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History of Food Vol. 1: The Cambridge World History of Food
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The Cambridge World History of Food

Series The Cambridge World History of Food, Volume
1

Edited by Kenneth F.
Kiple and Kriemhild
Coneè Ornelas

Publication Date 2000

Hardback ISBN-10 052140214X

Hardback ISBN-13 9780521402163

Digital Object Identifier (DOI)
10.1017/CHOL9780521402149

Overview

An undertaking without parallel or precedent, this monumental two-volume work
encapsulates much of what is known of the history of food and nutrition. 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.

For more details of the
print book, and how to buy it online, please see The Cambridge World History of
Food in the Cambridge University Press online catalogue.

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General
History

The
Cambridge World History of Food

Table of Contents

The
Cambridge World History of Food Vol. 1: The Cambridge World History of
Food

Frontmatter

Introduction

Determining
What Our Ancestors Ate

Staple
Foods: Domesticated Plants and Animals

Dietary
Liquids

The
Nutrients – Deficiencies, Surfeits, and Food-Related Disorders

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