The Cambridge world history of food /
The Cambridge world history of food /
Kenneth F. Kiple.
- Cambridge, U. K. : Cambridge Univeristy Pess, c2000.
- 2v., ill. 26 cm.
Part 2 covers foraging and farming, and the domestication of plants and animals Part 3 focuses on the most important beverages humans have consumed as accompaniment to foods Part 4 focuses on the history of the discovery and importance of the chief nutrients, the nutritional deficiency diseases that occur when those nutrients are not forthcoming in adequate amounts, the relationship between modern diets and major chronic diseases, and food related disorders Part 5 takes up the history and culture of food and drink around the world Part 6 is devoted to food and nutrition-related subjects that are both of contemporary and historical interest Part 7 scrutinizes mostly contemporary food related policy questions. Presents on a global scale the works of scholars on both nutritional and food-related subjects. Endows users with an interdisciplinary foundation that uses a number of approaches to food questions ranging from the anthropological to the zoological. Contents: Part 1 collectively constitutes a bioanthropolgical investigation into the kinds and quantities of foods consumed byy early humans
0-521-40216-6
Food
Part 2 covers foraging and farming, and the domestication of plants and animals Part 3 focuses on the most important beverages humans have consumed as accompaniment to foods Part 4 focuses on the history of the discovery and importance of the chief nutrients, the nutritional deficiency diseases that occur when those nutrients are not forthcoming in adequate amounts, the relationship between modern diets and major chronic diseases, and food related disorders Part 5 takes up the history and culture of food and drink around the world Part 6 is devoted to food and nutrition-related subjects that are both of contemporary and historical interest Part 7 scrutinizes mostly contemporary food related policy questions. Presents on a global scale the works of scholars on both nutritional and food-related subjects. Endows users with an interdisciplinary foundation that uses a number of approaches to food questions ranging from the anthropological to the zoological. Contents: Part 1 collectively constitutes a bioanthropolgical investigation into the kinds and quantities of foods consumed byy early humans
0-521-40216-6
Food
