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Keshan Disease

Yiming Xia

Yiming Xia

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Discovery and Characteristics of the Disease Keshan disease (KD) is a unique endemic cardiomyopathy in China with high incidence and mortality. Its etiology and pathogenesis...

Yüan Mei

Herbert A. Giles

Herbert A. Giles

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Food History: Critical and Primary Sources : Global Contact and Early Industrialization

Bloomsbury Academic, 2014

Book chapter

...Yüan Mei (1715–1797) is beyond all question the most popular writer of modern times. At the early age of nine he was inspired with a deep love for poetry, and soon became an adept at the art. Graduating in 1739, he was shortly afterwards...

Ducks

Rosemary Luff

Rosemary Luff

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The mallard, Anas platyrhynchos, is the most ubiquitous taxon in the subfamily Anatinae of the family Anatidae. It is the ancestor of most domestic ducks, the males of which still sport the ancestral curling feathers of the upper tail...

Dissolved in Liquor and Life

Astrid Møller-Olsen

Astrid Møller-Olsen

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Commensality : From Everyday Food to Feast

Bloomsbury Academic, 2015

Book chapter

...The Chinese writer Mo Yan (莫言1955–) is often categorized as belonging to the new historicist trend in fiction (新历史主义小说). This literary current, which evolved in China in the 1970s, viewed fiction and history as related subjects and merged...

Artists and Farmers: Food Activism in Urban and Rural China

Michael Leung

,

Michael Leung

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Zhao Kunfang

Zhao Kunfang

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and

Jay Brown

Jay Brown

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Food and Museums

Bloomsbury Academic, 2016

Book chapter

...Artists as farmers, artists on land, artists as food-and-land activists are all a part of a world-wide phenomenon connected to urbanization and food movements. On many continents artists and farmers find themselves on the economic...

Feeding the Revolution: Public Mess Halls and Coercive Commensality in Maoist China

James Watson

James Watson

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Discussions Feeding the Revolution: Public Mess Halls and Coercive Commensality in of food in China usually focus on high cuisine and delicacies associated with regional preferences. This essay deals with low...

The Origins and Dispersal of Rice Cultivation

Charles Higham

Charles Higham

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and

Tracey L.-D. Lu

Tracey L.-D. Lu

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Food History: Critical and Primary Sources : Origins

Bloomsbury Academic, 2014

Book chapter

...Domesticated rice (Oryza sativa) is one of the five major crops in the world and a staple food for more than 30% of the world population. Yet the question of where, when, why and how the domestication of rice originated has been, and still...

Food Prejudices and Taboos

Louis E. Grivetti

Louis E. Grivetti

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The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Over the past 2,000 years, scholars have produced a vast literature on food prejudices and taboos. This literature, however, is complicated by confusing etymology and indiscriminate or inconsistent application of several terms, such as food...

Food, Borders and Disease

Josephine Smart

Josephine Smart

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and

Alan Smart

Alan Smart

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The Handbook of Food and Anthropology

Bloomsbury Academic, 2016

Book chapter

...Introduction In 1862, a ship from San Francisco arrived in Victoria (British Columbia, Canada) and unleashed a smallpox epidemic throughout British Columbia that killed an estimated...

Dumplings: The Commodification of Cannibalism and the Liminal Condition of Consumption

Alex Pinar

Alex Pinar

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and

Salvador Jiminez Murguia

Salvador Jiminez Murguia

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What’s Eating You? : Food and Horror on Screen

Bloomsbury Academic, 2017

Book chapter

...While international cinema is riddled with horror films exploring issues of food consumption and the taboos associated with what can and cannot be eaten—all in the service of implicitly advancing political and social commentary about...