The Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas.

Contributor(s): Material type: TextTextPublication details: Cambridge, UK ; New York : Cambridge University Press, 2000.Description: 2 v. (xlii, 2153 p.) : ill. ; 26 cmISBN:
  • 052140214X (v. 1)
  • 9780521402149 (v. 1)
  • 0521402158 (v. 2)
  • 9780521402156 (v. 2)
  • 0521402166 (slipcase set)
  • 9780521402163 (slipcase set)
Subject(s): LOC classification:
  • TX353 .C255 2000
Online resources:
Contents:
v. 1. Determining what our ancestors ate -- Staple foods: domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease.
v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods.
Review: "This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.
Holdings
Item type Current library Call number Copy number Status Date due Barcode
Books (In-Library Use Only) Books (In-Library Use Only) Nash Library General Stacks TX353.C255 2000 V.2 1 Not For Loan 33710001058614
Books (In-Library Use Only) Books (In-Library Use Only) Nash Library General Stacks TX353.C255 2000 V.1 1 Not For Loan 33710001058622

Includes bibliographical references and index.

"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.

v. 1. Determining what our ancestors ate -- Staple foods: domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease.

v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods.