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The Cambridge world history of food. Volume one

Author: Kenneth F Kiple; Kriemhild Coneè Ornelas
Publisher: Cambridge, UK ; New York : Cambridge University Press, 2000.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
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Genre/Form: History
Document Type: Book
All Authors / Contributors: Kenneth F Kiple; Kriemhild Coneè Ornelas
ISBN: 052140214X 9780521402149 0521402158 9780521402156 0521402166 9780521402163
OCLC Number: 660003903
Description: xlii, 1120 pages : illustrations ; 26 cm
Contents: v. 1. Determining what our ancestors ate --
Staple food, domesticated plants and animals --
Grains --
Roots, tubers, and other starchy staples --
Important vegetable supplements --
Staple nuts --
Animal, marine, and vegetable oils --
Trading in tastes --
Important foods from animal sources --
Dietary liquids --
The nutrients --
Vitamins --
Minerals --
Proteins, fats, and essential fatty acids --
Deficiency diseases --
Food-related disorders --
Diet and chronic disease. v. 2. Food and drink around the world --
The history and culture of food and drink in Asia --
in Europe --
in the Americas --
in Sub-Saharan Africa and Oceania --
Culinary history --
History, nutrition, and health --
Contemporary food-related policy issues --
A dictionary of the world's plant foods.
Responsibility: editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas.
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Abstract:

A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

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