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The Cambridge World History of Food (v1+2) by Kenneth F. Kiple, Kriemhild Coneè Ornelas (editors) is a nonfiction available to read on EtoBox.

What is The Cambridge World History of Food (v1+2) about?

An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. 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. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized

Who reads The Cambridge World History of Food (v1+2)?

Author

Kenneth F. Kiple, Kriemhild Coneè Ornelas (editors)

Publisher

Cambridge University Press (Virtual Publishing)

Published

2000

Language

EN

ISBN

9780521402149

Category

nonfiction

Subjects

Cooking, History

Rating

4.49 / 5 (39 ratings)

Updated

2026-03-14