Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
The
CAMBRIDGE WORLD HISTORY of
FOOD
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Board of Editors Kenneth F. Kiple Kriemhild Coneè Ornelas General Editors George Armelagos Department of Anthropology Emory University Atlanta, Georgia
Robert Fogel Center for Population Economics University of Chicago Chicago, Illinois
Brian Murton Department of Geography University of Hawaii Manoa, Hawaii
Maurice Aymard Maison des Sciences de l’Homme Paris, France
Daniel W. Gade Department of Geography University of Vermont Burlington, Vermont
Marion Nestle Department of Nutrition, Food and Hotel Management New York University New York, New York
Thomas G. Benedek Department of Medicine University of Pittsburgh School of Medicine Pittsburgh, Pennsylvania
Alan H. Goodman School of Natural Sciences Hampshire College Amherst, Massachusetts
Donald Brothwell Institute of Archaeology University of London London, England
Louis E. Grivetti Department of Nutrition University of California, Davis Davis, California
William F. Bynum Wellcome Institute for the History of Medicine London, England
Jerome Handler Virginia Foundation for the Humanities Charlottesville, Virginia
Doris Howes Calloway Department of Nutritional Sciences University of California, Berkeley Berkeley, California Kenneth J. Carpenter Department of Nutritional Sciences University of California, Berkeley Berkeley, California Alfred W. Crosby Department of American Studies University of Texas Austin, Texas Philip D. Curtin Department of History Johns Hopkins University Baltimore, Maryland Frederick L. Dunn Department of Epidemiology and Biostatistics University of California San Francisco, California Stanley L. Engerman Department of Economics and History University of Rochester Rochester, New York Antoinette Fauve-Chamoux Commission Internationale de Démographie Historique Paris, France
© in this web service Cambridge University Press
Mary Karasch Department of History Oakland University Rochester, Michigan Jack Ralph Kloppenburg, Jr. College of Agriculture and Life Sciences University of Wisconsin Madison, Wisconsin John Komlos Seminar für Wirtschaftsgeschichte University of Munich Munich, Germany Norman Kretchmer Department of Nutritional Sciences University of California, Berkeley Berkeley, California Stephen J. Kunitz Department of Preventive Medicine University of Rochester Medical Center Rochester, New York Clark Spencer Larsen Department of Anthropology University of North Carolina Chapel Hill, North Carolina Leslie Sue Lieberman Department of Anthropology University of Florida Gainesville, Florida Ellen Messer World Hunger Program Brown University Providence, Rhode Island
James L. Newman Department of Geography Syracuse University Syracuse, New York K. David Patterson† Department of History University of North Carolina Charlotte, North Carolina Jeffery Pilcher Department of History The Citadel Charleston, South Carolina Ted A. Rathbun Department of Anthropology University of South Carolina Columbia, South Carolina Clark Sawin Medical Center Veterans Administration Boston, Massachusetts Roger Schofield Cambridge Group for the History of Population and Social Structure Cambridge, England Frederick J. Simoons Department of Geography University of California, Davis Davis, California Noel W. Solomons Center for Studies of Sensory Impairment, Aging and Metabolism (CeSSIAM) Eye and Ear Hospital Guatemala City, Guatemala John C. Super Department of History West Virginia University Morgantown, West Virginia Douglas H. Ubelaker Department of Anthropology National Museum of Natural History Smithsonian Institution Washington D.C.
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
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 Paul Buckingham Anne Calahan Kristine Dahm Julie Rae Fenstermaker Peter Genovese Jeffery Grim David Harold Carrie R. Kiple
© in this web service Cambridge University Press
Graham K. Kiple Jane D. Kiple Jonicka Peters Shimale Robinson Roy Smith Jeffery Sodergren Kerry Stewart David Trevino Gerald Vidro-Valentin
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
The
CAMBRIDGE WORLD HISTORY of
FOOD EDITORS
Kenneth F. Kiple Kriemhild Coneè Ornelas
VOLUME ONE
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
32 Avenue of the Americas, New York ny 10013-2473, USA Cambridge University Press is part of the University of Cambridge. It furthers the University’s mission by disseminating knowledge in the pursuit of education, learning and research at the highest international levels of excellence. www.cambridge.org Information on this title: www.cambridge.org /9780521402163 © Cambridge University Press 2000 This publication is in copyright. Subject to statutory exception and to the provisions of relevant collective licensing agreements, no reproduction of any part may take place without the written permission of Cambridge University Press. First published 2000 Reprinted 2015 A catalogue record for this publication is available from the British Library isbn 978-0-521-40216-3 Hardback (set of two volumes) 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. Cambridge University Press has no responsibility for the persistence or accuracy of URLs for external or third-party internet websites referred to in this publication, and does not guarantee that any content on such websites is, or will remain, accurate or appropriate.
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
In Memory of
Norman Kretchmer Richard P. Palmieri James J. Parsons Daphne A. Roe and
K. David Patterson
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
__________________________ CONTENTS
__________________________
VOLUME ONE page xix xxix
List of Tables, Figures, and Maps List of Contributors
Part I I.1.
Preface
xxxvii
Acknowledgments Introduction
xxxix 1
Determining What Our Ancestors Ate
11
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 by Their 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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
x
Part II II.A.
