The Cambridge world history of food
著者
書誌事項
The Cambridge world history of food
Cambridge University Press, 2000
- : set
- v. 1
- v. 2
大学図書館所蔵 件 / 全149件
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V.1596.02/Ki49c/v.105496082,
V.2596.02/Ki49c/v.205496091, 1596.02/Ki49c/v.105496082 -
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注記
Includes bibliographies and indexes
内容説明・目次
- 巻冊次
-
v. 1 ISBN 9780521402149
内容説明
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.
目次
- 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.
- 巻冊次
-
v. 2 ISBN 9780521402156
内容説明
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.
目次
- 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 Francoise 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 Barloesius
- 10. The British Isles Colin Spencer
- 11. Northern Europe - Germany and surrounding regions Hansjoerg Kuster
- 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.
- 巻冊次
-
: set ISBN 9780521402163
内容説明
An undertaking without parallel or precedent, this monumental two-volume work 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 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.
目次
- Part I. Determining What Our Ancestors Ate
- Part II. Staple Foods
- Part III. Dietary Liquids
- Part IV. The Nutrients - Deficiencies and Surfeits
- Part V. Food and drink around the world
- Part VI. History, Nutrition, and Health
- Part VII. Contemporary Food-Related Policy Issues
- Part VIII. A Dictionary of the World's Plant Foods.
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