An undertaking without parallel or precedent, this monumental volume 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 make-up and uses; and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and…mehr
An undertaking without parallel or precedent, this monumental volume 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 make-up 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, labelling, 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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Volume 1: List of tables, figures and maps Preface Acknowledgments Introduction Part I. Determining What our Ancestors Ate: 1. Dietary reconstruction and nutritional assessment of past peoples: the bioanthropological record 2. Paleopathological evidence of malnutrition 3. Dietary reconstruction as seen in coprolites 4. Animals used for food in the past: as seen by their remains excavated from archaeological sites 5. Chemical approaches to dietary representation 6. History, diet and hunter-gatherers Part II. Staple Foods: Domesticated Plants and Animals: 7. Amaranth 8. Barley 9. Buckwheat 10. Maize 11. Millets 12. Oat 13. Rice 14. Rye 15. Sorghum 16. Wheat 17. Bananas and plantains 18. Manioc 19. Potatoes (white) 20. Sago 21. Sweet potatoes and yams 22. Taro 23. Algae 24. The allium species (onions, garlic, leeks, chives and shallots) 25. Beans, peas and lentils 26. Chilli peppers 27. Cruciferous and green leafy vegetables 28. Cucumbers, melons and watermelons 29. Fungi 30. Squash 31. Tomatoes 32. Chestnuts 33. Peanuts 34. An overview of oils and fats, with a special emphasis on olive oil 35. Coconut 36. Palm oil 37. Sesame 38. Soybean 39. Sunflower 40. Spices and flavorings 41. Sugar 42. American bison 43. Aquatic animals 44. Camels 45. Caribou and Reindeer 46. Cattle 47. Chickens 48. Chicken egg 49. Dogs 50. Ducks 51. Game 52. Geese 53. Goats 54. Hogs (pigs) 55. Horses 56. Insects 57. Llamas and Alpacas 58. Muscovy ducks 59. Pigeons 60. Rabbits 61. Sea turtles and their eggs 62. Sheep 63. Turkeys 64. Water buffalo 65. Yak Part III. Dietary Liquids: 66. Beer and ale 67. Breast milk and artificial infant feeding 68. Cacao 69. Coffee 70. Distilled beverages 71. Kava 72. Khat 73. Kola nut 74. Milk and dairy products 75. Soft drinks 76. Tea 77. Water 78. Wine Part IV. The Nutrients - Deficiencies and Surfeits: 79. Vitamin A 80. Vitamin B complex: thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid aphne 81. Vitamin 82. Vitamin D 83. Vitamin E 84. Vitamin K and vitamin K-dependent proteins 85. Calcium 86. Iodine and iodine-deficiency disorders 87. Iron 88. Magnesium 89. Phosphorus 90. Potassium 91. Sodium and hypertension 92. Other trace elements 93. Zinc 94. Essential fatty acids 95. Proteins 96. Energy and protein metabolism 97. Beriberi 98. Iron deficiency and anemia of chronic disease 99. Keshan disease 100. Osteoporosis 101. Pellagra 102. Pica 103. Protein-energy malnutrition 104. Scurvy 105. Anorexia nervosa 106. Celiac disease 107. Food allergies 108. Food-borne infection 109. Food sensitivities: allergies and intolerances 110. Lactose intolerance 111. Obesity 112. Diabetes 113. Nutrition and cancer 114. Nutrition and heart-related diseases 115. The cardiovascular system, coronary artery disease and calcium: a hypothesis.
Volume 1: List of tables, figures and maps Preface Acknowledgments Introduction Part I. Determining What our Ancestors Ate: 1. Dietary reconstruction and nutritional assessment of past peoples: the bioanthropological record 2. Paleopathological evidence of malnutrition 3. Dietary reconstruction as seen in coprolites 4. Animals used for food in the past: as seen by their remains excavated from archaeological sites 5. Chemical approaches to dietary representation 6. History, diet and hunter-gatherers Part II. Staple Foods: Domesticated Plants and Animals: 7. Amaranth 8. Barley 9. Buckwheat 10. Maize 11. Millets 12. Oat 13. Rice 14. Rye 15. Sorghum 16. Wheat 17. Bananas and plantains 18. Manioc 19. Potatoes (white) 20. Sago 21. Sweet potatoes and yams 22. Taro 23. Algae 24. The allium species (onions, garlic, leeks, chives and shallots) 25. Beans, peas and lentils 26. Chilli peppers 27. Cruciferous and green leafy vegetables 28. Cucumbers, melons and watermelons 29. Fungi 30. Squash 31. Tomatoes 32. Chestnuts 33. Peanuts 34. An overview of oils and fats, with a special emphasis on olive oil 35. Coconut 36. Palm oil 37. Sesame 38. Soybean 39. Sunflower 40. Spices and flavorings 41. Sugar 42. American bison 43. Aquatic animals 44. Camels 45. Caribou and Reindeer 46. Cattle 47. Chickens 48. Chicken egg 49. Dogs 50. Ducks 51. Game 52. Geese 53. Goats 54. Hogs (pigs) 55. Horses 56. Insects 57. Llamas and Alpacas 58. Muscovy ducks 59. Pigeons 60. Rabbits 61. Sea turtles and their eggs 62. Sheep 63. Turkeys 64. Water buffalo 65. Yak Part III. Dietary Liquids: 66. Beer and ale 67. Breast milk and artificial infant feeding 68. Cacao 69. Coffee 70. Distilled beverages 71. Kava 72. Khat 73. Kola nut 74. Milk and dairy products 75. Soft drinks 76. Tea 77. Water 78. Wine Part IV. The Nutrients - Deficiencies and Surfeits: 79. Vitamin A 80. Vitamin B complex: thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid aphne 81. Vitamin 82. Vitamin D 83. Vitamin E 84. Vitamin K and vitamin K-dependent proteins 85. Calcium 86. Iodine and iodine-deficiency disorders 87. Iron 88. Magnesium 89. Phosphorus 90. Potassium 91. Sodium and hypertension 92. Other trace elements 93. Zinc 94. Essential fatty acids 95. Proteins 96. Energy and protein metabolism 97. Beriberi 98. Iron deficiency and anemia of chronic disease 99. Keshan disease 100. Osteoporosis 101. Pellagra 102. Pica 103. Protein-energy malnutrition 104. Scurvy 105. Anorexia nervosa 106. Celiac disease 107. Food allergies 108. Food-borne infection 109. Food sensitivities: allergies and intolerances 110. Lactose intolerance 111. Obesity 112. Diabetes 113. Nutrition and cancer 114. Nutrition and heart-related diseases 115. The cardiovascular system, coronary artery disease and calcium: a hypothesis.
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