Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present

Author:   Christopher Cumo
Publisher:   Bloomsbury Publishing Plc
ISBN:  

9781440835360


Pages:   480
Publication Date:   30 June 2015
Recommended Age:   From 7 to 17 years
Format:   Hardback
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

Our Price $180.00 Quantity:  
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Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present


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Overview

Serving students and general readers alike, this encyclopedia addresses the myriad and profound ways foods have shaped the world we inhabit, from prehistory to the present. Written with the needs of students in mind, Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present presents nearly 100 entries on foods that have shaped history—fascinating topics that are rarely addressed in detail in traditional history texts. In learning about foods and their importance, readers will gain valuable insight into other areas such as religious movements, literature, economics, technology, and the human condition itself. Readers will learn how the potato, for example, changed lives in drastic ways in northern Europe, particularly Ireland; and how the potato famine led to the foundation of the science of plant pathology, which now affects how scientists and governments consider the dangers of genetic uniformity. The entries document how the consumption of tea and spices fostered global exploration, and how citrus fruits led to the prevention of scurvy. This book helps students acquire fundamental information about the role of foods in shaping world history, and it promotes critical thinking about that topic.

Full Product Details

Author:   Christopher Cumo
Publisher:   Bloomsbury Publishing Plc
Imprint:   ABC-CLIO
Dimensions:   Width: 17.80cm , Height: 3.30cm , Length: 25.40cm
Weight:   1.191kg
ISBN:  

9781440835360


ISBN 10:   1440835365
Pages:   480
Publication Date:   30 June 2015
Recommended Age:   From 7 to 17 years
Audience:   College/higher education ,  Primary & secondary/elementary & high school ,  Tertiary & Higher Education ,  Educational: Primary & Secondary
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand   Availability explained
We will order this item for you from a manufactured on demand supplier.

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Reviews

With broad, easy-to-read coverage, this well-written resource is recommended for high-school students and undergraduates as well as the general public interested in the relationship of the history of food to culture. * Booklist * The text is written in a clear, engaging style with interesting yet relevant anecdotes. . . . Summing Up: Recommended. All readership levels. * Choice *


With broad, easy-to-read coverage, this well-written resource is recommended for high-school students and undergraduates as well as the general public interested in the relationship of the history of food to culture. - Booklist


Author Information

Christopher Cumo, PhD, is the author of three books, three encyclopedias, and some 500 articles, essays, reviews, and short stories, all in print.

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