The Cambridge World History of Food, Volume 1

Front Cover
Kenneth F. Kiple, Kriemhild Coneč Ornelas
Cambridge University Press, 2000 - Food - 2153 pages
2 Reviews
Annotation An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. 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 makeup 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, labeling, 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. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that "swedes" are rutabagas, and that "bulgar" comes from bulghur, which means "bruised grain."
 

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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

Review: The Cambridge World History of Food (2-Volume Set)

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This was the first in my "learning about food" trilogy for this year. It is a good comprehensive history culled from writings across the US and Europe. I had very little background on culinary history ... Read full review

Contents

E 2 Australia and New Zealand 1339
7
Determining What Our Ancestors Ate
11
Domesticated Plants and Animals
73
Maize
97
B A 5 Millets
112
A 6 Oat
121
Rice
132
A 8 Rye
149
G 8 Dogs
509
G 10 Game
524
G 14 Horses
542
G 16 Llamas and Alpacas
555
H G 21 Sheep
574
n G 24 Yak
611
Dietary Liquids
617
The Nutrients Deficiencies Surfeits and FoodRelated Disorders
739

H A 10 Wheat
158
B Roots Tubers and Other Starchy Staples
175
B 5 Sweet Potatoes and Yams
207
B 6 Taro
218
l Algae
231
2 The Allium Species Onions Garlic Leeks Chives and Shallots
249
C3 Beans Peas and Lentils
271
7 Fungi
313
E Animal Marine and Vegetable Oils
375
E 6 Sunflower
427
G Important Foods from Animal Sources
450
G3 Camels
467
G 4 Caribou and Reindeer
480
G 6 Chickens
496
B l Calcium
785
B 3 Iron
811
Magnesium
824
B 5 Phosphorus
834
B 6 Potassium
843
Other Trace Elements
856
Zinc
868
Beriberi
914
3 Keshan Disease
939
Osteoporosis
947
Pellagra
960
Scurvy
988
F Diet and Chronic Disease
1078
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