret consumed on the eve of the Battle of Culloden, through the dinners which decided the fates of George Washington, Archduke Ferdinand and Adolf Hitler, to the diplomatic feasts that decided future relations with Russia, China and the Middle East, each chapter covers every detail, character, decision and morsel which decided the course of history.

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All versions of this book

ISBN: 9781780274911
Publication date: 24/10/2017
Publisher: Birlinn Ltd an imprint of Birlinn General
Format: Paperback

Book Information

ISBN: 9781780274911
Publication date: 24th October 2017
Author: Struan Stevenson, Tony Singh
Publisher: Birlinn Ltd an imprint of Birlinn General
Format: Paperback
Pagination: 304 pages
Genres: Cookery, Food and Drink, eBook Favourites, History,
Categories: Social & cultural history, Food & society, General & world history,

About Struan Stevenson, Tony Singh

Struan Stevenson served three terms as a Member of the European Parliament for Scotland from 1999 to 2014. He is an award-winning author, lecturer, newspaper feature writer and broadcaster. Tony Singh MBE is an acclaimed chef and restaurateur. He is the author of several recipe books and has featured on many cookery programmes. He is a member of the Royal Academy of Culinary Arts, Master Chefs of Great Britain and the Craft Guild of Chefs. In December 2016, he was awarded an MBE by the Queen for his services to the Food and Drink Industry.

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