Staple Foods: Domesticated Plants and Animals Grains II.A.1.
75 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 and Yams
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 Allium Species (Onions, Garlic, Leeks, Chives, and Shallots)
249
Julia Peterson
II.C.3.
Beans, Peas, and Lentils
271
Lawrence Kaplan
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
II.C.4.
Chilli Peppers
xi
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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
xii
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. Sea Turtles and Their 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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
Part III
xiii
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 IV.A.
The Nutrients – Deficiencies, Surfeits, and Food-Related Disorders 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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
xiv
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.
Other Trace 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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
IV.E.
Food-Related Disorders IV.E.1. Anorexia Nervosa
xv
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 and J. H. Weisburger
IV.F.3.
Nutrition and Heart-Related Diseases
1097
Melissa H. Olken and Joel 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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
xvi
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
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
Part VI
xvii
History, Nutrition, and Health VI.1.
Nutrition and the Decline of Mortality
1381
John M. Kim
VI.2.
Nutrition and Mortality Decline: Another View
1389
William Muraskin
VI.3.
Infection and Nutrition: Synergistic Interactions
1397
Nevin S. Scrimshaw
VI.4.
Famine
1411
Brian Murton
VI.5.
Height and Nutrition
1427
Bernard Harris
VI.6.
The Nutrition of Women in the Developing World
1439
Eileen Kennedy and Lawrence Haddad
VI.7.
Infant and Child Nutrition
1444
Sara A. Quandt
VI.8.
Adolescent Nutrition and Fertility
1453
Heather Munro Prescott
VI.9.
Nutrition and Mental Development
1457
Donald T. Simeon and Sally M. Grantham-McGregor
VI.10.
Human Nutritional Adaptation: Biological and Cultural Aspects
1466
H. H. Draper
VI.11.
The Psychology of Food and Food Choice
1476
Paul Rozin
VI.12.
Food Fads
1486
Jeffrey M. Pilcher
VI.13.
Food Prejudices and Taboos
1495
Louis E. Grivetti
VI.14.
The Social and Cultural Uses of Food
1513
Carole M. Counihan
VI.15.
Food as Aphrodisiacs and Anaphrodisiacs?
1523
Thomas G. Benedek
VI.16.
Food as Medicine
1534
J. Worth Estes
VI.17.
Vegetarianism
1553
James C. Whorton
VI.18.
Vegetarianism: Another View
1564
H. Leon Abrams, Jr.
Part VII Contemporary Food-Related Policy Issues VII.1.
The State, Health, and Nutrition
1577
Carol F. Helstosky
VII.2.
Food Entitlements
1585
William H. Whitaker
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Contents
xviii
VII.3.
Food Subsidies and Interventions for Infant and Child Nutrition
1593
Penelope Nestel
VII.4.
Recommended Dietary Allowances and Dietary Guidance
1606
Alfred E. Harper
VII.5.
Food Labeling
1621
Eliza M. Mojduszka
VII.6.
Food Lobbies and U.S. Dietary Guidance Policy
1628
Marion Nestle
VII.7.
Food Biotechnology: Politics and Policy Implications
1643
Marion Nestle
VII.8.
Food Safety and Biotechnology
1662
Michael W. Pariza
VII.9.
Food Additives
1667
K. T. H. Farrer
VII.10. Substitute Foods and Ingredients
1677
Beatrice Trum Hunter
VII.11. Nonfoods as Dietary Supplements
1685
R. E. Hughes
VII.12. Food Toxins and Poisons from Microorganisms
1694
Gordon L. Klein and Wayne R. Snodgrass
VII.13. The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning
1704
Kenneth F. Kiple
Part VIII A Dictionary of the World’s Plant Foods
1711
Sources Consulted Index of Latin Names
1887 1890
Name Index Subject Index
1901 1917
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
__________________________ TABLES, FIGURES, AND MAPS
__________________________
II.B.6.1.
Tables II.A.3.1. II.A.3.2.
II.A.3.3.
II.A.3.4. II.A.3.5. II.A.3.6.
II.A.3.7.
II.A.6.1.
II.A.7.1. II.A.10.1. II.A.10.2.
Percent composition of buckwheat seed and its milling page 91 Average mineral and vitamin contents of buckwheat whole grain 92 Chemical composition of buckwheat, barley, and corn starch granules smaller than 315 μ 92 Quality of buckwheat and wheat protein 93 Primary grade determinants of buckwheat (Canada) 93 Absorbance of extracted color and tristimulus values of buckwheat samples stored at 25° C and 5 water activities for 19 months 94 Influence of cultivar and moisture content on dehulling characteristics and color of buckwheat seeds stored at 25° C and water activities of 0.23–0.97 for 45 days 95 World oat production, area harvested, and yield by continent and country, 1965 through 1994 126 Contrast in diversification: Oryza sativa vs. glaberrima 136 Prehistoric cultures of the Near East 162 Principal wheat types 164
II.C.1.1.
II.C.1.2. II.C.1.3. II.C.1.4. II.C.1.5. II.C.1.6. II.C.3.1. II.C.6.1. II.C.6.2. II.C.6.3. II.C.6.4.
II.C.6.5. II.C.7.1. II.C.7.2.
