The Cambridge world history of food

v. 1. Determining what our ancestors ate

Staple food, domesticated plants and animals

Grains

Roots, tubers, and other starchy staples

Important vegetable supplements

Staple nuts

Animal, marine, and vegetable oils

Trading in tastes

Important foods from animal sources

Dietary liquids

The nutrients

Vitamins

Minerals

Proteins, fats, and essential fatty acids

Deficiency diseases

Food-related disorders

Diet and chronic disease.

v. 2. Food and drink around the world

The history and culture of food and drink in Asia

in Europe

in the Americas

in Sub-Saharan Africa and Oceania

Culinary history

History, nutrition, and health

Contemporary food-related policy issues

A dictionary of the world's plant foods.