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005 20061226888888.0
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010 00057181
020 9781849722285|qonline
020 |z9780521402163|qprint
020 |z0521402166|qslipcase set
020 |z052140214X|qv.1
020 |z0521402158|qv.2
035 (CaBNVSL)slc00229543
035 (Credo)cupfood
035 (OCoLC)436848219
040 CaBNVSL|beng|cCaBNVSL|dCaBNVSL
049 RIDW
050 4 TX353|b.C255 2000eb
082 04 641.3/09|221
090 TX353|b.C255 2000eb
245 00 Cambridge world history of food /|ceditors, Kenneth F.
Kiple, Kriemhild Coneè Ornelas.
246 30 World history of food.
263 20061226888888.0
264 1 Cambridge [Eng.] ;|aNew York [N.Y.] :|bCambridge
University Press,|c2000.
264 3 Boston, Mass. :|bCredo Reference,|c2012.
300 1 online resource (3816 entries) :|b1 image, digital files
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 text file|2rdaft
504 Includes bibliographical references.
505 0 Part I. Determining what our ancestors ate. Dietary
reconstruction and nutritional assessment of past peoples
: the bioanthropological record / Clark Spencer Larsen ;
Paleopathological evidence of malnutrition / Donald J.
Ortner and Gretchen Theobald ; Dietary reconstruction as
seen in coprolites / Kristin D. Sobolik ; Animals used for
food in the past : as seen by their remains excavated from
archaeological sites / Elizabeth S. Wing ; Chemical
approaches to dietary representation / Ted A. Rathbun ;
History, diet, and hunter-gatherers / Mark Nathan Cohen --
505 8 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) --
505 8 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 --
505 8 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 --
505 8 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 --
505 8 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 --
505 8 Part VIII. A dictionary of the world's plant foods.
506 Access restricted to authorized users and institutions.
520 1 "This outstanding work of scholarship explains what we eat
and why we eat it. The multidisciplinary articles discuss
both individual foods and topcs such as food fads, famine,
and eating disorders."--"Outstanding Reference Sources,"
American Libraries, May 2001.
520 3 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.
538 Mode of access: World Wide Web.
588 Description based on title page of print version.
590 Credo Reference.
590 Credo Reference|bGeneral Reference
650 0 Food|xHistory.|0https://id.loc.gov/authorities/subjects/
sh2008103985
650 7 Food.|2fast|0https://id.worldcat.org/fast/930458
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
655 0 Electronic books.
700 1 Kiple, Kenneth F.,|d1939-2016.|0https://id.loc.gov/
authorities/names/n81041692
700 1 Ornelas, Kriemhild Coneè.|0https://id.loc.gov/authorities/
names/n00013613
710 2 Credo Reference (Firm)|0https://id.loc.gov/authorities/
names/no2007075121
776 08 |iPrint version:|z0521402166|z9780521402163|w(DLC)
00057181 |h2 v. (xlii, 2153 p.) : ill.
856 40 |zOnline eBook via Credo Reference. Access restricted to
current Rider University students, faculty, and staff.
|uhttps://rider.idm.oclc.org/login?url=https://
search.credoreference.com/content/title/
cupfood?institutionId=3526
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