The Cambridge World History of Food - (2-Volume Boxed Set) (Eds.. Kenneth F. Kiple, Kriemhild Coneè Ornelas), Cambridge University Press, 2000 (UK) (internet) (im Archiv)
Content-List
Introduction
I. Determining What Our Ancestors Ate
1.1 Dietary Reconstruction and Nutritional Assessment of Past Peoples. The Bioanthropological Record
Clark Spencer Larsen
1.2 Paleopathological Evidence of Malnutrition
Donald J. Ortner and Gretchen Theobald
1.3 Dietary Reconstruction As Seen in Coprolites
Kristin D. Sobolik
1.4 Animals Used for Food in the Past: As Seen by their Remains Excavated from Archaeological Sites
Elizabeth S. Wing
1.5 Chemical Approaches to Dietary Representation
Ted A. Rathbun
1.6 History, Diet, and Hunter-Gatherers
Mark Nathan Cohen
II. Staple Foods: Domesticated Plants and Animals
IIA. Grains
II.A.1. Amaranth
Mary Karasch
II.A.2. Barley
Joy McCorriston
II.A.3. Buckwheat
G. Mazza
II.A.4. Maize
Ellen Messer
II.A.5. Millets
J.M.J. de Wet
II.A.6. Oat
David M. Peterson and J. Paul Murphy
II.A.7. Rice
Te-Tzu Chang
II.A.8. Rye
Hansjorg Kuster
II.A.9. Sorghum
J.M.J. de Wet
II.A.10. Wheat
Joy McCorriston
II.B. Roots, Tubers, and Other Starchy Staples
II.B.1. Bananas and Plantains
Will C. McClatchey
II.B.2. Manioc
Mary Karasch
II.B.3. Potatoes (White)
Ellen Messer
II.B.4. Sago
H. Michael Tarver and Allan W. Austin
II.B.5. Sweet Potatoes and Yams
Patricia O'Brien
II.B.6. Taro
Nancy J. Pollock
II.C. Important Vegetable Supplements
II.C.1. Algae
Sheldon Aaronson
II.C.2. The Allium Species (Onions, Garlic, Leeks, Chives, and Shallots)
Julia Peterson
II.C.3. Beans, Peas, and Lentils
Lawrence Kaplan
II.C.4. Chilli Peppers
Jean Andrews
II.C.5. Cruciferous and Green Leafy Vegetables
Robert C. Field
II.C.6. Cucumbers, Melons, and Watermelons
David Maynard and Donald N. Maynard
II.C.7. Fungi
Sheldon Aaronson
II.C.8. Squash
Deena S. Decker-Walters and Terrence W. Walters
II.C.9. Tomatoes
Janet Long
II.D. Staple Nuts and Other Legumes
II.D.1. Chestnuts
Antoinette Fauve-Chamoux
II.D.2. Peanuts
Johanna Dwyer and Ritu Sandhu
II.E. Animal, Marine, and Vegetable Oils
II.E.1. An Overview of Oils and Fats with a Special Emphasis on Olive Oil
Sean Francis O'Keefe
II.E.2. Coconut
Hugh C. Harries
II.E.3. Palm Oil
K.G. Berger and S.M. Martin
II.E.4. Sesame
Dorothea Bedigian
II.E.5. Soybean
Thomas Sorosiak
II.E.6. Sunflower
Charles B. Heiser, Jr.
