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Title: The Cambridge World History of Food (2-Volume Boxed Set) by Kenneth F. Kiple, Kriemhild Coneè Ornelas ISBN: 0-521-40216-6 Publisher: Cambridge University Press Pub. Date: 14 November, 2000 Format: Hardcover Volumes: 2 List Price(USD): $200.00 |
Average Customer Rating: 4.09 (11 reviews)
Rating: 4
Summary: Almost, but not quite, all you wanted to know
Comment: I just got this multi-thousand page boxed set for Christmas, and as a foodie with a growing interest in the broader issues surrounding food, this work has engrossed me for hours on end. To reiterate the comments of the earlier reviewers, do not purhcase this book if you are looking for recipies; nor, needless to say, if you are hoping for a light read.
I just got this multi-thousand page boxed set for Christmas, and as a foodie with a growing interest in the broader issues surrounding food, this work has engrossed me for hours on end. To reiterate the comments of the earlier reviewers, do not purchase this book if you are looking for recipes; nor, needless to say, if you are hoping for a light read.
By and large, the book has all the food history you want to know, and does an excellent job of including articles on a great variety of non-Western culinary traditions. It provides an overview of the culinary history of each continent, and attempts to trace the interactions between them. Its dictionary of plant foods is useful in case you ever feel the desire to know what an African mandrake is (different from the poisonous European one.) Other articles cover a broad variety of food-related issues, like food fads, the history of fast food, the history of government regulation of food, and the history of nutrition. Although the book is billed as an encyclopedia of food, it has articles on current food issues such as regulation and food as it related to health.
One earlier review criticized the book for not having much on alcohol; that, unfortunately, is not the only weakness. It lacks articles on the history of a number of prepared but staple foods such as pasta; the food-focus here is definitely on the raw. Still, I highly recommend the book for those with an interest in food; though the writing can be somewhat scholarly, it is by no means too dull for general consumption. Yes, [the price] is quite a bit for a book. But by and large, this one is worth it.
Rating: 4
Summary: Not quite all the world
Comment: If you are hardcore into food history this book is for you. The articles are done in a dry academic style but are absolutely full of information. Folks who are into nutritional or food anthropology will have hours of reading before them. Be prepared, the articles are long.
The food dictionary section is not as detailed as say the Oxford Dictionary of Food but it is still good.
The main complaint that may be raised is the fact that there are some foods that are ignored or not given their own specialty article. I was surprised to see only wine was covered for alcoholic beverages in great detail while a general article on "distilled beverages" covered the rest of the alcohol world. Folks hoping to find a detailed discussion on beer or other grain based drinks wil have to look elsewhere.
Do not expect any recipes. Instead, you will find academic articles on a variety of topics all related to food. It is not as comprehensive as one may think but it is very WIDE none the less. It is a monumental work and deserves a great deal of praise.
Highy recommended for the collection, but you will think that there should have been more. Buy other great reference books as well to round out your collection and your information.
Rating: 4
Summary: Taking a class with the editor
Comment: Argghhhh I have Kenneth Kipple for a teacher, arghhhhh. The greatest use of this book is in the bibliographies at the end of the chapts. Skip the articles and look for the books in the bibliography.
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Title: The Oxford Companion to Food by Alan Davidson, Soun Vannithone ISBN: 0192115790 Publisher: Oxford Press Pub. Date: December, 1999 List Price(USD): $65.00 |
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Title: Near a Thousand Tables: A History of Food by Felipe Fernandez-Armesto ISBN: 0743226445 Publisher: Free Press Pub. Date: 20 June, 2002 List Price(USD): $25.00 |
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Title: Food in History by Reay Tannahill ISBN: 0517884046 Publisher: Three Rivers Press Pub. Date: 10 May, 1995 List Price(USD): $16.00 |
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Title: Culture of the Fork by Giovanni Rebora, Albert Sonnenfeld ISBN: 0231121504 Publisher: Columbia University Press Pub. Date: 15 November, 2001 List Price(USD): $25.95 |
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Title: History of Food by Maguelonne Toussaint-Samat, Anthea Bell ISBN: 0631194975 Publisher: Blackwell Publishers Pub. Date: September, 1994 List Price(USD): $29.95 |
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