jump to search box

Encyclopedia of food and culture / Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor.

Availability

At the Library

Other libraries

Language:
English.
Publication date:
2003
Imprint:
New York : Scribner, c2003.
Format:
  • Book
  • 3 v. : ill. (some col.) ; 29 cm.
Bibliography:
Includes bibliographical references and index.
Contents:
  • v. 1. Acceptance to Food politics
  • v. 2. Food production to Nuts
  • v. 3. Obesity to Zoroastrianism. Index.
  • VOLUME 1: Acceptance and rejection, Additives, Adulteration of food, Advertising of food, Africa (Central Africa, East Africa, North Africa, West Africa), Agricultural research, Agricultural workers, Origins of agriculture, Agriculture since the Industrial Revolution, Agronomy, Alcohol, Toxic algae, Allergies, American Indians (Prehistoric Indians and historical overview, Contemporary issues), The ancient kitchen, Ancient Mediterranean religions, Animals: primate diets, Anorexia & bulimia, Anthropology and food, Antioxidants, Aphrodisiacs, Apicius, Appetite, Apple, Aquaculture, Guisepppe Arcimboldo, Artic, Food in art, film and television, literature, opera, painting and the visual arts, poetry, Food in Ovidʼs Art of Love, Arthropods: insects, arachnids and crustaceans, Artificial foods, Central Asia, Assessment of nutritional status, Australia and New Zealand, Australian aborigines, Aversion to food, Baby food, Bagel, Bahai, Baking, Balkan countries, Banana and plantain, Barbecue, Barley, James Beard, Beer (Origins and ancient history, From late Egyptian times to the nineteenth century, The twentieth century, Production and social use), Isabella Mary Beeton, Beriberi, Berries, Betty Crocker, Food in the Bible,
  • Bioactive food components, Biodiversity, Biotechnology, Genetically modified organisms: health and environmental concerns, Clarence Birdseye, Birthday foods, Biscuits, The American biscuit, Body, Body composition, Boiling, Botanicals, Botulism, Brazil, Bread, Symbolism of bread, Breakfast, Jean Anthelme Brillat Savarin, British Isles (England, Ireland, Scotland, Wales), Broasting, Broiling, Buddhism, Butter, Byzantine Empire, Cabbage and crucifer plants, Cactus, Cake and pancake, Calcium, Caloric intake, Calorie, Canada, Canada: native peoples, Candy and confections, Cannibalism, Caramelization, Carbohydrates, Marie Antoine Careme, Caribbean, Cassava, Cattle, Central American, Central Europe, Cereal grains and pseudo cereals, Cold cereals, cheese, The chef, Chefs, Chicken soup, Julia Child, Chili peppers, China (Ancient and dynastic China, Beijing (Peking) cuisine, How to use chopsticks, Fuijan (Fukien) cuisine, Guangzhou (Canton) cuisine, Sichuan (Szechuan) cuisine, Zhejiang (Chekiang) cuisine), Chitlins (Chitterlings), Chocolate, Cholesterol, Choline, Inositol and related nutrients, Christianity (Eastern Orthodox Christianity, Western Christianity), Christmas, Christmas drinks, Chutney, Civilization and food, Social class, Climate and food, Cocktail party, Cocktails, Codex Alimentarius, Coffee, Food coloring, Columbian exchange, Combination of proteins, Comfort food, Commodity price supports, Compote, Condiments,
  • Consumer protests, Consumption of food, Cookbooks, Community cookbooks, Cooking, Cost of food, Couscous, Crop improvement, Crushing, Crustaceans and shellfish, Cucumbers, melons and other cucurbits, Evolution of cuisine, Curds, Curry, Custard and puddings, Cutlery, Dairy products, Homogenization, Milk nutrition, Day of the Dead, Death and burial, Food and the sin eater, Delmonico family, Dentistry, Diaspora, Dietary assessment, Dietary guidelines, Dietary systems: a historical perspective, Dietetics, Digestion, Dinner, Disease: metabolic diseases, Disgust, Distribution of food, Division of labor, Durian, Easter, Eating: anatomy and physiology of eating, Ecology and food, Education about food, Eggs, Electrolytes, Energy, Enteral and parenteral nutrition, Environment, Epicurus, Epiphany, Georges Auguste Escoffier, Ethnobotany, Ethnopharmacology, Etiquette and eating habits, Etymology of food, Evolution, Extension services, Fads in food, FAO (Food and Agriculture Organization), Farmersʼ markets, Fast food, Fasting and abstinence (Christianity, Hinduism and Buddhism, Islam, Judaism), Fats, Fauchon, Joseph Favre, Feasts, festivals and fasts, Fermemtation, Fermented beverages other than wine or beer, Festivals of food, Dietary fiber, Fish (Overview, Freshwater fish, Sea fish), Salted fish, Smoked fish, Fish and chips, M.F.K. Fisher, Fishing,
