A movable feast: ten millennia of food globalization
Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. Th...
Gespeichert in:
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| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Cambridge University Press
2007
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| Schlagworte: | |
| Online-Zugang: | BSB01 UBG01 Volltext |
| Zusammenfassung: | Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Beginning with the days of hunter-gatherers and extending to the present world of genetically modified chickens, Kenneth F. Kiple details the far-reaching adventure of food. He investigates food's global impact, from the Irish potato famine to the birth of McDonald's. Combining fascinating facts with historical evidence, this is a sweeping narrative of food's place in the world. Looking closely at geographic, cultural and scientific factors, this book reveals how what we eat has transformed over the years from fuel to art |
| Beschreibung: | Title from publisher's bibliographic system (viewed on 05 Oct 2015) |
| Beschreibung: | 1 online resource (xvi, 368 pages) |
| ISBN: | 9780511512148 |
| DOI: | 10.1017/CBO9780511512148 |
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| 505 | 8 | 0 | |t Preface |t Introduction : From foraging to farming |t Last hunters, first farmers |t Building the barnyard |t Dog |t Sheep and goats |t Pig |t Cattle |t Horse |t Camel |t Water buffalo |t Yak |t Caribou |t Pigeon |t Chicken |t Duck |t Goose |t Promiscuous plants of the northern fertile crescent |t Wheat |t Barley |t Rye |t Oat |t Legumes |t Other vegetable foods |t Dietary supplements |t Food and Northern Fertile Crescent technology |t Peripatetic plants of Eastern Asia |t Tropical tuck of Southeast Asia |t Banana and plantain |t Taro |t Yam |t Rice |t Other fruits and vegetables of Southeast Asia |t China's chief comestibles |t Rice |t Millet and cereal imports |t Culinary competition |t Vegetables and fruits |t Agricultural revolution |t Soybean |t Beverages |t Fish |t South Asian aliments |t Later East Asian agriculture |t Fecund fringes of the northern fertile crescent |t African viands |t Egypt and North Africa |t South of the Sahara |t European edibles |t Consequences of the neolithic |t Social and cultural consequences |t Ecological consequences |t Health and demographic consequences |t Food processing and preservation |t Enterprise and empires |t Pre-Roman times |t The Roman Empire |t Faith and foodstuffs |t Islam |t Christianity |t Buddhism |t Empires in the rubble of Rome |t Medieval progress and poverty |t Spain's new world, the northern hemisphere |t Mesoamerica and North America |t New world, new foods |t New foods in the southern New World |t The Columbian exchange and the old worlds |t Europe |t Africa and the East |t Africa |t Asia |
| 505 | 8 | 0 | |t The Columbian exchange and new worlds |t Oceania |t The Americas |t Sugar and new beverages |t Sugar |t Cacao |t Coffee |t Tea |t Soft drinks |t Alcoholic beverages |t Kitchen hispanization |t The ABC countries |t The Andean region |t Mesoamerica |t The Caribbean and the Spanish Main |t Producing plenty in paradise |t Colonial times in North America |t The new nation |t The frontiers of foreign foods |t Tsap sui : Chinese influences |t Spaghetti and red wine : Italian influences |t Chillies and garbanzos : Hispanic influences |t Creole and Cajun : French and African influences |t Grits, greens, and beans : African influences again |t Bratwurst and beer : Germanic influences |t Tea and boiled pudding : English influences |t Capitalism, colonialism, and cuisine |t Homemade food homogeneity |t Restaurants |t Prepared foods, frozen foods, fast foods, and supermarkets |t Notions of nutrients and nutriments |t Thiamine and beriberi |t Vitamin C and scurvy |t Niacin and pellagra |t Vitamin D, rickets, and other bone maladies |t Iodine and goiter |t The perils of plenty |t The globalization of plenty |t Fast food, a hymn to cellulite |t Parlous plenty into the twenty-first century |t People and plenty in the twenty-first century |
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| author | Kiple, Kenneth F. 1939- |
| author_facet | Kiple, Kenneth F. 1939- |
| author_role | aut |
| author_sort | Kiple, Kenneth F. 1939- |
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| bvnumber | BV043929229 |
