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The Cambridge world history of food /

Other Authors: Kiple, Kenneth F., 1939-, Ornelas, Kriemhild Coneè.
Format: Online Book
Language: English
Published: Cambridge, UK ; New York : Cambridge University Press, 2000
Subjects:
Online Access: Online version [v. 1]
Online version [v. 2]
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Table of Contents:
  • v. 1. Determining what our ancestors ate
  • Staple food, domesticated plants and animals
  • Grains
  • Roots, tubers, and other starchy staples
  • Important vegetable supplements
  • Staple nuts
  • Animal, marine, and vegetable oils
  • Trading in tastes
  • Important foods from animal sources
  • Dietary liquids
  • The nutrients
  • Vitamins
  • Minerals
  • Proteins, fats, and essential fatty acids
  • Deficiency diseases
  • Food-related disorders
  • Diet and chronic disease.
  • v. 2. Food and drink around the world
  • The history and culture of food and drink in Asia
  • in Europe
  • in the Americas
  • in Sub-Saharan Africa and Oceania
  • Culinary history
  • History, nutrition, and health
  • Contemporary food-related policy issues
  • A dictionary of the world's plant foods.