EVERYMAN'S ENCYCLOPAEDIA - 12 VOLUME SET

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WHAT ARE THE SEVEN WONDERS OF THE WORLD? by PETER D'EPIRO AND MARY DESMOND PINKOWISH

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"Times" Universal Atlas of the World

$40.00 AUD

$99.00 (59% off)

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A Fine and Private Place : A Collection of Epitaphs and Inscriptions by John Drummond and Joan Bakewell

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Awful Ends : The British Museum Book of Epitaphs by David Wilson

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Gaelic Titles and Forms of Address - A Guide in the English Language by Lord Duhallow

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The Times Comprehensive Atlas of the World

$55.00 AUD

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The Millennium edition of the world's most prestigious reference atlas, The Times Comprehensive Atlas of the World, featuring 248 pages of new, digitally created mapping and a specially commissioned 72 page introductory section to celebrate the millennium. Index to over 200,000 place names. This 10th e dition is the first entirely new edition of the atlas since the five volume Mid-Century Edition. In the fifty years since that edition was published, the art and science of cartography have been revolutionised : mapping created on hand-etched copper plates has been replaced by mapping computer generated from world and regional databases. The atlas in introduced by unique satellite images of the continents as they appear from space. This preliminary section continues with a series of innovative images, maps, photographs and graphics reviewing the cosmos and the natural world, and man's interaction with it at the end of the second millennium; the images and maps themselves illustrate how satellite technology continues to extend our knowledge of the earth. ...Show more

The Cambridge World History of Food - 2 Volume Set by Kenneth F. Kiple (Editor); Kriemhild Coneè Ornelas (Editor)

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An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eatin g habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated; their nutritional makeup and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text--over 1,000 in all--and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain." ...Show more

NATIONAL GEOGRAPHIC MAGAZINE JANUARY - JUNE 1958 - VOLUME 113

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NATIONAL GEOGRAPHIC MAGAZINE JULY - DECEMBER 1958 - VOLUME 114

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NATIONAL GEOGRAPHIC MAGAZINE JULY - DECEMBER 1959 - VOLUME 116

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NATIONAL GEOGRAPHIC MAGAZINE JANUARY - JUNE 1959 - VOLUME 115

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