The Cambridge world history of food vol 1 PDF
Preview The Cambridge world history of food vol 1
The CAMBRIDGE WORLD HISTORY of FOOD Board of Editors Kenneth F.Kiple Kriemhild Coneè Ornelas General Editors George Armelagos Robert Fogel Brian Murton Department of Anthropology Center for Population Economics Department of Geography Emory University University of Chicago University of Hawaii Atlanta, Georgia Chicago, Illinois Manoa, Hawaii Maurice Aymard DanielW. Gade Marion Nestle Maison des Sciences de l’Homme Department of Geography Department of Nutrition, Food and Hotel Paris, France University of Vermont Management Burlington, Vermont New York University Thomas G. Benedek New York, New York Department of Medicine Alan H. Goodman University of Pittsburgh School of School of Natural Sciences James L. Newman Medicine Hampshire College Department of Geography Pittsburgh, Pennsylvania Amherst, Massachusetts Syracuse University Syracuse,New York Donald Brothwell Louis E. Grivetti Institute of Archaeology Department of Nutrition K. David Patterson† University of London University of California, Davis Department of History London, England Davis, California University of North Carolina Charlotte, North Carolina William F. Bynum Jerome Handler Wellcome Institute for the History of Virginia Foundation for the Humanities Jeffery Pilcher Medicine Charlottesville, Virginia Department of History London, England The Citadel Mary Karasch Charleston, South Carolina Doris Howes Calloway Department of History Department of Nutritional Sciences Oakland University Ted A. Rathbun University of California, Berkeley Rochester, Michigan Department of Anthropology Berkeley, California University of South Carolina Jack Ralph Kloppenburg, Jr. Columbia, South Carolina Kenneth J. Carpenter College of Agriculture and Life Sciences Department of Nutritional Sciences University of Wisconsin Clark Sawin University of California, Berkeley Madison, Wisconsin Medical Center Berkeley, California Veterans Administration John Komlos Boston, Massachusetts Alfred W. Crosby Seminar für Wirtschaftsgeschichte Department of American Studies University of Munich Roger Schofield University of Texas Munich, Germany Cambridge Group for the History of Austin, Texas Population and Social Structure Norman Kretchmer Cambridge,England Philip D. Curtin Department of Nutritional Sciences Department of History University of California, Berkeley Frederick J. Simoons Johns Hopkins University Berkeley, California Department of Geography Baltimore, Maryland University of California, Davis Stephen J. Kunitz Davis, California Frederick L. Dunn Department of Preventive Medicine Department of Epidemiology and University of Rochester Medical Center Noel W. Solomons Biostatistics Rochester, New York Center for Studies of Sensory Impairment, University of California Aging and Metabolism (CeSSIAM) San Francisco, California Clark Spencer Larsen Eye and Ear Hospital Department of Anthropology Guatemala City, Guatemala Stanley L. Engerman University of North Carolina Department of Economics and History Chapel Hill, North Carolina John C. Super University of Rochester Department of History Rochester, New York Leslie Sue Lieberman West Virginia University Department of Anthropology Morgantown, West Virginia Antoinette Fauve-Chamoux University of Florida Commission Internationale de Gainesville, Florida Douglas H. Ubelaker Démographie Historique Department of Anthropology Paris, France Ellen Messer National Museum of Natural History World Hunger Program Smithsonian Institution Brown University Washington D.C. Providence, Rhode Island EDITORS Kenneth F. Kiple Kriemhild Coneè Ornelas EXECUTIVE EDITOR Stephen V. Beck ASSOCIATE EDITORS Rachael Rockwell Graham H. Micheal Tarver ASSISTANT EDITORS Jack G.Benge Graham K.Kiple Paul Buckingham Jane D.Kiple Anne Calahan Jonicka Peters Kristine Dahm Shimale Robinson Julie Rae Fenstermaker Roy Smith Peter Genovese Jeffery Sodergren Jeffery Grim Kerry Stewart David Harold David Trevino Carrie R.Kiple Gerald Vidro-Valentin The CAMBRIDGE WORLD HISTORY of FOOD EDITORS Kenneth F. Kiple Kriemhild Coneè Ornelas VOLUME ONE Cambridge, New York, Melbourne, Madrid, Cape Town, Singapore, São Paulo Cambridge University Press The Edinburgh Building, Cambridge , United Kingdom Published in the United States of America by Cambridge University Press, New York