Food in history vs On food and cooking: Which Should You Read?
Both live on shelves: Aliments, Food, Cooking
Food in history
“In the very earliest times nature was in charge and the problem of the food supply was good deal simpler than it is now - although perhaps it would be wiser to say 'must have been simpler', since there are as many theories about prehistory and the pattern of human evolution as there are theoreticians.”
Surveys the evolution of man's diverse gastronomic habits, customs, and traditions against their cultural and historical background.
vs
On food and cooking
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and professional chefs…
The verdict
- Readers rate On food and cooking highest: On food and cooking 4.5 · Food in history 4.0.
- Food in history is the quickest read — about 7 hours vs 12 for On food and cooking.
- On food and cooking has the widest readership — 16437 ratings behind its score.
How to choose
Scores by source
| Food in history | On food and cooking | |
|---|---|---|
| Goodreads | 4.0 (1619) | 4.5 (16437) |
| Hardcover | 4.0 (6) | 4.0 (2) |
| Google Books | — | 4.0 (26) |
| Apple Books | — | 4.0 (68) |
Reception
| Food in history | On food and cooking | |
|---|---|---|
| Ratings | 1619 | 16437 |
| Editions | 10 | 15 |
| Citations | 260 | — |
| Film adaptations | — | 1 |
| Want to read | 5335 | 35456 |
| Reading it now | 118 | 2586 |
| Written reviews | 124 | 553 |
| Wikipedia attention | — | 1431 |
| Pages | 424 | 684 |