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Copies   Reference - TX353 .C255 2000
Title   LinkThe Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
Imprint   LinkCambridge, UK ; New York : Cambridge University Press, 2000
Descr.   2 v. (xlii, 2153 p.) : ill. ; 26 cm
 
Library Info   Reference TX353 .C255 2000 Lib Use Only 
 
Bibliogr.   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   LinkFood -- History
Add.Entry   LinkKiple, Kenneth F., 1939-
  LinkOrnelas, Kriemhild Coneè
Copies   Reference - TX353 .C255 2000
Sys. no.   000400492
 
Holdings   All items