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The Cambridge World History of Food (Volume Two)
edited by Kriemhild Coneè Ornelas, fl. 2008 and Kenneth F. Kiple, 1939-2016 (New York, NY: Cambridge University Press, 2015, originally published 2000), 1046 page(s)
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 eating habits of...
Sample
edited by Kriemhild Coneè Ornelas, fl. 2008 and Kenneth F. Kiple, 1939-2016 (New York, NY: Cambridge University Press, 2015, originally published 2000), 1046 page(s)
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 eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunt...
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 eating habits of our prehistoric ancestors to food-related policy issues we face today, this work covers the full spectrum of foods that have been hunted, gathered, cultivated, and domesticated|their nutritional makeup and uses|and their impact on cultures and demography. It offers a geographical perspective on the history and culture of food and drink and takes up subjects from food fads, prejudices, and taboos to questions of food toxins, additives, labeling, and entitlements. It culminates in a dictionary that identifies and sketches out brief histories of plant foods mentioned in the text--over 1,000 in all--and additionally supplies thousands of common names and synonyms for those foods. The essays in this volume are the work of 220 experts in fifteen countries, in fields from agronomy to zoology. Every chapter is accompanied by bibliographical references. The volumes are organized in the following sections: 1. A determination of what our Paleolithic ancestors ate during their stay on the planet (over 99 percent of the time humankind has lived on earth). 6 chapters 2. An extensive treatment of the domestication and development of each of humankind's staple foods. 60 chapters 3. The history of our dietary liquids from beer through soft drinks to water. 13 chapters 4. Studies on the discovery of vitamins, minerals, proteins, fats, and the essential fatty acids along with a look at what they do for us. 37 chapters 5. A history of food and drink for all of the countries in the world. In addition there is a chapter on culinary history. 23 chapters 6. Historical issues involving human health, such as nutrition and mortality decline, height and nutrition, infection and nutrition. 18 chapters 7. Contemporary food-related policy issues are treated in this penultimate section of the work. Examples include chapters on food labeling, food biotechnology and the RDAs. 13 chapters 8. The last section of the work is a food-plant dictionary with over 1,000 entries that emphasize history and usage. The dictionary also includes over 4,000 synonyms for the names of plant food. Here readers well-informed about potatoes or asparagus can learn about lesser-known or strictly regional foods such as ackee or zamia and--among the thousands of synonyms provided--can discover that an aubergine is an eggplant, that 'swedes' are rutabagas, and that 'bulgar' comes from bulghur, which means 'bruised grain.'
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Field of Study
Food Studies Online
Content Type
Book
Contributor
Kriemhild Coneè Ornelas, fl. 2008, Kenneth F. Kiple, 1939-2016
Date Published / Released
2000, 2015
Publisher
Cambridge University Press
Topic / Theme
Food habits, Nutrition, Diet and food, Early 21st Century United States (2001– ), Pre-Columbian Americas, to 1492, World War I & Jazz Age (1914–1928), The Sixties (1960–1974), The Gilded Age & Progressive Era (1876–1913), Revolutionary Era (1765–1789), Reconstruction (1866–1876), Post-war Era (1945–1960), Late 20th Century (1975–2000), Expansion & Sectionalism (1829–1859), Early...
