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Encyclopedia of food and culture [electronic resource] /

Solomon H. Katz, editor in chief ; William Woys Weaver, associate editor.

Book Cover
Names: Katz, Solomon H., | Weaver, William Woys,
Published: New York : Scribner, ©2003.
Topics: Food habits - Encyclopedias. | Food - Encyclopedias.
Genres: Electronic books. | Encyclopedias.
Online Access: Full text - Gale Virtual Reference Library
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245 00|aEncyclopedia of food and culture|h[electronic resource] /|cSolomon H. Katz, editor in chief ; William Woys Weaver, associate editor.
260 |aNew York :|bScribner,|c©2003.
300 |a1 online resource (3 volumes (xix, 699 pages)) :|billustrations
336 |atext|btxt|2rdacontent
337 |acomputer|bc|2rdamedia
338 |aonline resource|bcr|2rdacarrier
504 |aIncludes bibliographical references and index.
505 0 |aVol. 1. Acceptance and Rejection -- Additives -- Adulteration of Food -- Advertising of Food -- Africa -- Central Africa -- East Africa -- North Africa -- West Africa -- Agricultural Research -- Agricultural Workers -- Agriculture, Origins of -- Agriculture Since The Industrial Revolution -- Agronomy -- Alcohol -- Algae, Toxic -- Allergies -- American Indians -- Prehistoric Indians and Historical Overview -- Contemporary Issues -- Ancient Kitchen, The -- Ancient Mediterranean Religions -- Animals: Primate Diets -- Anorexia, Bulimia -- Anthropology and Food -- Antioxidants -- Aphrodisiacs -- Apicius -- Appetite -- Apple -- Aquaculture -- Arcimboldo, Giuseppe -- Arctic -- Art, Food in -- Film and Television -- Literature -- Opera -- Painting and the Visual Arts -- Poetry -- Arthropods: Insects, Arachnids, and Crustaceans -- Artificial Foods -- Asia, Central -- Assessment of Nutritional Status -- Australia and New Zealand -- Australian Aborigines -- Aversion to Food -- Baby Food -- Bagel -- Baháʼí -- Baking -- Balkan Countries -- Banana and Plantain -- Barbecue -- Barley -- Beard, James -- Beer -- Origins and Ancient History -- From Late Egyptian Times to the Nineteenth Century -- The Twentieth Century -- Production and Social Use -- Beeton, Isabella -- Beriberi -- Berries -- Betty Crocker -- Bible, Food in The -- Bioactive Food Components -- Biodiversity and The Cornucopia of Foods -- Biotechnology -- Birdseye, Clarence -- Birthday Foods -- Biscuits -- Body -- Body Composition -- Boiling -- Botanicals -- Botulism -- Brazil -- Bread -- Bread, Symbolism of -- Breakfast -- Brillat-Savarin, Jean Anthelme -- British Isles -- England -- Ireland -- Scotland -- Wales -- Broasting -- Broiling -- Buddhism -- Butter -- Byzantine Empire -- Cabbage and Crucifer plants -- Cactus -- Cake and Pancake -- Calcium -- Caloric Intake -- Calorie -- Canada -- Canada: Native Peoples -- Candy and Confections -- Cannibalism -- Caramelization -- Carbohydrates -- Carême, Marie Antoine -- Caribbean -- Cassava -- Cattle -- Central America -- Central Europe -- Cereal Grains and Pseudo-Cereals -- Cereals, Cold -- Cheese -- Chef, the -- Chicken Soup -- Child, Julia -- Chili Peppers -- China -- Ancient and Dynastic China -- Beijing (Peking) Cuisine -- Fujian (Fukien) Cuisine -- Guangzhou (Canton) Cuisine -- Sichuan (Szechuan) Cuisine -- Zhejiang (Chekiang) Cuisine -- Chitlins (Chitterlings) -- Chocolate -- Cholesterol -- Choline, Inositol, and Related Nutrients -- Christianity -- Eastern Orthodox Christianity -- Western Christianity -- Christmas -- Christmas Drinks -- Chutney -- Civilization and Food -- Class, Social -- Climate and Food -- Cocktail Party -- Cocktails -- Codex Alimentarius -- Coffee -- Coloring, Food -- Columbian Exchange -- Combination of Proteins -- Comfort Food -- Commodity Price Supports -- Compote -- Condiments -- Consumer Protests -- Consumption of Food -- Cookbooks -- Cookbooks, Community -- Cooking -- Cost of Food -- Couscous -- Crop Improvement -- Crushing -- Crustaceans and Shellfish -- Cucumbers, Melons, and other Cucurbits -- Cuisine, Evolution of -- Curds -- Curry -- Custard And Puddings -- Cutlery -- Dairy Products -- Day of The Dead -- Death and Burial -- Delmonico Family -- Dentistry -- Diaspora -- Dietary Assessment -- Dietary Guidelines -- Dietary Systems: A Historical Perspective -- Dietetics -- Digestion -- Dinner -- Disease: Metabolic Diseases -- Disgust -- Distribution of Food -- Division of Labor -- Durian -- Easter -- Eating: Anatomy and Physiology of Eating -- Ecology and Food -- Education about Food -- Eggs -- Electrolytes -- Energy -- Enteral and Parenteral Nutrition -- Environment -- Epicurus -- Epiphany -- Escoffier, Georges-Auguste -- Ethnobotany -- Ethnopharmacology -- Etiquette and Eating Habits -- Etymology of Food -- Evolution -- Extension Services -- Fads in Food -- FAO (Food and Agriculture Organization of The United Nations) -- Farmers' Markets -- Fast Food -- Fasting and Abstinence -- Christianity -- Hinduism and Buddhism -- Islam -- Judaism -- Fats -- Fauchon, Auguste Félix -- Favre, Joseph -- Feasts, Festivals, and Fasts -- Fermentation -- Fermented Beverages other than Wine and Beer -- Festivals of Food -- Fiber, Dietary -- Fish -- Overview -- Freshwater Fish -- Sea Fish -- Fish, Salted -- Fish, Smoked -- Fish and Chips -- Fisher, M.F.K. -- Fishing -- Flowers -- Fluoride -- Folic Acid -- Folklore, Food in -- Food, Composition of -- Food, Future of: A History -- Food Archaeology -- Food as a Weapon of War -- Food Banks -- Food Consumption Surveys -- Food Cooperatives -- Food Pantries -- Food Politics: United States -- Color Inserts.
