BooksFOOD

A Feast Without Recipes

Science  17 Nov 2000:
Vol. 290, Issue 5495, pp. 1305
DOI: 10.1126/science.290.5495.1305a

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Summary

The Cambridge World History of Food. Kenneth F. Kiple and Kriemhild Coneè Ornelas, Eds. Cambridge University Press, New York, 2000. 2-vol. set. 2207 pp. $150, £95. ISBN 0-521-40216-6.

Over 150 experts in fields from agronomy to zoology have contributed to this international history of food and nutrition. They explore topics ranging from the diets of early humans, through a global tour of specific foods and drinks, to current food policy issues.

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