The Cambridge World History of Food, 1st Edition

  • Published By:
  • ISBN-10: 0511074131
  • ISBN-13: 9780511074134
  • DDC: 641.309
  • Grade Level Range: College Freshman - College Senior
  • 1958 Pages | eBook
  • Original Copyright 2000 | Published/Released June 2006
  • This publication's content originally published in print form: 2000

  • Price:  Sign in for price



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 - more than 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.

Part 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

Originally published in print in 2000.


"...academic libraries will find this an essential purchase...there are few resources that match its depth and range of topics covered.--Lawrence Looks at Books, May 2001

— Lawrence Looks at Books