TY  - BOOK
AU  - Kiple, Kenneth F.,
AU  - Ornelas, Kriemhild Conee
TI  - The Cambridge world history of food
SN  - 0-521-40216-6
PY  - 2000///
CY  - Cambridge, U. K.
PB  - Cambridge Univeristy Pess
KW  - Food
KW  - sears
N2  -  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
ER  -