  • Flowers, Flouride, Folic acid, Food in folklore, Composition of food, Future of food: a history, Food archaeology, Food as a weapon of war, Food banks, Food consumption surveys, Food cooperatives, Food pantries, Food politics: United States.VOLUME 2: History of food production, Food riots, Food safety, food security, Food stamps, Food studies, Food supply and the global market, Food supply, food shortages, Food trade associations, Food waste, Foodways, France (Food and cuisine in France, Northern French cuisines, Southern French cuisines, Tradition and change in French cuisine, Wine and the French meal, French and British cooking compared), French fries, Frozen food, TV dinner, Fruit (Citrus fruit, temperate fruit, Tropical and subtropical, Dates), Frying, Functional foods, Fungi, Mushroom collectors, Fusion cuisine, Game, Anni Gamerith, Gardening and kitchen gardens, Gastronomy, Gelatin, Jello, Gender and food, Male cooks in the mid twentieth century, Nutrient regulation of gene expression, Genetic engineering, Genetics, Geography, Geophagy, Germany, Austria & Switzerland, Gingerbread, Goat, Elizabeth Goodfellow, Government agencies, World Health Organization, U.S. government agencies, Grain reserves, Grapes and grape juice, Gravy, Ancient Greece, Greece and Crete, Green revolution, Greenhouse horticulture, Grilling, Grimod de la Reyniere, Halloween, Hamburger, Harvesting, Health and disease,
  • Health foods, Hearth cookery, Hediard, Herbicides, Herbs and spices, Herding, Herodotus, High technology farming, Hindu festivals, Hinduism, Hippocrates, Holidays, Home economics, Homelessness, Horse, Horticulture, Household, Food in humor, Physiology of hunger, Hunger strikes, Hunting and gathering, Iberian peninsula (Overview, Portugal, Spain), Ice cream, Icon foods, Immune system regulation and nutrients, Inca empire, India (Moghul India, Northern India, Southern India), Indus Valley, Inspection, Intake, International agencies, Intestinal flora, Inuit, Iodine, Iran, Iron, The iron cookstove, Islam (Shiite Islam, Sunni Islam, Sufism), Italy (The Italian meal, Northern Italy, Southern Italy, Tradition in Italian cuisine), Jam, jellies & preserves, Japan (Traditional Japanese cuisine, Bento box, Contemporary issues in Japanese cuisine), Judaism, John Harvey Kellogg, Kitchen gadgets, Restaurant kitchens, Korea, Kwanzaa, Food labeling, Lactation, Lamb stew, Language about food, Lapps, Larousse Gastronomique, Last Supper, Pierre Francois de la Varenne, Leaf vegetables, Legumes, Lent, Eliza Leslie, Lettuce, Lipids, Livestock production, Low countries, Lunch, Luxury,
  • Macrobiotic food, food classification according to yin and yang, Magic, Maize (The natural history of maize, Maize as a food, Maize: myth and symbol, Cuitlacoche: AKA corn smut), Malnutrition, Malnutrition: protein energy malnutrition, Mammals, Sea mammals, Margarine, Marinating and marinades, Marketing of food, Grocery cart, Marketing of food: alternative (direct) strategies, Meal, Meals on Wheels, Meat, Salted meat, Smoked meat, Catherine de Medici, Medicine, Medieval banquet, Mediterranean diet, Ancient Mesopotamia, Metabolic imprinting and programming, Food as metaphor, Food as metaphor for religion, sex and gender, family, social hierarchy, food as identity (local and national), Mexico, Pre Columbian Mexico and Central America, Microbiology, Microorganisms, Microwave oven, European middle ages, Middle East, Military rations, Human milk, Minerals, Mollusks, Mood, Mustard, Food in myth and legend,
  • Tea and coffee in mythology, Naming of food, Idea of national cuisines, Natural foods, Niacin deficiency (pellagra), The noodle in Asia, The noodle in Northern Europe, Nordic countries, Nostalgia, Nouvelle cuisine, Nutraceuticals, Nutrient bioavailability, Nutrient drug interactions, Nutrients, Summary of nutrients and their functions, Nutrition, Policies & recommendations in nutrition 1901--2001, Nutrition transition: worldwide diet change, Nutritional anthropology Nutritional biochemistry, Nutritionists, Nuts. VOLUME 3: Obesity, Oil, Onions and other Allium plants, Organic agriculture, Organic farming and gardening, Organic food, Pacific Ocean societies, History of packaging and caning, Modern packaging and canning, Methods of paleonutrition, Pantry and larder, James Wood Parkinson, Passover, Pasta, Louis Pasteur, Pastry, Peanut butter, Peas, Pesticides, Petronius, Phosphorus and calcium, Physical activity and nutrition, Picnic, Pie, Pig, Pet pigs of New Guinea, Spam, Pizza, Places of consumption, Platina, Pleasure and food, Poaching, Poisoning, Royal tasters, Political economy, Popcorn, Population and demographics, Porridge, Porridge, pottage & gruel, Potato, Heirloom Potatoes, Potlach,
