World Food: An Encyclopedia of History, Culture and Social Influence from Hunter Gatherers to the Age of Globalization 1st Edition by Mary Ellen Snodgrass (PDF)

Description

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.

User’s Reviews

Editorial Reviews: From Booklist This comprehensive and well-executed work gives a broad picture of world food. A wide variety of topics are covered, including agriculture and gardening, biographies, food preparation, regional cuisines, customs and lore, the science and technology of food, nutrition and health, and trade and commerce. There is also a focus on key contemporary issues, such as famine relief, farm subsidies, food safety, and the organic movement. The A–Z articles average one to three pages and are cross-referenced by topic area. Sample entries include specific foodstuffs (Chocolate, Tomatoes); concepts (Mediterranean diet); and historical figures (Marco Polo, Columbus, Catherine de Médicis). Special features peppered throughout the book include dozens of recipes representing different historic periods and cuisines of the world, a listing of herbal foods and uses, and a chronology of key events and people in food history. Suggestions for further reading appear at the end of each article. In addition, volume 2 includes an extensive bibliography. A standout feature of this work is the impressive index, which is referenced and cross-referenced in as many ways as possible. This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchanges, from the age of discovery to contemporary times, and is highly recommended for all types of libraries. –Diana Shonrock Review “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. 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.” –Library Journal”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.” –School Library Journal (starred review)”Each entry is a one to two page well written and intelligent discussion of the topic followed by references for further reading. … Using the encyclopedia is made easy by a number of organizational schemes. Though each of the two volumes has a table of contents of all entries, a topic finder in the first volume orients the reader to the content of the encyclopedia by category and gives structure to the many topics included. There is an extensive index in the second volume as well as a bibliography. An appendix of herbal foods includes culinary and curative uses as well as their health benefits and black and white photographs and recipes appear occasionally throughout. … It is highly recommended for public and school libraries, as well as academic libraries that support undergraduate history, culture, social sciences, and culinary and agricultural studies, as a good background resource.” –Reference Reviews”The entries ground their subjects well in time and place, and many do a particularly good job of illustrating the connections between countries and regions that yielded significant shifts in food and foodways. This encyclopedia captures well the ways in which changes over the last five centuries have changed how people eat. The entries tend to be substantial; most are 1,000-plus words in length, and all include selections for further reading. Some entries are even enhanced by the inclusion of brief recipes. … The index is extensive. … Recommended. Lower- and upper-level undergraduates; general readers.” –Choice”Coverage is impressive as Snodgrass ranges from prepared foods and beverages to regional and period cuisines; from preservation and storage to trade, commerce, and distribution; and from cooking and preparation to food customs and impacts on lore and religion. Given the breadth of the topics to be covered, the articles are necessarily survey treatments but they are factual and reader friendly. Students especially will find this reference work inviting and easy to use as well as helpful in both developing ideas for papers and in getting solid background information. …World Food provides readers with an attractive and accessible set that covers a topic that fascinates us all. It is a title that will find a place in high school, public, and undergraduate libraries. Given the popularity of the topic, a number of libraries may also be interested in adding a copy to their circulating collection.” –Against the Grain About the Author Mary Ellen Snodgrass has written and edited over thirty books on literature and culture. Read more

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