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Print copy also available at UK Young Library, 4th floor, F 2229 .H35 2008
The Cambridge World History of FoodAn 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.
Call Number: Young Library, 5th floor, TX353 .C255 2000 | Young Library, Reference collection, TX353 .C255 2000
Bibliographic index to articles and essays on anthropology and archaeology, including art history, demography, economics, folklore, linguistics, psychology, and religious studies. Indexes articles two or more pages long in works published in English, Germanic, Slavic, Romance and selected Scandinavian languages from the 19th century to the present.