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A movable feast : ten millennia of food globalization
Author
Title
A movable feast : ten millennia of food globalization / Kenneth F. Kiple.
ISBN
052179353X (hardback)
9780521793537 (hardback)
Published
Cambridge ; New York : Cambridge University Press, 2007.
Physical Description
xvi, 368 p. : ill. ; 25 cm.
Format
Books
Language
English
Added to Catalog
August 20, 2008
Bibliography
Includes bibliographical references (p. 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
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
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.
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