000			01587nam a2200205 a 4500
008			160112s2000 xxu eng d
020			_a052140214X (hardcover)
020			_a9780521402149 (hardcover)
082			_a641.309 Kiple 15561 Vol.1 2000 Food.Science
100			_aKiple, Kenneth F. _919263
245	1	4	_aThe Cambridge World History of Food
260			_aUSA: _bCambridge University Press, _c2000.
300			_a1120 p. ;
520			_aAn undertaking without parallel or precedent, this monumental volume encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. 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 make-up and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labelling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.
650			_aFood Science _9462
650			_aFood History _919264
650			_aFood Science and Human Nutrition _92337
700	1		_aOrnelas, Kriemhild Cone. _919265
942			_cBK
999			_c7099 _d7098