The Cambridge world history of food (2 vols)

115,00

Sin impuestos: 110,58

Autor/es
Kiple, K.
Ornelas, K.(Eds.)
ISBN13
9780521402163
ISBN10
0521402166
Tipo
LIBRO
Páginas
2153
Año de Edición
2001
Encuadernación
Tela
Editorial:
CAMBRIDGE UNIVERSITY PRESS
Disponibilidad:
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An undertaking without parallel or precedent, this monumental, two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. 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 makeup 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 quesitons of food toxins, additives, labeling, 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.

The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references.

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