www.cambridge.org Information on this title: www.cambridge.org/9780521402163 © Cambridge University Press 2000 This book is in copyright. Subject to statutory exception and to the provision of relevant collective licensing agreements, no reproduction of any part may take place without the written permission of Cambridge University Press. First published in print format 2000 - ---- eBook (Gale) - --- eBook (Gale) - ---- hardback - --- hardback Cambridge University Press has no responsibility for the persistence or accuracy of s for external or third-party internet websites referred to in this book, and does not guarantee that any content on such websites is, or will remain, accurate or appropriate. The following illustrations in Part II are from the LuEsther T. Mertz Library, The New York Botanical Garden, Bronx, New York: Corn, Sorghum. The following illustrations in Parts II and III are from the General Research Division, The New York Public Library, Astor, Lenox and Tilden Foundations: Banana plant, White potato, Prickly sago palm, Taro, Early onion, Lentil, Cabbage, Brussels sprouts, Cucumber, Watermelon, Field mushroom, Long white squash, Tomato, Chestnut, Peanut, Sesame, Soybean, Coriander, Peking duck, Geese, Goat, Cacao, Kola. The following illustrations in Parts II and III are from the Rare Book and Manuscript Library, Columbia University: Oat, Olive, Sugar, Reindeer, Cattle, Turkey, Coffee. In Memory of Norman Kretchmer Richard P. Palmieri James J.Parsons Daphne A.Roe and K.David Patterson (cid:2) __________________________ __________________________ CONTENTS VOLUME ONE List of Tables, Figures, and Maps page xix List of Contributors xxix Preface xxxvii Acknowledgments xxxix Introduction 1 Part I Determining What Our Ancestors Ate 11 I.1. Dietary Reconstruction and Nutritional Assessment of Past Peoples: The Bioanthropological Record 13 Clark Spencer Larsen I.2. Paleopathological Evidence of Malnutrition 34 Donald J. Ortner and Gretchen Theobald I.3. Dietary Reconstruction As Seen in Coprolites 44 Kristin D. Sobolik I.4. Animals Used for Food in the Past:As Seen byTheir Remains Excavated from Archaeological Sites 51 Elizabeth S. Wing I.5. Chemical Approaches to Dietary Representation 58 Ted A. Rathbun I.6. History,Diet,and Hunter-Gatherers 63 Mark Nathan Cohen ix x Contents Part II Staple Foods: Domesticated Plants and Animals II.A. Grains 75 II.A.1. Amaranth 75 Mary Karasch II.A.2. Barley 81 Joy McCorriston II.A.3. Buckwheat 90 G. Mazza II.A.4. Maize 97 Ellen Messer II.A.5. Millets 112 J. M. J. de Wet II.A.6. Oat 121 David M. Peterson and J. Paul Murphy II.A.7. Rice 132 Te-Tzu Chang II.A.8. Rye 149 Hansjörg Küster II.A.9. Sorghum 152 J. M. J. de Wet II.A.10. Wheat 158 Joy McCorriston II.B. Roots, Tubers, and Other Starchy Staples II.B.1. Bananas and Plantains 175 Will C. McClatchey II.B.2. Manioc 181 Mary Karasch II.B.3. Potatoes (White) 187 Ellen Messer II.B.4. Sago 201 H. Micheal Tarver and Allan W. Austin II.B.5. Sweet Potatoes andYams 207 Patricia J. O’Brien II.B.6. Taro 218 Nancy J. Pollock II.C. Important Vegetable Supplements II.C.1. Algae 231 Sheldon Aaronson II.C.2. The AlliumSpecies (Onions,Garlic,Leeks,Chives,and Shallots) 249 Julia Peterson II.C.3. Beans,Peas,and Lentils 271 Lawrence Kaplan Contents xi II.C.4. Chilli Peppers 281 Jean Andrews II.C.5. Cruciferous and Green Leafy Vegetables 288 Robert C. Field II.C.6. Cucumbers,Melons,and Watermelons 298 David Maynard and Donald N. Maynard II.C.7. Fungi 313 Sheldon Aaronson II.C.8. Squash 335 Deena S. Decker-Walters and Terrence W. Walters II.C.9. Tomatoes 351 Janet Long II.D. Staple Nuts II.D.1. Chestnuts 359 Antoinette Fauve-Chamoux II.D.2. Peanuts 364 Johanna T. Dwyer and Ritu Sandhu II.E. Animal, Marine, and Vegetable Oils II.E.1. An Overview of Oils and Fats,with a Special Emphasis on Olive Oil 375 Sean Francis O’Keefe II.E.2. Coconut 388 Hugh C. Harries II.E.3. Palm Oil 397 K. G. Berger and S. M. Martin II.E.4. Sesame 411 Dorothea Bedigian II.E.5. Soybean 442 Thomas Sorosiak II.E.6. Sunflower 427 Charles B. Heiser, Jr. II.F. Trading in Tastes II.F.1. Spices and Flavorings 431 Hansjörg Küster II.F.2. Sugar 437 J. H. Galloway II.G. Important Foods from Animal Sources II.G.1. American Bison 450 J. Allen Barksdale II.G.2. Aquatic Animals 456 Colin E. Nash II.G.3. Camels 467 Elizabeth A. Stephens
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