Bloomsbury Food Library - Search Results
Loading

Results

  • Agriculture Close
Sort By:  1-10 of 186 (19 pages)
Results per page:
         

Food and Urban Design: Urban Agriculture as Second Nature?

The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...It is generally accepted that the establishment of settled agriculture enabled the formation of cities; the relationship between the two is intimate and very old. Until the nineteenth century, cities like Berlin and London had extensive...

Climatic Cycles and Behavioural Revolutions: The Emergence of Modern Humans and the Beginning of Farming

Food History: Critical and Primary Sources Volume 1 : Origins

Bloomsbury Academic, 2014

Book chapter

...Publication of a new volume on the beginnings of Old World farming (Harris 1996) has provided a compendium of current views on this critical inflection-point in human inhabitance of the world. Was it driven by climatic change, as Gordon...

Rye

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Rye As a GrassRye (Secale cereale L.) is closely related to the genus Triticum (which includes bread wheat, durum wheat, spelt, and the like) and has sometimes been included within that genus (Mansfeld 1986: 1447). In fact, it was possible...

Farming

Peter Jackson

Peter Jackson is Professor of Human Geography at the University of Sheffield, UK Author affiliation details are correct at time of print publication.

Search for publications
and

Richard Lee

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Farming © Angela Meah. Farming encompasses a wide variety of organized land- or marine-based activities...

Africa South from the Sahara

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Describing the principal sources of food for the inhabitants of Africa south from the Sahara is a relatively easy task. Most diets are dominated by products made from a single staple crop, and there are not all that many of them. Maize...

Dietary Reconstruction and Nutritional Assessment of Past Peoples: The Bioanthropological Record

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The topics of diet (the foods that are eaten) and nutrition (the way that these foods are used by the body) are central to an understanding of the evolutionary journey of humankind. Virtually every major anatomical change wrought...

Beans, Peas, and Lentils

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The NamesOn Sunday, November 4, 1492, three weeks after his first landing in the New World,Christopher Columbus saw lands planted with “faxones and fabas very diverse and different from ours [those of Spain] and two days afterward...

Water Buffalo

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...When the first created man saw the animals that God had made, it is said that he presumptuously, over-rating his powers, asked that he too might be given the creative power to fashion others like them. God granted his request and man tried...

Food Subsidies and Interventions for Infant and Child Nutrition

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...One hundred and fifty million children, or one in three, in the developing world are seriously malnourished (United Nations Development Program 1990). This includes 38 million children underweight, 13 million wasted, and 42 million stunted....

Setting the Scene before 1500

Joan Thirsk

Joan Thirsk was the UK’s leading historian of agriculture. She was the author of Alternative Agriculture: A History. Author affiliation details are correct at time of print publication.

Search for publications

Food in Early Modern England : Phases, Fads, Fashions 1500–1760

Hambledon Continuum, 2014

Book chapter

...Since mankind has to eat to survive, our food history goes back thousands of years to an age before any record was written down. Selecting, preparing and cooking food were skills passed on by word of mouth and by practical example. We learn...