The Cambridge World History of Food (Volume Two)

1040 Pages·2000·9.09 MB·English

by  Kenneth F. Kiple

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
 
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Published in the United States of America by Cambridge University Press, New York
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Information on this title: www.cambridge.org/9780521591287
© Michael Ferber 1999
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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