The Cambridge World History of Food - 2 Volume Set | Hardcover Edition by Kenneth F. Kiple | Cambridge University Press (2000) | Cultural Food Studies & Culinary History Reference

$135.59

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The Cambridge World History of Food - 2 Volume Set | Hardcover Edition by Kenneth F. Kiple | Cambridge University Press (2000) | Cultural Food Studies & Culinary History Reference

$135.59

$246.54

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Description

Have the French always enjoyed their renowned cuisine? When did Russians begin to eat pirogi? What was the first Indonesian spice to be cultivated elsewhere in the world? Questions such as these make for good Jeopardy material, but they're far from trivial--just ask anyone with a passion for good food and a curiosity for where that food originated. That person will know instinctively that the best way to approach a culture--and, indeed, the human animal--is through the stomach. For this individual, The Cambridge World History of Food will be something of a bible, and the best of gifts. A massive scholarly tome in two volumes and more than 2,000 pages, the CWHF encompasses a wealth of learning that touches on nearly every aspect of human life. (It also reveals the answers to the three earlier No, French cuisine as we know it is a 19th-century development; in the 16th century, following the conquest of the Volga Tatar; ginger, in colonial Mexico.) Thoroughly researched and highly accessible despite its formidable layout, the set addresses a groaning board of topics past and present, from the diet of prehistoric humans to the role of iron in combating disease; from the domestication of animals to the spread of once-isolated ethnic cuisines in a fast-globalizing world. Of greatest interest to general readers is its concluding section--a dictionary of the world's food plants, which gives brief accounts of items both common and exotic, from abalong to Zuttano avocado.The product of seven years of research, writing, and editing on the part of more than 200 authors, The Cambridge World History of Food promises to become a standard reference for social scientists, economists, nutritionists, and other scholars--and for cooks and diners seeking to deepen their knowledge of the materials they use and consume. --Gregory McNamee

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Due to the growing awareness of culinary history, books which trace the paths of culinary treasures to their sources have become increasingly popular."That about half of the books are recently published encourages me to believe that historians have begun to take food history seriously. And it makes me feel good to think that there are at least a few people out there who like a little history with their dinner. -Michael Hastings, discussing the site called Food Books.While this extravagant two-volume work may seem overwhelming, scientific and highly intellectual, it is a true researchers dream reference. I was almost overwhelmed by the sheer volume of condensed knowledge. I had to work up the courage to casually page through the two volumes for over a week. You can hardly hold and read one book while standing. The books are reference size and quite heavy.Once you open the first volume you will realize the incredible amount of work which went into this compilation. Not only did 160 scholars prepare over 200 entries, it was edited by an army of highly qualified professionals. It is in fact a collection of original essays.If you have a thirst for knowledge and a hunger for tantalizing tidbits, this set will satisfy your appetite. I recommend glancing through the book to become aware of its properties and then taking time each day to read about one specific food. Otherwise, it will be too overwhelming. I found the story of sago, cacao, chickens, coffee and onions interesting, yet I had read many of the history details in other works. What I have never seen was all the additional information provided in such detail, it is exhaustive.The author makes an excellent point by explaining how central food is to history. Without food there would be no life and therefore no history. The information on never before heard of delicacies and staples will delight you. You can learn about food from all over the world. Volume Two has an A-Z quick reference from page 1713-1886. You can look up anything from Australian blue squash to zula nuts. I will still have to go back and read about cinsault, damiana, lecheguilla, sea holly, tansy, viognier, and wampi.To further your knowledge of the Latin names, there is a nice index. For further research...which I doubt is needed...you can see the sources consulted. The contents pages are found in both volumes for ease of use.The index takes up the greater part of a fourth of the second book. You can easily find various foods on the contents page or look for every single mention of a food in the Index.~The Rebecca Review

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