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Bloomsbury Food Library Reference Works

The Bloomsbury Food Library houses two sets of reference works; the Cambridge World History of Food and the Food Cultures of the World Encyclopaedia. Split into four volumes, the Food Cultures of the World Encyclopaedia reveals how much we can learn about a different culture from its food choices, food preparation rituals, and eating habits.The Cambridge World History of Food offers an overview of all things related to what we consume, providing researchers with access to information on eating habits throughout the ages, covering all the foods that have been eaten throughout human history.


The Cambridge World History of Food

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Encyclopedia entry

Kenneth F. Kiple and Kriemhild Coneè Ornelas (Editors), 2000

Food Cultures of the World Encyclopedia, Volume 2: The Americas

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Encyclopedia entry

Ken Albala (Editor), 2011

Food Cultures of the World Encyclopedia, Volume 4: Europe

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Encyclopedia entry

Ken Albala (Editor), 2011

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