The Cambridge World History of Food, 1st Edition

Published By:

Cambridge University Press

Cambridge University Press, one of the largest academic and educational publishers in the world, is internationally recognized for the quality and excellence of its products.
ISBN-10: 0511074131
ISBN-13: 9780511074134
DDC: 641.309
Grade Level Range: College Freshman - College Senior
1958 Pages | eBook
Original Copyright 2000 | Published/Released June 2006
This publication's content originally published in print form: 2000

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About

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.

Table of Contents

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 Beverages.
74: Kava.
75: Khat.
76: Kola Nut.
77: Milk and Dairy Products.
78: Soft Drinks.
79: Tea.
80: Water.
81: Wine.
82: The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders.
83: Vitamins.
84: Vitamin B Complex: Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid.
85: Vitamin C.
86: Vitamin D.
87: Vitamin E.
88: Vitamin K and Vitamin K–Dependent Proteins.
89: Minerals.
90: Iodine and Iodine-Deficiency Disorders.
91: Iron.
92: Magnesium.
93: Phosphorus.
94: Potassium.
95: Sodium and Hypertension.
96: Other Trace Elements.
97: Zinc.
98: Proteins, Fats, and Essential Fatty Acids.
99: Proteins.
100: Energy and Protein Metabolism.
101: Deficiency Diseases.
102: Iron Deficiency and Anemia of Chronic Disease.
103: Keshan Disease.
104: Osteoporosis.
105: Pellagra.
106: Pica.
107: Protein–Energy Malnutrition.
108: Scurvy.
109: Food-Related Disorders.
110: Celiac Disease.
111: Food Allergies.
112: Food-Borne Infection.
113: Food Sensitivities: Allergies and Intolerances.
114: Lactose Intolerance.
115: Obesity.
116: Diet and Chronic Disease.
117: Nutrition and Cancer.
118: Nutrition and Heart-Related Diseases.
119: The Cardiovascular System, Coronary Artery Disease, and Calcium: A Hypothesis.