The Cambridge World History of Food - Couverture rigide

Couverture rigide

ISBN 10 : 052140214X ISBN 13 : 9780521402149

Editeur : Cambridge University Press, 2000

Synopsis

An 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.

A propos du livre

Revue de presse

'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

'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

'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

'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

'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

'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

'... 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)

'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

'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

Présentation de l'éditeur

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.

Détails de l'édition

• Éditeur: Cambridge University Press
• Date d'édition: 2000
• Langue: anglais
• ISBN 10: 052140214X
• ISBN 13: 9780521402149
• Reliure: Relié
• Nombre de pages: 1164
• Éditeur: Kiple Kenneth F., Ornelas Kriemhild Coneè
• Coordonnées du fabricant: non disponible
• Personne responsable: Avery; https://www.avery.fr/; ; chemin des peupliers 27; Dardilly; France