Encyclopedia of food and culture (3 volume set) PDF
Preview Encyclopedia of food and culture (3 volume set)
S C R I B N E R L I B R A R Y O F D A I LY L I F E EDITORIAL BOARD Barrett P. Brenton St. John’s University Lester M. Crawford Food and Drug Administration Cutberto Garza Cornell University Ellen Haas The Foodfit Company Jules Janick Purdue University Barbara Kirshenblatt-Gimblett New York University Patricia Lysaght University College Dublin S C R I B N E R L I B R A R Y O F D A I LY L I F E V O L U M E 1 : Acceptance to Food Politics Solomon H. Katz, Editor in Chief William Woys Weaver, Associate Editor Encyclopedia of Food and Culture Solomon H. Katz, Editor in Chief William Woys Weaver, Associate Editor © 2003 by Charles Scribner’s Sons ALL RIGHTS RESERVED For permission to use material from this No part of this work covered by the copyright product, submit your request via Web at Charles Scribner’s Sons is an imprint hereon may be reproduced or used in any form http://www.gale-edit.com/permissions, or you of The Gale Group, Inc., a division of or by any means—graphic, electronic, or me- may download our Permissions Request form Thomson Learning, Inc. chanical, including photocopying, recording, and submit your request by fax or mail to: ® Charles Scribner’s Sons and Thomson taping, Web distribution, or information stor- Learning™ are trademarks used herein age retrieval systems—without the written per- Permissions Department under license. mission of the publisher. The Gale Group, Inc. 27500 Drake Rd. For more information, contact Farmington Hills, MI 48331-3535 Charles Scribner’s Sons Permissions Hotline: An imprint of the Gale Group 248-699-8006 or 800-877-4253, ext. 8006 300 Park Avenue South Fax: 248-699-8074 or 800-762-4058 New York, NY 10010 LIBRARY OF CONGRESS CATALOGING-IN-PUBLICATION DATA Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor. p. cm. Includes bibliographical references and index. ISBN 0-684-80568-5 (set : alk. paper) — ISBN 0-684-80565-0 (v. 1) — ISBN 0-684-80566-9 (v. 2) — ISBN 0-684-80567-7 (v. 3) 1. Food habits—Encyclopedias. 2. Food—Encyclopedias. I. Katz, Solomon H., 1939- II. Weaver, William Woys, 1947- III. Title. GT2850 .E53 2003 394.1’2’097303—dc21 2002014607 Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 EDITORIAL AND PRODUCTION STAFF Project Editor Mark LaFlaur Art Editor William Woys Weaver Production Editor Georgia S. Maas Editorial Assistants Kelly Baiseley Felix Beltran Charles Scribner IV Manuscript Collection and Database Management Christopher Verdesi Associate Editors Anthony Aiello Sarah Feehan Amanda Materne Manuscript Editors Jonathan G. Aretakis Carol Braham Patti Brecht Paul S. Cohen Susan Derecskey Archibald Hobson Elizabeth J. Jewell Jean Fortune Kaplan Irene Cumming Kleeberg Christine A. Lindberg Anita Mondello Katherine M. Moreau Michael G. Parker Julia Penelope Robin L. Perlow Joseph Pomerance Neil Romanosky Martha Schütz Proofreaders Dorothy Bauhoff Donald Homolka Cartography XNR Productions Madison, Wisconsin Caption Writer William Woys Weaver Indexer Katharyn Dunham, ParaGraphs Sherri Dietrich Design Pamela A. E. Galbreath Imaging Barbara J. Yarrow Dean Dauphinais Randy Bassett Leitha Etheridge-Sims Mary K. Grimes Lezlie Light Dan Newell David G. Oblender Kelly A. Quin Robyn Young (Staff continued on next page) Permissions Margaret A. Chamberlain Compositor GGS Information Services York, Pennsylvania Manufacturing Wendy Blurton Senior Editor John Fitzpatrick Publisher Frank Menchaca v i E N C Y C L O P E D I A O F F O O D A N D C U L T U R E CONTENTS List of Maps . . . xv Poetry Preface . . . xvii SIDEBAR: Food in Ovid’s Art of Love Arthropods: Insects, Arachnids, and Crustaceans Artificial Foods Volume 1 Asia, Central Assessment of Nutritional Status A Australia and New Zealand Acceptance and Rejection Australian Aborigines Additives Aversion to Food Adulteration of Food Advertising of Food B Africa Central Africa Baby Food East Africa Bagel North Africa Baháí West Africa Baking Agricultural Research Balkan Countries Agricultural Workers Banana and Plantain Agriculture, Origins of Barbecue Agriculture since the Industrial Revolution Barley Agronomy Beard, James Alcohol Beer Algae, Toxic Origins and Ancient History Allergies From Late Egyptian Times to the American Indians Nineteenth Century Prehistoric