An undertaking without parallel or precedent, this monumental two-volume work 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 makeup 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, labeling, 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.
Kenneth F. Kiple (Bowling Green State University Ohio)
, Kriemhild Conee Ornelas
Cambridge University Press
Country of Publication:
15 November 2000
Professional and scholarly
Part I. Determining What Our Ancestors Ate; Part II. Staple Foods; Part III. Dietary Liquids; Part IV. The Nutrients - Deficiencies and Surfeits; Part V. Food and drink around the world; Part VI. History, Nutrition, and Health; Part VII. Contemporary Food-Related Policy Issues; Part VIII. A Dictionary of the World's Plant Foods.
Reviews for The Cambridge World History of Food 2 Part Boxed Hardback Set
Editors Kiple and Ornelas have compiled a wonderful, easy-to-read guide to food - from what our paleolithic ancestors ate during their stay on earth to modern food-related policies such as food labelling, biotechnology and RDAs - that foodlovers the world over will enjoy dipping into. Foodstuffs and culinary practices from all over the world are explored alongside the relationship between nutrition and declining mortality rates, the discovery of functions of vitamins and minerals, and many other fascinating aspects of our relationship with food. There's even a food-plant dictionary at the back for finding lesser-known varieties and for discovering the origin of words and synonyms such as 'eggplant' and 'aubergine'. (Kirkus UK)
- Short-listed for James Beard Foundation Book Awards (Writing and Reference) 2001