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8 lut 2020 · The Cambridge world history of food. Publication date. 2000. Topics. Food -- History. Publisher. Cambridge, UK ; New York : Cambridge University Press. Collection. marygrovecollege; internetarchivebooks; americana; printdisabled.
Download The Cambridge World History of Food (v1+2) PDF. Title: The Cambridge World History of Food (v1+2) Author: Kenneth F. Kiple Kriemhild Coneè Ornelas (editors): Category
1 maj 2001 · Learnings from the history of food preservation and culinary practices of our ancestors provide us with an understanding of their culture and how they adapted and lived with their given ...
It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives,...
21 gru 2021 · 360 pages : 25 cm A riveting narrative history of food as seen through 100 recipes, from ancient Egyptian bread to modernist cuisine. Culinary expert and BBC television personality Sitwell explores the fascinating history of cuisine.
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 that have been hunted, gathered, cultivated, and domesticated; their nutritional make-up and uses; and their impact on cultures and demography.
Two of our major themes are embedded in the title. Food, of course, is central to history; without it, there would be no life and thus no history, and we devote considerable space to providing a history of the most important foodstuffs across the globe.
