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Book Cover
Book

Title The Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas.

Imprint Cambridge, UK ; New York : Cambridge University Press, c2000.

LocationPAS Central Library Adult Collection

Copies

Location Call No. Status
 GDL Central Library Reference    641.3009 CAM  v.1    Available
 GDL Central Library Reference    641.3009 CAM  v.2    Available
 PAS Central Library Reference    R 641.309 CAM  v.1    Available
 PAS Central Library Reference    R 641.309 CAM  v.2    Available
Description 2 v. (xlii, 2153 p.) : ill. ; 26 cm.
Bibliography Includes bibliographical references and index.
Contents v. 1. Determining what our ancestors ate -- Staple food, domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease.
v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods.
Subject Food -- History.
Added Author Kiple, Kenneth F., 1939-
Ornelas, Kriemhild Coneè.
Added Title World history of food
ISBN 052140214X (v.1)
0521402158 (v.2)
0521402166 (slipcase set) : $150.00

 
    
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