Cambridge World History of Food
Publisher: Cambridge University Press
Published: 2000
Place of publication: Cambridge, UK
Format: Hardcover [2 volumes]
Number of pages: 2153
Table of contents: title: 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 -- 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 (white) -- Sago -- Sweet potatoes and yams -- Taro -- Important vegetable supplements. Algae -- The Allium species (onions, garlic, leeks, chives, and shallots) -- Beans, peas, and lentils -- Chili 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 -- 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 -- The nutrients : deficiencies, surfeits, and food-related disorders. Vitamins. Vitamin A -- Vitamin B complex : 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 -- 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 -- Korea -- 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 -- 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 --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 -- Dictionary of the world’s plant foods.