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Bringing together contributions from 224 experts writing on the "full spectrum of foods that have been hunted, gathered, cultivated, and domesticated," editors Kiple (Bowling Green State Univ.) and Ornelas have created an outstanding new reference source. Divided into two volumes, it is composed of chapters that are then further subdivided to cover a wide range of food- and nutrition-related topics, such as the foods our ancestors ate, the domestication and development of staple plant and animal foods, nutrient deficiencies and surfeits, and contemporary food-related policy issues. The final section is a "dictionary" with brief entries for 1000 plant foods mentioned elsewhere in ...Log In or Sign Up to Read More