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Cambridge World History of Food by Kriemhild Coneè Ornelas (2000, Hardcover / Prepack)
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Volumes 1 & 2, illustrated
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About this product
Product Identifiers
PublisherCambridge University Press
ISBN-100521402166
ISBN-139780521402163
eBay Product ID (ePID)1680837
Product Key Features
Book TitleCambridge World History of Food
Number of Pages2210 Pages
LanguageEnglish
TopicWorld, History
Publication Year2000
IllustratorYes
GenreCooking, History
AuthorKriemhild Coneè Ornelas
FormatHardcover / Prepack
Dimensions
Item Height5.6 in
Item Weight192.7 Oz
Item Length10.6 in
Item Width8.7 in
Additional Product Features
Intended AudienceTrade
LCCN00-057181
Dewey Edition21
Reviews'A massive two-volume work … The scholarship is fascinating. … The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life, 'Unparalleled in its knowledge and content.' BBC Good Food Magazine 'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'. The Sunday Telegraph, '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, 'A place to start understanding the questions being asked by serious students of nearly any food-related discipline.' Gourmet, ‘Factual Feast’Condé Nast TravellerA Cambridge vs. Oxford comparison.‘Cambridge is more extensive and appears to be more up to date on severalimportant subjects.’Wall Street Journal (Europe), ‘Unparalleled in its knowledge and content.’BBC Good Food Magazine‘Anyone looking for something in the ‘oh, you shouldn’t have!’ category could do worse than give The Cambridge World History of Food’.The Sunday Telegraph, ‘The Cambridge World History of Food justifies itself as the food book of the millennium. … Like the pie of nursery rhyme, wherever I stuck my thumb in these two volumes, I pulled out a plum.’Science‘I’ll wager that [specialists] and everyone else, from epicure to hunger activist, will soon be consulting these volumes as a quick route to erudition. In other words, this book is an ungainly but unique beast, and everyone will want to ride it.’Natural History, 'It's hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food.' The New Yorker, "For students in biology, botany, agriculture, nutrition, anthropology, history, etc., this publication will serve as an educational resouce. It should be part of the reference library in the school and classroom from high school to the post-secondary level... read the extraordinary contents and marvel at the wondrous revelations." Prof. R. Hoots, The American Biology Teacher, "In a word: Wow. Only serious foodophiles need plunk down this much money for this much book - two huge volumes, in fact. But if you're in the market for a totally comprehensive book that serves as the last work on all things gastronomic, here's your nirvana. The World History of Food is part fascinating reading, part essential reference tool. What's not in here doesn't exist." USA Today, ‘Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.’Matthew Fort, The Guardian‘It is a fantastic labour of love and such a pleasure to read.’Rick Stein (in a letter, January 2001)‘Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.’Food and Travel, ‘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, 'A magisterial achievement. Food has long been central to humankind's relationship to the earth, and anyone interested in that relationship will find here an endless source of knowledge and insight. The book's perspective is sweeping, its ecological and cultural significance is profound.' Donald Worster, University of Kansas, "If nothing else, this volume...shows that food has finally and irrefutably become an intellectually reputable object of study. It's hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food." The New Yorker, "This work is an essential reference, assembling in one place information formerly available only in medical and historical textbooks. It should also greatly help teachers compiling reading lists for growing fields of food history - and pursuade their colleagues that this really is a serious discipline." New York Times Book Review, 'Unparalleled in its knowledge and content.'BBC Good Food Magazine'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'.The Sunday Telegraph, 'Factual Feast' Condé Nast Traveller A Cambridge vs. Oxford comparison. 'Cambridge is more extensive and appears to be more up to date on several important subjects.' Wall Street Journal (Europe), ‘[A] tour de force. … With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource.’Publishers Weekly‘… for students, chefs, researchers and food fanatics with an academic bent, The Cambridge World History of Food will be indispensable.’Enterprise, 'Top of the league ... there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian 'It is a fantastic labour of love and such a pleasure to read.' Rick Stein (in a letter, January 2001) 'Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.' Food and Travel, 'If you have a very special gourmet in your life, this is the Christmas present for them. ... This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating, "[A] tour de force...With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource. Serious students of health and anthropology, as well as libraries, provide an obvious market for this two-volume treatise." Publishers Weekly, ‘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, 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated 'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life, 'Factual Feast'Condé Nast TravellerA Cambridge vs. Oxford comparison.'Cambridge is more extensive and appears to be more up to date on several important subjects.'Wall Street Journal (Europe), ‘An outstanding new reference source … The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.’Library Journal (starred), 'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'. The Sunday Telegraph, 'The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.' New York Times, 'If you have a very special gourmet in your life, this is the Christmas present for them. ... This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating 'The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.' New York Times, "Virtually anyone with an interest in food will find it useful, and those with a professional interest in food and nutrition will find it indispensable. It is a superb reference...unlike many reference books, it is a pleasure to read...truly a book to savor." New