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The Cambridge World History of Food

The Cambridge World History of Food PDF Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402149
Category : Food
Languages : en
Pages : 1180
Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

The Cambridge World History of Food

The Cambridge World History of Food PDF Author: Kenneth F. Kiple
Publisher: Cambridge University Press
ISBN: 9780521402149
Category : Food
Languages : en
Pages : 1180
Book Description
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.

Ancestral Diets and Nutrition

Ancestral Diets and Nutrition PDF Author: Christopher Cumo
Publisher: CRC Press
ISBN: 1000176010
Category : Medical
Languages : en
Pages : 488
Book Description
Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples’ health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers’ next meal through recommendations of what to eat and what to avoid.

The Alkalizing Diet

The Alkalizing Diet PDF Author: Istvan Fazekas
Publisher: ARE Press
ISBN: 0876045107
Category : Health & Fitness
Languages : en
Pages : 205
Book Description
This simple plan shows how to achieve the acid/alkaline balance that is ideal for keeping your body more energetic and much more resistant to viruses. Includes the latest nutrition research, insights into the strange effects caused by poor food combinations, how to eat for your unique metabolic type, and how to safely fast for better health. This book includes the healing powers of plants, vital statistics on food additives, and the dangers of excess—all-important information for the health-conscious individual.

Edible Memory

Edible Memory PDF Author: Jennifer A. Jordan
Publisher: University of Chicago Press
ISBN: 022622810X
Category : Cooking
Languages : en
Pages : 346
Book Description
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past.

The Cambridge World History of Slavery: Volume 3, AD 1420-AD 1804

The Cambridge World History of Slavery: Volume 3, AD 1420-AD 1804 PDF Author: David Eltis
Publisher: Cambridge University Press
ISBN: 0521840686
Category : History
Languages : en
Pages : 777
Book Description
The various manifestations of coerced labour between the opening up of the Atlantic world and the formal creation of Haiti.

Food and Identity in Nineteenth and Twentieth Century Ghana

Food and Identity in Nineteenth and Twentieth Century Ghana PDF Author: Brandi Simpson Miller
Publisher: Springer Nature
ISBN: 3030884031
Category : Social Science
Languages : en
Pages : 319
Book Description
This book investigates how cooking, eating, and identity are connected to the local micro-climates in each of Ghana’s major eco-culinary zones. The work is based on several years of researching Ghanaian culinary history and cuisine, including field work, archival research, and interdisciplinary investigation. The political economy of Ghana is used as an analytical framework with which to investigate the following questions: How are traditional food production structures in Ghana coping with global capitalist production, distribution, and consumption? How do land, climate, and weather structure or provide the foundation for food consumption and how does that affect the separate traditional and capitalist production sectors? Despite the post WWII food fight that launched Ghana’s bid for independence from the British empire, Ghana’s story demonstrates the centrality of local foods and cooking to its national character. The cultural weight of regional traditional foods, their power to satisfy, and the overall collective social emphasis on the ‘proper’ meal, have persisted in Ghana, irrespective of centuries of trade with Europeans. This book will be of interest to scholars in food studies, comparative studies, and African studies, and is sure to capture the interest of students in new ways.

Top 100 Food Plants

Top 100 Food Plants PDF Author: Ernest Small
Publisher: NRC Research Press
ISBN: 0660198584
Category : Food crops
Languages : en
Pages : 657
Book Description
"This beautifully illustrated book reviews scientific and technological information about the world's major food plants and their culinary uses. An introductory chapter discusses nutritional and other fundamental scientific aspects of plant foods. The 100 main chapters deal with a particular species or group of species. All categories of food plants are covered, including cereals, oilseeds, fruits, nuts, vegetables, legumes, herbs, spices, beverage plants and sources of industrial food extracts. Information is provided on scientific and common names, appearance, history, economic and social importance, food uses (including practical information on storage and preparation), as well as notable curiosities. There are more than 3000 literature citations in the book and the text is complemented by over 250 exquisitely drawn illustrations. Given the current, alarming rise in food costs and increasing risk of hunger in many regions, specialists in diverse fields will find this reference work to be especially useful. As well, those familiar with Dr. Small's books or those with an interest in gardening, cooking and human health in relation to diet will want to own a copy of this book."--Publisher's web site.

Routledge Handbook of Food and Nutrition Security

Routledge Handbook of Food and Nutrition Security PDF Author: Bill Pritchard
Publisher: Routledge
ISBN: 1317596250
Category : Social Science
Languages : en
Pages : 524
Book Description
The concept of food and nutrition security has evolved and risen to the top of the international policy agenda over the last decade. Yet it is a complex and multi-faceted issue, requiring a broad and inter-disciplinary perspective for full understanding. This Handbook represents the most comprehensive compilation of our current knowledge of food and nutrition security from a global perspective. It is organized to reflect the wide scope of the contents, its four sections corresponding to the accepted current definitional frameworks prevailing in the work of multilateral agencies and mainstream scholarship. The first section addresses the struggles and progression of ideas and debates about the subject in recent years. The other sections focus on three key themes: how food has been, is and should be made available, including by improvements in agricultural productivity; the ways in which politico-economic and social arenas have shaped access to food; and the effects of food and nutrition systems in addressing human health, known as food utilisation. Overall, the volume synthesizes a vast field of information drawn from agriculture, soil science, climatology, economics, sociology, human and physical geography, the nutrition and health sciences, environmental science and development studies.

Encyclopedia of Food Grains

Encyclopedia of Food Grains PDF Author: Colin W Wrigley
Publisher: Academic Press
ISBN: 0123947863
Category : Technology & Engineering
Languages : en
Pages : 1976
Book Description
The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further

The Cambridge World History of Slavery: Volume 1, The Ancient Mediterranean World

The Cambridge World History of Slavery: Volume 1, The Ancient Mediterranean World PDF Author: David Eltis
Publisher: Cambridge University Press
ISBN: 052184066X
Category : History
Languages : en
Pages : 633
Book Description
"Most societies in the past have had slaves, and almost all peoples have at some time in their pasts been both slaves as well as owners of slaves. Recent decades have seen a significant increase in our understanding of the historical role played by slavery and wide interest across a range of academic disciplines in the evolution of the institution. Exciting and innovative research methodologies have been developed, and numerous fruitful debates generated. Further, the study of slavery has come to providestrong connections between academic research and the wider public interest at a time when such links have in general been weak. The CambridgeWorld History of Slavery responds to these trends by providing for the first time, in four volumes, a comprehensive global history of this widespread phenomenon from the ancient world to the present day. Volume I surveys the history of slavery in the ancient Mediterranean world. Although chapters are devoted to the ancient Near East and the Jews, its principal concern is with the societies of ancient Greece and Rome. These are often considered as the first examples in world history of genuine slave societies because of the widespread prevalence of chattel slavery, which is argued to have been a cultural manifestation of the ubiquitous violence in societies typified by incessant warfare"--Provided by publisher.