The Cambridge world history of food
2000
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Ranging from the eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods, their nutritional makeup and uses, and their impact on cultures and demography.
Main title:
The Cambridge world history of food / edited by Kenneth F. Kiple & Kriemhild Cone¿̐ưe Ornelas.
Imprint:
Cambridge : Cambridge University Press, 2000.
Collation:
2 v. (2153p.) : ill. ; 27 cm.
Notes:
Includes bibliographical references (p. 1887-1889) and index.
ISBN:
9780521402156 (v2)0521402158 (v2)9780521402163 (hbk)0521402166 (hbk)9780521402149 (v1)052140214X (v1)
Dewey class:
641.3'009
Language:
English
Subject:
BRN:
88503
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