Table Of Content

The CAMBRIDGE WORLD HISTORY of FOOD EDITORS Kenneth F. Kiple Kriemhild Coneè Ornelas VOLUME TWO    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/9780521591287 © Michael Ferber 1999 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 1999 - ---- eBook (Gale) - --- eBook (Gale) - ---- hardback - --- hardback - ---- paperback - --- paperback 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. (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 iii iv 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 v 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 vi Contents II.G.4. Caribou and Reindeer 480 David R. Yesner II.G.5. Cattle 489 Daniel W. Gade II.G.6. Chickens 496 Roger Blench and Kevin C. MacDonald II.G.7. Chicken Eggs 499 William J. Stadelman II.G.8. Dogs 508 Stanley J. Olsen II.G.9. Ducks 517 Rosemary Luff II.G.10. Game 524 Stephen Beckerman II.G.11. Geese 529 Kevin C. MacDonald and Roger Blench II.G.12. Goats 531 Daniel W. Gade II.G.13. Hogs (Pigs) 536 Daniel W. Gade II.G.14. Horses 542 Daniel W. Gade II.G.15. Insects 546 Darna L. Dufour and Joy B. Sander II.G.16. Llamas and Alpacas 555 Daniel W. Gade II.G.17. Muscovy Ducks 559 Daniel W. Gade II.G.18. Pigeons 561 Richard F. Johnston II.G.19. Rabbits 565 Peter R. Cheeke II.G.20. SeaTurtles andTheir Eggs 567 James J. Parsons II.G.21. Sheep 574 Daniel W. Gade II.G.22. Turkeys 578 Stanley J. Olsen II.G.23. Water Buffalo 583 Robert Hoffpauir II.G.24. Yak 607 Richard P. Palmieri Contents vii Part III Dietary Liquids III.1. Beer and Ale 619 Phillip A. Cantrell II III.2. Breast Milk and Artificial Infant Feeding 626 Antoinette Fauve-Chamoux III.3. Cacao 635 Murdo J. MacLeod III.4. Coffee 641 Steven C. Topik III.5. Distilled Beverages 653 James Comer III.6. Kava 664 Nancy J. Pollock III.7. Khat 671 Clarke Brooke III.8. Kola Nut 684 Edmund Abaka III.9. Milk and Dairy Products 692 Keith Vernon III.10. Soft Drinks 702 Colin Emmins III.11. Tea 712 John H. Weisburger and James Comer III.12. Water 720 Christopher Hamlin III.13. Wine 730 James L. Newman Part IV The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders IV.A. Vitamins IV.A.1. Vitamin A 741 George Wolf IV.A.2. Vitamin B Complex:Thiamine,Riboflavin,Niacin, Pantothenic Acid,Pyridoxine,Cobalamin,Folic Acid 750 Daphne A. Roe IV.A.3. Vitamin C 754 R. E. Hughes IV.A.4. Vitamin D 763 Glenville Jones IV.A.5. Vitamin E 769 Glenville Jones IV.A.6. Vitamin K and Vitamin K–Dependent Proteins 774 Myrtle Thierry-Palmer viii Contents IV.B. Minerals IV.B.1. Calcium 785 Herta Spencer IV.B.2. Iodine and Iodine-Deficiency Disorders 797 Basil S. Hetzel IV.B.3. Iron 811 Susan Kent and Patricia Stuart-Macadam IV.B.4. Magnesium 824 Theodore D. Mountokalakis IV.B.5. Phosphorus 834 John J.B. Anderson IV.B.6. Potassium 843 David S. Newman IV.B.7. Sodium and Hypertension 848 Thomas W. Wilson and Clarence E. Grim IV.B.8. OtherTrace Elements 856 Forrest H. Nielsen IV.B.9. Zinc 868 Ananda S. Prasad IV.C. Proteins, Fats, and Essential Fatty Acids IV.C.1. Essential Fatty Acids 876 Jacqueline L. Dupont IV.C.2. Proteins 882 Kenneth J. Carpenter IV.C.3. Energy and Protein Metabolism 888 Peter L. Pellett IV.D. Deficiency Diseases