The Cambridge World History of Food, Volume 1

Front Cover
Kenneth F. Kiple, Kriemhild Coneč Ornelas
Cambridge University Press, 2000 - Food - 2153 pages
V. 1. Part I. Determining what our ancestors ate. Dietary reconstruction and nutritional assessment of past peoples : the bioanthropological record ; Paleopathological evidence of malnutrition ; Dietary reconstruction as seen in coprolites ; Animals used for food in the past : as seen by their remains excavated from archaeological sites ; Chemical approaches to dietary representation ; History, diet, and hunter-gatherers -- Part II. Staple foods: domesticated plants and animals. Grains (Amaranth ; Barley ; Buckwheat ; Maize ; Millets ; Oat ; Rice ; Rye ; Sorghum ; Wheat) ; Roots, tubers, and other starchy staples (Bananas and plantains ; Manioc ; Potatoes [Whtie] ; Sago ; Sweet potatoes and yams ; Taro) ; Important vegetable supplements (Algae ; The Allium species [Onions, garlic, leeks, chives, and shallots] ; Beans, peas, and lentils ; Chilli peppers ; Cruciferous and green leafy vegetables ; Cucumbers, melons, and watermelons ; Fungi ; Squash ; Tomatoes) ; Staple nuts (Chestnuts ; Peanuts) ; Animal, marine, and vegetable oils (An overview of oils and fats, with a special emphasis on olive oil ; Coconut ; Palm oil ; Sesame ; Soybean ; Sunflower) ; Trading in tastes (Spices and flavorings ; Sugar) ; Important foods from animal sources (American bison ; Aquatic animals ; Camels ; Caribou and reindeer ; Cattle ; Chickens ; Chicken eggs ; Dogs ; Ducks ; Game ; Geese ; Goats ; Hogs [Pigs] ; Horses ; Insects ; Llamas and alpacas ; Muscovy ducks ; Pigeons ; Rabbits ; Sea turtles and their eggs ; Sheep ; Turkeys ; Water buffalo ; Yak) -- Part III. Dietary liquids. Beer and ale ; Breast milk and artificial infant feeding ; Cacao ; Coffee ; Distilled beverages ; Kava ; Khat ; Kola nut ; Milk and dairy products ; Soft drinks ; Tea ; Water ; Wine -- Part IV. The nutrients -- deficiencies, surfeits, and food-related disorders. Vitamins (Vitamin A ; Vitamin B Comples : thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid ; Vitamin C ; Vitamin D ; Vitamin E ; Vitamin K and Vitamin K-dependent proteins) ; Minerals (Calcium ; Iodine and iodine-deficiency disorders ; Iron ; Magnesium ; Phosphorus ; Potassium ; Sodium and hypertension ; Other trace elements ; Zinc) ; Proteins, fats, and essential fatty acids (Essential fatty acids ; Proteins ; Energy and protein metabolism) ; Deficiency diseases (Beriberi ; Iron deficiency and anemia of chronic disease ; Keshan disease ; Osteoporosis ; Pellagra ; Pica ; Protein-energy malnutrition ; Scurvy) ; Food-related disorders (Anorexia nervosa ; Celiac disease ; Food allergies ; Food-borne infection ; Food sensitivities : allergies and intolerances ; Lactose intolerance ; Obesity) ; Diet and chronic disease (Diabetes ; Nutrition and cancer ; Nutrition and heart-related diseases ; The cardiovascular system, coronary artery disease, and calcium : a hypothesis)

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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 ... Read full review

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