eBook World Food: An Encyclopedia of History, Culture, and Social Influence from Hunter-Gatherers to Global Exchange, 1st Edition

  • Mary Ellen Snodgrass
  • Published By:
  • ISBN-10: 0765682796
  • ISBN-13: 9780765682796
  • DDC: 641.303
  • Grade Level Range: College Freshman - College Senior
  • 800 Pages | eBook
  • Original Copyright 2013 | Published/Released September 2014
  • This publication's content originally published in print form: 2013
  • Price:  Sign in for price

About

Overview

This multicultural, interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, diet, cuisine, and culinary exchange from primitive human society to contemporary times. Comprehensive in scope, this unique resource covers the evolution of food production, distribution, trade, nutrition, and health, as well as such contemporary global issues as famine and food aid, farm subsidies, food safety, genetic engineering, and the organic movement. Articles cover such major foodstuffs as corn, wheat, meat, potatoes, and tomatoes; cookbooks and the food media; the Mediterranean diet, Medieval European diet, Paleolithic diet, Nouvelle Cuisine, and Veganism; and pivotal figures from Marco Polo to Julia Child. Special features include dozens of recipes from diverse historic periods and cuisines of the world; an extensive listing of herbal foods and their uses; and a sweeping chronology of world food history.

Table of Contents

Front Cover.
Title Page.
Copyright Page.
Table of Contents.
Introduction: Food History—A Global Perspective.
A–Z Entries.
1: Abreu, António de (ca. 1480–Ca. 1514), and Francisco Serrao (?–1521).
2: Additives, Food.
3: Adulterated Food.
4: African Diet and Cuisine, Sub-Saharan.
5: African Food Trade.
6: African Slave Diet.
7: Afterlife and Food.
8: Agribusiness.
9: Agriculture.
10: Agroecology.
11: Airlifts, Food.
12: Alcoholic Beverages.
13: Allergies, Food.
14: Amerindian Diet.
15: Animal Husbandry.
16: Aphrodisiacs.
17: Apicius (fl. 25–45 C.E.).
18: Appetizers and Hors d'Oeuvres.
19: Aquaponics.
20: Arab Diet and Cuisine.
21: Arctic Diet and Cuisine.
22: Art, Food in.
23: Asian Food Trade.
24: Athenaeus (ca. 170–ca. 230).
25: Australian Diet and Cuisine.
26: Australian Food Trade.
27: Aztec Diet and Cuisine.
28: Baby Food and Infant Feeding.
29: Bamboo.
30: Barbecue.
31: Barter.
32: Beans and Legumes.
33: Beard, James (1903–1985).
34: Beef.
35: Beer.
36: Biopiracy.
37: Biscuit.
38: Blenders and Food Processors.
39: Blueberries.
40: Boré, Jean Étienne de (1742–1820).
41: Bouillon.
42: Bread.
43: Breadfruit.
44: Breakfast.
45: Brillat-Savarin, Jean Anthelme (1755–1826).
46: British East India Company.
47: Buffalo.
48: Burbank, Luther (1849–1926).
49: Bushmeat.
50: Byzantine Diet and Cuisine.
51: Caching.
52: Cacti.
53: Cajun Diet and Cuisine.
54: Cannibalism.
55: Canning.
56: Cantonese Diet and Cuisine.
57: Caravans.
58: Carbonation and Carbonated Beverages.
59: Carême, Marie-Antoine (1784–1833).
60: Caribbean Diet and Cuisine.
61: Cereal.
62: Charlemagne (ca. 742–814).
63: Cheese.
64: Chicle and Chewing Gum.
65: Child, Julia (1912–2004).
66: Chili.
67: Chocolate.
