- Publisher: Cambridge University Press
- Online publication date: March 2008
- Print publication year: 2000
- Online ISBN: 9781139058643
- DOI: https://doi.org/10.1017/CHOL9780521402156
An undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional make-up and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labelling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.
Matthew Fort Source: The Guardian
Source: BBC Good Food Magazine
Source: The Sunday Telegraph
Source: Healthy Eating
Source: Waitrose Food Illustrated
Source: The Independent
Source: Condé Nast Traveller
Source: USA Today
Source: The New Yorker
Source: Publishers Weekly
Jared Diamond - author of Guns, Germs, and Steel
Source: Library Journal (starred)
Donald Worster - University of Kansas
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