| Description |
xvi, 368 pages : illustrations ; 25 cm |
| Bibliography |
Includes bibliographical references (pages 307-352) and index. |
| Contents |
Preface -- Acknowledgments -- Introduction : From foraging to farming -- ch. 1. Last hunters, first farmers -- ch. 2. Building the barnyard -- Dog -- Sheep and goats -- Pig -- Cattle -- Horse -- Camel -- Water buffalo -- Yak -- Caribou -- Pigeon -- Chicken -- Duck -- Goose -- ch. 3. Promiscuous plants of the northern fertile crescent -- Wheat -- Barley -- Rye -- Oat -- Legumes -- Other vegetable foods -- Dietary supplements -- Food and Northern Fertile Crescent technology -- ch. 4. Peripatetic plants of Eastern Asia -- Tropical tuck of Southeast Asia -- Banana and plantain -- Taro -- Yam -- Rice -- Other fruits and vegetables of Southeast Asia -- China's chief comestibles -- Rice -- Millet and cereal imports -- Culinary competition -- Vegetables and fruits -- Agricultural revolution -- Soybean -- Beverages -- Fish-- South Asian aliments -- Later East Asian agriculture -- |
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ch. 5. Fecund fringes of the northern fertile crescent -- African viands -- Egypt and North Africa -- South of the Sahara -- European edibles -- ch. 6. Consequences of the neolithic -- Social and cultural consequences -- Ecological consequences -- Health and demographic consequences -- Food processing and preservation -- ch. 7. Enterprise and empires -- Pre-Roman times -- The Roman Empire -- ch. 8. Faith and foodstuffs -- Islam -- Christianity -- Buddhism -- ch. 9. Empires in the rubble of Rome -- ch. 10. Medieval progress and poverty -- ch. 11. Spain's new world, the northern hemisphere -- Mesoamerica and North America -- ch. 12. New world, new foods -- ch. 13. New foods in the southern New World -- ch. 14. The Columbian exchange and the old worlds -- Europe -- Africa and the East -- Africa -- Asia -- ch. 15. The Columbian exchange and new worlds -- Oceania -- The Americas -- ch. 16. Sugar and new beverages -- Sugar -- Cacao -- Coffee -- Tea -- Soft drinks -- Alcoholic beverages -- ch. 17. Kitchen hispanization -- The ABC countries -- The Andean region -- Mesoamerica -- The Caribbean and the Spanish Main -- ch. 18. Producing plenty in paradise -- Colonial times in North America -- The new nation -- |
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ch. 19. The frontiers of foreign foods -- Tsap sui : Chinese influences -- Spaghetti and red wine : Italian influences -- Chillies and garbanzos : hispanic influences -- Creole and Cajun : French and African influences -- Grits, greens, and beans : African influences again -- Bratwurst and beer : Germanic influences -- Tea and boiled pudding : English influences -- ch. 20. Capitalism, colonialism, and cuisine -- ch. 21. Homemade food homogeneity -- Restaurants -- Prepared foods, frozen foods, fast foods, and supermarkets -- ch. 22. Notions of nutrients and nutriments -- Thiamine and beriberi -- Vitamin C and scurvy -- Niacin and pellagra -- Vitamin D, rickets, and other bone maladies -- Iodine and goiter -- ch. 23. The perils of plenty -- ch. 24. The globalization of plenty -- ch. 25. Fast food, a hymn to cellulite -- ch. 26. Parlous plenty into the twenty-first century -- ch. 27. People and plenty in the twenty-first century -- Notes -- Index. |
| Subject |
Food -- History.
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Globalization.
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| ISBN |
052179353X hardback |
|
9780521793537 hardback |
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