IV.D.1. Beriberi 914 Frederick L. Dunn IV.D.2. Iron Deficiency and Anemia of Chronic Disease 919 Susan Kent IV.D.3. Keshan Disease 939 Yiming Xia IV.D.4. Osteoporosis 947 Robert P. Heaney IV.D.5. Pellagra 960 Daphne A. Roe and Stephen V. Beck IV.D.6. Pica 967 Margaret J. Weinberger IV.D.7. Protein–Energy Malnutrition 977 J. D. L. Hansen IV.D.8. Scurvy 988 R. E. Hughes Contents ix IV.E. Food-Related Disorders IV.E.1. Anorexia Nervosa 1001 Heather Munro Prescott IV.E.2. Celiac Disease 1008 Donald D. Kasarda IV.E.3. Food Allergies 1022 Susan L. Hefle IV.E.4. Food-Borne Infection 1031 Sujatha Panikker IV.E.5. Food Sensitivities:Allergies and Intolerances 1048 Judy Perkin IV.E.6. Lactose Intolerance 1057 K. David Patterson IV.E.7. Obesity 1062 Leslie Sue Lieberman IV.F. Diet and Chronic Disease IV.F.1. Diabetes 1078 Leslie Sue Lieberman IV.F.2. Nutrition and Cancer 1086 Robert Kroes andJ. H. Weisburger IV.F.3. Nutrition and Heart-Related Diseases 1097 Melissa H. Olken andJoel D. Howell IV.F.4. The Cardiovascular System,Coronary Artery Disease,and Calcium: A Hypothesis 1109 Stephen Seely VOLUME TWO Part V Food and Drink around the World V.A. The Beginnings of Agriculture:The Ancient Near East and North Africa 1123 Naomi F. Miller and Wilma Wetterstrom V.B. The History and Culture of Food and Drink in Asia V.B.1. The Middle East and South Asia 1140 Delphine Roger V.B.2. Southeast Asia 1151 Christine S. Wilson V.B.3. China 1165 Françoise Sabban (translated by Elborg Forster) V.B.4. Japan 1175 Naomichi Ishige V.B.5. Korea 1183 Lois N. Magner x Contents V.C. The History and Culture of Food and Drink in Europe V.C.1. The Mediterranean (Diets and Disease Prevention) 1193 Marion Nestle V.C.2. Southern Europe 1203 Kenneth Albala V.C.3. France 1210 Eva Barlösius V.C.4. The British Isles 1217 Colin Spencer V.C.5. Northern Europe – Germany and Surrounding Regions 1226 Hansjörg Küster V.C.6. The Low Countries 1232 Anneke H. van Otterloo V.C.7. Russia 1240 K. David Patterson V.D. The History and Culture of Food and Drink in the Americas V.D.1. Mexico and Highland Central America 1248 John C. Super and Luis Alberto Vargas V.D.2. South America 1254 Daniel W. Gade V.D.3. The Caribbean,Including Northern South America and Lowland Central America:Early History 1260 William F. Keegan V.D.4. The Caribbean from 1492 to the Present 1278 Jeffrey M. Pilcher V.D.5. Temperate and Arctic North America to 1492 1288 Elizabeth J. Reitz V.D.6. North America from 1492 to the Present 1304 James Comer V.D.7. The Arctic and Subarctic Regions 1323 Linda J. Reed V.E. The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania V.E.1. Africa South from the Sahara 1330 James L. Newman V.E.2. Australia and New Zealand 1339 Brian Murton V.E.3. The Pacific Islands 1351 Nancy Davis Lewis V.F. Culinary History 1367 Ellen Messer, Barbara Haber, Joyce Toomre, and Barbara Wheaton

Description:

An undertaking without parallel or precedent, this monumental two-volume work encapsulates much of what is known of the history of food and nutrition throughout the span of human life on earth. It constitutes a vast and essential chapter in the history of human health and culture. Ranging from the e