Edited by Kenneth F. Kiple and Kriemhild Conee Ornelas
"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
"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, winner of the Pulitzer Prize.
What's the difference between Nova and gravlax, or between Syrian moussaka and its Greek cousin? What are the most pressing environmental and health risks posed by genetically engineered food? Just as corn and potatoes once saved the lives of millions of Europeans, could cassava and taro help to eliminate world hunger today? Are Italian pasta and Chinese noodles related, or were each invented separately? Are there historical reasons to believe that primitive man was primarily a vegetarian?
As millions of us will be sitting down to the year's most hearty meal, Thanksgiving Day, 2000, will mark the publication of The Cambridge World History of Food, edited by Kenneth Kiple and Kriemhild Conee' Ornelas: a two-volume set unprecedented in size and scope, unparalleled in its authority and depth of scholarship, and available for a special introductory price of $150. The Cambridge World History of Food is a smorgasbord of information about virtually everything edible on the face of the globe. Featuring authoritative contributions from over two hundred top level experts, The Cambridge World History of Food offers anyone with a thirst for knowledge or a hunger for information about virtually any kind of food the opportunity to follow the tantalizing scent of oregano, cilantro, chocolate, sweet potatoes and thousands of other kinds of food as they spread from one culture to another, each lending its own special flavor to the most delicious recipes in the world.The Cambridge World History of Food includes both bite-sized anecdotes about specific foods, from chili peppers, to arugula, to sea urchin, as well as full-course analyses of the role of food in warfare, immigration, longevity and the rise and fall of civilizations around the globe. The Cambridge World History of Food also contains a definitive guide to the necessary vitamins and minerals for adults and children of all ages, men and women alike. The Cambridge World History of Food looks at virtually everything mankind has ever eaten, from historically crucial staples like sorghum and rice, to regional delicacies such as jicama, truffles and wintergreen. The Cambridge World History of Food concludes with a dictionary which contains concise histories of over one thousand kinds of plant foods used around the world, along with common synonyms for those foods. with hundreds of thousands of morsels of information to feast on, The Cambridge World History of Food promises to satisfy the most ravenous cook, restaurant patron or supermarket shopper.
The Cambridge World History of Food
Cambridge University Press, November 2000
Two volume hardcover set, $150
($175 after March 1, 2001)
Information provided by the publisher.
This page created February 2001
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