undertaking without parallel or precedent, this monumental two-volume
work encapsulates much of what is known 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 world
Ranging from the eating habits of our prehistoric
ancestors to policy issues we face today, The Cambridge World
History of Food covers the full spectrum of foods that have
been hunted, gathered, cultivated, and domesticated; their nutritional
makeup and uses; and their impact on human populations. It offers
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.
The Cambridge World History of Food culminates in a dictionary
that identifies and sketches out brief histories of plant food
mentioned in the text - over 1,000 in all - and additionally supplies
thousands of common names and synonyms for those foods.
The essays in these volumes are the work of 224
experts in 15 countries, in fields from agronomy to zoology. Every
chapter is accompanied by bibliographical references.
Kenneth Kiple, distinguished University Professor
of History at Bowling Green State University in Bowling Green,
Ohio, is also the editor of numerous books and articles. His research
and teaching interests in Latin America and the history of medicine,
disease, and nutrition are shared by his wife, Kriemhild Con Ornelas.
With a doctorate in North American Culture, she has devoted the
past decade to this consuming project. Their previous work, The
Cambridge World History of Disease, has been hailed as
łthe single most valuable reference work for any scholar of human
health and medicine ...˛ (American Journal of Biology). Its successor,
The Cambridge World History of Food, will undoubtedly similarly
rank as an unparalleled masterpiece on food and human health.