Nutritional value of the four types of taro Algae and blue-green bacteria eaten in contemporary Chile and Peru Algae eaten by humans now and in the past The gross chemical composition of edible algae Amino acid content of edible algae Vitamin content of edible algae The range of fatty acids found in edible algae Beans, peas, and lentils World cucumber and gherkin production, 1995 World cantaloupe and other melon production, 1995 World watermelon production, 1995 Per capita consumption of cucumbers, melons, and watermelons in the United States, 1996 Nutritional composition of some cucurbits Fungi eaten by humans around the world now and in the past Gross chemical composition of fungi as a percentage of fungal dry weight
228
232 233 239 240 242 244 272 309 309 310
311 311 317
325
xix
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps
xx II.C.7.3.
II.C.7.4. II.C.7.5. II.C.8.1.
II.C.8.2. II.C.8.3. II.C.8.4. II.C.8.5.
II.D.2.1. II.D.2.2.
II.D.2.3.
II.D.2.4.
II.D.2.5. II.D.2.6. II.E.1.1. II.E.1.2.
II.E.1.3. II.E.1.4. II.E.1.5. II.E.1.6.
II.E.1.7. II.E.1.8.
Variations in the gross chemistry of different stages in the development of the Volvariella volvacea sporophore Vitamin content of edible fungi Foods and beverages that require fungal processing Domesticated varieties of Cucurbita argyrosperma ssp. argyrosperma Horticultural groups of Cucurbita moschata Horticultural groups of Cucurbita pepo Horticultural groups of Cucurbita maxima Mineral and vitamin content of young fruits, mature fruits, leaves, and growing tips and ground seed meal Characteristics of peanut varieties Comparison of various indexes of protein quality for peanuts and other protein-rich foods Comparison of the amino acids in peanuts compared to high-quality proteins Comparison of nutritive value of peanuts with other common cereals and legumes Nutritional value of Arachis hypogaea I. Nutritive value of common peanut foods Average oil contents of plant sources of oil Fatty acid composition ranges of natural populations of vegetable oils Levels of minor components in olive oil Fatty acid compositions of modified fatty acid vegetable oils Tocopherol isomer distribution in dietary fats and oils Approximate biological activity relationships of Vitamin E compounds Nontriacylglycerol materials in crude palm oil Fatty acid compositions in palm olein and stearin
© in this web service Cambridge University Press
II.E.1.9.
326 326 328
338
II.E.1.10. II.E.1.11. II.E.3.1. II.E.3.2. II.E.3.3. II.E.3.4. II.E.3.5.
339 II.E.3.6. 341 II.E.3.7. 342 II.E.3.8.
349 365
II.E.3.9. II.E.3.10. II.E.6.1. II.F.1.1.
368 II.G.4.1. 368
II.G.4.2. II.G.7.1.
369 II.G.15.1. 369 372
II.G.15.2.
377 II.G.19.1. 379 379 380
II.G.22.1. II.G.23.1. III.2.1. III.2.2.
381 III.2.3. 381 382 382
III.2.4.
Common names for rapeseed species Fatty acid composition of butterfat Fat-soluble vitamin levels in fish liver oils Indonesia: Oil palm area Malaysia: Oil palm area Latin America: Earliest oil palm plantings Latin America: Oil palm area, 1992 Comparison of village palm oil processes Palm oil exports from selected countries Specifications of special grades of crude palm oil Palm oil imports to selected regions Composition of palm oil Tocopherol content of typical refined palm oil Sunflower production The origin of spices used historically and today Weights and edible weights for caribou (Rangifer tarandus) Age distribution of caribou from an Alaskan archaeological site Egg production of several countries of the world Numbers of species of insects used as food by stage of life cycle and geographic region Number of species of the insects most commonly consumed throughout the world by geographic region Nutrient composition of rabbit meat Southwestern chronology Population of water buffalo Typical analyses of milk from various species Daily quantities of milk a healthy child should ordinarily absorb during the first six months of life Number of babies, aged less than 1, abandoned in Paris Foundling Hospital, 1773–7, with infant mortality for each group, according to their origin General infant and child mortality in four European
383 385 387 399 400 400 400 401 406 406 407 407 408 429 432 484 487 502
547
552 566 579 586 627
627
630
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps
III.2.5.
III.7.1. III.8.1. IV.A.1.1. IV.A.1.2.
IV.A.3.1. IV.A.6.1. IV.A.6.2. IV.B.1.1.
IV.B.1.2. IV.B.1.3.
IV.B.1.4. IV.B.1.5. IV.B.1.6. IV.B.2.1. IV.B.2.2.
IV.B.3.1. IV.B.3.2.
