The Cambridge world history of food / Kenneth F. Kiple.
Material type:
TextPublication details: Cambridge, U. K. : Cambridge Univeristy Pess, c2000.Description: 2v., ill. 26 cmISBN: - 0-521-40216-6
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Reference
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 353 .C144 2000 v.1 (Browse shelf(Opens below)) | Not for loan | 3AEA0000267421 | ||
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Reference
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Aklatang Emilio Aguinaldo-Information Resource Center Reference | TX 353 .C144 2000 v.2 (Browse shelf(Opens below)) | Not for loan | 3AEA0000267424 |
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| TX 349 .W891 2000 The Wordsworth dictionary of culinary and menu terms. / | TX 353 .B778 2011 The food and culture around the world handbook / | TX 353 .C144 2000 v.1 The Cambridge world history of food / | TX 353 .C144 2000 v.2 The Cambridge world history of food / | TX 353 .C561 2014 v. 1 Food history almanac : over 1,300 years of world culinary history, culture, and social influence / | TX 353 .C561 2014 v. 2 Food history almanac : over 1,300 years of world culinary history, culture, and social influence / | TX 353 .M258 2003 Food around the world. : a cultural perspective. / |
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
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