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The Cambridge World History of Food (Boxed Set)
 
 
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The Cambridge World History of Food (Boxed Set) (Hardcover)

by Kenneth F. Kiple (Editor), Kriemhild Coneè Ornelas (Editor)
4.0 out of 5 stars  See all reviews (2 customer reviews)
RRP: £182.00
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Product details

  • Hardcover: 1958 pages
  • Publisher: Cambridge University Press (9 Oct 2000)
  • Language English
  • ISBN-10: 0521402166
  • ISBN-13: 978-0521402163
  • Product Dimensions: 31 x 22.9 x 18.8 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 713,569 in Books (See Bestsellers in Books)

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Product Description

The New Yorker

"It's hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food."

Publishers Weekly

"[A] tour de force. . . . With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource."
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Inside This Book (Learn More)
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

2 Reviews
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10 of 10 people found the following review helpful:
3.0 out of 5 stars The Food Bible?, 28 Nov 2000
By A Customer
Like The Bible, this book comes in two massive volumes printed on tissue-thin paper. Hardly light reading, but because the space devoted to each topic is of necessity, small, it's possible to dip in and out with ease. The 'World History' is largely about raw materials rather than food ingredients or processing, so those searching for information on cheese, or kefir or koumiss rather than milk, for instance, will be very disappointed. The illustrations (all black-and white) vary in quality and little thought seems to have been given to their selection. It would be useful to see what those exotic fruit and veg look like, for instance. Instead, we're treated to a barely-visible photo of a melon costing $50, and numerous pictures of dogs - including two mummified ones! Despite the inclusion of chapters on biotechnology, much of the material on recent developments (e.g. BSE, E.coli O157) is already out-of-date. However, if you're looking for a comprehensive treatment in one place there's probably nothing better.
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1 of 2 people found the following review helpful:
5.0 out of 5 stars A wonderful addition to your library, 23 April 2001
By A Customer
I hesitated before buying this book - because of the price - but it's fabulous. Full of wonderful information about food and nutrition and a must for anyone interested in food or studying food related subjects. A definitive work.
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