IV.B.3.3. IV.B.3.4. IV.B.4.1. IV.B.4.2.
countries during the second half of the eighteenth century 631 Number of children abandoned in Paris Foundling Hospital, 1773–7, according to their age and origin 631 Nutritional components of khat (Catha edulis) 680 Chemical composition of the pod husk, testa, and nut of kola 685 Association of vitamin A potency with yellow color in food 744 Countries categorized by degree of health; importance of vitamin A deficiency by WHO region 748 Ascorbic acid content of some plants 759 Vitamin K analogues 775 Phylloquinone content of common foods 775 Calcium balances of males and females during a low calcium intake 788 Studies of the calcium requirement 789 Effect of aluminum-containing antacids on the calcium and phosphorus balance 790 Effect of a high-protein diet on calcium metabolism 793 Patients with chronic alcoholism and osteoporosis 793 Effect of corticosteroids on the calcium balance 793 The spectrum of iodine-deficiency disorders 803 Estimated prevalence of iodinedeficiency disorders in developing countries, by region and numbers of persons at risk 806 Normal hematological values for the more common iron indexes 814 Comparison of laboratory values of anemia of dietary iron deficiency and anemia of chronic disease 815 Types of disorders associated with iron overload 818 Morphological classification of anemia 820 Some important dates with reference to magnesium 826 Year of first application of different procedures for measuring magnesium in biological materials 826
© in this web service Cambridge University Press
IV.B.4.3.
IV.B.4.4. IV.B.4.5.
IV.B.4.6. IV.B.5.1.
IV.C.1.1. IV.C.2.1.
IV.C.2.2.
IV.C.2.3.
IV.C.3.1. IV.C.3.2.
IV.C.3.3. IV.C.3.4.
IV.C.3.5.
IV.C.3.6.
IV.C.3.7. IV.C.3.8.
IV.C.3.9. IV.C.3.10.
xxi Causes of human magnesium deficiency and year of their first description Generally accepted symptoms and signs of magnesium deficiency Additional symptoms and signs attributed to magnesium deficiency by some authors Magnesium intake in the modernday world Content of phosphorus and calcium in commonly consumed foods in mg per serving Unsaturated fatty acids Reproduction of the final summary of the rat’s requirements for amino acids, as determined by Rose and colleagues in 1948 The World Health Organization (1985) estimates of human requirements for protein and selected amino acids, by age The typical protein concentrations of a variety of foods (edible portions only) expressed as “protein calories as a percentage of total calories” Energy exchange in humans: An example from Atwater and Benedict Food availability data for industrialized and developing countries. Data for 1994 The principal dietary carbohydrates Equations for predicting basal metabolic rate from body weight and age Physical activity levels suggested to estimate total daily energy expenditure from the mean basal metabolic rate of children, adolescents, and adults Early protein and energy intakes from Europe and America with requirement estimates International food energy requirements (1950–96) Distribution of food energy, fat, and protein in the various world regions Summary of nonessential amino acid biosynthesis in mammals Other functions of some amino acids
827 829
829 832
836 879
885
886
887 891
893 893
895
897
898 898
899 903 903
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps
xxii IV.C.3.11.
IV.C.3.12. IV.C.3.13. IV.C.3.14.
IV.C.3.15. IV.C.3.16.
IV.C.3.17.
IV.C.3.18.
IV.C.3.19. IV.D.3.1.
IV.D.3.2.
IV.D.3.3.
IV.D.3.4.
IV.D.3.5.
IV.D.3.6.
Fate of the nitrogen and the carbon atoms in the degradation of the amino acids for energy Recommended scoring patterns, 1950–91 International protein recommendation (1936–96) Summary of some recent committee recommendations for practical protein allowances in various age groups FAO/WHO/UNU (1985) safe levels of protein intake Factorial approach for human protein requirements: Adapted from FAO/WHO (1973) Amino acid composition of major food groups from the Massachusetts Nutrient Data Bank Mean values per capita for the availability of specific indispensable amino acids in developed and developing regions. Data for 1994 A proposed classification using BMI (WT/HT 2 ) Keshan disease incidence and prognosis of seleniumsupplemented and control children (1–9 years old) in Mianning County during 1974–7 Keshan disease incidence in selenium-supplemented and control children (1–12 years old) in five counties of Sichuan Province during 1976–80 Selenium levels in human blood and hair from residents in Keshan disease–affected and nonaffected areas in 1972–3 Blood glutathione peroxidase (GPX) activities of children from Keshan disease–affected and nonaffected areas in 1975 Selenium contents of blood, hair, and grains in Keshan disease– affected and nonaffected areas Selenium contents and glutathione peroxidase (GPX) activities in tissues from patients with subacute Keshan disease and controls in affected or nonaffected areas
© in this web service Cambridge University Press
IV.D.3.7. 904 905
IV.D.3.8.
906 IV.D.4.1. IV.D.7.1. 906 907
IV.E.3.1. IV.E.3.2. IV.E.4.1.
907 IV.E.5.1. IV.E.5.2. IV.E.6.1. 908 IV.E.7.1.
908
IV.E.7.2. IV.E.7.3.
909 IV.F.1.1.
942
IV.F.2.1. IV.F.4.1.
942
943
IV.F.4.2. V.A.1.
943
V.A.2. V.C.1.1.
943
V.C.1.2. V.C.1.3.