Indians and Historical Overview The Twentieth Century Contemporary Issues Production and Social Use Ancient Kitchen, The Beeton, Isabella Mary Ancient Mediterranean Religions Beriberi Animals: Primate Diets Berries Anorexia, Bulimia Betty Crocker Anthropology and Food Bible, Food in the Antioxidants Bioactive Food Components Aphrodisiacs Biodiversity Apicius Biotechnology Appetite SIDEBAR: Genetically Modified Organisms: Apple Health and Environmental Concerns Aquaculture Birdseye, Clarence Arcimboldo, Giuseppe Birthday Foods Arctic Biscuits Art, Food in SIDEBAR: The American Biscuit Film and Television Body Literature Body Composition Opera Boiling Painting and the Visual Arts Botanicals v i i Botulism Christianity Brazil Eastern Orthodox Christianity Bread Western Christianity Bread, Symbolism of Christmas Breakfast Christmas Drinks Brillat-Savarin, Jean Anthelme Chutney British Isles Civilization and Food England Class, Social Ireland Climate and Food Scotland Cocktail Party Wales Cocktails Broasting Codex Alimentarius Broiling Coffee Buddhism Coloring, Food Butter Columbian Exchange Byzantine Empire Combination of Proteins Comfort Food Commodity Price Supports Compote Condiments C Consumer Protests Cabbage and Crucifer Plants Consumption of Food Cactus Cookbooks Cake and Pancake Cookbooks, Community Calcium Cooking Caloric Intake Cost of Food Calorie Couscous Canada Crop Improvement Canada: Native Peoples Crushing Candy and Confections Crustaceans and Shellfish Cannibalism Cucumbers, Melons, and Other Cucurbits Caramelization Cuisine, Evolution of Carbohydrates Curds Carême, Marie Antoine Curry Caribbean Custard and Puddings Cassava Cutlery Cattle Central America Central Europe Cereal Grains and Pseudo-Cereals D Cereals, Cold Cheese Dairy Products Chef, The Day of the Dead Chicken Soup Death and Burial Child, Julia Delmonico Family Chili Peppers Dentistry China Diaspora Ancient and Dynastic China Dietary Assessment Beijing (Peking) Cuisine Dietary Guidelines SIDEBAR: How to Use Chopsticks Dietary Systems: A Historical Perspective Fujian (Fukien) Cuisine Dietetics Guangzhou (Canton) Cuisine Digestion Sichuan (Szechuan) Cuisine Dinner Zhejiang (Chekiang) Cuisine Disease: Metabolic Diseases Chitlins (Chitterlings) Disgust Chocolate Distribution of Food Cholesterol Division of Labor Choline, Inositol, and Related Nutrients Durian v i i i E N C Y C L O P E D I A O F F O O D A N D C U L T U R E E Food Consumption Surveys Food Cooperatives Easter Food Pantries Eating: Anatomy and Physiology of Eating Food Politics: United States Ecology and Food Education about Food Volume 2 Eggs Electrolytes Energy F (continued) Enteral and Parenteral Nutrition Food Production, History of Environment Food Riots Epicurus Food Safety Epiphany Food Security Escoffier, Georges-Auguste Food Stamps Ethnobotany Food Studies Ethnopharmacology Food Supply and the Global Food Market Etiquette and Eating Habits Food Supply, Food Shortages Etymology of Food Food Trade Associations Evolution Food Waste Extension Services Foodways France Food and Cuisine in France F Northern French Cuisines Southern French Cuisines Fads in Food Tradition and Change in French Cuisine FAO (Food and Agriculture Organization) Wine and the French Meal Farmers’ Markets French and British Cooking Compared Fast Food French Fries Fasting and Abstinence Frozen Food Christianity SIDEBAR: TV Dinner Hinduism and Buddhism Fruit Islam Citrus Fruit Judaism Temperate Fruit Fats Tropical and Subtropical Fauchon SIDEBAR: Dates Favre, Joseph Frying Feasts, Festivals, and Fasts Functional Foods Fermentation Fungi Fermented Beverages Other than Wine or Beer SIDEBAR: Mushroom Collectors Festivals of Food Fusion Cuisine Fiber, Dietary Fish Overview G Freshwater Fish Sea Fish Game Fish, Salted Gamerith, Anni Fish, Smoked Gardening and Kitchen Gardens Fish and Chips Gastronomy Fisher, M. F. K. Gelatin Fishing SIDEBAR: Jell-O Flowers Gender and Food Fluoride SIDEBAR: Male Cooks in the Folic Acid Mid-Twentieth Century Folklore, Food in Gene Expression, Nutrient Regulation of Food, Composition of Genetic Engineering Food, Future of: A History Genetics Food Archaeology Geography Food as a Weapon of War Geophagy Food Banks Germany, Austria, Switzerland E N C Y C L O P E D I A O F F O O D A N D C U L T U R E i x
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