The Cambridge World History of Food

Klappentext
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.

Zusammenfassung
A monumental two-volume work detailing the history of food and nutrition throughout human existence.

Inhalt
Volume 1: List of tables, figures and maps; Preface; Acknowledgments; Introduction; Part I. Determining What our Ancestors Ate: 1. Dietary reconstruction and nutritional assessment of past peoples: the bioanthropological record; 2. Paleopathological evidence of malnutrition; 3. Dietary reconstruction as seen in coprolites; 4. Animals used for food in the past: as seen by their remains excavated from archaeological sites; 5. Chemical approaches to dietary representation; 6. History, diet and hunter-gatherers; Part II. Staple Foods: Domesticated Plants and Animals: 7. Amaranth; 8. Barley; 9. Buckwheat; 10. Maize; 11. Millets; 12. Oat; 13. Rice; 14. Rye; 15. Sorghum; 16. Wheat; 17. Bananas and plantains; 18. Manioc; 19. Potatoes (white); 20. Sago; 21. Sweet potatoes and yams; 22. Taro; 23. Algae; 24. The allium species (onions, garlic, leeks, chives and shallots); 25. Beans, peas and lentils; 26. Chilli peppers; 27. Cruciferous and green leafy vegetables; 28. Cucumbers, melons and watermelons; 29. Fungi; 30. Squash; 31. Tomatoes; 32. Chestnuts; 33. Peanuts; 34. An overview of oils and fats, with a special emphasis on olive oil; 35. Coconut; 36. Palm oil; 37. Sesame; 38. Soybean; 39. Sunflower; 40. Spices and flavorings; 41. Sugar; 42. American bison; 43. Aquatic animals; 44. Camels; 45. Caribou and Reindeer; 46. Cattle; 47. Chickens; 48. Chicken egg; 49. Dogs; 50. Ducks; 51. Game; 52. Geese; 53. Goats; 54. Hogs (pigs); 55. Horses; 56. Insects; 57. Llamas and Alpacas; 58. Muscovy ducks; 59. Pigeons; 60. Rabbits; 61. Sea turtles and their eggs; 62. Sheep; 63. Turkeys; 64. Water buffalo; 65. Yak; Part III. Dietary Liquids: 66. Beer and ale; 67. Breast milk and artificial infant feeding; 68. Cacao; 69. Coffee; 70. Distilled beverages; 71. Kava; 72. Khat; 73. Kola nut; 74. Milk and dairy products; 75. Soft drinks; 76. Tea; 77. Water; 78. Wine; Part IV. The Nutrients - Deficiencies and Surfeits: 79. Vitamin A; 80. Vitamin B complex: thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid aphne; 81. Vitamin; 82. Vitamin D; 83. Vitamin E; 84. Vitamin K and vitamin K-dependent proteins; 85. Calcium; 86. Iodine and iodine-deficiency disorders; 87. Iron; 88. Magnesium; 89. Phosphorus; 90. Potassium; 91. Sodium and hypertension; 92. Other trace elements; 93. Zinc; 94. Essential fatty acids; 95. Proteins; 96. Energy and protein metabolism; 97. Beriberi; 98. Iron deficiency and anemia of chronic disease; 99. Keshan disease; 100. Osteoporosis; 101. Pellagra; 102. Pica; 103. Protein-energy malnutrition; 104. Scurvy; 105. Anorexia nervosa; 106. Celiac disease; 107. Food allergies; 108. Food-borne infection; 109. Food sensitivities: allergies and intolerances; 110. Lactose intolerance; 111. Obesity; 112. Diabetes; 113. Nutrition and cancer; 114. Nutrition and heart-related diseases; 115. The cardiovascular system, coronary artery disease and calcium: a hypothesis.

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