Harriet S.MeyerMD, Contributing EditorDavid H.MorseMS, Journal Review EditorRobertHoganMD, adviser for new media
The Cambridge World History of Food, edited by Kenneth Kiple and Kriemhild Coneè Ornelas, is as broad an approach to food as one can ask. When discussing food we think in terms of nutrition or culinary arts; this huge two-volume set (more than 2000 pages if one includes the indices) takes another approach. In addition to broad history and sections on nutrition and disease, the book describes a vast number of food items—animal, vegetable, and mineral—presenting information on the history of the particular item used as a human food stuff. In some cases, we are treated to economic history, occasionally to food preparation, and often to health effects. The second volume ends with a dictionary of plant foods (178 pages), an index of Latin names (10 pages), an author index (15 pages), and a subject index (236 pages).
FoodThe Cambridge World History of Food, vols 1 & 2. JAMA. 2001;285(10):1359. doi:10.1001/jama.285.10.1359