Reviews
'A massive two-volume work … The scholarship is fascinating. … The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life, 'Unparalleled in its knowledge and content.' BBC Good Food Magazine 'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'. The Sunday Telegraph, 'In a word: Wow … The World History of Food is part fascinating reading, part essential reference tool. What's not in here doesn't exist.' USA Today, 'A place to start understanding the questions being asked by serious students of nearly any food-related discipline.' Gourmet, ‘Factual Feast’Condé Nast TravellerA Cambridge vs. Oxford comparison.‘Cambridge is more extensive and appears to be more up to date on severalimportant subjects.’Wall Street Journal (Europe), ‘Unparalleled in its knowledge and content.’BBC Good Food Magazine‘Anyone looking for something in the ‘oh, you shouldn’t have!’ category could do worse than give The Cambridge World History of Food’.The Sunday Telegraph, ‘The Cambridge World History of Food justifies itself as the food book of the millennium. … Like the pie of nursery rhyme, wherever I stuck my thumb in these two volumes, I pulled out a plum.’Science‘I’ll wager that [specialists] and everyone else, from epicure to hunger activist, will soon be consulting these volumes as a quick route to erudition. In other words, this book is an ungainly but unique beast, and everyone will want to ride it.’Natural History, 'It's hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food.' The New Yorker, "For students in biology, botany, agriculture, nutrition, anthropology, history, etc., this publication will serve as an educational resouce. It should be part of the reference library in the school and classroom from high school to the post-secondary level... read the extraordinary contents and marvel at the wondrous revelations." Prof. R. Hoots, The American Biology Teacher, "In a word: Wow. Only serious foodophiles need plunk down this much money for this much book - two huge volumes, in fact. But if you're in the market for a totally comprehensive book that serves as the last work on all things gastronomic, here's your nirvana. The World History of Food is part fascinating reading, part essential reference tool. What's not in here doesn't exist." USA Today, ‘Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.’Matthew Fort, The Guardian‘It is a fantastic labour of love and such a pleasure to read.’Rick Stein (in a letter, January 2001)‘Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.’Food and Travel, ‘In a word: Wow … The World History of Food is part fascinating reading, part essential reference tool. What’s not in here doesn’t exist.’USA Today, 'A magisterial achievement. Food has long been central to humankind's relationship to the earth, and anyone interested in that relationship will find here an endless source of knowledge and insight. The book's perspective is sweeping, its ecological and cultural significance is profound.' Donald Worster, University of Kansas, "If nothing else, this volume...shows that food has finally and irrefutably become an intellectually reputable object of study. It's hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food." The New Yorker, "This work is an essential reference, assembling in one place information formerly available only in medical and historical textbooks. It should also greatly help teachers compiling reading lists for growing fields of food history - and pursuade their colleagues that this really is a serious discipline." New York Times Book Review, 'Unparalleled in its knowledge and content.'BBC Good Food Magazine'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'.The Sunday Telegraph, 'Factual Feast' Condé Nast Traveller A Cambridge vs. Oxford comparison. 'Cambridge is more extensive and appears to be more up to date on several important subjects.' Wall Street Journal (Europe), 'Top of the league ... there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian 'It is a fantastic labour of love and such a pleasure to read.' Rick Stein (in a letter, January 2001) 'Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.' Food and Travel, ‘[A] tour de force. … With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource.’Publishers Weekly‘… for students, chefs, researchers and food fanatics with an academic bent, The Cambridge World History of Food will be indispensable.’Enterprise, 'If you have a very special gourmet in your life, this is the Christmas present for them. ... This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating, "[A] tour de force...With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource. Serious students of health and anthropology, as well as libraries, provide an obvious market for this two-volume treatise." Publishers Weekly, ‘This treasure trove of knowledge about food is so interesting and useful that I have only one regret. I wish that it had been available earlier, to spare me (and you) the effort of tracking down hundreds of different sources now summarized here. Whether you are a cook, gourmet, or glutton, an archaeologist, physiologist, or historian, you will be browsing these two volumes for years to come.’Jared Diamond, author of Guns, Germs, and Steel, 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated 'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life, 'Factual Feast'Condé Nast TravellerA Cambridge vs. Oxford comparison.'Cambridge is more extensive and appears to be more up to date on several important subjects.'Wall Street Journal (Europe), ‘An outstanding new reference source … The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.’Library Journal (starred), 'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'. The Sunday Telegraph, 'The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.' New York Times, 'If you have a very special gourmet in your life, this is the Christmas present for them. ... This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating 'The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.' New York Times, "Virtually anyone with an interest in food will find it useful, and