Cambridge world history of food [electronic resource] / editors, Kenneth F. Kiple, Kriemhild Cone?e Ornelas.

Part I. Determining what our ancestors ate. Dietary reconstruction and nutritional assessment of past peoples : the bioanthropological record / Clark Spencer Larsen ; Paleopathological evidence of malnutrition / Donald J. Ortner and Gretchen Theobald ; Dietary reconstruction as seen in coprolites / Kristin D. Sobolik ; Animals used for food in the past : as seen by their remains excavated from archaeological sites / Elizabeth S. Wing ; Chemical approaches to dietary representation / Ted A. Rathbun ; History, diet, and hunter-gatherers / Mark Nathan Cohen


Part II. Staple foods: domesticated plants and animals. Grains (Amaranth ; Barley ; Buckwheat ; Maize ; Millets ; Oat ; Rice ; Rye ; Sorghum ; Wheat) ; Roots, tubers, and other starchy staples (Bananas and plantains ; Manioc ; Potatoes [Whtie] ; Sago ; Sweet potatoes and yams ; Taro) ; Important vegetable supplements (Algae ; The Allium species [Onions, garlic, leeks, chives, and shallots] ; Beans, peas, and lentils ; Chilli peppers ; Cruciferous and green leafy vegetables ; Cucumbers, melons, and watermelons ; Fungi ; Squash ; Tomatoes) ; Staple nuts (Chestnuts ; Peanuts) ; Animal, marine, and vegetable oils (An overview of oils and fats, with a special emphasis on olive oil ; Coconut ; Palm oil ; Sesame ; Soybean ; Sunflower) ; Trading in tastes (Spices and flavorings ; Sugar) ; Important foods from animal sources (American bison ; Aquatic animals ; Camels ; Caribou and reindeer ; Cattle ; Chickens ; Chicken eggs ; Dogs ; Ducks ; Game ; Geese ; Goats ; Hogs [Pigs] ; Horses ; Insects ; Llamas and alpacas ; Muscovy ducks ; Pigeons ; Rabbits ; Sea turtles and their eggs ; Sheep ; Turkeys ; Water buffalo ; Yak)


Part III. Dietary liquids. Beer and ale ; Breast milk and artificial infant feeding ; Cacao ; Coffee ; Distilled beverages ; Kava ; Khat ; Kola nut ; Milk and dairy products ; Soft drinks ; Tea ; Water ; Wine


Part IV. The nutrients - deficiencies, surfeits, and food-related disorders. Vitamins (Vitamin A ; Vitamin B Comples : thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid ; Vitamin C ; Vitamin D ; Vitamin E ; Vitamin K and Vitamin K-dependent proteins) ; Minerals (Calcium ; Iodine and iodine-deficiency disorders ; Iron ; Magnesium ; Phosphorus ; Potassium ; Sodium and hypertension ; Other trace elements ; Zinc) ; Proteins, fats, and essential fatty acids (Essential fatty acids ; Proteins ; Energy and protein metabolism) ; Deficiency diseases (Beriberi ; Iron deficiency and anemia of chronic disease ; Keshan disease ; Osteoporosis ; Pellagra ; Pica ; Protein-energy malnutrition ; Scurvy) ; Food-related disorders (Anorexia nervosa ; Celiac disease ; Food allergies ; Food-borne infection ; Food sensitivities : allergies and intolerances ; Lactose intolerance ; Obesity) ; Diet and chronic disease (Diabetes ; Nutrition and cancer ; Nutrition and heart-related diseases ; The cardiovascular system, coronary artery disease, and calcium : a hypothesis). v. 2. Part V. Food and drink around the world. The beginnings of agriculture : the ancient Near East and North Africa ; The history and culture of food and drink in Asia (The Middle East and South Asia ; Southeast Asia ; China ; Japan ; Kores) ; The history and culture of food and drink in Europe (The Mediterranean [Diets and disease prevention] ; Southern Europe ; France ; The British Isles ; Northern Europe - Germany and surrounding regions ; The Low Countries ; Russia) ; The history and culture of food and drink in the Americas (Mexico and highland Central America ; South America ; The Caribbean, including northern South America and lowland Central America : early history ; The Caribbean from 1492 to the present ; Temperate and Arctic North America to 1492 ; North America from 1492 to the present ; The Arctic and Subarctic regions) ; The history and culture of food and drink in Sub-Saharan Africa and Oceania (Africa south from the Sahara ; Australia and New Zealand ; The Pacific Islands) ; Culinary history


Part VI. History, nutrition, and health. Nutrition and the decline of mortality ; Nutrition and mortality decline : another view ; Infection and nutrition : synergistic interactions ; Famine ; Height and nutrition ; The nutrition of women in the developing world ; Infant and child nutrition ; Adolescent nutrition and fertility ; Nutrition and mental development ; Human nutritional adaptation : biological and cultural aspects ; The psychology of food and food choice ; Food fads ; Food prejudices and taboos ; The social and cultural uses of food ; Food as aphrodisiacs and anaphrodisiacs? ; Food as medicine ; Vegetarianism ; Vegetarianism : another view


Part VII. Contemporary food-related policy issues. The State, health, and nutrition ; Food entitlements ; Food subsidies and interventions for infant and child nutrition ; Recommended dietary allowances and dietary guidance ; Food labeling ; Food lobbies and U.S. dietary guidance policy ; Food biotechnology : politics and policy implications ; Food safety and biotechnology ; Food additives ; Substitute foods and ingredients ; Nonfoods as dietary supplements ; Food toxins and poisons from microorganisms ; The question of Paleolithic nutrition and modern health : from the end to the beginning


Part VIII. A dictionary of the world's plant foods.