The Cambridge World History of Food 2 Part Boxed Hardback Set
Seiten
2000
Cambridge University Press
978-0-521-40216-3 (ISBN)
Cambridge University Press
978-0-521-40216-3 (ISBN)
This monumental two-volume work encapsulates the history of food and nutrition throughout the span of human life on earth. From the eating habits of our prehistoric ancestors to food-related policy issues of today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated.
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.
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.
Part I. Determining What Our Ancestors Ate; Part II. Staple Foods; Part III. Dietary Liquids; Part IV. The Nutrients - Deficiencies and Surfeits; Part V. Food and drink around the world; Part VI. History, Nutrition, and Health; Part VII. Contemporary Food-Related Policy Issues; Part VIII. A Dictionary of the World's Plant Foods.
| Erscheint lt. Verlag | 9.10.2000 |
|---|---|
| Zusatzinfo | 150 Halftones, unspecified; 15 Line drawings, unspecified |
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 220 x 270 mm |
| Gewicht | 5450 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken |
| Geisteswissenschaften ► Geschichte ► Allgemeine Geschichte | |
| ISBN-10 | 0-521-40216-6 / 0521402166 |
| ISBN-13 | 978-0-521-40216-3 / 9780521402163 |
| Zustand | Neuware |
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