The Cambridge world history of food /
Published by : Cambridge University Press, (Cambridge, UK ; | New York :) Physical details: 2 v. (xlii, 2153 p.) : ill. ; 26 cm. ISBN:052140214X (v.1); 0521402158 (v.2); 0521402166 (slipcase set). Year: 2000Online resources:
| Item type | Current location | Call number | Status | Date due | Barcode |
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Books
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University of Sargodha-Central Library | 641.309 KIC (Browse shelf) | Available | 59678 |
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| 641.3 SRF Food science/ | 641.308 WOA Analytical methods for food additives / | 641.309 CAM The Cambridge world history of food / | 641.309 KIC The Cambridge world history of food / | 641.33 PAC Chemistry of Spices | 641.33 PIL Leaf protein and its by-products in human and animal nutrition / | 641.3313 OAT Oats nutrition and technology / |
Includes bibliographical references and index.
"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topcs such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.
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