The Cambridge world history of food. Vol. 2 [electronic resource] / [editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas]
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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| Online Access: |
Full Text (via Cambridge Core) |
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| Other Authors: | , |
| Other title: | World history of food. |
| Format: | Electronic eBook |
| Language: | English |
| Published: |
Cambridge :
Cambridge University Press,
2000.
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| Subjects: |
| Summary: | 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. |
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| Physical Description: | 1 online resource (xlii, 1,889 pages) |
| Bibliography: | Includes bibliographical references. |
| ISBN: | 0511468687 9780511468681 9781139058643 1139058649 |
| DOI: | 10.1017/CHOL9780521402156 |