II.F. Trading in Tastes
II.F.1. Spices and Flavorings
Hansjorg Kuster
II.F.2. Sugar
J.H. Galloway
II.G. Important Foods from Animal Sources
II.G.1. American Bison
J. Allen Barksdale
II.G.2. Aquatic Animals
Colin E. Nash
II.G.3. Camels
Elizabeth A. Stephens
II.G.4. Caribou and Reindeer
David R. Yesner
II.G.5. Cattle
Daniel W. Gade
II.G.6. Chickens
Roger Blench and Kevin C. MacDonald
II.G.7. Chicken Eggs
William J. Stadelman
II.G.8. Dogs
Stanley J. Olsen
II.G.9. Ducks
Rosemary Luff
II.G.10. Game
Stephen Beckerman
II.G.11. Geese
Kevin C. MacDonald and Roger Blench
II.G.12. Goats
Daniel W. Gade
II.G.13. Hogs
Daniel W. Gade
II.G.14. Horses
Daniel W. Gade
II.G.15. Insects
Darna L. Dufour and Joy B. Sander
II.G.16. Llamas and Alpacas
Daniel W. Gade
II.G.17. Muscovy Ducks
Daniel W. Gade
II.G.18. Pigeons
Richard F. Johnston
II.G.19. Rabbits
Peter R. Cheeke
II.G.20. Sea Turtles and Their Eggs
James J. Parsons
II.G.21. Sheep
Daniel W. Gade
II.G.22. Turkeys
Stanley J. Olsen
II.G.23. Water Buffalo
Robert Hoffpauir
II.G.24. Yaks
Richard P. Palmieri
III. Dietary Liquids
III.1. Beer and Ale
Phillip A. Cantrell II
III.2. Breast Milk and Artificial Infant Feeding
Antoinette Fauve-Chamoux
III.3. Cacao
Murdo J. MacLeod
III.4. Coffee
Steven C. Topik
III.5. Distilled Beverages
James Comer
III.6. Kava
Nancy J. Pollock
III.7. Khat
Clarke Brooke
III.8. Kola Nut
Edmund Abaka
III.9. Milk and Diary Products
Keith Vernon
III.10. Soft Drinks
Colin Emmins
III.11. Tea
J.H. Weisburger and james Comer
III.12. Water
Christopher Hamlin
III.13. Wine
James L. Newman
IV. The Nutrients - Deficiencies and Surfeits
IV.A. Vitamins
IV.A.1. Vitamin A (retinol, carotene)
George Wolf
IV.A.2. Vitamin B complex (Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid)
Daphne A. Roe
IV.A.3. Vitamin C
R.E. Hughes
IV.A.4. Vitamin D
Glenville Jones
IV.A.5. Vitamin E
Glenville Jones
IV.A.6. Vitamin K and Vitamin K-Dependent Proteins
Myrtle Thierry-Palmer
IV.B. Minerals
IV.B.1. Calcium
Herta Spencer
IV.B.2. Iodine and Iodine-Deficiency Disorders
Basil S. Hetzel
IV.B.3. Iron
Susan Kent and Patricia Stuart-Macadam
IV.B.4. Magnesium
Theodore D. Mountokalakis
IV.B.5. Phosphorous
John. J.B. Anderson
IV.B.6. Potassium
David S. Newman
IV.B.7. Sodium
Thomas Wilson and Clarence E. Grim
IV.B.8. Other Trace Minerals
Forrest H. Nielsen
IV.B.9. Zinc
Ananda S. Prasad
IV.C. Proteins, Fats, and Essential Fatty Acids
IV.C.1. Essential Fatty Acids
Jacqueline L. Dupont
IV.C.2. Proteins
Kenneth J. Carpenter
IV.C.3. Energy and Protein Metabolism
Peter L. Pellett
IV.D. Deficiency Diseases
IV.D.1. Beriberi
Frederick L. Dunn
IV.D.2. Iron-Deficiency and Anemia of Chronic Disease
Susan Kent
IV.D.3. Keshan Disease
Yiming Xia
IV.D.4. Osteoporosis
Robert P. Heaney
IV.D.5. Pellagra
Daphne A. Roe and Stephen V. Beck
IV.D.6. Pica
Margaret J. Weinberger
IV.D.7. Protein-Energy Malnutrition
J.D.L. Hansen
IV.D.8. Scurvy
R.E. Hughes
IV.E. Food-Related Disorders
IV.E.1. Anorexia Nervosa
Heather Munro Prescott
IV.E.2. Celiac Disease
Donald D. Kasarda
IV.E.3. Food Allergies
Susan L. Hefle
IV.E.4. Food-borne Infections
Sujatha Panikker
IV.E.5. Food Sensitivities: Allergies and Intolerances
Judy Perkin
IV.E.6. Lactose Intolerance
K. David Patterson
IV.E.7. Obesity
Leslie Sue Lieberman
IV.F. Diet and Chronic Diseases
IV.F.1. Diabetes
Leslie Sue Lieberman
IV.F.2. Nutrition and Cancer
D.R. Kroes and J.H. Weisburger
IV.F.3. Nutrition and Heart-Related Diseases
Melissa H. Olken and Joel D. Howell
IV.F.4. The Cardiovascular System, Coronary Artery Disease, and Calcium: An Hypothesis
Stephen Seely
V. Food and Drink Around the World
