Coverart for item
The Resource The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas

The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas

Label
The Cambridge world history of food
Title
The Cambridge world history of food
Statement of responsibility
editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
Contributor
Subject
Genre
Language
eng
Summary
"This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001
Cataloging source
DLC
Dewey number
641.3/09
Illustrations
illustrations
Index
index present
LC call number
TX353
LC item number
.C255 2000
Literary form
non fiction
NAL call number
TX353
NAL item number
.C255 2000
Nature of contents
bibliography
NLM call number
TX 353
NLM item number
C178 2000
http://library.link/vocab/relatedWorkOrContributorDate
1939-2016
http://library.link/vocab/relatedWorkOrContributorName
  • Kiple, Kenneth F.
  • Ornelas, Kriemhild Coneè
http://library.link/vocab/subjectName
  • Food
  • Alimentos
  • Alimentation
  • Aliments
  • Food
  • Eetgewoonten
  • Levensmiddelen
  • Voeding
  • Dranken
  • Aliments
  • Ernährung
  • Ernährungsgewohnheit
  • Food
Label
The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
Link
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 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)
  • v. 2. Part V. Food and drink around the world. The beginnings of agriculture : the ancient Near East and North Africa ; The history and culture of food and drink in Asia (The Middle East and South Asia ; Southeast Asia ; China ; Japan ; Kores) ; The history and culture of food and drink in Europe (The Mediterranean [Diets and disease prevention] ; Southern Europe ; France ; The British Isles ; Northern Europe -- Germany and surrounding regions ; The Low Countries ; Russia) ; The history and culture of food and drink in the Americas (Mexico and highland Central America ; South America ; The Caribbean, including northern South America and lowland Central America : early history ; The Caribbean from 1492 to the present ; Temperate and Arctic North America to 1492 ; North America from 1492 to the present ; The Arctic and Subarctic regions) ; The history and culture of food and drink in Sub-Saharan Africa and Oceania (Africa south from the Sahara ; Australia and New Zealand ; The Pacific Islands) ; Culinary history -- Part VI. History, nutrition, and health. Nutrition and the decline of mortality ; Nutrition and mortality decline : another view ; Infection and nutrition : synergistic interactions ; Famine ; Height and nutrition ; The nutrition of women in the developing world ; Infant and child nutrition ; Adolescent nutrition and fertility ; Nutrition and mental development ; Human nutritional adaptation : biological and cultural aspects ; The psychology of food and food choice ; Food fads ; Food prejudices and taboos ; The social and cultural uses of food ; Food as aphrodisiacs and anaphrodisiacs? ; Food as medicine ; Vegetarianism ; Vegetarianism : another view -- Part VII. Contemporary food-related policy issues. The State, health, and nutrition ; Food entitlements ; Food subsidies and interventions for infant and child nutrition ; Recommended dietary allowances and dietary guidance ; Food labeling ; Food lobbies and U.S. dietary guidance policy ; Food biotechnology : politics and policy implications ; Food safety and biotechnology ; Food additives ; Substitute foods and ingredients ; Nonfoods as dietary supplements ; Food toxins and poisons from microorganisms ; The question of Paleolithic nutrition and modern health : from the end to the beginning -- Part VIII. A dictionary of the world's plant foods
Control code
ocm44541840
Dimensions
26 cm
Dimensions
unknown
Extent
2 volumes (xlii, 2153 pages)
Isbn
9780511468674
Lccn
00057181
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Specific material designation
  • remote
  • regular print
System control number
  • (Sirsi) o44541840
  • (OCoLC)44541840
Label
The Cambridge world history of food, editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas
Link
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
volume
Carrier category code
nc
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • 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)
  • v. 2. Part V. Food and drink around the world. The beginnings of agriculture : the ancient Near East and North Africa ; The history and culture of food and drink in Asia (The Middle East and South Asia ; Southeast Asia ; China ; Japan ; Kores) ; The history and culture of food and drink in Europe (The Mediterranean [Diets and disease prevention] ; Southern Europe ; France ; The British Isles ; Northern Europe -- Germany and surrounding regions ; The Low Countries ; Russia) ; The history and culture of food and drink in the Americas (Mexico and highland Central America ; South America ; The Caribbean, including northern South America and lowland Central America : early history ; The Caribbean from 1492 to the present ; Temperate and Arctic North America to 1492 ; North America from 1492 to the present ; The Arctic and Subarctic regions) ; The history and culture of food and drink in Sub-Saharan Africa and Oceania (Africa south from the Sahara ; Australia and New Zealand ; The Pacific Islands) ; Culinary history -- Part VI. History, nutrition, and health. Nutrition and the decline of mortality ; Nutrition and mortality decline : another view ; Infection and nutrition : synergistic interactions ; Famine ; Height and nutrition ; The nutrition of women in the developing world ; Infant and child nutrition ; Adolescent nutrition and fertility ; Nutrition and mental development ; Human nutritional adaptation : biological and cultural aspects ; The psychology of food and food choice ; Food fads ; Food prejudices and taboos ; The social and cultural uses of food ; Food as aphrodisiacs and anaphrodisiacs? ; Food as medicine ; Vegetarianism ; Vegetarianism : another view -- Part VII. Contemporary food-related policy issues. The State, health, and nutrition ; Food entitlements ; Food subsidies and interventions for infant and child nutrition ; Recommended dietary allowances and dietary guidance ; Food labeling ; Food lobbies and U.S. dietary guidance policy ; Food biotechnology : politics and policy implications ; Food safety and biotechnology ; Food additives ; Substitute foods and ingredients ; Nonfoods as dietary supplements ; Food toxins and poisons from microorganisms ; The question of Paleolithic nutrition and modern health : from the end to the beginning -- Part VIII. A dictionary of the world's plant foods
Control code
ocm44541840
Dimensions
26 cm
Dimensions
unknown
Extent
2 volumes (xlii, 2153 pages)
Isbn
9780511468674
Lccn
00057181
Media category
unmediated
Media MARC source
rdamedia
Media type code
n
Other physical details
illustrations
Specific material designation
  • remote
  • regular print
System control number
  • (Sirsi) o44541840
  • (OCoLC)44541840

Library Locations

    • Waubonsee: Sugar Grove Campus - Todd LibraryBorrow it
      Collins Hall 2nd Floor Waubonsee Community College Route 47 at Waubonsee Drive, Sugar Grove, IL, 60554-9454, US
      41.7974 -88.45785
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