944
Indexes for oxidant defense capability in blood of children from Dechang and Mianning Counties in 1987 Comparison of selenium content in cereals and human hair between the 1970s and 1980s Threshold calcium intakes during growth The Wellcome classification of PEM Symptoms of food allergy Common allergenic foods Organisms causing food-borne disease The Type I allergic reaction Major food allergens Distribution of lactose phenotypes Prevalence of overweight (1980s–90s), based on Body Mass Index or weight for height references Prevalence of obesity Age-adjusted and age-specific prevalence of overweight (1960–91) A historical perspective on dietary recommendations for people with diabetes Chronic disease prevention and health promotion Correlation coefficients between age-compensated male mortality rates from ischaemic heart disease and the consumption of various foods in eight member countries of the Organization of Economic Cooperation and Development Sample data on which Table IV.F.4.1 is based Chronology of the Near East and Egypt Pharaonic Egypt Sources of information about diets in ancient Egypt Dietary intake in Crete in 1948 as estimated by three methods Percentage of total energy contributed by major food groups in the diet of Crete as compared to their availability in the food
945
946 957 978 1023 1024 1032 1049 1050 1060
1063 1064
1064
1080 1095
1116 1116 1124 1132 1194 1195
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps
V.C.1.4.
V.C.1.5.
V.C.7.1. V.C.7.2. V.C.7.3. V.D.3.1.
V.D.3.2. V.D.3.3. V.D.3.4.
V.D.5.1. V.D.5.2. V.D.5.3. VI.3.1.
VI.3.2. VI.3.3.
VI.5.1.
VI.5.2.
VI.5.3.
VI.7.1.
supplies of Greece and the United States in 1948–9 Ancel and Margaret Keys’ 1959 dietary advice for the prevention of coronary heart disease compared to the 1995 U.S. dietary guidelines Suggestions for further historical and applied research on the health impact of Mediterranean diets Indexes of food consumption by collective farm workers Consumption of major foods, 1913–76 Food as a percentage of family expenditure, 1940–90 Comparison of house-garden cultigens in native Amazonian and prehistoric West Indian gardens Fishes identified in Lucayan sites Return rates and resource rankings of Lucayan foods Garifuna ceremonial foods and the probable time of their introduction General chronological sequence List of scientific and common names for plants List of scientific and common names for animals 108 acute infections among 32 children ages 2 to 9 years observed in a “model” convalescent home in Guatemala City for 90 days Antimicrobial systems in the neutrophil Intake of calories in acute state, and 2 weeks and 8 weeks after recovery Changes in the heights of European army recruits circa 1900–1975 Median menarcheal age of girls in various European countries, 1950s–60s and 1970s–80s Average heights of selected groups of Indo-Mediterranean children at different periods Percentage of first-born infants ever breast-fed between 1951 and 1970 in the United States, by ethnic group and education
© in this web service Cambridge University Press
VI.11.1. 1195 VI.13.1.
1197
VI.13.2. VI.15.1.
1201 1245 1245 1245
1264 1265 1267
1273 1288
VI.15.2. VI.16.1. VI.16.2. VI.16.3. VI.16.4. VI.16.5. VI.16.6. VI.16.7. VII.6.1.
1289 VII.6.2. 1290 VII.6.3.
1398 1399 VII.6.4. 1404
1429
VII.7.1. VII.7.2.
1430
1434
VII.7.3. VII.7.4.
1449
xxiii Psychological categorization of acceptance and rejection Selected forbidden foods: Leviticus (Hebrew source with English translations) BaTlokwa ba Moshaweng: Foods restricted by gender and age Ancient sexual stimulants and depressants Most commonly cited aphrodisiacs, 1546–1710 Past and present medicinal uses of flavorings and spices Past and present medicinal uses of fruits and nuts Past and present medicinal uses of vegetables Past and present medicinal uses of beverages Past and present medicinal uses of grains Past and present medicinal uses of gums and roots Past and present medicinal uses of miscellaneous foodstuffs Selected landmarks in the history of U.S. lobbying Selected examples of food lobbying groups A partial list of food and agriculture Political Action Committees (PACs) contributing to the 1989–90 election campaign of Senator Tom Harkin (D–IA), a member of the Appropriations and Agriculture, Nutrition and Forestry Committees Evolution of federal recommendations to reduce dietary fat through changes in meat consumption Theoretical and current applications of food biotechnology Key events in the history of the commercialization of food products of biotechnology in the United States Safety issues raised by food biotechnology The principal arguments for and against the patenting of transgenic animals
1478
1499 1505 1523 1527 1540 1540 1541 1541 1541 1541 1541 1631 1633
1634
1637 1644
1647 1648
1651
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps
xxiv VII.7.5. VII.7.6.
VII.8.1. VII.8.2.
VII.8.3. VII.9.1. VII.11.1.
Public perceptions of food biotechnology Analytical framework for predicting public acceptance of a food product of biotechnology Ranking food safety risks Summary of reported food-borne disease outbreaks in the United States, 1983–7 Some natural pesticidal carcinogens in food Food additives and their functions Publications during 1930–90 relating to the nutritional significance of bioflavonoids and carnitine
I.1.13. 1653 I.2.1. 1654 1663
I.2.2.
1663
I.2.3.
1665 1671
I.2.4. I.2.5.
1687
Figures I.1.1.
I.1.2.
I.1.3.
I.1.4. I.1.5. I.1.6. I.1.7.
I.1.8.
I.1.9.
I.1.10.
I.1.11.
I.1.12.
