A movable feast: ten millennia of food globalization
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Cambridge Univ. Press
2007
|
| Ausgabe: | 1. publ. |
| Schlagworte: | |
| Online-Zugang: | Table of contents only Inhaltsverzeichnis |
| Beschreibung: | XVI, 368 S. Ill. |
| ISBN: | 052179353X 9780521793537 |
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| 245 | 1 | 0 | |a A movable feast |b ten millennia of food globalization |c Kenneth F. Kiple |
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| 650 | 7 | |a Levensmiddelen |2 gtt | |
| 650 | 4 | |a Geschichte | |
| 650 | 4 | |a Globalisierung | |
| 650 | 4 | |a Food |x History | |
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| adam_text | Contents
Preface xiii
Acknowledgments xv
INTRODUCTION: FROM FORAGING TO FARMING............ 1
CA. 1: LAST HUNTERS, FIRST FARMERS.....................7
Ch. 2: BUILDING THE BARNYARD......................... 14
Dog.............................................. 15
Sheep and Goats.................................... 16
Pig............................................... 16
Cattle............................................ 17
Horse............................................ 18
Camel............................................ 19
Water Buffalo......................................20
Yak..............................................21
Caribou...........................................22
Pigeon............................................22
Chicken...........................................23
Duck.............................................24
Goose............................................24
Ch. 3: PROMISCUOUS PLANTS OF THE NORTHERN
FERTILE CRESCENT...............................25
Wheat............................................ 26
Barley............................................ 28
Rye.............................................. 29
Oat.............................................. 29
Legumes.......................................... 30
Other Vegetable Foods............................... 32
Dietary Supplements................................ 34
Food and Northern Fertile Crescent Technology............ 35
Ch. 4: PERIPATETIC PLANTS OF EASTERN ASIA.............36
Tropical Tuck of Southeast Asia.........................36
Banana and Plantain..............................36
Tarn..........................................38
Yam..........................................39
Rice...........................................39
Other Fruits and Vegetables of Southeast Asia............41
China s Chief Comestibles............................41
Rice...........................................41
Millet and Cereal Imports..........................42
Culinary Competition.............................42
Vegetables and Fruits..............................43
Agricultural Revolution............................44
Soybean........................................45
Beverages.......................................46
Fish...........................................46
South Asian Aliments................................46
Later East Asian Agriculture...........................48
Ch. 5: FECUND FRINGES OF THE NORTHERN
FERTILE CRESCENT...............................51
African Viands.....................................51
Egypt and North Africa............................51
South of the Sahara...............................54
//I
viii Contents
European Edibles...................................59
Ch. 6: CONSEQUENCES OF THE NEOLITHIC...............61
Social and Cultural Consequences......................61
Ecological Consequences.............................64
Health and Demographic Consequences..................64
Food Processing and Preservation.......................66
Ch. 7: ENTERPRISE AND EMPIRES......................... 70
Pre-Roman Times...................................70
The Roman Empire.................................. 74
Ch. 8: FAITH AND FOODSTUFFS..........................83
Islam.............................................83
Christianity........................................86
Buddhism.........................................89
Ch. 9: EMPIRES IN THE RUBBLE OF ROME..................91
