The Cambridge World History of Food, Volume 1

The Cambridge World History of Food #1

by Kenneth F. Kiple (Editor), Kriemhild Coneè Ornelas (Editor)

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.

Genres: History, Nonfiction, Science, Food

1120 pages, Hardcover

Published December 7, 2000

Reviews

[Jay · Rating 5 out of 5]

Vol 1 + 2: ★★★★★
counted as 1 book in just 2 thick volumes; wonder books on so much info that I will forever be grateful to the care shown with works like this. If this is a topic that interests you, give it a read, or at the least a reference.