| Description |
2 volumes (1958 pages) : illustrations ; 26 cm |
| Contents |
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 |
|
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 |
| Summary |
"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topcs such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001 |
| Notes |
In slipcase |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Also available online |
| Subject |
Food -- History.
|
| Author |
Kiple, Kenneth F., 1939-2016.
|
|
Ornelas, Kriemhild Coneè.
|
| LC no. |
00057181 |
| ISBN |
9780521402149 set |
|
052140214X v.1 |
|
0521402158 v.2 |
|
0521402166 |
|
