The Cambridge world history of food
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Bibliographic Information
The Cambridge world history of food
Cambridge University Press, 2000
- : set
- v. 1
- v. 2
Available at / 149 libraries
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Note
Includes bibliographies and indexes
Description and Table of Contents
- Volume
-
v. 1 ISBN 9780521402149
Description
Table of Contents
- 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.
- Volume
-
v. 2 ISBN 9780521402156
Description
Table of Contents
- 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.
- Volume
-
: set ISBN 9780521402163
Description
Table of Contents
- 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.
by "Nielsen BookData"