The Cambridge World History of Food, Volume 2

Voorkant
Kenneth F. Kiple, Kriemhild Coneč Ornelas
Cambridge University Press, 2000 - 2153 pagina's
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 - over 1,000 in all - and additionally supplies thousands of common names and synonyms for those foods.
 

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The Cambridge world history of food

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Bringing together contributions from 224 experts writing on the "full spectrum of foods that have been hunted, gathered, cultivated, and domesticated," editors Kiple (Bowling Green State Univ.) and ... Volledige review lezen

Inhoudsopgave

WOLUME
1121
G 4 Caribou and Reindeer 480
1124
B The History and Culture of Food and Drink in Asia
1140
List of Tables Figures and Maps page xix
1155
Preface XXXVii
1161
B 4 Japan
1175
Minerals
1178
B 5 Korea
1183
A Dictionary of the Worlds Plant Foods
1711
E Animal Marine and Vegetable Oils
1837
Name Index
1901
Subject Index
1917
Domesticated Plants and Animals
1923
A 4 Maize 97
1937
A 7 Rice 132
1958
E 6 Sunflower 427
1984

Dietary Liquids
1222
G 13 Hogs Pigs 536
1260
E The History and Culture of Food and Drink in SubSaharan Africa
1330
E 2 Australia and New Zealand
1339
B 2 Iodine and IodineDeficiency Disorders 797
1350
E 3 The Pacific Islands
1351
F Culinary History
1367
History Nutrition and Health
1379
Contemporary FoodRelated Policy Issues
1575
From the End to the Beginning
1704
B 3 Iron 811
2025
A 8 Rye 149
2039
B 6 Taro 218
2053
G 17 Muscovy Ducks 559
2068
The Nutrients Deficiencies Surfeits and FoodRelated Disorders
2076
G Important Foods from Animal Sources
2137
G 21 Sheep 574
2139
G 24 Yak 607
2148
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