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Essential Fatty Acids

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The history of the scientific documentation of the need for fat in the diet began with the early nineteenth-century work of Michel Eugene Chevreul (Mayer and Hanson 1960). He showed that lard contained a solid fat, which he termed stearine,...

Calcium

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...This chapter deals with the history of calcium and its metabolism in adult humans. It should be read in conjunction with Chapter IV.D.4 on osteoporosis, which contains a further discussion of calcium requirements and the effects...

Vitamin D

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Definition and Nomenclature Vitamin D is a fat-soluble substance required...

Other Trace Elements

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Beginning early in the twentieth century, scientists were able to qualitatively detect small amounts of several elements in living organisms. In reports, these elements were often described as being present in “traces” or “trace amounts...

Iodine and Iodine-Deficiency Disorders

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The term “iodine-deficiency disorders” (IDD) is now used to denote all the effects of iodine deficiency on growth and development (Hetzel 1983). In the past, the term “goiter” was used to describe such effects, but IDD has now been...

Eating Out: Going Out, Staying In

A Cultural History of Food in the Modern Age

Bloomsbury Academic, 2014

Book chapter

...Eat in: 1 Tall Latte The Tall Latte is the dead giveaway for Starbucks. But in what sense do we EAT IN at Starbucks as the receipt proclaims? Classification becomes more problematic still in this particular instance, since...

Protein–Energy Malnutrition

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Protein–energy malnutrition (PEM) is the current term for a group of nutritional diseases related to dietary protein and energy (calorie) intake. These diseases are most frequently seen in infants and young children in developing countries...

Vitamin A

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Definitions and Nomenclature Vitamin A is a fat-soluble substance essential to the health, survival, and reproduction...

Food and Cinema: An Evolving Relationship

Laura Lindenfeld

Laura Lindenfeld

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Fabio Parasecoli

Fabio Parasecoli is Associate Professor and Coordinator of Food Studies at the New School in New York City. Among his publications are Food Culture in Italy and Bite Me: Food and Popular Culture (2008). Author affiliation details are correct at time of print publication.

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The Bloomsbury Handbook of Food and Popular Culture

Bloomsbury Academic, 2018

Book chapter

...Film has been a crucial component of popular culture from the first occurrences in which moving images appeared before audiences. Simple spectacles expanded over time into cohesive storytelling, beginning with short films that expanded...

Zinc

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...In 1869, J. Raulin showed for the first time that zinc is a growth factor for Aspergilus niger. Then, in 1926, it was discovered that zinc is essential for higher plants (Sommer and Lipman 1926). The importance of zinc in the growth...