The CAMBRIDGE WORLD HISTORY of FOOD

• Other Authors: Kiple, Kenneth F. 1939- (Editor), Ornelas, Kriemhild Conee 1939- (Editor)
• Format: Book
• Language: English
• Published: Cambridge, UK Cambridge University Press 2000
• Subjects: Food > History
• Online Access: Click Here to View Status and Holdings.
• Physical Description: 2 volume illustrations 26 cm
• Bibliography: Includes bibliographical references and index
• ISBN: 9780521402149 (Volume 1); 0521402166 (slipcase set); 9780521402156 (Volume 2); 9780521402163 (set of two volumes)

An undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional make-up and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labelling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.