The Cambridge world history of food (in 2 volumes)

This monumental volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. This book constitutes a vast and essential chapter in the history of human health and culture.

1. Determining what our ancestors ate, 2. Staple foods: domesticated plants and animals, 3. Dietary liquids, 4. The nutrients - deficiencies and surfeits, 5. Food and drink around the world, 6. History, nutrition, and health, 7. Contemporary food-related policy issues, 8. A dictionary of the world's plant foods.