Title:
The Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Conee Ornelas.
ISBN:
9780521402149
9780521402156
9780521402163
Publication Information:
Cambridge, UK ; New York : Cambridge University Press, 2000.
Physical Description:
2 volumes (xlii, 2,153 pages) : illustrations, maps ; 26 cm
Contents:
v. 1. Determining what our ancestors ate -- Staple food, domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease.
v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods.
Subject Term:
OCLC Number:
ocm44541840
Availability:
Apple Valley - Galaxie~2