Ch. 10: MEDIEVAL PROGRESS AND POVERTY...............97
Ch. 11: SPAIN S NEW WORLD, THE NORTHERN
HEMISPHERE.................................... 105
Mesoamerica and North America...................... 108
Ch. 12: NEW WORLD, NEW FOODS........................ 113
Ch. 13: NEW FOODS IN THE SOUTHERN NEW WORLD......127
Ch. 14: THE COLUMBIAN EXCHANGE
AND THE OLD WORLDS.......................... 135
Europe.......................................... 135
Africa and the East................................. 144
Africa........................................ 144
Asia......................................... 145
Ch. 15: THE COLUMBIAN EXCHANGE AND NEW WORLDS ... 150
Oceania.......................................... 150
The Americas..................................... 156
Contents ix
Ch. 16: SUGAR AND NEW BEVERAGES.................... 163
Sugar............................................ 163
Cacao........................................... 166
Coffee........................................... 166
Tea............................................. 170
Soft Drinks....................................... 178
Alcoholic Beverages................................ 181
Ch. 17: KITCHEN HISPANIZATION........................ 184
The ABC Countries................................ 185
The Andean Region................................ 187
Mesoamerica...................................... 188
The Caribbean and the Spanish Main................... 189
Ch. 18: PRODUCING PLENTY IN PARADISE.................191
Colonial Times in North America...................... 192
The New Nation................................... 197
Ch. 19: THE FRONTIERS OF FOREIGN FOODS..............202
Tsap Sui: Chinese Influences..........................203
Spaghetti and Red Wine: Italian Influences...............203
Chillies and Garbanzos: Hispanic Influences..............204
Creole and Cajun: French and African Influences..........206
Grits, Greens, and Beans: African Influences Again.........207
Bratwurst and Beer: Germanic Influences................208
Tea and Boiled Pudding: English Influences...............211
Ch. 20: CAPITALISM, COLONIALISM, AND CUISINE.........214
Ch. 21: HOMEMADE FOOD HOMOGENEITY...............226
Restaurants.......................................230
Prepared Foods, Frozen Foods, Fast Foods,
and Supermarkets..................................233
Ch. 22: NOTIONS OF NUTRIENTS AND NUTRIMENTS.......238
Thiamine and Beriberi...............................242
Vitamin C and Scurvy...............................243
x Contents
Niacin and Pellagra................................. 245
Vitamin D, Rickets, and Other Bone Maladies............ 246
Iodine and Goiter.................................. 249
Other Vitamins, Minerals, and Conditions................ 251
Ch. 23: THE PERILS OF PLENTY...........................253
Ch. 24: THE GLOBALIZATION OF PLENTY.................267
Ch. 25: FAST FOOD, A HYMN TO CELLULITE...............274
Ch. 26: PARLOUS PLENTY INTO THE
TWENTY-FIRST CENTURY.........................285
Ch. 27: PEOPLE AND PLENTY IN THE
TWENTY-FIRST CENTURY.........................295
Notes 307
Index 353
Contents xi
|
| adam_txt |
Contents
Preface xiii
Acknowledgments xv
INTRODUCTION: FROM FORAGING TO FARMING. 1
CA. 1: LAST HUNTERS, FIRST FARMERS.7
Ch. 2: BUILDING THE BARNYARD. 14
Dog. 15
Sheep and Goats. 16
Pig. 16
Cattle. 17
Horse. 18
Camel. 19
Water Buffalo.20
Yak.21
Caribou.22
Pigeon.22
Chicken.23
Duck.24
Goose.24
Ch. 3: PROMISCUOUS PLANTS OF THE NORTHERN
FERTILE CRESCENT.25
Wheat. 26
Barley. 28
Rye. 29
Oat. 29
Legumes. 30
Other Vegetable Foods. 32
Dietary Supplements. 34
Food and Northern Fertile Crescent Technology. 35
Ch. 4: PERIPATETIC PLANTS OF EASTERN ASIA.36
Tropical Tuck of Southeast Asia.36
Banana and Plantain.36
Tarn.38
Yam.39
Rice.39
Other Fruits and Vegetables of Southeast Asia.41
China's Chief Comestibles.41
Rice.41
Millet and Cereal Imports.42
Culinary Competition.42
Vegetables and Fruits.43
Agricultural Revolution.44
Soybean.45
Beverages.46
Fish.46
South Asian Aliments.46
Later East Asian Agriculture.48
Ch. 5: FECUND FRINGES OF THE NORTHERN
FERTILE CRESCENT.51
African Viands.51
Egypt and North Africa.51
South of the Sahara.54
//I