V.A. The Beginnings of Agriculture: The Ancient Near East and North Africa
Naomi F. Miller and Wilma Wetterstrom
V.B. The History and Culture of Food and Drink in Asia
V.B.1. The Middle East and South Asia
Delphine Roger
V.B.2. Southeast Asia
Christine S. Wilson
V.B.3. China
Francoise Sabban
V.B.4. Japan
Noamichi Ishige
V.B.5. Korea
Lois N. Magner
V.C. The History and Culture of Food and Drink in Europe
V.C.1. The Mediterranean (Diets and Disease Prevention)
Marion Nestle
V.C.2. Southern Europe
Kenneth Albala
V.C.3. France
Eva Barlosius
V.C.4. The British Isles
Colin Spencer
V.C.5. Northern Europe - Germany and Surrounding Regions
Hansjorg Kuster
V.C.6. The Low Countries
Anneke H. van Otterloo
V.C.7. Russia
K. David Patterson
V.D. The History and Culture of Food and Drink in the Americas
V.D.1. Mexico and Highland Central America
John. C. Super and Luis Alberto Vargas
V.D.2. South America
Daniel W. Gade
V.D.3. The Caribbean, Including Northern South America and Lowland Central America: Early History
William F. Keegan
V.D.4. The Caribbean from 1492 to the Present
Jeffrey M. Pilcher
V.D.5. Temperate and Arctic North America to 1492
Elizabeth J. Reitz
V.D.6. North America from 1492 to the Present
James Comer
V.D.7. The Arctic and Subarctic Regions
Linda J. Reed
V.E. The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
V.E.1. Africa South from the Sahara
James L. Newman
V.E.2. Australia and New Zealand
Brian Murton
V.E.3. The Pacific Islands
Nancy Davis Lewis
V.F. Culinary History
Ellen Messer, Barbara Haber, Joyce Toomre, and Barbara Wheaton
VI. History, Nutition, and Health
VI.1. Nutrition and the Decline of Mortality
John M. Kim
VI.2. Nutrition and Mortality Decline: Another View
William Muraskin
VI.3. Infection and Nutrition: Synergistic Interactions
Nevin S. Scrimshaw
VI.4. Famine
Brian Murton
VI.5. Height and Nutrition
Bernard Harris
VI.6. The Nutrition of Women in the Developing World
Eileen Kennedy and Lawrence Haddad
VI.7. Infant and Child Nutrition
Sara A. Quandt
VI.8. Adolescent Nutrition and Fertility
Heather Munro Prescott
VI.9. Nutrition and Mental Development
Donald T. Simeon and Sally M. Grantham-McGregor
VI.10. Human Nutritional Adaptation: Biological and Cultural Aspects
Harold H. Draper
VI.11. The Psychology of Food and Food Choice
Paul Rozin
VI.12. Food Fads
Jeffrey M. Pilcher
VI.13. Food Prejudices and Taboos
Louis E. Grivetti
VI.14. The Social and Cultural Uses of Food
Carole M. Counihan
VI.15. Food as Aphrodisiacs and Anaphrodisiacs?
Thomas G. Benedek
VI.16. Food as Medicine
J. Worth Estes
VI.17. Vegetarianism
James C. Whorton
VI.18. Vegetarianism: Another View
H. Leon Abrams, Jr.
VII. Contemporary Food-Related Policy Issues
VII.1. The State, Health, and Nutrition
Carol F. Helstosky
VII.2. Food Entitlements
William H. Whitaker
VII.3. Food Subsidies and Interventions for Infant and Child Nutrition
Penelope Nestel
VII.4. Recommended Dietary Allowances and Dietary Guidance
Alfred E. Harper
VII.5. Food Labeling
Eliza Mojduszka
VII.6. Food Lobbies and U.S. Dietary Guidance Policy
Marion Nestle
VII.7. Food Biotechnology: Politics and Policy Implications
Marion nestle
VII.8. Food Safety and Biotechnology
Michael W. Pariza
VII.9. Food Additives
K.T.H. Farrer
VII.10. Substitute Foods and Ingredients
Beatrice Trum Hunter
VII.11. Nonfoods as Dietary Supplements
FR.E. Hughes
VII.12. Food Toxins and Poisons from Microorganisms
Gordon L. Klein and Wayne R. Snodgrass
VII.13. The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning
Kenneth F. Kiple
VIII. A HISTORICAL DICTIONARY OF THE WORLD'S PLANT FOODS