68: Chowder.
69: Chutney.
70: Cider.
71: Clipper Ships.
72: Coconut.
73: Cod.
74: Coffee.
75: Columbus, Christopher (ca. 1451–1506).
76: Commodity Regulation.
77: Commodity Riots.
78: Condiments.
79: Consumer Protection Laws.
80: Cook, James (1728–1779).
81: Cookbooks.
82: Cooking Schools.
83: Cook-Offs.
84: Cookware.
85: Cooperatives, Food.
86: Coprolites.
87: Corn and Maize.
88: Cortés, Hernán de (1485–1547).
89: Crackers.
90: Creole Diet and Cuisine.
91: Crusaders' Diet and Cuisine.
92: Culpeper, Nicholas (1616–1654).
93: Curative Foods.
94: Curing.
95: Currency, Food as.
96: Curry.
97: Cussy, Louis, Marquis de (1766–1837).
98: Customs, Food.
99: Dairy Food.
100: Dal.
101: Danish East India Company.
102: Danish West India Company.
103: Darwin, Charles (1809–1882).
104: Daubenton, Louis Jean-Marie (1716–1799).
105: David, Elizabeth (1913–1992).
106: De Soto, Hernando (ca. 1496–1542).
107: Delessert, Benjamin (1773–1847).
108: Desalination.
109: Díaz, Bernal (1492–1585).
110: Dinner.
111: Disease, Food-Borne.
112: Dried Food.
113: Dubois, Félix Urbain (1818–1901).
114: Durante, Castor (1529–1590).
115: Dutch East India Company.
116: Dye, Food.
117: Ecofeminism.
118: Egyptian Diet and Cuisine, Ancient.
119: Einkorn Wheat.
120: Eliot, Jared (1685–1763).
121: Emmer Wheat.
122: Endangered Species.
123: Escoffier, Georges Auguste (1846–1935).
124: Espaliering.
125: Exotic Food Clubs.
126: Fads.
127: Famine.
128: Famine Relief.
129: Farm Subsidies and Government Agricultural Programs.
130: Fast Food.
131: Feasting.
132: Fermented Foods.
133: Fertile Crescent Diet and Food Trade.
134: Film, Food in.
135: Finger Food.
136: Fish and Fishing.
137: Food Network.
138: Free-Range Foods.
139: Freeze-Drying.
140: French Diet and Cuisine.
141: French East India Company.
142: French West India Company.
143: Frézier, Amédée François (1682–1773).
144: Fructarianism.
145: Fungi.
146: Fusion Cuisine.
147: Gama, Vasco da (ca. 1460–1524).
148: Genetically Modified Food.
149: Gourmet Cuisine.
150: Greek Diet and Cuisine, Ancient.
151: Greenhouse Horticulture.
152: Grilling.
153: Guar.
154: Halal.
155: Hanna, Gordie C. (1903–1993).
156: Haute Cuisine.
157: Hearth Cookery.
158: Heirloom Plants.
159: Herbs.
160: Heritage Foods.
161: Herodotus (ca. 484–ca. 425 B.C.E.).
162: Hiatt, Jesse (1826–1898).
163: Holiday Dishes and Festival Foods.
164: Honey.
165: Hormones in Food.
166: Horses.
167: Hot Pots.
168: House of India.
169: Hudson's Bay Company.
170: Hunter-Gatherers.
171: Huou (fl. 1270–1330).
172: Hybridization.
173: Ibn Battuta (1304–ca. 1378).
174: Ice.
175: Ice Cream.
176: Idiocuisine.
177: Immigrant Diet and Cuisine.
178: Inca Diet and Cuisine.
179: Indian Diet and Cuisine.
180: Indonesian Diet and Cuisine.
181: Industrial Food Processing.
182: Insects.
183: Inspection and Safety, Food.
184: International Food Aid.
185: Irrigation.
186: Israeli Diet and Cuisine.
187: Italian Diet and Cuisine.
188: Jacobean Diet and Cuisine.
189: Japanese Diet and Cuisine.
190: Jefferson, Thomas (1743–1826).
191: Jerky.
192: Jiménez de Quesada, Gonzalo (ca. 1499–1579).
193: Kebabs.
194: Ketchup.