viii Contents
European Edibles.59
Ch. 6: CONSEQUENCES OF THE NEOLITHIC.61
Social and Cultural Consequences.61
Ecological Consequences.64
Health and Demographic Consequences.64
Food Processing and Preservation.66
Ch. 7: ENTERPRISE AND EMPIRES. 70
Pre-Roman Times.70
The Roman Empire. 74
Ch. 8: FAITH AND FOODSTUFFS.83
Islam.83
Christianity.86
Buddhism.89
Ch. 9: EMPIRES IN THE RUBBLE OF ROME.91
Ch. 10: MEDIEVAL PROGRESS AND POVERTY.97
Ch. 11: SPAIN'S NEW WORLD, THE NORTHERN
HEMISPHERE. 105
Mesoamerica and North America. 108
Ch. 12: NEW WORLD, NEW FOODS. 113
Ch. 13: NEW FOODS IN THE SOUTHERN NEW WORLD.127
Ch. 14: THE COLUMBIAN EXCHANGE
AND THE OLD WORLDS. 135
Europe. 135
Africa and the East. 144
Africa. 144
Asia. 145
Ch. 15: THE COLUMBIAN EXCHANGE AND NEW WORLDS . 150
Oceania. 150
The Americas. 156
Contents ix
Ch. 16: SUGAR AND NEW BEVERAGES. 163
Sugar. 163
Cacao. 166
Coffee. 166
Tea. 170
Soft Drinks. 178
Alcoholic Beverages. 181
Ch. 17: KITCHEN HISPANIZATION. 184
The ABC Countries. 185
The Andean Region. 187
Mesoamerica. 188
The Caribbean and the Spanish Main. 189
Ch. 18: PRODUCING PLENTY IN PARADISE.191
Colonial Times in North America. 192
The New Nation. 197
Ch. 19: THE FRONTIERS OF FOREIGN FOODS.202
Tsap Sui: Chinese Influences.203
Spaghetti and Red Wine: Italian Influences.203
Chillies and Garbanzos: Hispanic Influences.204
Creole and Cajun: French and African Influences.206
Grits, Greens, and Beans: African Influences Again.207
Bratwurst and Beer: Germanic Influences.208
Tea and Boiled Pudding: English Influences.211
Ch. 20: CAPITALISM, COLONIALISM, AND CUISINE.214
Ch. 21: HOMEMADE FOOD HOMOGENEITY.226
Restaurants.230
Prepared Foods, Frozen Foods, Fast Foods,
and Supermarkets.233
Ch. 22: NOTIONS OF NUTRIENTS AND NUTRIMENTS.238
Thiamine and Beriberi.242
Vitamin C and Scurvy.243
x Contents
Niacin and Pellagra. 245
Vitamin D, Rickets, and Other Bone Maladies. 246
Iodine and Goiter. 249
Other Vitamins, Minerals, and Conditions. 251
Ch. 23: THE PERILS OF PLENTY.253
Ch. 24: THE GLOBALIZATION OF PLENTY.267
Ch. 25: FAST FOOD, A HYMN TO CELLULITE.274
Ch. 26: PARLOUS PLENTY INTO THE
TWENTY-FIRST CENTURY.285
Ch. 27: PEOPLE AND PLENTY IN THE
TWENTY-FIRST CENTURY.295
Notes 307
Index 353
Contents xi |
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| spelling | Kiple, Kenneth F. Verfasser aut A movable feast ten millennia of food globalization Kenneth F. Kiple 1. publ. New York, NY Cambridge Univ. Press 2007 XVI, 368 S. Ill. txt rdacontent n rdamedia nc rdacarrier Geschichte gnd rswk-swf Internationalisatie gtt Levensmiddelen gtt Geschichte Globalisierung Food History Globalization Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Geschichte z DE-604 http://www.loc.gov/catdir/toc/ecip0619/2006028231.html Table of contents only HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=015584672&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Kiple, Kenneth F. A movable feast ten millennia of food globalization Internationalisatie gtt Levensmiddelen gtt Geschichte Globalisierung Food History Globalization Lebensmittel (DE-588)4034870-2 gnd |
| subject_GND | (DE-588)4034870-2 |
| title | A movable feast ten millennia of food globalization |
| title_auth | A movable feast ten millennia of food globalization |
| title_exact_search | A movable feast ten millennia of food globalization |
| title_exact_search_txtP | A movable feast ten millennia of food globalization |
| title_full | A movable feast ten millennia of food globalization Kenneth F. Kiple |
| title_fullStr | A movable feast ten millennia of food globalization Kenneth F. Kiple |
| title_full_unstemmed | A movable feast ten millennia of food globalization Kenneth F. Kiple |
| title_short | A movable feast |
| title_sort | a movable feast ten millennia of food globalization |
| title_sub | ten millennia of food globalization |
| topic | Internationalisatie gtt Levensmiddelen gtt Geschichte Globalisierung Food History Globalization Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Internationalisatie Levensmiddelen Geschichte Globalisierung Food History Globalization Lebensmittel |
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