Table of Contents

Volume II: Part V. Food and Drink around the World: 1. The beginnings of agriculture: the ancient Near East and North Africa Naomi F. Miller and Wilma Wetterstrom; 2. The Middle East and South Asia Delphine Roger; 3. Southeast Asia Christine S. Wilson; 4. China Françoise Sabban (translated by Elborg Forster); 5. Japan Naomichi Ishige; 6. Korea Lois N. Magner; 7. The Mediterranean (diets and disease prevention) Marion Nestle; 8. Southern Europe Kenneth Albala; 9. France Eva Barlösius; 10. The British Isles Colin Spencer; 11. Northern Europe - Germany and surrounding regions Hansjörg Küster; 12. The low countries Anneke H. van Otterloo; 13. Russia K. David Patterson; 14. Mexico and highland central America John C. Super and Luis Alberto Vargas; 15. South America Daniel W. Gade; 16. The Caribbean, including Northern South America and lowland central America: early history William F. Keegan; 17. The Caribbean from 1492 to the present Jeffrey M. Pilcher; 18. Temperate and Arctic North America to 1492 Elizabeth J. Reitz; 19. North America from 1492 to the present James Comer; 20. The Arctic and Subarctic regions Linda J. Reed; 21. Africa South from the Sahara James L. Newman; 22. Australia and New Zealand Brian Murton; 23. The Pacific Islands Nancy Davis Lewis; 24. Culinary history Ellen Messer, Barbara Haber, Joyce Toomre and Barbara Wheaton; Part VI. History, Nutrition, and Health: 25. Nutrition and the decline of mortality John M. Kim; 26. Nutrition and mortality decline: another view William Muraskin; 27. Infection and nutrition: synergistic interactions Nevin S. Scrimshaw; 28. Famine Brian Murton; 29. Height and nutrition Bernard Harris; 30. The nutrition of women in the developing world Eileen Kennedy and Lawrence Haddad; 31. Infant and child nutrition Sara A. Quandt; 32. Adolescent nutrition and fertility Heather Munro Prescott; 33. Nutrition and mental development Donald T. Simeon and Sally M. Grantham-McGregor; 34. Human nutritional adaptation: biological and cultural aspects H. H. Draper; 35. The psychology of food and food choice Paul Rozin; 36. Food fads Jeffrey M. Pilcher; 37. Food prejudices and taboos Louis E. Grivetti; 38. The social and cultural uses of food Carole M. Counihan; 39. Food as aphrodisiacs and anaphrodisiacs? Thomas G. Benedek; 40. Food as medicine J. Worth Estes; 41. Vegetarianism James C. Whorton; 42. Vegetarianism: another view H. Leon Abrams, Jr.; Part VII. Contemporary Food-Related Policy Issues: 43. The state, health and nutrition Carol F. Helstosky; 44. Food entitlements William H. Whitaker; 45. Food subsidies and interventions for infant and child nutrition Penelope Nestel; 46. Recommended dietary allowances and dietary guidance Alfred E. Harper; 47. Food labeling Eliza M. Mojduszka; 48. Food lobbies and US dietary guidance policy Marion Nestle; 49. Food biotechnology: politics and policy implications Marion Nestle; 50. Food safety and biotechnology Michael W. Patriza; 51. Food aditives K. T. H. Farrer; 52. Substitute foods and ingredients Beatrice Trum Hunter; 53. Nonfoods as dietary supplements R. E. Hughes; 54. Food toxins and poisons from microorganisms Gordon L. Klein and Wayne R. Snodgrass; 55. The question of paleolithic nutrition and modern health: from the end to the beginning Kenneth F. Kiple; Part VIII. A Dictionary of the World's Plant Foods: Sources consulted; Index of Latin names; Name index; Subject index.

Promotional Information

A monumental two-volume work detailing the history of food and nutrition throughout human existence.

Reviews

'Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian

'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 into it.' Healthy Eating

'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated

'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine

'… if you want to know a bit more about what you're actually cooking, this really is all about food, including its political and social history. Utterly fascinating and a most welcome gift for the sort of person who likes to delve that bit deeper into everyday things.' The Independent

'… Factual Feast …' Condé Nast Traveller

'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

'[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

'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

'An outstanding new reference source … The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.' Library Journal (starred)

'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

Bringing together contributions from 224 experts writing on the "full spectrum of foods that have been hunted, gathered, cultivated, and domesticated," editors Kiple (Bowling Green State Univ.) and Ornelas have created an outstanding new reference source. Divided into two volumes, it is composed of chapters that are then further subdivided to cover a wide range of food- and nutrition-related topics, such as the foods our ancestors ate, the domestication and development of staple plant and animal foods, nutrient deficiencies and surfeits, and contemporary food-related policy issues. The final section is a "dictionary" with brief entries for 1000 plant foods mentioned elsewhere in the text. This reference shares some elements with The Oxford Companion to Food (LJ 10/15/99), but there are also significant differences. In the Oxford volume, for instance, the alphabetically arranged entries include such dishes as karabij, marmalade, and lasagna, while the Cambridge set covers topics like famine, food psychology, and food fads. Even when both books explore the same topic, such as apples, the amount and type of information provided vary enough that most readers would want to look at both sources. Both offer information on the cuisine of different countries, but while the Oxford volume gives each country a separate entry, the Cambridge set discusses some individually and combines others under broader geographic divisions, such as Southeast Asia. When it comes to the foods of different countries and regions, the Cambridge set provides more comprehensive information but on more specialized topics, such as apricots or pears, while the Oxford volume offers more details overall. Small public libraries on a tight budget might have to opt for just the Oxford volume, but all other libraries will want both sources in their reference collections. The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended. (Subject index not seen.) [Until March 31, 2001, the price is $150.DEd.]DJohn Charles, Scottsdale P.L., AZ Copyright 2000 Cahners Business Information.

'Top of the league ... there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian
'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 into it.' Healthy Eating
'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated
'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine
'... if you want to know a bit more about what you're actually cooking, this really is all about food, including its political and social history. Utterly fascinating and a most welcome gift for the sort of person who likes to delve that bit deeper into everyday things.' The Independent
'... Factual Feast ...' Conde Nast Traveller
'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
'[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
'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
'An outstanding new reference source ... The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.' Library Journal (starred)
'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