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Title The Cambridge world history of food. Vol. 2 / [editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas]
Published Cambridge : Cambridge University Press, 2000

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Description 1 online resource (xlii, 1889 pages)
Contents Food and Drink around the World -- The Beginnings of Agriculture: The Ancient Near East and North Africa / Naomi F. Miller and Wilma Wetterstrom -- The History and Culture of Food and Drink in Asia -- The Middle East and South Asia / Delphine Roger -- Southeast Asia / Christine S. Wilson -- China / Françoise Sabban and Elborg Forster -- Japan / Naomichi Ishige -- Korea / Lois N. Magner -- The History and Culture of Food and Drink in Europe -- The Mediterranean (Diets and Disease Prevention) / Marion Nestle -- Southern Europe / Kenneth Albala -- France / Eva Barlösius -- The British Isles / Colin Spencer -- Northern Europe -- The Low Countries / Anneke H. van Otterloo -- Russia / K. David Patterson -- The History and Culture of Food and Drink in the Americas -- Mexico and Highland Central America / John C. Super and Luis Alberto Vargas -- South America / Daniel W. Gade -- The Caribbean, Including Northern South America and Lowland Central America: Early History / William F. Keegan -- The Caribbean from 1492 to the Present / Jeffrey M. Pilcher -- Temperate and Arctic North America to 1492 / Elizabeth J. Reitz -- North America from 1492 to the Present / James Comer -- The Arctic and Subarctic Regions / Linda J. Reed -- The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania -- Africa South from the Sahara / James L. Newman -- Australia and New Zealand / Brian Murton -- The Pacific Islands / Nancy Davis Lewis -- Culinary History / Ellen Messer, Barbara Haber, Joyce Toomre and Barbara Wheaton -- History, Nutrition, and Health -- Nutrition and the Decline of Mortality / John M. Kim -- Nutrition and Mortality Decline: Another View / William Muraskin -- Infection and Nutrition: Synergistic Interactions / Nevin S. Scrimshaw -- Famine / Brian Murton -- Height and Nutrition / Bernard Harris -- The Nutrition of Women in the Developing World / Eileen Kennedy and Lawrence Haddad -- Infant and Child Nutrition / Sara A. Quandt -- Adolescent Nutrition and Fertility / Heather Munro Prescott -- Nutrition and Mental Development / Donald T. Simeon and Sally M. Grantham-McGregor -- Human Nutritional Adaptation: Biological and Cultural Aspects / H.H. Draper -- The Psychology of Food and Food Choice / Paul Rozin -- Food Fads / Jeffrey M. Pilcher -- Food Prejudices and Taboos / Louis E. Grivetti -- The Social and Cultural Uses of Food / Carole M. Counihan -- Food as Aphrodisiacs and Anaphrodisiacs? / Thomas G. Benedek -- Food as Medicine / J. Worth Estes -- Vegetarianism / James C. Whorton -- Vegetarianism: Another View / H. Leon Jr. Abrams -- Contemporary Food-Related Policy Issues -- The State, Health, and Nutrition / Carol F. Helstosky -- Food Entitlements / William H. Whitaker -- Food Subsidies and Interventions for Infant and Child Nutrition / Penelope Nestel -- Recommended Dietary Allowances and Dietary Guidance / Alfred E. Harper -- Food Labeling / Eliza M. Mojduszka -- Food Lobbies and U.S. Dietary Guidance Policy / Marion Nestle -- Food Biotechnology: Politics and Policy Implications / Marion Nestle -- Food Safety and Biotechnology / Michael W. Pariza -- Food Additives / K.T.H. Farrer -- Substitute Foods and Ingredients / Beatrice Trum Hunter -- Nonfoods as Dietary Supplements / R.E. Hughes -- Food Toxins and Poisons from Microorganisms / Gordon L. Klein and Wayne R. Snodgrass -- The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning / Kenneth F. Kiple -- A Dictionary of the World's Plant Foods
Summary An undertaking without parallel or precedent, this monumental volume 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 make-up 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, labelling, 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
Bibliography Includes bibliographical references
Subject Food -- History
Food
Genre/Form History
Form Electronic book
Author Kiple, Kenneth F., 1939-2016
Ornelas, Kriemhild Coneè
ISBN 0511468687
9780511468681
9781139058643
1139058649
9781139058643
Other Titles World history of food