Abstract
The Cambridge World History of Food . Kenneth F. Kiple and Kriemhild Coneè Ornelas, Eds. Cambridge University Press, New York, 2000. 2-vol. set. 2207 pp. $150, £95. ISBN 0-521-40216-6. Over 150 experts in fields from agronomy to zoology have contributed to this international history of food and nutrition. They explore topics ranging from the diets of early humans, through a global tour of specific foods and drinks, to current food policy issues.
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