"In a word: Wow....The Cambridge World History of Food
is part fascinating reading, part essential reference tool. What's
not in here doesn't exist."
- USA Today
"An essential addition to the library of any serious chef,
culinary educator, or devotee of fine cuisine."
"An outstanding new reference source....The Cambridge
World History of Food is a remarkable work of scholarship
and is highly recommended."
- Library Journal
"A magisterial achievement. Food has long been central to
humankind's relationship to the earth, and anyone interested in
that relationship will find here an endless source of knowledge
and insight. The book's perspective is sweeping, its ecological
and cultural significance profound."
- Donald Worster, Professor of History, University of Kansas
"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
- Jared M. Diamond, author of Guns, Germs, and Steel, Professor
of Physiology, UCLA School of Medicine
"It's hard not to feel a giggly kind of pleasure at the
full extent of knowledge on display in The Cambridge
World History of Food."
- The New Yorker
"The Cambridge World History of Food justifies
itself as the food book of the millennium....Like the pie of the
nursery rhyme, wherever I stuck my thumb in these two volumes,
I pulled out a plum."
"This work is an essential reference, assembling in one place
information formerly available only in medical and historical
textbooks. It should also greatly help teachers compiling reading
lists for the growing field of food history -- and persuade their
colleagues that this really is a serious discipline."
-The New York Times Book Review