I.2.6a. Temporal changes in mean values of δ13C of prehistoric eastern North American Indians Scanning electron micrographs of prehistoric hunter–gatherer molar and historic agriculturalist molar from the southeastern U.S. Atlantic coast Views of mandibular dentitions showing agriculturalist and hunter–gatherer wear planes Lingual wear on anterior teeth of prehistoric Brazilian Indian Dental carious lesion in maxillary molar from historic Florida Indian Growth curves from Dickson Mounds, Illinois, Indian population Micrograph showing hypermineralized rings within an osteon from prehistoric Nubian Radiograph and section of prehistoric California Indian femur with Harris lines Juvenile anterior dentition showing hypoplasias on incompletely erupted incisors Micrograph of canine tooth showing Wilson band from Native American Libben site Femora and tibiae of nineteenthcentury black American showing limb bone deformation due to rickets Porotic hyperostosis on prehistoric Peruvian Indian posterior cranium
© in this web service Cambridge University Press
17
I.2.6b.
II.A.3.1. 18 II.A.6.1. 19
II.A.10.1.
19
II.A.10.2.
20
II.B.6.1. II.C.4.1. II.C.6.1. II.C.6.2. II.C.6.3. II.C.6.4. II.C.6.5.
21
22
23
24
25
II.C.6.6. II.C.6.7. II.C.6.8. II.C.6.9. II.C.6.10.
26 II.C.6.11. 27
Cribra orbitalia in historic Florida Indian External view of the maxilla of a child about 6 years of age at the time of death Right sphenoid and adjacent bone surfaces of case seen in Figure I.2.1 Orbital roof of case seen in Figure I.2.1 Inner table of the frontal bone of case seen in Figure I.2.1 Right lateral view of the ninth through the twelfth thoracic vertebrae from the skeleton of a male about 45 years of age at the time of death Photomicrograph of a bone section from the femur of the burial seen in Figure I.2.5 Photomicrograph of a microradiograph of the bone section seen in Figure I.2.6a Flow diagram of two buckwheat mills: (A) roller mill; (B) stoneroller mill Flow diagram of typical oat-milling sequence Related wheats and goat-faced grasses Photograph of the Nahal Hemar sickle Different types of taros Cross-section of a pepper Netted cantaloupe fruit Casaba melon Juan Canary melon Santa Claus melon Pistillate and staminate cucumber flowers Cucumbers Gynoecious, parthenocarpic greenhouse cucumbers Variation in watermelon fruit size, shape, and color and flesh color Seedless watermelon with seeded watermelon ‘Jubilee’ watermelon developed by J. M. Crall, University of Florida, in 1963 Watermelon seedlings grafted by machine onto Fusarium-resistant rootstocks in Japan
27
37
38 38 38
40
41
41
96 128 166 167 220 286 299 300 301 301 302 302 303 303 304
308
309
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps II.C.6.12. II.C.6.13.
II.C.6.14. II.C.6.15. II.C.8.1. II.C.8.2.
II.C.8.3. II.C.8.4. II.C.8.5. II.C.8.6. II.C.8.7. II.C.8.8. II.C.8.9. II.C.8.10. II.C.8.11. II.C.8.12.
II.C.8.13. II.E.1.1. II.E.1.2. II.E.1.3. II.E.1.4. II.E.1.5. II.E.3.1. II.F.2.1. II.F.2.2. II.F.2.3. II.G.3.1. II.G.3.2.
Melons for sale as special gifts in Kyoto, Japan Low, supported row covers for watermelon production in Daiei, Japan NMR watermelon quality determination in Japan Watermelon for sale in Japan at U.S. $50 Cucurbita moschata Seeds of Cucurbita pepo, C. moschata, C. argyrosperma, and ‘Silverseed Gourd’ ‘Butternut’, a “bell squash” cultivar of Cucurbita moschata An unusual “acorn squash” of Cucurbita pepo ‘Delicata’ (Cucurbita pepo) Various small-fruited cultivars of Cucurbita pepo ‘Turk’s Turban’ (Cucurbita maxima) ‘Buttercup’, a “turban squash” of Cucurbita maxima A “hubbard squash” of Cucurbita maxima Mature fruit of Cucurbita argyrosperma ssp. sororia ‘Seminole Pumpkin’ (Cucurbita moschata) Wild Cucurbita pepo ssp. ovifera var. ozarkana from a riparian site in the Mississippi Valley Wild spp. ovifera var. texana, ‘Mandan’ and wild ssp. fraterna The structure of common sterols Production estimates for important fats and oils Operations in soybean oil extraction and refining Tocopherol composition of soybean oil Effects of overfishing in Pacific sardine fishery, 1918–60 World production of palm oil, 1910–90 Centrifugal sugar; world production A Caribbean sugar factory Oxen drawing a cart of cane, with mill in background Camelus dromedarius Camelus bactrianus
© in this web service Cambridge University Press
II.G.4.1. 310 II.G.4.2. 310 312 312 338
339
II.G.7.1. II.G.8.1.
II.G.8.2.
340 340 341 341 342
II.G.8.3.
II.G.9.1. II.G.22.1. II.G.22.2.
343 343 344 345
II.G.23.1. II.G.23.2.
II.G.23.3.
346
II.G.23.7.
346 376
II.G.24.1. IV.A.1.1.
376
IV.A.1.2.
377 IV.A.6.1. 381 386
IV.A.6.2. IV.A.6.3.
406
IV.B.2.1.