Food habits, Nutrition, Diet and food, Early 21st Century United States (2001– ), Pre-Columbian Americas, to 1492, World War I & Jazz Age (1914–1928), The Sixties (1960–1974), The Gilded Age & Progressive Era (1876–1913), Revolutionary Era (1765–1789), Reconstruction (1866–1876), Post-war Era (1945–1960), Late 20th Century (1975–2000), Expansion & Sectionalism (1829–1859), Early National Era (1790–1828), Discovery and Exploration (1492–1650), Depression & World War II (1929–1945), Colonial Era (1650–1765), Civil War (1860–1865)
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Copyright Message
Copyright © 2000 Cambridge University Press
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Cheese Reporter, Vol. 56, no. 27, March 14, 1932
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 27, March 14, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Sample
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 27, March 14, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Author / Creator
Wisconsin Cheese Makers Association
Date Published / Released
1932-03-14, 1932
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Dairy products, Trade and commerce, Food industry, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1932 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 56, no. 29, March 28, 1932
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 29, March 28, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Sample
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 29, March 28, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Author / Creator
Wisconsin Cheese Makers Association
Date Published / Released
1932-03-28, 1932
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Trade and commerce, Food industry, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1932 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 56, no. 30, April 4, 1932
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 30, April 4, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Sample
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 30, April 4, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Author / Creator
Wisconsin Cheese Makers Association
Date Published / Released
1932-04-04, 1932
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Dairy products, Agricultural policy, Trade and commerce, Food industry, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1932 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 56, no. 34, May 2, 1932
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 34, May 2, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Sample
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 34, May 2, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Author / Creator
Wisconsin Cheese Makers Association
Date Published / Released
1932-05-02, 1932
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Food industry, Dairy products, Agricultural policy, Trade and commerce, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1932 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 56, no. 37, May 23, 1932
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 37, May 23, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Sample
written by Wisconsin Cheese Makers Association, in Cheese Reporter, Vol. 56, no. 37, May 23, 1932 (Sheboygan Falls, WI: Cheese Reporter Publishing, 1932), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Author / Creator
Wisconsin Cheese Makers Association
Date Published / Released
1932-05-23, 1932
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Food industry, Dairy products, Trade and commerce, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1932 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 68, No. 8, Friday, October 22, 1943
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68, No. 8, Friday, October 22, 1943 (Madison, WI: Cheese Reporter Publishing, 1943), 8 page(s)
Sample
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68, No. 8, Friday, October 22, 1943 (Madison, WI: Cheese Reporter Publishing, 1943), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Fred Beisser, 1915-1962
Date Published / Released
1943-10-22, 1943
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Trade and commerce, Food industry, Dairy products, Agricultural policy, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1943 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 68 no. 23, Friday, February 4, 1944
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68 no. 23, Friday, February 4, 1944 (Madison, WI: Cheese Reporter Publishing, originally published 1944), 8 page(s)
Sample
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68 no. 23, Friday, February 4, 1944 (Madison, WI: Cheese Reporter Publishing, originally published 1944), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Fred Beisser, 1915-1962
Date Published / Released
1944-02-04
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Dairy products, Food industry, Cheeses, Markets, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1980 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 68 no. 24, Friday, February 11, 1944
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68 no. 24, Friday, February 11, 1944 (Madison, WI: Cheese Reporter Publishing, originally published 1944), 8 page(s)
Sample
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68 no. 24, Friday, February 11, 1944 (Madison, WI: Cheese Reporter Publishing, originally published 1944), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Fred Beisser, 1915-1962
Date Published / Released
1944-02-11
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Food industry, Cheeses, Markets, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1980 Cheese Reporter Publishing Co.
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Cheese Reporter, Vol. 68 no. 25, Friday, February 18, 1944
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68 no. 25, Friday, February 18, 1944 (Madison, WI: Cheese Reporter Publishing, originally published 1944), 8 page(s)
Sample
edited by Fred Beisser, 1915-1962, in Cheese Reporter, Vol. 68 no. 25, Friday, February 18, 1944 (Madison, WI: Cheese Reporter Publishing, originally published 1944), 8 page(s)
Field of Study
Food Studies Online
Content Type
Periodical issue
Contributor
Fred Beisser, 1915-1962
Date Published / Released
1944-02-14
Publisher
Cheese Reporter Publishing
Series
Cheese Reporter
Topic / Theme
Agricultural policy, Food industry, Cheeses, Markets, Depression & World War II (1929–1945)
Copyright Message
Copyright © 1980 Cheese Reporter Publishing Co.
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