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.
A monumental two-volume work detailing the history of food and nutrition throughout human existence.
'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 (in a letter, January 2001) '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 'Factual Feast' Conde 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 '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 ' ... an excellent book both for reference and for general interest. It is well written, readable [and] it will make a perfect Christmas present for anyone interested in food - and will be guaranteed to keep them occupied for many days, if not weeks.' Nature '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 is profound.' Donald Worster, University of Kansas '[A] formidably wide-ranging work.' Economist '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 '[A] tour de force. ... With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource.' Publishers Weekly '... for students, chefs, researchers and food fanatics with an academic bent, The Cambridge World History of Food will be indispensable.' Enterprise 'An outstanding new reference source ... The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.' Library Journal (starred) 'The Cambridge World History of Food is a thorough study of a topic that is eternally popular. It should become a standard source in reference collections of academic and large public libraries.' Booklist (starred) 'The Cambridge World History of Food justifies itself as the food book of the millennium. ... Like the pie of nursery rhyme, wherever I stuck my thumb in these two volumes, I pulled out a plum.' Science 'I'll wager that [specialists] and everyone else, from epicure to hunger activist, will soon be consulting these volumes as a quick route to erudition. In other words, this book is an ungainly but unique beast, and everyone will want to ride it.' Natural History