440 441 IV.B.2.2. 443 468 469
IV.B.2.3.
xxv Seasonal variation in the fat content of caribou A spring drying rack for caribou meat used by the Nunamiut Eskimo of the Brooks Range, northern Alaska Structure of the chicken egg Intentional burials of domestic dogs and humans from the Neolithic in China. Xiawanggang c. 4,000 B.P. Indian dogs, 2,000 years old, early Basketmaker. Natural mummies from White Dog Cave, Marsh Pass, Arizona Typical long-legged Basketmaker domestic dogs, Canis familiaris, from the vicinity of Marsh Pass, Arizona, 2,000 B.P. The mallard duck Early pueblo domestic turkeys The dog and the turkey: The only two domestic animals of the southwestern pueblos upon the arrival of the Europeans The domesticated water buffalo Wild buffalo in Assam, with typical riparian and tall-grass habitat depicted Depictions of water buffalo on seal-amulets from Mohenjo-daro Depictions of water buffaloes on cylinder seals from Mesopotamia Domesticated yak Chemical structure of all-transretinol and all-trans-beta-carotene A postulated mechanism for the pathogenesis of keratomalacia in vitamin A deficiency The vitamin K–dependent carboxylase reaction An outline of the clotting sequence The vitamin K–dependent anticoagulant system “The Reun cretin,” from the Reun Model Book, produced by the Cistercian Abbey at Reun, Austria, thirteenth century Madonna and child by Francesco di Gentili, fifteenth century A dwarfed cretin from Xingjiang China, who is also deaf-mute
483
485 503
509
510
511 521 580
582 584
584 594 597 609 741
747 777 778 779
798 799 802
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
xxvi
Tables, Figures, and Maps
The results of a controlled trial of iodized oil injection in the Jimi River district of the highlands of Papua New Guinea IV.B.2.5. Nodular goiter in a New Guinean before and three months after injection of iodized oil IV.B.5.1. Approximate percentage contributions of the major food groups to the consumption of phosphorus IV.B.5.2a. Median phosphorus and calcium consumption of females in the United States IV.B.5.2.b. The dietary calcium to phosphorus ratio of females across the life cycle IV.B.5.3. Schematic diagram of phosphorus balance of an adult male IV.B.5.4. Mechanism through which a low dietary calcium:phosphorus ratio contributes to the development of a persistently elevated parathyroid hormone (PTH) concentration in the blood IV.B.5.5. Comparison of parathyroid hormone (PTH) responses of normal and high dietary phosphorus and effects of PTH on bone mass IV.B.6.1. The Na+-K+-ATPase transmembrane pump pumping Na+ ions out of the cell and K+ ions into the cell IV.C.1.1. Desaturation, elongation, and chain shortening of families of unsaturated fatty acids IV.C.1.2. Conversion of arachidonic acid into eicosanoids IV.C.3.1. The Atwater bomb calorimeter IV.C.3.2. An overview of the combustion of fuels for energy IV.C.3.3. Metabolism of dietary protein IV.C.3.4. Metabolic pathways for the amino acids IV.D.3.1. The incidence, mortality, and casefatality of Keshan disease in China IV.D.4.1. Causal connections of some of the major factors influencing bone strength IV.D.4.2. Schematic illustration of the relationship between body depletion of a nutrient and health status
IV.D.4.3.
IV.B.2.4.
© in this web service Cambridge University Press
803
807
835
IV.D.4.4. IV.D.4.5. IV.D.7.1. IV.D.7.2. IV.E.2.1. IV.F.4.1.
837
837 840
V.C.7.1. V.D.3.1. VI.3.1.
841 VI.3.2. 842
845
VII.6.1. VII.7.1.
879 VII.11.1. 880 892 VII.11.2. 893 902 905
953 955 956 978 980 1009
1117 1246 1261
1399
1400 1630
1948
1691
1691
Maps II.A.1.1.
940 II.A.1.2. 951 II.A.7.1. 952
Relationship of calcium intake, absorption efficiency, and net absorption Threshold behavior of calcium intake Relationship of calcium intake to calcium balance in adolescents Marasmus Kwashiorkor Evolutionary factors combine to produce celiac disease Male coronary mortality in the 65–74 age group in OECD countries and the consumption of milk proteins (excluding cheese) Pure alcohol consumption per person over 15 years old, 1955–79 Isotopic reconstruction of Lucayan consumption Cutaneous delayed hypersensitivity to 5 t.u. tuberculin related to serum transferrin concentration in patients with pulmonary tuberculosis Serum C3 levels correlated with infection-morbidity indicated by the number of days of fever Meat and dairy groups approved of the 1958 Basic Four Food and Drug Administration policy guidelines for regulation of foods developed through biotechnology Eighteenth-century description of scurvy which includes fatigue and lassitude Another eighteenth-century description of scurvy suggestive of carnitine deficiency
Mexico: Localities and regions where grain amaranth cultivation is indicated South America: Localities and regions where grain amaranth cultivation is indicated Extent of wild relatives and spread of ecogeographic races of O. sativa in Asia and Oceania
77
79
137
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
Tables, Figures, and Maps II.A.10.1. II.A.10.2.
II.A.10.3.
II.A.10.4.
II.A.10.5. II.G.3.1. II.G.3.2. II.G.23.1.
