The Cambridge world history of food
By: editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas.
Contributors: Kiple, Kenneth F., 1939-; Ornelas, Kriemhild Coneè.
Publisher: Cambridge University Press
Published: 2000
Place of publication: Cambridge, UK; New York
Language: eng
Number of pages: 2153
Subjects: Food -- History
Notes: Includes bibliographical references and index.
Table of contents: title: v. 1. Determining what our ancestors ate; title: Staple food, domesticated plants and animals; title: Grains; title: Roots, tubers, and other starchy staples; title: Important vegetable supplements; title: Staple nuts; title: Animal, marine, and vegetable oils; title: Trading in tastes; title: Important foods from animal sources; title: Dietary liquids; title: The nutrients; title: Vitamins; title: Minerals; title: Proteins, fats, and essential fatty acids; title: Deficiency diseases; title: Food-related disorders; title: Diet and chronic disease. v. 2. Food and drink around the world; title: The history and culture of food and drink in Asia; title: in Europe; title: in the Americas; title: in Sub-Saharan Africa and Oceania; title: Culinary history; title: History, nutrition, and health; title: Contemporary food-related policy issues; title: A dictionary of the world's plant foods.