The Cambridge World History of Food, Volume 2Kenneth F. Kiple, Kriemhild Coneè Ornelas An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the eating 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. |
Contents
VOLUME | 1121 |
G 4 Caribou and Reindeer 480 | 1124 |
Domesticated Plants and Animals | 1133 |
B The History and Culture of Food and Drink in Asia | 1140 |
B 2 Southeast Asia | 1151 |
B Minerals | 1154 |
CONTENTS | 1171 |
G 8 Dogs 508 | 1176 |
History Nutrition and Health | 1379 |
Contemporary FoodRelated Policy Issues | 1575 |
From the End to the Beginning | 1704 |
A Dictionary of the Worlds Plant Foods | 1711 |
E Animal Marine and Vegetable Oils | 1837 |
Name Index | 1901 |
1917 | |
1937 | |
G 9 Ducks 517 | 1209 |
VOLUME | 1217 |
Dietary Liquids | 1222 |
Colin Spencer | 1226 |
Anneke H van Otterloo | 1239 |
G 13 Hogs Pigs 536 | 1260 |
Elizabeth J Reitz | 1300 |
E The History and Culture of Food and Drink in SubSaharan Africa | 1330 |
E 2 Australia and New Zealand | 1339 |
E 3 The Pacific Islands | 1351 |
Nancy Davis Lewis | 1364 |
1958 | |
B 3 Iron 811 | 2025 |
B 5 Phosphorus 834 | 2033 |
A 8 Rye 149 | 2039 |
B 6 Taro 218 | 2053 |
G 17 Muscovy Ducks 559 | 2068 |
The Nutrients Deficiencies Surfeits and FoodRelated Disorders | 2071 |
E 6 Sunflower 427 | 2125 |
G Important Foods from Animal Sources | 2137 |
G 21 Sheep 574 | 2139 |
Other editions - View all
The Cambridge World History of Food Kenneth F. Kiple,Kriemhild Coneè Ornelas No preview available - 2001 |
The Cambridge World History of Food: Volume two Kenneth F. Kiple,Kriemhild Coneè Ornelas No preview available - 2000 |
Common terms and phrases
Africa agricultural alcohol American Journal ancient ancient Egypt animals archaeological areas beans became beer beverages boiled bread Burkill cereals changes chilli peppers China Chinese Clinical Nutrition consumed consumption cookery cooking countries crops cuisine culinary cultigens cultivated culture decline dietary disease dishes domesticated drink early Eastern eaten eating economic Egypt especially Europe European example famine fermented fish flavor foodways fruits grain haute cuisine height human important increased Indian infants infection intake Inuit islands Japanese Journal of Clinical Korean kwashiorkor Lucayan maize malnutrition meal meat Mediterranean diets menarche ment milk mortality native Neolithic North nutrition Pacific pepper percent period plants popular population potatoes protein recipes region restaurants rice Saladoid salt sauce season social society soup sources South Southeast Asia soy sauce spices staple studies sugar sweet taste tion traditional vegetables vitamin wet nursing wheat wild wine women York