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- catalog abstract ""This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.".
- catalog alternative "Cambridge histories online. net".
- catalog alternative "World history of food".
- catalog contributor b11796239.
- catalog contributor b11796240.
- catalog created "2000.".
- catalog date "2000".
- catalog date "2000.".
- catalog dateCopyrighted "2000.".
- catalog description ""This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.".
- catalog description "Includes bibliographical references and indexes.".
- catalog description "v. 1. Determining what our ancestors ate -- Staple food, domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease.".
- catalog description "v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods.".
- catalog extent "2 v. (xlii, 2153 p.) :".
- catalog identifier "052140214X (v.1)".
- catalog identifier "0521402158 (v.2)".
- catalog identifier "0521402166 (slipcase set)".
- catalog issued "2000".
- catalog issued "2000.".
- catalog language "eng".
- catalog publisher "Cambridge, UK ; New York : Cambridge University Press,".
- catalog subject "641.3/09 21".
- catalog subject "Food History.".
- catalog subject "TX 353 C178 2000".
- catalog subject "TX353 .C255 2000".
- catalog subject "TX353 .C255 2000X".
- catalog tableOfContents "v. 1. Determining what our ancestors ate -- Staple food, domesticated plants and animals -- Grains -- Roots, tubers, and other starchy staples -- Important vegetable supplements -- Staple nuts -- Animal, marine, and vegetable oils -- Trading in tastes -- Important foods from animal sources -- Dietary liquids -- The nutrients -- Vitamins -- Minerals -- Proteins, fats, and essential fatty acids -- Deficiency diseases -- Food-related disorders -- Diet and chronic disease.".
- catalog tableOfContents "v. 2. Food and drink around the world -- The history and culture of food and drink in Asia -- in Europe -- in the Americas -- in Sub-Saharan Africa and Oceania -- Culinary history -- History, nutrition, and health -- Contemporary food-related policy issues -- A dictionary of the world's plant foods.".
- catalog title "The Cambridge world history of food / editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas.".
- catalog title "World history of food".
- catalog type "History. fast".
- catalog type "text".