Manual The Cambridge World History of Food (Volume Two)

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Cambridge Core - Global History - The Cambridge World History of Food - edited by Kenneth F. Kiple. Export citation; Buy the print book . A.2 - Barley. pp
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Sovraccoperta: plastificata con alette informative. Interno in ottime condizioni. Cofanetto in cartoncino rigido contenente l'opera composta da due volumi. More information about this seller Contact this seller 1. About this Item: Hardcover. Condition: Near Fine. Dust Jacket Condition: Near Fine. Inscribed by Author s. Seller Inventory More information about this seller Contact this seller 2. Published by Cambridge University Press About this Item: Cambridge University Press , Condition: Fine.

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More information about this seller Contact this seller 5. Hard Cover. Monumental work on the history of food and nutrition through human history 4to. More information about this seller Contact this seller 6. More information about this seller Contact this seller 7. Condition: UsedAcceptable. More information about this seller Contact this seller 8.


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From: Anybook Ltd. Lincoln, United Kingdom. Condition: Good. Volume 1. This book has hardback covers. In good all round condition. Dust Jacket in good condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,grams, ISBN More information about this seller Contact this seller 9.

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Condition: acceptable. An extensive treatment of the domestication and development of each of humankind's staple foods.

The Cambridge World History of Food: Volume two - Google книги

The history of our dietary liquids from beer through soft drinks to water. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. Contemporary food-related policy issues are treated in this penultimate section of the work.

Examples include chapters on food labeling, food biotechnology and the RDAs. The last section of the work is a food-plant dictionary with over 1, entries that emphasize history and usage. The dictionary also includes over 4, synonyms for the names of plant food.

The Cambridge World History of Food (2-Volume Set)

Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain. Have the French always enjoyed their renowned cuisine? When did Russians begin to eat pirogi? What was the first Indonesian spice to be cultivated elsewhere in the world?

Questions such as these make for good Jeopardy material, but they're far from trivial--just ask anyone with a passion for good food and a curiosity for where that food originated. That person will know instinctively that the best way to approach a culture--and, indeed, the human animal--is through the stomach. For this individual, The Cambridge World History of Food will be something of a bible, and the best of gifts.

A massive scholarly tome in two volumes and more than 2, pages, the CWHF encompasses a wealth of learning that touches on nearly every aspect of human life. It also reveals the answers to the three earlier questions: No, French cuisine as we know it is a 19th-century development; in the 16th century, following the conquest of the Volga Tatar; ginger, in colonial Mexico.

Thoroughly researched and highly accessible despite its formidable layout, the set addresses a groaning board of topics past and present, from the diet of prehistoric humans to the role of iron in combating disease; from the domestication of animals to the spread of once-isolated ethnic cuisines in a fast-globalizing world. Of greatest interest to general readers is its concluding section--a dictionary of the world's food plants, which gives brief accounts of items both common and exotic, from abalong to Zuttano avocado. The product of seven years of research, writing, and editing on the part of more than authors, The Cambridge World History of Food promises to become a standard reference for social scientists, economists, nutritionists, and other scholars--and for cooks and diners seeking to deepen their knowledge of the materials they use and consume.

An undertaking without parallel or precedent, 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; their nutritional makeup and uses; and their impact on cultures and demography.

The work culminates in a dictionary that identifies and sketches brief histories of over 1, plant foods mentioned in the text.


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