STAFF BOOK REVIEW: OCTOBER 1964 BY DAVID HALBERSTAM
by Kevin O’Neill, IT Systems Manager In his 1954 book God’s Country […]
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"Indispensable, and an endlessly fascinating book. The view is staggering. Not a book to digest at one or several sittings. Savor it instead, one small slice at a time, accompanied by a very fine wine." "-New York Times"
"This book is not only impressive for the knowledge it provides, it is unique in its integration of historical anecdotes and factual data. It is a marvellous reference to a great many topics." -Raymond Blanc
"Quirky, encyclopaedic, and hugely entertaining. A delight." -"Sunday Telegraph"
"It's the best book when you are looking for very clear but interesting stories. Everything is cross-referenced to an extraordinary degree, which is great because the information given is so complex and interweaving." -"The Independent"
""A History of Food" is a monumental work, a prodigious feat of careful scholarship, patient research and attention to detail. Full of astonishing but insufficiently known facts." -"Times Higher Education Supplement"
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