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Southern Europe

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

1

...The basic ingredients that have historically comprised the southern European diet are well known and have recently received much attention for their health promoting benefits: These are bread, wine, olive oil, and a wide variety of fruits...

The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

6

... and Audrey K. Brown . 1993. Anemia . In The Cambridge world history of human disease , ed. Kenneth F. Kiple , 571–7....

Proteins

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

1

...The word “protein” was coined by Jöns Jakob Berzelius in 1838. For the previous 150 years, however, there had been the concept of an “animal substance,” slight variants of which were thought to make up muscles, skin, and blood. In each form...

The Caribbean from 1492 to the Present

Jeffrey M. Pilcher

Jeffrey M. Pilcher is Professor of History at the University of Toronto, Canada. He is the author of books on food in Mexican and world history, including the prize-winning Que vivan los tamales! Food and the Making of Mexican History, The Sausage Rebellion: Public Health, Private Enterprise and Meat in Mexico City and Food in World History. He is also editor of the Oxford Handbook of the History of Food. Author affiliation details are correct at time of print publication.

Search for publications

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

3

... , ed. Kenneth F. Kiple , 140–66. Durham, N.C . David R. Harris 1965. Plants, animals, and man...

Sunflower

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

1

... populations in North America.Charles B. Heiser, Jr. Bibliography F. Jerome Besser 1978. Birds and sunflowers...

Muscovy Ducks

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

0

...Of the two species of domesticated anatines, the Muscovy duck (Cairina moschata) is larger, less vocal, and characterized by a fleshy protuberance on the head of the male. It is a duck of tropical American origin, whose wild ancestors...

Rabbits

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

0

...Rabbit production is significant in several countries, especially France, Italy,Malta, and Spain, where there is a long tradition of consuming rabbit meat. In the past, great numbers of rabbits were raised by subsistence farmers, who fed...

Pellagra

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

3

... . In The Cambridge world history of human disease , ed. Kenneth F. Kiple , 918–24. Cambridge and New York...

Chickens

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

1

... The subsequent rate of dispersion of the chicken in Europe appears to have slowed substantially, with most early western and northern European bone discoveries dated to the middle to late first millennium B.C. Indeed,F....

Geese

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

1

... , 167.Berlin. P. F. Houlihan and S. M. Goodman . 1986. The birds of ancient Egypt. Warminster, England....