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The Cambridge World History of Food
About The Cambridge World History Of Food
Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas, and described by BBC Good Food Magazine as 'Unparalleled in its knowledge and content.', The Cambridge World History Of Food was published in two volumes by Cambridge University Press in 2000.
Since then, it has become the go-to resource for anyone studying (or simply curious of) food history and the impact it has had on cultures around the world.
Excerpts
- Chapter II.A.7 - Rice (PDF/371Kb)
- Chapter II.B.3 - Potatoes (White) (PDF/406Kb)
- Chapter V.B.4 - Japan (PDF/277Kb)
Explore The Cambridge World History Of Food timeline
Discover key dates and events in the history of food, and how these have impacted on society and culture around the world.
Play The Cambridge World History Of Food quiz
Test your knowledge of food and its impact on culture with our 10 question mulitple-choice quiz, and celebrate your final score with a certificate to put on your fridge.
The Cambridge World History Of Food
