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The Cambridge World History of Food 2 Part Boxed Hardback  Set


  • 165 b/w illus.
  • Page extent: 2210 pages
  • Size: 253 x 203 mm
  • Weight: 5.45 kg

Library of Congress

  • Dewey number: 641.3/09
  • Dewey version: 21
  • LC Classification: TX353 .C255 2000
  • LC Subject headings:
    • Food--History
    • Women--Great Britain--History--Middle Ages, 0-10

Library of Congress Record

2 Hardback books

 (ISBN-13: 9780521402163 | ISBN-10: 0521402166)

An undertaking without parallel or precedent, this monumental two-volume work 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 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 questions 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.

• Covers the full spectrum of foods that are hunted, gathered, cultivated, and domesticated, including their nutritional makeup and cultural/demographic impact • Provides comprehensive, detailed coverage; entries feature bibliographical citations • Culminates in a dictionary that identifies and gives brief histories of over 1,000 plant foods and supplies their common names and synonyms


Part I. Determining What Our Ancestors Ate; Part II. Staple Foods; Part III. Dietary Liquids; Part IV. The Nutrients - Deficiencies and Surfeits; Part V. Food and drink around the world; Part VI. History, Nutrition, and Health; Part VII. Contemporary Food-Related Policy Issues; Part VIII. A Dictionary of the World's Plant Foods.


'Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian

'It is a fantastic labour of love and such a pleasure to read.' Rick Stein

'Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.' Food and Travel

'Unparalleled in its knowledge and content.' BBC Good Food Magazine

'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'. The Sunday Telegraph

'If you have a very special gourmet in your life, this is the Christmas present for them. … This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating

'The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.' New York Times

'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated

'A massive two-volume work … The scholarship is fascinating. … The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life

'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine

'A place to start understanding the questions being asked by serious students of nearly any food-related discipline.' Gourmet

'… Factual Feast …' Condé Nast Traveller

A Cambridge vs. Oxford comparison: 'Cambridge is more extensive and appears to be more up to date on several important subjects.' Wall Street Journal (Europe)

'This treasure trove of knowledge about food is so interesting and useful that I have only one regret. I wish that it had been available earlier, to spare me (and you) the effort of tracking down hundreds of different sources now summarized here. Whether you are a cook, gourmet, or glutton, an archaeologist, physiologist, or historian, you will be browsing these two volumes for years to come.' Jared Diamond, author of Guns, Germs, and Steel

'In a word: Wow … The World History of Food is part fascinating reading, part essential reference tool. What's not in here doesn't exist.' USA Today


Clark Spencer Larsen, Donald J. Ortner, Gretchen Theobald, Kristin D. Sobolik, Elizabeth S. Wing, Ted A. Rathbun, Mark Nathan Cohen, Mary Karasch, Joy McCorriston, G. Mazza, Ellen Messer, J. M. J. de Wet, David M. Peterson, J. Paul Murphy, Te-Tzu Chang, Hansjörg Küster, Will C. McClatchey, Mary Karasch, H. Micheal Tarver, Allan W. Austin, Patricia J. O'Brien, Nancy J. Pollock, Sheldon Aaronson, Julia Peterson, Lawrence Kaplan, Jean Andrews, Robert C. Field, David Maynard, Donald N. Maynard, Deena S. Decker-Walters, Terrence W. Walters, Janet Long, Antoinette Fauve-Chamoux, Johanna T. Dwyer, Ritu Sandhu, Sean Francis O'Keefe, Hugh C. Harries, K. G. Berger, S. M. Martin, Dorothea Bedigian, Thomas Sorosiak, Charles B. Heiser, Jr., Hansjörg Küster, J. H. Galloway, J. Allen Barksdale, Colin E. Nash, Elizabeth A. Stephens, David R. Yesner, Daniel W. Gade, Roger Blench, Kevin C. MacDonald, William J. Stadelman; 49. Dogs Stanley J. Olsen, Rosemary Luff;, Stephen Beckerman, Kevin C. MacDonald, Roger Blench, Darna L. Dufour, Joy B. Sander, Richard F. Johnston, Peter R. Cheeke, James J. Parsons,Stanley J. Olsen, Robert Hoffpauir, Richard P. Palmieri, Phillip A. Cantrell II, Murdo J. MacLeod, Steven C. Topik, James Comer, Nancy J. Pollock, Clarke Brooke, Edmund Abaka, Keith Bernon, Colin Emmins, John H. Weisburger, Christopher Hamlin, James L. Newman, George Wolf, E. Roe, R. E. Hughes, Glenville Jones, Myrtle Thierry-Palmer, Herta Spencer, Basil S. Hetzel, Susan Kent, Patricia Stuart-Macadam, Theodore D. Mountokalakis, John J. B. Anderson, David S. Newman, Thomas W. Wilson, Clarence E. Grim, Forrest H. Nielsen, Ananda S. Prasad, Jacqueline L. Dupont, Kenneth J. Carpenter, Peter L. Pellett, Frederick L. Dunn, Susan Kent, Yiming Xia, Robert P. Heaney, Daphne A. Roe, Stephen V. Beck, Margaret J. Weinberger, J. D. L. Hansen, R. E. Hughes, Heather Munro Prescott, Donald D. Kasarda, Susan L. Hefle, Sujatha Panikker, Judy Perkin, K. David Patterson, Leslie Sue Lieberman, Leslie Sue Lieberman, Robert Kroes and J. H. Weisburger, Melissa H. Olken, Joel D. Howell, Stephen Seeley, Naomi F. Miller and Wilma Wetterstrom, Asia Delphine Roger, Christine S. Wilson, Françoise Sabban, Elborg Forster, Naomichi Ishige, Lois N. Magner, Marion Nestle, Kenneth Albala, Eva Barlösius, Isles Colin Spencer, Hansjörg Küster, Anneke H. van Otterloo, K. David Patterson, John C. Super, Luis Alberto Vargas, Daniel W. Gade, William F. Keegan, Jeffrey M. Pilcher, Elizabeth J. Reitz, James Comer, Linda J. Reed, James L. Newman, Brian Murton, Nancy Davis Lewis, Ellen Messer, Barbara Haber, Joyce Toomre, Barbara Wheaton, John M. Kim, William Muraskin, Nevin S. Scrimshaw, Brian Murton, Bernard Harris, Eileen Kennedy, Lawrence Haddad, Sara A. Quandt, Heather Munro Prescott, Donald T. Simeon, Sally M. Grantham-McGregor, H. H. Draper, Paul Rozin, Jeffrey M. Pilcher, Louis E. Grivetti, Carole M. Counihan, Thomas G. Benedek, J. Worth Estes, James C. Whorton; 42. Vegetarianism: another view H. Leon Abrams, Jr., Carol F. Helstosky, William H. Whitaker, Penelope Nestel, Alfred E. Harper, Eliza M. Mojduszka, Marion Nestle, Marion Nestle, Michael W. Patriza, K. T. H. Farrer, Beatrice Trum Hunter, R. E. Hughes, Gordon L. Klein, Wayne R. Snodgrass, Kenneth F. Kiple

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