The Cambridge World History of Food
The Cambridge World History of Food
Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas.
Published by Cambridge University Press, 2000.
First thing to be said about this two volume work is that it's FAT. Over 2100 pages in two hard-bound volumes, two columns per page. That is a big helping of food history.
The Table of Contents lists eight parts, each with numerous sections. The eight parts are:
I. Determining What Our Ancestors Ate
II. Staple Foods: Domesticated Plants and Animals
III. Dietary Liquids
IV. The Nutrients - Deficiencies, Surfeits, And Food-Related Disorders
V. Food and Drink around the World
VI. History, Nutrition, and Health
VII. Contemporary Food-Related Policy Issues
VIII. A Dictionary of the World's Plant Foods
An example of the depth of this work is that the article on Kava is over seven pages in length and has a bibliography of 44 fully-cited references.
This is a tasty and very satisfying work. Very useful as a starting point for anyone researching anything having to do with food.
Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas.
Published by Cambridge University Press, 2000.
First thing to be said about this two volume work is that it's FAT. Over 2100 pages in two hard-bound volumes, two columns per page. That is a big helping of food history.
The Table of Contents lists eight parts, each with numerous sections. The eight parts are:
I. Determining What Our Ancestors Ate
II. Staple Foods: Domesticated Plants and Animals
III. Dietary Liquids
IV. The Nutrients - Deficiencies, Surfeits, And Food-Related Disorders
V. Food and Drink around the World
VI. History, Nutrition, and Health
VII. Contemporary Food-Related Policy Issues
VIII. A Dictionary of the World's Plant Foods
An example of the depth of this work is that the article on Kava is over seven pages in length and has a bibliography of 44 fully-cited references.
This is a tasty and very satisfying work. Very useful as a starting point for anyone researching anything having to do with food.