World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization

by Mary Ellen Snodgrass

Overview

This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.

Product Details

ISBN-13:	9781317451600
Publisher:	Taylor & Francis
Publication date:	09/15/2012
Sold by:	Barnes & Noble
Format:	eBook
Pages:	800
File size:	15 MB
Note:	This product may take a few minutes to download.

About the Author

Mary Ellen Snodgrass has written and edited over thirty books on literature and culture.

Table of Contents

Introduction. A-Z Entries. Chronologies. Glossary. Appendix. Master Bibliography.

Editorial Reviews

This well-researched set from Snodgrass, the author of numerous reference works, offers more than 350 entries covering all things food related, from history and art to commerce and health. Indeed, the real strength of this work is its breadth; the material will get students beyond thinking of food as just something to eat and start them considering it in regard to medicine, currency, social issues, religion, and much more. The entries provide just enough information to pique interest without overwhelming. Suggestions for further reading appear in each entry, and numerous black-and-white images and a variety of short recipes are included throughout. Entries are listed alphabetically as well as in broad topical groupings, making it easy for those interested only in, for example, modern trends and movements to find those specific entries, though the topical listing would be enhanced by inclusion of page numbers. The second volume is complemented by a chronology, glossary, index, and bibliography, adding to the work's usability; it also contains a handy "Herbal Foods and Uses" appendix that perhaps needs a cautionary note about trying the remedies yourself. VERDICT This well-written, accessible work is an appropriate introductory resource for high school, undergraduate, and public library reference collections. Students will especially find it a useful starting point for projects and papers.—Lisa Ennis, Univ. of Alabama at Birmingham

Library Journal

Gr 6 Up–These 350-plus alphabetically arranged entries relate the history of food and describe its influence on human history and culture. They run from a few paragraphs to four pages in length and cover food from the earliest "founder" crops and domestication of animals to modern fusion cuisines and "green" farming and diets. Topics include a wide variety of the world's most common foods and beverages, explorers such as Marco Polo and Columbus, Age of Exploration trading companies that created the worldwide food trade, innovators and scientists who have improved production or delivery, historical and contemporary cuisines of various ethnicities and cultures, and famous chefs. There are also more than 60 recipes for regional and ethnic dishes, most using traditional ingredients. Articles include short bibliographies and are cross referenced, and the general index is both extensive and easy to use. Black-and-white photos add little to the text, however. Students will find this set well written, interesting, and accessible. More importantly, its concise overviews will allow them to see how much of human history, from the first farmers to the age of exploration to the modern era, has been driven by the quest for more or better food, making it a solid choice for purchase.—Mary Mueller, formerly at Rolla Junior igh School, MO

School Library Journal