The Cambridge World History of Food

The Cambridge World History of Food

© Cambridge University Press, 2000
  • ISBN:
    978-0-5214-0216-3 (hardback)
  • Edition:
    First edition
  • Place of Publication:
    New York
  • Published Online:
The Cambridge World History of Food
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The Cambridge World History of Food (CUP, 2000) is a truly comprehensive resource (“What’s not in here does not exist” – USA Today) that offers an overview of all things related to what we consume. The work provides researchers with access to information on eating habits throughout the ages, covering all the foods that have been hunted and gathered, grown and nurtured, eaten and consumed throughout human history.

The articles examine how food-stuffs have composed human diets, with details of their nutritional values and how they have affected the formation of human cultures. Students and researchers will learn about food across cultures, place and time, and engage with analysis of key topics – from food trends and taboos to food production, marketing and systems.

Featuring entries from 220 experts from 15 countries, the resource is broken down into the following areas: I) What Our Ancestors Ate; II) Staple Foods; III) Dietary Liquids; IV) Nutrients – Deficiencies, Surfeits, and Food-related Disorders; V) Food and Drink Around the World; VI) History, Nutrition and Health; VII) Contemporary Food-Related Policy Issues; VIII) A Historical Dictionary of the World’s Plant Foods. The dictionary that concludes the resource features over 1,000 entries on food-plants, with details provided on history and usage, together with 4,000 synonyms for food-plant names.