Table of contents for A movable feast : ten millennia of food globalization / Kenneth F. Kiple.

Bibliographic record and links to related information available from the Library of Congress catalog.

Note: Contents data are machine generated based on pre-publication provided by the publisher. Contents may have variations from the printed book or be incomplete or contain other coding.


Counter
PREFACE
INTRODUCTION: FROM FORAGING TO FARMING
CHAPTER ONE: LAST HUNTERS, FIRST FARMERS
CHAPTER TWO: BUILDING THE BARNYARD
DOG
SHEEP AND GOAT
PIG
CATTLE
HORSE
CAMEL
WATER BUFFALO
YAK
PIGEON
CHICKEN
DUCK
GOOSE
CHAPTER THREE: PROMISCUOUS PLANTS OF THE
NORTHERN FERTILE CRESCENT
WHEAT
BARLEY
RYE
OAT
LEGUMES
OTHER VEGETABLE FOODS
DIETARY SUPPLEMENTS
FOOD AND NORTHERN FERTILE CRESCENT
TECHNOLOGY
CHAPTER FOUR: PERIPATETIC PLANTS OF EASTERN ASIA
TROPICAL TUCK OF SOUTHEAST ASIA
BANANA AND PLANTAIN
TARO
YAM
RICE
OTHER FRUITS AND VEGETABLES OF
SOUTHEAST ASIA
CHINA'S CHIEF COMESTIBLES
RICE
MILLET AND CEREAL IMPORTS
CULINARY COMPETITION
VEGETABLES AND FRUITS
AGRICULTURAL REVOLUTION
SOYBEAN
BEVERAGES
FISH
SOUTH ASIAN ALIMENTS
LATER EAST ASIAN AGRICULTURE
CHAPTER FIVE: FECUND FRINGES OF THE NORTHERN
FERTILE CRESCENT
AFRICAN VIANDS
EGYPT AND NORTH AFRICA
SOUTH OF THE SAHARA
EUROPEAN EDIBLES
CHAPTER SIX: CONSEQUENCES OF THE NEOLITHIC
SOCIAL AND CULTURAL CONSEQUENCES
ECOLOGICAL CONSEQUENCES
HEALTH AND DEMOGRAPHIC CONSEQUENCES
FOOD PROCESSING AND PRESERVATION
CHAPTER SEVEN: ENTERPRISE AND EMPIRES
PRE-ROMAN TIMES
THE ROMAN EMPIRE
CHAPTER EIGHT: FAITH AND FOODSTUFFS
ISLAM
CHRISTIANITY
BUDDHISM
CHAPTER NINE: EMPIRES IN THE RUBBLE OF ROME
CHAPTER TEN: MEDIEVAL PROGRESS AND POVERTY
CHAPTER ELEVEN: SPAIN'S NEW WORLD, THE NORTHERN
HEMISPHERE
CHAPTER TWELVE: NEW WORLD, NEW FOODS
CHAPTER THIRTEEN: NEW FOODS IN THE SOUTHERN NEW
WORLD
CHAPTER FOURTEEN: THE COLUMBIAN EXCHANGE AND
THE OLD WORLDS
EUROPE
AFRICA AND THE EAST ASIA
CHAPTER FIFTEEN: THE COLUMBIAN EXCHANGE AND
NEW WORLDS
OCEANIA
THE AMERICAS
CHAPTER SIXTEEN: SUGAR AND NEW BEVERAGES
SUGAR
CACAO
COFFEE
TEA
SOFT DRINKS
ALCOHOLIC BEVERAGES
CHAPTER SEVENTEEN: KITCHEN HISPANIZATION
THE ABC COUNTRIES
THE ANDEAN REGION AND THE SPANISH MAIN
MESOAMERICA
THE CARIBBEAN AND THE SPANISH MAIN
CHAPTER EIGHTEEN: PRODUCING PLENTY IN PARADISE
COLONIAL TIMES IN NORTH AMERICA
THE NEW NATION
CHAPTER NINETEEN: U.S. FRONTIERS OF FOREIGN FOODS
TSAP SUI
SPAGHETTI AND RED WINE
CHILLIES AND GARBANZOS
CREOLE AND CAJUN
GRITS, GREENS, AND BEANS
BRATWURST AND BEER
TEA AND BOILED PUDDING
CHAPTER TWENTY: CAPITALISM, COLONIALISM, AND
CUISINE
CHAPTER TWENTY ONE: HOMEMADE FOOD
HOMOGENEITY
RESTAURANTS
PREPARED FOODS, FROZEN FOODS, FAST FOODS,
AND SUPERMARKETS
CHAPTER TWENTY TWO: NOTIONS OF NUTRIENTS AND
NUTRIMENTS
THIAMINE AND BERIBERI
SCURVY AND VITAMIN C
NIACIN AND PELLAGRA
VITAMIN D, RICKETS, AND OTHER BONE
MALADIES
IODINE AND GOITER
OTHER VITAMINS, MINERALS, AND CONDITIONS
CHAPTER TWENTY THREE: THE PERILS OF PLENTY
CHAPTERTWENTYFOUR: THEGLOBALIZATIONOFPLENTY508
CHAPTER TWENTY FIVE: FAST FOOD, A HYMN TO
CELLULITE
CHAPTER TWENTY SIX: PARLOUS PLENTY INTO THE
TWENTY-FIRST CENTURY
CHAPTER TWENTY SEVEN: PEOPLE AND PLENTY IN THE
TWENTY-FIRST CENTURY

Library of Congress Subject Headings for this publication:

Food -- History.
Globalization.