Soup to Nuts: An Eccentric History of Food
Rebecca Rupp reveals the rocky evolution of table manners, the not-so-welcome invention of the fork, the awful advent of portable soup, and the surprising benefits of family dinners.
Rebecca Rupp has a Ph.D. in cell biology and biochemistry from George Washington University and now works as a professional writer.
She is the author of some 200 articles for national magazines, on topics ranging from the natural history of squirrels to the archaeology of privies, and nearly 20 books for both children and adults. She blogs on food science and history for National Geographic.
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