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| Genre/Form: | History |
|---|---|
| Material Type: | Internet resource |
| Document Type: | Book, Internet Resource |
| All Authors / Contributors: |
Kenneth F Kiple; Kriemhild Coneè Ornelas |
| ISBN: | 052140214X 9780521402149 0521402158 9780521402156 0521402166 9780521402163 |
| OCLC Number: | 44541840 |
| Description: | 2 volumes (xlii, 2153 pages) : illustrations ; 26 cm |
| Contents: | v. 1. Part I. Determining what our ancestors ate. Dietary reconstruction and nutritional assessment of past peoples : the bioanthropological record ; Paleopathological evidence of malnutrition ; Dietary reconstruction as seen in coprolites ; Animals used for food in the past : as seen by their remains excavated from archaeological sites ; Chemical approaches to dietary representation ; History, diet, and hunter-gatherers -- Part II. Staple foods: domesticated plants and animals. Grains (Amaranth ; Barley ; Buckwheat ; Maize ; Millets ; Oat ; Rice ; Rye ; Sorghum ; Wheat) ; Roots, tubers, and other starchy staples (Bananas and plantains ; Manioc ; Potatoes [Whtie] ; Sago ; Sweet potatoes and yams ; Taro) ; Important vegetable supplements (Algae ; The Allium species [Onions, garlic, leeks, chives, and shallots] ; Beans, peas, and lentils ; Chilli peppers ; Cruciferous and green leafy vegetables ; Cucumbers, melons, and watermelons ; Fungi ; Squash ; Tomatoes) ; Staple nuts (Chestnuts ; Peanuts) ; Animal, marine, and vegetable oils (An overview of oils and fats, with a special emphasis on olive oil ; Coconut ; Palm oil ; Sesame ; Soybean ; Sunflower) ; Trading in tastes (Spices and flavorings ; Sugar) ; Important foods from animal sources (American bison ; Aquatic animals ; Camels ; Caribou and reindeer ; Cattle ; Chickens ; Chicken eggs ; Dogs ; Ducks ; Game ; Geese ; Goats ; Hogs [Pigs] ; Horses ; Insects ; Llamas and alpacas ; Muscovy ducks ; Pigeons ; Rabbits ; Sea turtles and their eggs ; Sheep ; Turkeys ; Water buffalo ; Yak) -- Part III. Dietary liquids. Beer and ale ; Breast milk and artificial infant feeding ; Cacao ; Coffee ; Distilled beverages ; Kava ; Khat ; Kola nut ; Milk and dairy products ; Soft drinks ; Tea ; Water ; Wine -- Part IV. The nutrients -- deficiencies, surfeits, and food-related disorders. Vitamins (Vitamin A ; Vitamin B Comples : thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid ; Vitamin C ; Vitamin D ; Vitamin E ; Vitamin K and Vitamin K-dependent proteins) ; Minerals (Calcium ; Iodine and iodine-deficiency disorders ; Iron ; Magnesium ; Phosphorus ; Potassium ; Sodium and hypertension ; Other trace elements ; Zinc) ; Proteins, fats, and essential fatty acids (Essential fatty acids ; Proteins ; Energy and protein metabolism) ; Deficiency diseases (Beriberi ; Iron deficiency and anemia of chronic disease ; Keshan disease ; Osteoporosis ; Pellagra ; Pica ; Protein-energy malnutrition ; Scurvy) ; Food-related disorders (Anorexia nervosa ; Celiac disease ; Food allergies ; Food-borne infection ; Food sensitivities : allergies and intolerances ; Lactose intolerance ; Obesity) ; Diet and chronic disease (Diabetes ; Nutrition and cancer ; Nutrition and heart-related diseases ; The cardiovascular system, coronary artery disease, and calcium : a hypothesis). v. 2. Part V. Food and drink around the world. The beginnings of agriculture : the ancient Near East and North Africa ; The history and culture of food and drink in Asia (The Middle East and South Asia ; Southeast Asia ; China ; Japan ; Kores) ; The history and culture of food and drink in Europe (The Mediterranean [Diets and disease prevention] ; Southern Europe ; France ; The British Isles ; Northern Europe -- Germany and surrounding regions ; The Low Countries ; Russia) ; The history and culture of food and drink in the Americas (Mexico and highland Central America ; South America ; The Caribbean, including northern South America and lowland Central America : early history ; The Caribbean from 1492 to the present ; Temperate and Arctic North America to 1492 ; North America from 1492 to the present ; The Arctic and Subarctic regions) ; The history and culture of food and drink in Sub-Saharan Africa and Oceania (Africa south