‘Top of the league … there is enough in the two volumes to keep the curious happy for Christmases to come.’ Matthew Fort, The Guardian
‘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
‘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 into it.’ Healthy Eating
‘A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.’ Waitrose Food Illustrated
‘Factual Feast’ Condé Nast Traveller
‘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
‘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
‘An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.’ Cuizine '… if you want to know a bit more about what you're actually cooking, this really is all about food, including its political and social history. Utterly fascinating and a most welcome gift for the sort of person who likes to delve that bit deeper into everyday things.' The Independent
‘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
‘[A] formidably wide-ranging work.’ Economist
‘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
‘[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
‘An outstanding new reference source … The Cambridge World History of Food is a remarkable work of scholarship and is highly recommended.’ Library Journal (starred)
‘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)
‘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
