It constitutes a vast and essential chapter in the history of human health and world culture. It offers 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. The essays in these volumes are the work of 224 experts in 15 countries, in fields from agronomy to zoology.
Every chapter is accompanied by bibliographical references.
Kenneth Kiple, distinguished University Professor of History at Bowling Green State University in Bowling Green, Ohio, is also the editor of numerous books and articles. His research and teaching interests in Latin America and the history of medicine, disease, and nutrition are shared by his wife, Kriemhild Con Ornelas. With a doctorate in North American Culture, she has devoted the past decade to this consuming project. Its successor, The Cambridge World History of Food , will undoubtedly similarly rank as an unparalleled masterpiece on food and human health.