from the Sahara ; Australia and New Zealand ; The Pacific Islands) ; Culinary history -- Part VI. History, nutrition, and health. Nutrition and the decline of mortality ; Nutrition and mortality decline : another view ; Infection and nutrition : synergistic interactions ; Famine ; Height and nutrition ; The nutrition of women in the developing world ; Infant and child nutrition ; Adolescent nutrition and fertility ; Nutrition and mental development ; Human nutritional adaptation : biological and cultural aspects ; The psychology of food and food choice ; Food fads ; Food prejudices and taboos ; The social and cultural uses of food ; Food as aphrodisiacs and anaphrodisiacs? ; Food as medicine ; Vegetarianism ; Vegetarianism : another view -- Part VII. Contemporary food-related policy issues. The State, health, and nutrition ; Food entitlements ; Food subsidies and interventions for infant and child nutrition ; Recommended dietary allowances and dietary guidance ; Food labeling ; Food lobbies and U.S. dietary guidance policy ; Food biotechnology : politics and policy implications ; Food safety and biotechnology ; Food additives ; Substitute foods and ingredients ; Nonfoods as dietary supplements ; Food toxins and poisons from microorganisms ; The question of Paleolithic nutrition and modern health : from the end to the beginning -- Part VIII. A dictionary of the world's plant foods. |
| Responsibility: | editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas. |
| More information: |
Abstract:
Reviews
Publisher Synopsis
'Top of the league ... there is enough in the two volumes to keep the curious happy for Christmases to come.' Matthew Fort, The Guardian 'It is a fantastic labour of love and such a pleasure to read.' Rick Stein 'Monumentally big and impressively erudite. The scope of the work is immense, as is its undeniable value to writers, students and researchers of food.' Food and Travel 'Unparalleled in its knowledge and content.' BBC Good Food Magazine 'Anyone looking for something in the 'oh, you shouldn't have!' category could do worse than give The Cambridge World History of Food'. The Sunday Telegraph 'If you have a very special gourmet in your life, this is the Christmas present for them. ... This book is so fascinating that you could spend a whole year dipping in to it.' Healthy Eating 'The inquisitive food lover will find much to sift through, from the beginning chapter on what ancient people ate, to one on contemporary food-policy issues.' New York Times 'A weighty tome packed with culinary wisdom, which is ideal for lazy browsing.' Waitrose Food Illustrated 'A massive two-volume work ... The scholarship is fascinating. ... The entry on the British Isles is excellent [and] the history of contemporary preoccupations such as slimming and vegetarianism are compelling.' Country Life 'An essential addition to the library of any serious chef, culinary educator, or devotee of fine cuisine.' Cuizine 'A place to start understanding the questions being asked by serious students of nearly any food-related discipline.' Gourmet '... Factual Feast ...' Conde Nast Traveller A Cambridge vs. Oxford comparison: 'Cambridge is more extensive and appears to be more up to date on several important subjects.' Wall Street Journal (Europe) 'This treasure trove of knowledge about food is so interesting and useful that I have only one regret. I wish that it had been available earlier, to spare me (and you) the effort of tracking down hundreds of different sources now summarized here. Whether you are a cook, gourmet, or glutton, an archaeologist, physiologist, or historian, you will be browsing these two volumes for years to come.' Jared Diamond, author of Guns, Germs, and Steel 'In a word: Wow ... The World History of Food is part fascinating reading, part essential reference tool. What's not in here doesn't exist.' USA Today Read more...
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Related Subjects:(11)
- Food -- History.
- Alimentos -- Historia.
- Alimentation -- Histoire.
- Aliments -- Histoire.
- Food.
- Eetgewoonten.
- Levensmiddelen.
- Voeding.
- Dranken.
- Ernährung.
- Ernährungsgewohnheit.
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