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| contents | Preface Introduction : From foraging to farming Last hunters, first farmers Building the barnyard Dog Sheep and goats Pig Cattle Horse Camel Water buffalo Yak Caribou Pigeon Chicken Duck Goose Promiscuous plants of the northern fertile crescent Wheat Barley Rye Oat Legumes Other vegetable foods Dietary supplements Food and Northern Fertile Crescent technology 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 Millet and cereal imports Culinary competition Vegetables and fruits Agricultural revolution Soybean Beverages Fish South Asian aliments Later East Asian agriculture Fecund fringes of the northern fertile crescent African viands Egypt and North Africa South of the Sahara European edibles Consequences of the neolithic Social and cultural consequences Ecological consequences Health and demographic consequences Food processing and preservation Enterprise and empires Pre-Roman times The Roman Empire Faith and foodstuffs Islam Christianity Buddhism Empires in the rubble of Rome Medieval progress and poverty Spain's new world, the northern hemisphere Mesoamerica and North America New world, new foods New foods in the southern New World The Columbian exchange and the old worlds Europe Africa and the East Africa Asia The Columbian exchange and new worlds Oceania The Americas Sugar and new beverages Sugar Cacao Coffee Tea Soft drinks Alcoholic beverages Kitchen hispanization The ABC countries The Andean region Mesoamerica The Caribbean and the Spanish Main Producing plenty in paradise Colonial times in North America The new nation 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 Capitalism, colonialism, and cuisine Homemade food homogeneity Restaurants Prepared foods, frozen foods, fast foods, and supermarkets 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 The perils of plenty The globalization of plenty Fast food, a hymn to cellulite Parlous plenty into the twenty-first century People and plenty in the twenty-first century |
| ctrlnum | (ZDB-20-CBO)CR9780511512148 (OCoLC)967421440 (DE-599)BVBBV043929229 |
| dewey-full | 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 641 - Food and drink |
| dewey-raw | 641.3 |
| dewey-search | 641.3 |
| dewey-sort | 3641.3 |
| dewey-tens | 640 - Home and family management |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau Sozial-/Kulturanthropologie / Empirische Kulturwissenschaft |
| doi_str_mv | 10.1017/CBO9780511512148 |
| era | Geschichte gnd |
| era_facet | Geschichte |
| format | Electronic eBook |
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| id | DE-604.BV043929229 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T07:38:53Z |
| institution | BVB |
| isbn | 9780511512148 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029338307 |
| oclc_num | 967421440 |
| open_access_boolean | |
| owner | DE-12 DE-473 DE-BY-UBG |
| owner_facet | DE-12 DE-473 DE-BY-UBG |
| physical | 1 online resource (xvi, 368 pages) |
| psigel | ZDB-20-CBO ZDB-20-CBO BSB_PDA_CBO ZDB-20-CBO UBG_PDA_CBO |
| publishDate | 2007 |
| publishDateSearch | 2007 |
| publishDateSort | 2007 |
| publisher | Cambridge University Press |
| record_format | marc |
| spelling | Kiple, Kenneth F. 1939- Verfasser aut A movable feast ten millennia of food globalization Kenneth F. Kiple Cambridge Cambridge University Press 2007 1 online resource (xvi, 368 pages) txt rdacontent c rdamedia cr rdacarrier Title from publisher's bibliographic system (viewed on 05 Oct 2015) Preface Introduction : From foraging to farming Last hunters, first farmers Building the barnyard Dog Sheep and goats Pig Cattle Horse Camel Water buffalo Yak Caribou Pigeon Chicken Duck Goose Promiscuous plants of the northern fertile crescent Wheat Barley Rye Oat Legumes Other vegetable foods Dietary supplements Food and Northern Fertile Crescent technology 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 Fecund fringes of the northern fertile crescent African viands Egypt and North Africa South of the Sahara European edibles Consequences of the neolithic Social and cultural consequences Ecological consequences Health and demographic consequences Food processing and preservation Enterprise and empires Pre-Roman times The Roman Empire Faith and foodstuffs Islam Christianity Buddhism Empires in the rubble of Rome Medieval progress and poverty Spain's new world, the northern hemisphere Mesoamerica and North America New world, new foods New foods in the southern New World The Columbian exchange and the old worlds Europe Africa and the East Africa Asia The Columbian exchange and new worlds Oceania The Americas Sugar and new beverages Sugar Cacao Coffee Tea Soft drinks Alcoholic beverages Kitchen hispanization The ABC countries The Andean region Mesoamerica The Caribbean and the Spanish Main Producing plenty in paradise Colonial times in North America The new nation 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 Capitalism, colonialism, and cuisine Homemade food homogeneity Restaurants Prepared foods, frozen foods, fast foods, and supermarkets 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 The perils of plenty The globalization of plenty Fast food, a hymn to cellulite Parlous plenty into the twenty-first century People and plenty in the twenty-first century Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Beginning with the days of hunter-gatherers and extending to the present world of genetically modified chickens, Kenneth F. Kiple details the far-reaching adventure of food. He investigates food's global impact, from the Irish potato famine to the birth of McDonald's. Combining fascinating facts with historical evidence, this is a sweeping narrative of