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 II: Part V. Food and Drink around the World: 1. The beginnings of agriculture: the ancient Near East and North Africa Naomi F. Miller and Wilma Wetterstrom 2. The Middle East and South Asia Delphine Roger 3. Southeast Asia Christine S. Wilson 4. China Françoise Sabban (translated by Elborg Forster) 5. Japan Naomichi Ishige 6. Korea Lois N. Magner 7. The Mediterranean (diets and disease prevention) Marion Nestle 8. Southern Europe Kenneth Albala 9. France Eva Barlösius 10. The British Isles Colin Spencer 11. Northern Europe - Germany and surrounding regions Hansjörg Küster 12. The low countries Anneke H. van Otterloo 13. Russia K. David Patterson 14. Mexico and highland central America John C. Super and Luis Alberto Vargas 15. South America Daniel W. Gade 16. The Caribbean, including Northern South America and lowland central America: early history William F. Keegan 17. The Caribbean from 1492 to the present Jeffrey M. Pilcher 18. Temperate and Arctic North America to 1492 Elizabeth J. Reitz 19. North America from 1492 to the present James Comer 20. The Arctic and Subarctic regions Linda J. Reed 21. Africa South from the Sahara James L. Newman 22. Australia and New Zealand Brian Murton 23. The Pacific Islands Nancy Davis Lewis 24. Culinary history Ellen Messer, Barbara Haber, Joyce Toomre and Barbara Wheaton Part VI. History, Nutrition, and Health: 25. Nutrition and the decline of mortality John M. Kim 26. Nutrition and mortality decline: another view William Muraskin 27. Infection and nutrition: synergistic interactions Nevin S. Scrimshaw 28. Famine Brian Murton 29. Height and nutrition Bernard Harris 30. The nutrition of women in the developing world Eileen Kennedy and Lawrence Haddad 31. Infant and child nutrition Sara A. Quandt 32. Adolescent nutrition and fertility Heather Munro Prescott 33. Nutrition and mental development Donald T. Simeon and Sally M. Grantham-McGregor 34. Human nutritional adaptation: biological and cultural aspects H. H. Draper 35. The psychology of food and food choice Paul Rozin 36. Food fads Jeffrey M. Pilcher 37. Food prejudices and taboos Louis E. Grivetti 38. The social and cultural uses of food Carole M. Counihan 39. Food as aphrodisiacs and anaphrodisiacs? Thomas G. Benedek 40. Food as medicine J. Worth Estes 41. Vegetarianism James C. Whorton 42. Vegetarianism: another view H. Leon Abrams, Jr. Part VII. Contemporary Food-Related Policy Issues: 43. The state, health and nutrition Carol F. Helstosky 44. Food entitlements William H. Whitaker 45. Food subsidies and interventions for infant and child nutrition Penelope Nestel 46. Recommended dietary allowances and dietary guidance Alfred E. Harper 47. Food labeling Eliza M. Mojduszka 48. Food lobbies and US dietary guidance policy Marion Nestle 49. Food biotechnology: politics and policy implications Marion Nestle 50. Food safety and biotechnology Michael W. Patriza 51. Food aditives K. T. H. Farrer 52. Substitute foods and ingredients Beatrice Trum Hunter 53. Nonfoods as dietary supplements R. E. Hughes 54. Food toxins and poisons from microorganisms Gordon L. Klein and Wayne R. Snodgrass 55. The question of paleolithic nutrition and modern health: from the end to the beginning Kenneth F. Kiple Part VIII. A Dictionary of the World's Plant Foods: Sources consulted Index of Latin names Name index Subject index.
Volume II: Part V. Food and Drink around the World: 1. The beginnings of agriculture: the ancient Near East and North Africa Naomi F. Miller and Wilma Wetterstrom 2. The Middle East and South Asia Delphine Roger 3. Southeast Asia Christine S. Wilson 4. China Françoise Sabban (translated by Elborg Forster) 5. Japan Naomichi Ishige 6. Korea Lois N. Magner 7. The Mediterranean (diets and disease prevention) Marion Nestle 8. Southern Europe Kenneth Albala 9. France Eva Barlösius 10. The British Isles Colin Spencer 11. Northern Europe - Germany and surrounding regions Hansjörg Küster 12. The low countries Anneke H. van Otterloo 13. Russia K. David Patterson 14. Mexico and highland central America John C. Super and Luis Alberto Vargas 15. South America Daniel W. Gade 16. The Caribbean, including Northern South America and lowland central America: early history William F. Keegan 17. The Caribbean from 1492 to the present Jeffrey M. Pilcher 18. Temperate and Arctic North America to 1492 Elizabeth J. Reitz 19. North America from 1492 to the present James Comer 20. The Arctic and Subarctic regions Linda J. Reed 21. Africa South from the Sahara James L. Newman 22. Australia and New Zealand Brian Murton 23. The Pacific Islands Nancy Davis Lewis 24. Culinary history Ellen Messer, Barbara Haber, Joyce Toomre and Barbara Wheaton Part VI. History, Nutrition, and Health: 25. Nutrition and the decline of mortality John M. Kim 26. Nutrition and mortality decline: another view William Muraskin 27. Infection and nutrition: synergistic interactions Nevin S. Scrimshaw 28. Famine Brian Murton 29. Height and nutrition Bernard Harris 30. The nutrition of women in the developing world Eileen Kennedy and Lawrence Haddad 31. Infant and child nutrition Sara A. Quandt 32. Adolescent nutrition and fertility Heather Munro Prescott 33. Nutrition and mental development Donald T. Simeon and Sally M. Grantham-McGregor 34. Human nutritional adaptation: biological and cultural aspects H. H. Draper 35. The psychology of food and food choice Paul Rozin 36. Food fads Jeffrey M. Pilcher 37. Food prejudices and taboos Louis E. Grivetti 38. The social and cultural uses of food Carole M. Counihan 39. Food as aphrodisiacs and anaphrodisiacs? Thomas G. Benedek 40. Food as medicine J. Worth Estes 41. Vegetarianism James C. Whorton 42. Vegetarianism: another view H. Leon Abrams, Jr. Part VII. Contemporary Food-Related Policy Issues: 43. The state, health and nutrition Carol F. Helstosky 44. Food entitlements William H. Whitaker 45. Food subsidies and interventions for infant and child nutrition Penelope Nestel 46. Recommended dietary allowances and dietary guidance Alfred E. Harper 47. Food labeling Eliza M. Mojduszka 48. Food lobbies and US dietary guidance policy Marion Nestle 49. Food biotechnology: politics and policy implications Marion Nestle 50. Food safety and biotechnology Michael W. Patriza 51. Food aditives K. T. H. Farrer 52. Substitute foods and ingredients Beatrice Trum Hunter 53. Nonfoods as dietary supplements R. E. Hughes 54. Food toxins and poisons from microorganisms Gordon L. Klein and Wayne R. Snodgrass 55. The question of paleolithic nutrition and modern health: from the end to the beginning Kenneth F. Kiple Part VIII. A Dictionary of the World's Plant Foods: Sources consulted Index of Latin names Name index Subject index.
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