those with a professional interest in food and nutrition will find it indispensable. It is a superb reference...unlike many reference books, it is a pleasure to read...truly a book to savor." New England Journal of Medicine, 'The Cambridge World History of Food is a thorough study of a topic that is eternally popular. It should become a standard source in reference collections of academic and large public libraries.' Booklist (starred), 'In a word: Wow ... The World History of Food is part fascinating reading, part essential reference tool. What's not in here doesn't exist.' USA Today, A Cambridge vs. Oxford comparison: 'Cambridge is more extensive and appears to be more up to date on several important subjects.' Wall Street Journal (Europe), 'If you have a very special gourmet in your life, this is the Christmas present for them. … This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating, 'Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.' Food and Travel, ‘The Cambridge World History of Food is a thorough study of a topic that is eternally popular. It should become a standard source in reference collections of academic and large public libraries.’Booklist (starred), 'An outstanding new reference source ... The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.' Library Journal (starred), 'Top of the league ... there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian, ‘If you have a very special gourmet in your life, this is the Christmas present for them. … This book is so fascinating that you could spend a whole year dipping in to it.’Healthy Eating‘The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.’New York Times, 'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine, ‘It’s hard not to feel a giggly kind of pleasure at the full extent of knowledge on display in the Cambridge World History of Food.’The New Yorker, ‘An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.’Cuizine‘A place to start understanding the questions being asked by serious students of nearly any food-related discipline.’Gourmet‘ … an excellent book both for reference and for general interest. It is well written, readable [and] it will make a perfect Christmas present for anyone interested in food - and will be guaranteed to keep them occupied for many days, if not weeks.’Nature, 'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine 'A place to start understanding the questions being asked by serious students of nearly any food-related discipline.' Gourmet ' ... an excellent book both for reference and for general interest. It is well written, readable [and] it will make a perfect Christmas present for anyone interested in food - and will be guaranteed to keep them occupied for many days, if not weeks.' Nature, 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated, 'The Cambridge World History of Food justifies itself as the food book of the millennium. ... Like the pie of nursery rhyme, wherever I stuck my thumb in these two volumes, I pulled out a plum.' Science 'I'll wager that [specialists] and everyone else, from epicure to hunger activist, will soon be consulting these volumes as a quick route to erudition. In other words, this book is an ungainly but unique beast, and everyone will want to ride it.' Natural History, 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.'Waitrose Food Illustrated'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.'Country Life, ‘A magisterial achievement. Food has long been central to humankind’s relationship to the earth, and anyone interested in that relationship will find here an endless source of knowledge and insight. The book’s perspective is sweeping, its ecological and cultural significance is profound.’Donald Worster, University of Kansas, "...for students, chefs, researchers and food fanatics with an academic bent, "The Cambridge World History of Food" will be indispensible." Associated Press, 'Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian, 'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life, "A scholarly work, edited by Kenneth F. Kiple and Kriemhild Coneé Ornelas and published in November, peppers its research with the opinions of its contributors, most of whom are associated with universities...the inquisitive food lover will find much to sift through from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues...as such works go, this is one of the more thought-provoking." New York Times, ‘A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.’Waitrose Food Illustrated‘A massive two-volume work … The scholarship is fascinating. … The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.’Country Life, "This well-written, fully documented, closely printed, solidly bound boxed set will be an almost canonical text to the increasing number of scholars, researchers, and students who have to engage with food history...libraries and food historians must have this book. Very many students (and others) will use it and will learn from it." Journal of World History, '[A] tour de force. ... With information that is up-to-date, a format that is easy to use and a fresh, engaging approach to their subject, Kiple and Ornelas have prepared a magnificent resource.' Publishers Weekly '... for students, chefs, researchers and food fanatics with an academic bent, The Cambridge World History of Food will be indispensable.' Enterprise, "An unpredicted work that gives historical, nutritional, and cultural context to the foods that have sustained people for the past 750,000 ears on Earth...A masterful work on a subject that is infinitely fascinating." Gourmet Retailer, 'This treasure trove of knowledge about food is so interesting and useful that I have only one regret. I wish that it had been available earlier, to spare me (and you) the effort of tracking down hundreds of different sources now summarized here. Whether you are a cook, gourmet, or glutton, an archaeologist, physiologist, or historian, you will be browsing these two volumes for years to come.' Jared Diamond, author of Guns, Germs, and Steel
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