  • Poultry, Poverty, Prehistoric societies (Stone age nutrition: the original human diet, Food producers), Preparation of food, Presentation of food, Preserving, Professionalization, Proteins and amino acids, Food in proverbs and riddles, Francois Rabelais, Ramadan, Rationing, Recipe (How to read an old, handwritten recipe, How to write a recipe), Religion and food, Renaissance banquet, Restaurants, Retailing of food, Rice (The natural history of rice, Rice as a food, Rice as a superfood), Roasting, How to roast, Rome and the Roman Empire, Russia, Caviar, Sacrifice, Salad, Salt, Sandwich, Sauces, Sausage, School meals, Scurvy, Seabirds and their eggs, Storage of seeds, Sensation and the senses, Taste perception: are we all the same, Taste & smell disorders, Serving of food, Sex and food, Sheep, Sherbet and Sorbet, Shrove Tuesday, Carnival, Siberia, Silverware, Sin and food, Slow food, Snacks, Sociology, Sodium, Soup, The origins of soup, Soup kitchens, South America, Southeast Asia (Indonesia, Malaysia & the Philippines, Thailand, Vietnam), Spices of Southeast Asia, Soy, Spirits, Absinthe, Squash & gourds, Staples, Starch, Stew, Stimulants, Storage of food, Styling of food, Sugar & sweeteners,
  • Sugar crops & natural sweeteners, Sustainable agriculture, Sweet potato, Swidden, Food as symbol, Syrups, Table talk, Taboos, Taillevent, Take out food, Tea (Tea as an icon food, Japanese tea ceremony, Tea (meal), Thanksgiving, Thirst, Tillage, Time, tomato, tomato: vegetable or fruit, Tourism, Toxins, unnatural & food safety, Trace elements, Travel, Tubers, United States (African American foodways, Cajun cooking, California and the Far West, Ethnic Cuisines, Hawaii, The middle Atlantic states, The Midwest, New England, Pennsylvania Dutch food, Pioneer food, The South, The Southwest), Cooking utensils, Vegetables, Vegetarianism, Vitamins: overview, Vitamins: water soluble & fat soluble vitamins, Vitamin C, Waffles & wafers, Waiters and waitresses, Water (Water as a beverage & constituent of food, Water as a resource, Safety of water, Bottled water), Wedding cake, Weddings, Wheat (The natural history of wheat, Wheat as a food), Whiskey (Whisky), WIC (Women, Infants & Childrenʼs Program, Wine (Wine in the ancient world, Wine from classical times to the Nineteenth century, Wine in the modern world, Nongrape wine), Women and food, Zoroastrianism. Appendix: Dietary reference intakes.
Summary:
"This stunning source explores the nutritional and cultural impact of food, with articles written by anthropologists, chefs, food historians, nutritionists, agronomists, food stylists, and other food researches. The well-written and informative entries cover the history of regional cuisines, major festivals and feasts, and general subjects that examine the cultural, sociological, and psychological perspectives of food. Encyclopedia of Food and Culture will be a classic for years to come."--"The Top 20 Reference Titles of the Year, " American Libraries, May 2004. This Dartmouth Medal winning 3 volume set presents 600 articles on food and its place in human culture and society, covering everything from agronomy to zucchini. Students, academics and general researchers will find entries on everything from food preparation, distribution and storage to holidays and festivals, nutrition and health, and cultures and cuisines. The Encyclopediaʼs multidisciplinary articles range from 250 to 10,000 words each and are supplemented by 450 photographs and illustrations, sidebars, recipes, menus, timelines and a comprehensive index. Systematic outline of contents: Foods: staple foods, Foods: cooked, processed & prepared, Icon foods and superfoods, Beverages, Food production, Food storage, Food Distribution, Food preparation, processing & disposal, Food consumption, The premodern world, Regions, cultures & groups, Human evolution, Nutrition, health & food sciences, Biological basis of nutrition & digestion, Psychology of eating, Diet, Constituents of food, Conditions, disorders & diseases, Hunger, Policy, Food & society, Religion, Feasts, festivals & fasts, Food as Symbol & commodity, Writing about food, Study of food, Biographies.
Contributor:
Katz, Solomon H., 1939-
Weaver, William Woys, 1947-
Series:
Scribner library of daily life.
Subjects:
ISBN:
0684805685
9780684805689
0684805650
9780684805658
0684805669
9780684805665
0684805677
9780684805672

powered by Blacklight
© Stanford University. Stanford, California 94305. (650) 725-1064. Terms of Use | Copyright Complaints | Opt Out of Analytics
jump to top