The Cambridge World History of Food, Volume 2
Kenneth F. Kiple, Kriemhild Coneč Ornelas
Cambridge University Press, 2000 - Food - 2153 pages
Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography.
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The Cambridge world history of foodUser Review - Not Available - Book Verdict
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 ... Read full review