The Ancient Near East showing sites mentioned in the text The Near East with modern “hilly flanks” and Mediterranean woodlands Geographic distribution of wild einkorn wheat, Triticum boeoticum Geographic distribution of wild emmer wheat, Triticum dicoccoides Geographic distribution of goat-faced grass, Aegilops tauchii The approximate modern distribution of camels Archaeological sites mentioned in the text World distribution of water buffalo
© in this web service Cambridge University Press
II.G.23.2. 159 II.G.23.3. 160 II.G.23.4. 169
169 170
II.G.23.5. IV.B.2.1.
IV.B.4.1.
470 477 587
V.A.1. V.D.5.1.
xxvii Buffalo in Pleistocene and Early Holocene (Paleolithic) of southern and eastern Asia Recent distribution of wild buffaloes Buffalo in Neolithic and Metal Age sites Tribal groups practicing buffalo sacrifice The distribution of iodinedeficiency disorders in developing countries Magnesia and its colonies in Asia Minor. The migration of Magnetes during the twelfth and eleventh centuries B.C. The world of Pharaonic Egypt The Eastern Woodlands
590 592 595 599
806
825 1131 1292
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
__________________________ CONTRIBUTORS
__________________________
Sheldon Aaronson Department of Biology Queens College – CUNY Flushing, New York
Eva Barlösius Institut für Agrarpolitik, Marktforschung und Wirtschaftssoziologie der Universität Bonn Bonn, Germany
Edmund Abaka Department of History University of Miami Miami, Florida
Stephen V. Beck Department of History Bowling Green State University Bowling Green, Ohio
H. Leon Abrams, Jr. Consulting Anthropologist Bloomfield, New Jersey
Stephen Beckerman Department of Anthropology Pennsylvania State University University Park, Pennsylvania
Kenneth Albala Department of History University of the Pacific Stockton, California
Dorothea Bedigian Antioch College Yellow Springs, Ohio
John J. B. Anderson Department of Nutrition University of North Carolina Chapel Hill, North Carolina
Thomas G. Benedek Department of Medicine University of Pittsburgh School of Medicine Pittsburgh, Pennsylvania
Jean Andrews Department of Botany University of Texas Austin, Texas
K. G. Berger Technical Consultant – Oils and Fats Chiswick London, England
Allan W. Austin Department of History University of Cincinnati Cincinnati, Ohio
Roger Blench Overseas Development Institute London, England
J. Allen Barksdale American Culture Studies Bowling Green State University Bowling Green, Ohio
Clarke Brooke Department of Geography Portland State University Portland, Oregon
xxix
© in this web service Cambridge University Press
www.cambridge.org
Cambridge University Press 978-0-521-40214-9 - The Cambridge World History of Food: Volume One Edited by Kenneth F. Kiple and Kriemhild Coneè Ornelas Frontmatter More information
xxx
Contributors
Phillip A. Cantrell, III Department of History West Virginia University Morgantown, West Virginia
Johanna Dwyer Frances Stern Nutrition Center New England Medical Center Boston, Massachusetts
Kenneth J. Carpenter Department of Nutritional Sciences University of California, Berkeley Berkeley, California
Colin Emmins Freelance writer and researcher West Ealing London, England
Te-Tzu Chang International Rice Research Institute Tamshui Taipei, Taiwan
J. Worth Estes Department of Pharmacology and Experimental Therapeutics Boston University School of Medicine Boston, Massachusetts
Peter R. Cheeke Department of Animal Sciences Oregon State University Corvallis, Oregon
K. T. H. Farrer Consultant in Food Science and Technology Chandler’s Ford Hants, England
Mark N. Cohen Department of Anthropology State University of New York Plattsburgh, New York
Antoinette Fauve-Chamoux Commission Internationale de Démographie Historique Paris, France
James Comer Department of History Bowling Green State University Bowling Green, Ohio
Robert C. Field Department of History Bowling Green State University Bowling Green, Ohio
Carole M. Counihan Department of Sociology and Anthropology Millersville University of Pennsylvania Millersville, Pennsylvania
Daniel W. Gade Department of Geography University of Vermont Burlington, Vermont
Deena S. Decker-Walters The Cucurbit Network P.O. Box 560483 Miami, Florida
J. H. Galloway Department of Geography University of Toronto Toronto, Canada
J. M. J. de Wet University of Illinois Champaign-Urbana Urbana, Illinois
Sally M. Grantham-McGregor Institute of Child Health University College London London, England
Harold H. Draper Department of Nutritional Sciences University of Guelph Guelph, Ontario Canada
Clarence E. Grim Division of Cardiology Medical College of Wisconsin Milwaukee, Wisconsin
Darna L. Dufour Department of Anthropology University of Colorado at Boulder Boulder, Colorado
Louis E. Grivetti Department of Nutrition University of California, Davis Davis, California
Frederick L. Dunn Department of Epidemiology and Biostatistics University of California School of Medicine San Francisco, California
Barbara Haber Curator of Books, Schlesinger Library Radcliffe College Cambridge, Massachusetts
Jacqueline L. Dupont Department of Nutrition Florida State University Tallahassee, Florida
Lawrence Haddad Food Consumption and Nutrition Division International Food Policy Research Institute Washington, D.C.
© in this web service Cambridge University Press
www.cambridge.org
