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

Format:

Book

Contributor:

Kiple, Kenneth F., 1939-2016, editor.

Ornelas, Kriemhild Coneè, editor.

Chef Fritz Blank Culinary Archive and Library (University of Pennsylvania)

Culinary Collection (University of Pennsylvania)

Language:

English

Subjects (All):

Food--History.

Food.

History.

Penn Provenance:

Blank, Fritz (donor)

Physical Description:

2 volumes (xlii, 2153 pages) : illustrations, maps ; 26 cm

Place of Publication:

Cambridge : Cambridge University Press, 2000.

Summary:

Billed as the most comprehensive reference book on food ever published, this two-volume boxed set contains 4,000 entries and 170 essays, representing the work of 224 contributors from 15 countries. per volume.

Contents:

v. 1. Part I Determining What Our Ancestors Ate; Part II Staple Foods: Domestic Plants and Animals; Part III Dietary Liquids; Part IV The Nutrients-Deficiencies, Surfeits, and Food-Related Disorders

v. 2. 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.

Notes:

Text printed in two columns.

"Typeface 9.5/10.25 pt. Garamond Book."

Text paged continuously.

Includes bibliographical references and indexes.

Local Notes:

Kislak Center Chef Fritz Blank Culinary Archive and Library copy (volumes 1 & 2) presented to the Penn Libraries by Fritz Blank in 2008.

Kislak copy has dust jackets retained.

Kislak copy housed in slipcase.

ISBN:

052140214X

0521402158

0521402166

OCLC:

44541840