The Cambridge World History of Food

Publisher Cambridge University Press

Format

eBook

2nd Edition 1st Edition

Quantity

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Publisher

Cambridge University Press

Volume

Copyright

2000

ISBN13

9780511074134

Release

Format

eBook

Grade Level

College Freshman - College Senior

DDC
TBD

Overview

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 - more than 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.
Part I. Determining What Our Ancestors Ate
Part II. Staple Foods
Part III. Dietary Liquids
Part IV. The Nutrients - Deficiencies and Surfeits
Part V. Food and drink around the world
Part VI. History, Nutrition, and Health
Part VII. Contemporary Food-Related Policy Issues
Part VIII. A Dictionary of the World's Plant Foods

Originally published in print in 2000.
Cover.
Half Title Page.
Board of Editors.
Editors.
Title Page.
Copyright Page.
Other Frontmatter.
Contents.
Tables, Figures, and Maps.
Contributors.
Preface.
Acknowledgments.
About These Volumes and How to Use Them.
Introduction.
1: Determining What Our Ancestors Ate.
2: Dietary Reconstruction and Nutritional Assessment of Past Peoples: The Bioanthropological Record.
3: Paleopathological Evidence of Malnutrition.
4: Dietary Reconstruction As Seen in Coprolites.
5: Animals Used for Food in the Past: As Seen by Their Remains Excavated from Archaeological Sites.
6: Chemical Approaches to Dietary Representation.
7: History, Diet, and Hunter-Gatherers.
8: Staple Foods: Domesticated Plants and Animals.
9: Grains.
10: Barley.
11: Buckwheat.
12: Maize.
13: Millets.
14: Oat.
15: Rice.
16: Rye.
17: Sorghum.
18: Wheat.
19: Roots, Tubers, and Other Starchy Staples.
20: Manioc.
21: Potatoes (White).
22: Sago.
23: Sweet Potatoes and Yams.
24: Taro.
25: Important Vegetable Supplements.
26: The Allium Species (Onions, Garlic, Leeks, Chives, and Shallots).
27: Beans, Peas, and Lentils.
28: Chilli Peppers.
29: Cruciferous and Green Leafy Vegetables.
30: Cucumbers, Melons, and Watermelons.
31: Fungi.
32: Squash.
33: Tomatoes.
34: Staple Nuts.
35: Peanuts.
36: Animal, Marine, and Vegetable Oils.
37: Coconut.
38: Palm Oil.
39: Sesame.
40: Soybean.
41: Sunflower.
42: Trading in Tastes.
43: Sugar.
44: Important Foods from Animal Sources.
45: Aquatic Animals.
46: Camels.
47: Caribou and Reindeer.
48: Cattle.
49: Chickens.
50: Chicken Eggs.
51: Dogs.
52: Ducks.
53: Game.
54: Geese.
55: Goats.
56: Hogs (Pigs).
57: Horses.
58: Insects.
59: Llamas and Alpacas.
60: Muscovy Ducks.
61: Pigeons.
62: Rabbits.
63: Sea Turtles and Their Eggs.
64: Sheep.
65: Turkeys.
66: Water Buffalo.
67: Yak.
68: Dietary Liquids.
69: Beer and Ale.
70: Breast Milk and Artificial Infant Feeding.
71: Cacao.
72: Coffee.
73: Distilled B
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The Cambridge World History of Food

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