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The Cambridge World History of Food

Edited by Kenneth F Kiple and Kriemhild Coneč Ornelas 
Cambridge University Press  2000  



Hardback - 2 Illustrated Volumes in slipcase  2000pp  ISBN 9780521402163      £200.00
The most comprehensive reference book on food ever Published with 224 contributors from 15 countries providing 170 essays covering the history of food and nutrition throughout the span of human life on earth. The topics range from the eating habits of our prehistoric ancestors to the policy issues faced today, covering the full spectrum of foods that have been hunted, gathered, cultivated and domesticated, including their nutritional makeup, uses and impacts on human populations. It offers geographical perspective on the histroy and culture of food and drink covering subjects from food fads, prejudices and taboos to questions of food toxins, additives, labeling and entitlements. It is organised in sections covering:

  • The foods eaten by Paleolithic ancestors - 6 chapters
  • An extensive treatment of the domestication and development of the main plant and animal derived foods - 60 chapters
  • The history of dietary liquids, from beer through soft drinks to water - 13 chapters
  • Studies on the discovery of vitamins, minerals, proteins, fats and essential fatty acids, as well as their functions and the diseases they trigger if not available. This section also covers food-related disorders (such as obesity, food allergies and lactose intolerance), diet and chronic diseases (heart-related illness, diabetes and cancer) - 37 chapters
  • A history of food and drink covering all the countries and regions of the World, together with a chapter on culinary history - 23 chapters
  • Historical issues involving human health, such as the relationships between nutrition and mortality decline, height and nutrition, infection and nutritions, food fads - 18 chapters.
  • Contemporary food-related policy issues, including food entitlement, food labeling, food biotechnology, Recommended Dietary Allowances, microbial toxins - 13 chapters.

To find similar publications, click on a keyword below:
Autumn 2001 : Cambridge University Press : beverages : biotechnology : crops : fatty acids : food & beverage products : food crops : food ingredients : food science : health & beauty : lipids : microbiology : nutrition, human : policy : proteins : toxicology

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