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The Cambridge World History of Food
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Part III - Dietary Liquids
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- 07 December 2000, pp 617-618
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Part II - Staple Foods: Domesticated Plants and Animals
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- 07 December 2000, pp 73-74
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Part VIII - A Dictionary of the World’s Plant Foods
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- 07 December 2000, pp 1711-1886
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IV.A - Vitamins
- from Part IV - The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders
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The Cambridge World History of Food
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II.G - Important Foods from Animal Sources
- from Part II - Staple Foods: Domesticated Plants and Animals
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Name Index
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- 07 December 2000, pp 1901-1916
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II.D - Staple Nuts
- from Part II - Staple Foods: Domesticated Plants and Animals
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Sources Consulted
- from Part VIII - A Dictionary of the World’s Plant Foods
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- 07 December 2000, pp 1887-1889
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IV.C - Proteins, Fats, and Essential Fatty Acids
- from Part IV - The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders
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II.E - Animal, Marine, and Vegetable Oils
- from Part II - Staple Foods: Domesticated Plants and Animals
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II.B - Roots, Tubers, and Other Starchy Staples
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Introduction
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Subject Index
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- 07 December 2000, pp 1917-2153
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II.A - Grains
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V.C - The History and Culture of Food and Drink in Europe
- from Part V - Food and Drink around the World
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V.E - The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
- from Part V - Food and Drink around the World
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V.D - The History and Culture of Food and Drink in the Americas
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II.F - Trading in Tastes
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