Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas. 2153 pp. in two volumes, illustrated. New York, Cambridge University Press, 2000. $150. ISBN 0-521-40216-6.
The title of this book implies that it is a history of food,yet its 163 "essays" (as the editors term the chapters) covermuch more. Virtually every chapter mentions contemporary issues,and in several instances the focus is almost entirely on currentunderstanding. There is broad coverage of the cultural aspectsof food, including a continent-by-continent review of specificuses of foods and beverages. A number of chapters deal withnutrition and health, whereas others discuss food-related governmentpolicies. There is ample coverage of the effects of variousfoods on physiology and health. Given this broad scope, it is. . . [Full Text of this Article]
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