The CAMBRIDGE WORLD HISTORY of FOOD
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-re...
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Format: | Book |
Language: | English |
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Cambridge, UK
Cambridge University Press
2000
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Online Access: | Click Here to View Status and Holdings. |
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001 | wils-832858 | ||
005 | 2018624153731 | ||
008 | 180724s2000 XXK a## ##001 ##eng#D | ||
020 | # | # | |a 9780521402149 (Volume 1) |q hardback |
020 | # | # | |a 0521402166 (slipcase set) |
020 | # | # | |a 9780521402156 (Volume 2) |q hardback |
020 | # | # | |a 9780521402163 (set of two volumes) |q hardback |
040 | # | # | |a DLC |d UiTM |e rda |
041 | 0 | # | |a eng |
090 | 0 | 0 | |a TX353 |b .C255 2000 |
245 | 0 | 4 | |a The CAMBRIDGE WORLD HISTORY of FOOD |c EDITORS, Kenneth F. Kiple, Kriemhild Conee Ornelas |
264 | # | 1 | |a Cambridge, UK |b Cambridge University Press |c 2000 |
264 | # | 4 | |c ©2000 |
300 | # | # | |a 2 volume |b illustrations |c 26 cm |
336 | # | # | |a text |2 rdacontent |
337 | # | # | |a unmediated |2 rdamedia |
338 | # | # | |a volume |2 rdacarrier |
504 | # | # | |a Includes bibliographical references and index |
520 | # | # | |a 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. |
526 | 0 | # | |a HTC530 |b HM225 |5 HM |
526 | 0 | # | |a Culinary History and Gastronomical Literature |b Degree in Culinary Arts Management |5 Hotel & Tourism Management |
526 | 0 | # | |a HTC530 |b HM222 |5 HM |
526 | 0 | # | |a Culinary History And Gastronomical Literature |b Bachelor Of Science (Honors) Food Service Management |5 Faculty of Hotel and Tourism Management |
650 | # | 0 | |a Food |x History |
700 | 1 | # | |a Kiple, Kenneth F. |d 1939- |e editor |
700 | 1 | # | |a Ornelas, Kriemhild Conee |d 1939- |e editor |
856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=832858 |