England Journal of Medicine, 'The Cambridge World History of Food is a thorough study of a topic that is eternally popular. It should become a standard source in reference collections of academic and large public libraries.' Booklist (starred), '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, A Cambridge vs. Oxford comparison: 'Cambridge is more extensive and appears to be more up to date on several important subjects.' Wall Street Journal (Europe), 'If you have a very special gourmet in your life, this is the Christmas present for them. … This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating, 'Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.' Food and Travel, ‘The Cambridge World History of Food is a thorough study of a topic that is eternally popular. It should become a standard source in reference collections of academic and large public libraries.’Booklist (starred), 'Top of the league ... there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian, 'An outstanding new reference source ... The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.' Library Journal (starred), ‘If you have a very special gourmet in your life, this is the Christmas present for them. … This book is so fascinating that you could spend a whole year dipping in to it.’Healthy Eating‘The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.’New York Times, 'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine, ‘It’s hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food.’The New Yorker, ‘An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.’Cuizine‘A place to start understanding the questions being asked by serious students of nearly any food-related discipline.’Gourmet‘ … an excellent book both for reference and for general interest. It is well written, readable [and] it will make a perfect Christmas present for anyone interested in food - and will be guaranteed to keep them occupied for many days, if not weeks.’Nature, 'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine 'A place to start understanding the questions being asked by serious students of nearly any food-related discipline.' Gourmet ' ... an excellent book both for reference and for general interest. It is well written, readable [and] it will make a perfect Christmas present for anyone interested in food - and will be guaranteed to keep them occupied for many days, if not weeks.' Nature, 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated, 'The Cambridge World History of Food justifies itself as the food book of the millennium. ... Like the pie of nursery rhyme, wherever I stuck my thumb in these two volumes, I pulled out a plum.' Science 'I'll wager that [specialists] and everyone else, from epicure to hunger activist, will soon be consulting these volumes as a quick route to erudition. In other words, this book is an ungainly but unique beast, and everyone will want to ride it.' Natural History, 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.'Waitrose Food Illustrated'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.'Country Life, ‘A magisterial achievement. Food has long been central to humankind’s relationship to the earth, and anyone interested in that relationship will find here an endless source of knowledge and insight. The book’s perspective is sweeping, its ecological and cultural significance is profound.’Donald Worster, University of Kansas, "...for students, chefs, researchers and food fanatics with an academic bent, "The Cambridge World History of Food" will be indispensible." Associated Press, 'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life, 'Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian, "A scholarly work, edited by Kenneth F. Kiple and Kriemhild Coneé Ornelas and published in November, peppers its research with the opinions of its contributors, most of whom are associated with universities...the inquisitive food lover will find much to sift through from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues...as such works go, this is one of the more thought-provoking." New York Times, ‘A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.’Waitrose Food Illustrated‘A massive two-volume work … The scholarship is fascinating. … The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.’Country Life, "This well-written, fully documented, closely printed, solidly bound boxed set will be an almost canonical text to the increasing number of scholars, researchers, and students who have to engage with food history...libraries and food historians must have this book. Very many students (and others) will use it and will learn from it." Journal of World History, '[A] tour de force. ... With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource.' Publishers Weekly '... for students, chefs, researchers and food fanatics with an academic bent, The Cambridge World History of Food will be indispensable.' Enterprise, "An unpredicted work that gives historical, nutritional, and cultural context to the foods that have sustained people for the past 750,000 ears on Earth...A masterful work on a subject that is infinitely fascinating." Gourmet Retailer, '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
TitleLeadingThe
Number of Volumes2 vols.
Volume NumberSet
Dewey Decimal641.3/09
Table Of ContentPart I. Determining What Our Ancestors Ate; Part II. Staple Foods; Part III. Dietary Liquids; Part IV. The Nutrients - Deficiencies and Surfeits; Part V. Food and drink around the world; Part VI. History, Nutrition, and Health; Part VII. Contemporary Food-Related Policy Issues; Part VIII. A Dictionary of the World's Plant Foods.
SynopsisThis monumental two-volume work encapsulates the history of food and nutrition throughout the span of human life on earth. From the eating habits of our prehistoric ancestors to food-related policy issues of today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated., An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. 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 makeup 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, labeling, 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. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain.", An undertaking without parallel or precedent, this monumental two-volume work 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 makeup 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, labeling, 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.
LC Classification NumberTX353 .C255 2000
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