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A Movable Feast
Pepper was once worth its weight in gold. Onions have been used to cure everything from sore throats to foot fungus. White bread was once considered too nutritious. From hunting water buffalo to farming salmon, A Movable Feast chronicles the globalization of food over the past ten thousand years. This engaging history follows the path that food has taken throughout history and the ways in which humans have altered its course. Beginning with the days of hunter-gatherers and extending to the present world of genetically modified chickens, Kenneth F. Kiple details the far-reaching adventure of food. He investigates food's global impact, from the Irish potato famine to the birth of McDonald's. Combining fascinating facts with historical evidence, this is a sweeping narrative of food's place in the world. Looking closely at geographic, cultural and scientific factors, this book reveals how what we eat has transformed over the years from fuel to art.
The Cambridge World History of Food
A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
The Caribbean Slave
A comprehensive analysis of the biological experience of black slaves in the Caribbean.
Plague, Pox and Pestilence
Covering some of humankind's most notorious diseases, this book describes, with individual examples, the changing historical relationships between humans and their diseases, many of which they have helped to create. Contemporary illustrations show how the diseases were perceived in the past.
Another Dimension to the Black Diaspora
A study of black disease immunities and susceptibilities and their impact on slavery and racism.
The Atlantic Slave Trade
Debates over the economic, social, and political meaning of slavery and the slave trade have persisted for over two hundred years. The Atlantic Slave Trade brings clarity and critical insight to the subject. In fourteen essays, leading scholars consider the nature and impact of the transatlantic slave trade and assess its meaning for the people transported and for those who owned them. Among the questions these essays address are: the social cost to Africa of this forced migration; the role of slavery in the economic development of Europe and the United States; the short-term and long-term effects of the slave trade on black mortality, health, and life in the New World; and the racial and cu...
Cookery for the Hospitality Industry
Now in its sixth edition, Cookery for the Hospitality Industry remains Australia's most trusted and reliable reference for commercial cookery students and apprentice chefs.
The Cambridge History of Medicine
Against the backdrop of unprecedented concern for the future of health care, 'The Cambridge History of Medicine' surveys the rise of medicine in the West from classical times to the present. Covering both the social and scientific history of medicine, this volume traces the chronology of key developments and events.
Beriberi, White Rice, and Vitamin B
In this comprehensive account of the history and treatment of beriberi, Kenneth Carpenter traces the decades of medical and chemical research that solved the puzzle posed by this mysterious disease. Caused by the lack of a minute quantity of the chemical thiamin, or vitamin B1 in the diet, beriberi is characterized by weakness and loss of feeling in the feet and legs, then swelling from fluid retention, and finally heart failure. Western doctors working in Asia after 1870 saw it as the major disease in native armed forces and prisons. It was at first attributed to miasms (poisonous vapors from damp soil) or to bacterial infections. In Java, chickens fed by chance on white rice lost the use o...
Food Cultures of the World Encyclopedia
This comprehensive reference work introduces food culture from more than 150 countries and cultures around the world—including some from remote and unexpected peoples and places. From babka to baklava to the groundnut stew of Ghana, food culture can tell us where we've been—and maybe even where we're going. Filled with succinct, yet highly informative entries, the four-volume Food Cultures of the World Encyclopedia covers all of the planet's nation-states, as well as various tribes and marginalized peoples. Thus, in addition to coverage on countries as disparate as France, Ethiopia, and Tibet, there are also entries on Roma Gypsies, the Maori of New Zealand, and the Saami of northern Europe. There is even a section on food in outer space, detailing how and what astronauts eat and how they prepare for space travel as far as diet and nutrition are concerned. Each entry offers information about foodstuffs, meals, cooking methods, recipes, eating out, holidays and celebrations, and health and diet. Vignettes help readers better understand other cultures, while the inclusion of selected recipes lets them recreate dishes from other lands.
