The Cambridge World History of Food
Herausgeber: Kiple, Kenneth F.; Ornelas, Kriemhild Coneè
The Cambridge World History of Food
Herausgeber: Kiple, Kenneth F.; Ornelas, Kriemhild Coneè
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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
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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.
Produktdetails
- Produktdetails
- Verlag: Cambridge University Press
- Seitenzahl: 1046
- Erscheinungstermin: 12. Juli 2000
- Englisch
- Abmessung: 286mm x 221mm x 60mm
- Gewicht: 2832g
- ISBN-13: 9780521402156
- ISBN-10: 0521402158
- Artikelnr.: 26702557
- Verlag: Cambridge University Press
- Seitenzahl: 1046
- Erscheinungstermin: 12. Juli 2000
- Englisch
- Abmessung: 286mm x 221mm x 60mm
- Gewicht: 2832g
- ISBN-13: 9780521402156
- ISBN-10: 0521402158
- Artikelnr.: 26702557
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.
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.
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.