food's place in the world. Looking closely at geographic, cultural and scientific factors, this book reveals how what we eat has transformed over the years from fuel to art Geschichte gnd rswk-swf Geschichte Globalisierung Food / History Globalization Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Geschichte z 1\p DE-604 Erscheint auch als Druckausgabe 978-0-521-79353-7 Erscheint auch als Druckausgabe 978-1-107-65745-8 https://doi.org/10.1017/CBO9780511512148 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Kiple, Kenneth F. 1939- A movable feast ten millennia of food globalization Preface Introduction : From foraging to farming Last hunters, first farmers Building the barnyard Dog Sheep and goats Pig Cattle Horse Camel Water buffalo Yak Caribou Pigeon Chicken Duck Goose Promiscuous plants of the northern fertile crescent Wheat Barley Rye Oat Legumes Other vegetable foods Dietary supplements Food and Northern Fertile Crescent technology 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 Millet and cereal imports Culinary competition Vegetables and fruits Agricultural revolution Soybean Beverages Fish South Asian aliments Later East Asian agriculture Fecund fringes of the northern fertile crescent African viands Egypt and North Africa South of the Sahara European edibles Consequences of the neolithic Social and cultural consequences Ecological consequences Health and demographic consequences Food processing and preservation Enterprise and empires Pre-Roman times The Roman Empire Faith and foodstuffs Islam Christianity Buddhism Empires in the rubble of Rome Medieval progress and poverty Spain's new world, the northern hemisphere Mesoamerica and North America New world, new foods New foods in the southern New World The Columbian exchange and the old worlds Europe Africa and the East Africa Asia The Columbian exchange and new worlds Oceania The Americas Sugar and new beverages Sugar Cacao Coffee Tea Soft drinks Alcoholic beverages Kitchen hispanization The ABC countries The Andean region Mesoamerica The Caribbean and the Spanish Main Producing plenty in paradise Colonial times in North America The new nation 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 Capitalism, colonialism, and cuisine Homemade food homogeneity Restaurants Prepared foods, frozen foods, fast foods, and supermarkets 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 The perils of plenty The globalization of plenty Fast food, a hymn to cellulite Parlous plenty into the twenty-first century People and plenty in the twenty-first century 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_alt | Preface Introduction : From foraging to farming Last hunters, first farmers Building the barnyard Dog Sheep and goats Pig Cattle Horse Camel Water buffalo Yak Caribou Pigeon Chicken Duck Goose Promiscuous plants of the northern fertile crescent Wheat Barley Rye Oat Legumes Other vegetable foods Dietary supplements Food and Northern Fertile Crescent technology 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 Millet and cereal imports Culinary competition Vegetables and fruits Agricultural revolution Soybean Beverages Fish South Asian aliments Later East Asian agriculture Fecund fringes of the northern fertile crescent African viands Egypt and North Africa South of the Sahara European edibles Consequences of the neolithic Social and cultural consequences Ecological consequences Health and demographic consequences Food processing and preservation Enterprise and empires Pre-Roman times The Roman Empire Faith and foodstuffs Islam Christianity Buddhism Empires in the rubble of Rome Medieval progress and poverty Spain's new world, the northern hemisphere Mesoamerica and North America New world, new foods New foods in the southern New World The Columbian exchange and the old worlds Europe Africa and the East Africa Asia The Columbian exchange and new worlds Oceania The Americas Sugar and new beverages Sugar Cacao Coffee Tea Soft drinks Alcoholic beverages Kitchen hispanization The ABC countries The Andean region Mesoamerica The Caribbean and the Spanish Main Producing plenty in paradise Colonial times in North America The new nation 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 Capitalism, colonialism, and cuisine Homemade food homogeneity Restaurants Prepared foods, frozen foods, fast foods, and supermarkets 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 The perils of plenty The globalization of plenty Fast food, a hymn to cellulite Parlous plenty into the twenty-first century People and plenty in the twenty-first century |
| title_auth | A movable feast ten millennia of food globalization |
| title_exact_search | 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 | Geschichte Globalisierung Food / History Globalization Lebensmittel (DE-588)4034870-2 gnd |
| topic_facet | Geschichte Globalisierung Food / History Globalization Lebensmittel |
| url | https://doi.org/10.1017/CBO9780511512148 |
| work_keys_str_mv | AT kiplekennethf amovablefeasttenmillenniaoffoodglobalization |