The Cambridge World History of Food. Kenneth F. Kiple, Kriemhild Cone? When did Russians begin to eat pirogi?
What was the first Indonesian spice to be cultivated elsewhere in the world? Questions such as these make for good Jeopardy material, but they're far from trivial- -just ask anyone with a passion for good food and a curiosity for where that food originated. That person will know instinctively that the best way to approach a culture- -and, indeed, the human animal- -is through the stomach. For this individual, The Cambridge World History of Food will be something of a bible, and the best of gifts.
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Review. A massive scholarly tome in two volumes and more than 2,0. CWHF encompasses a wealth of learning that touches on nearly every aspect of human life. Of greatest interest to general readers is its concluding section- -a dictionary of the world's food plants, which gives brief accounts of items both common and exotic, from abalong to Zuttano avocado.
The product of seven years of research, writing, and editing on the part of more than 2. The Cambridge World History of Food promises to become a standard reference for social scientists, economists, nutritionists, and other scholars- -and for cooks and diners seeking to deepen their knowledge of the materials they use and consume.
The Cambridge World History of Food. Annotation 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 1,0. The essays in this volume are the work of 2.
Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 9.
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An extensive treatment of the domestication and development of each of humankind's staple foods. The history of our dietary liquids from beer through soft drinks to water. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition.
Contemporary food- related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. The last section of the work is a food- plant dictionary with over 1,0. The dictionary also includes over 4,0. Here readers well- informed about potatoes or asparagus can learn about lesser- known or strictly regional foods such as ackee or zamia and- -among the thousands of synonyms provided- -can discover that an aubergine is an eggplant, that.