505 0 |aVol. 2. Food Production, History of -- Food Riots -- Food Safety -- Food Security -- Food Stamps -- Food Studies -- Food Supply and The Global Food Market -- Food Supply, Food Shortages -- Food Trade Associations -- Food Waste -- Foodways -- France -- Food and Cuisine in France -- Northern French Cuisines -- Southern French Cuisines -- Tradition and Change in French Cuisine -- Wine and the French Meal -- French and British Cooking -- French Fries -- Frozen Foods -- Fruit -- Citrus Fruit -- Temperate Fruit -- Tropical and Subtropical Fruit -- Frying -- Functional Foods -- Fungi -- Fusion Cuisine -- Game -- Gamerith, Anni -- Gardening and Kitchen Gardens -- Gastronomy -- Gelatin -- Gender and Food -- Gene Expression, Nutrient Regulation Of -- Genetic Engineering -- Genetics -- Geography -- Geophagy -- Germany, Austria, Switzerland -- Gingerbread -- Goat -- Goodfellow, Elizabeth -- Government Agencies -- Government Agencies, U.S -- Grain Reserves -- Grapes and Grape Juice -- Gravy -- Greece, Ancient -- Greece and Crete -- Green Revolution -- Greenhouse Horticulture -- Grilling -- Grimod De La Reynière -- Halloween -- Hamburger -- Harvesting -- Health and Disease -- Health Foods -- Hearth Cookery -- Hédiard, Ferdinand -- Herbicides -- Herbs and Spices -- Herding -- Herodotus -- High-Technology Farming -- Hindu Festivals -- Hinduism -- Hippocrates -- Holidays -- Home Economics -- Homelessness -- Horse -- Horticulture -- Household -- Humor, Food in -- Hunger, Physiology of -- Hunger Strikes -- Hunting and Gathering -- Iberian Peninsula -- Iberian Peninsula: Overview -- Iberian Peninsula: Portugal -- Iberian Peninsula: Spain -- Ice Cream -- Icon Foods -- Immune System Regulation and Nutrients -- Inca Empire -- India -- Moghul India -- Northern India -- Southern India -- Indus Valley -- Inspection -- Intake -- International Agencies -- Intestinal Flora -- Inuit -- Iodine -- Iran -- Iron -- Iron Cookstove, The -- Islam -- Shiʻite Islam -- Sunni Islam -- Sufism -- Italy -- Northern Italy -- Southern Italy -- The Italian Meal -- Tradition in Italian Cuisine -- Jams, Jellies, and Preserves -- Japan -- Traditional Japanese Cuisine -- Contemporary Issues in Japanese Cuisine -- Judaism -- Kellogg, John Harvey -- Kitchen Gadgets -- Kitchens, Restaurant -- Korea -- Kwanzaa -- Labeling, Food -- Lactation -- Lamb Stew -- Language About Food -- Lapps -- Larousse Gastronomique -- Last Supper, The -- La Varenne -- Leaf Vegetables -- Legumes -- Lent -- Leslie, Eliza -- Lettuce -- Lipids -- Livestock Production -- Low Countries, The -- Lunch -- Luxury -- Macrobiotic Food -- Magic -- Maize -- The Natural History of Maize -- Maize as a Food -- Malnutrition -- Malnutrition: Protein-Energy Malnutrition -- Mammals -- Mammals, Sea -- Margarine -- Marinating and Marinades -- Marketing of Food -- Marketing of Food: Alternative (Direct) Strategies -- Meal -- Meals on Wheels -- Meat -- Meat, Salted -- Meat, Smoked -- Medici, Catherine De' -- Medicine -- Medieval Banquets -- Mediterranean Diet -- Mesopotamia, Ancient -- Metabolic Imprinting and Programming -- Metaphor, Food as -- Mexico -- Mexico and Central America, Precolumbian -- Microbiology -- Microorganisms -- Microwave Oven -- Middle Ages, European -- Middle East -- Military Rations -- Milk, Human -- Minerals -- Mollusks -- Mood -- Mustard -- Myth and Legend, Food in -- Naming of Food -- National Cuisines, Idea of -- Natural Foods -- Niacin Deficiency (Pellagra) -- Noodle in Asia, The -- Noodle in Northern Europe, The -- Nordic Countries -- Nostalgia -- Nouvelle Cuisine -- Nutraceuticals -- Nutrient Bioavailability -- Nutrient-Drug Interactions -- Nutrients -- Nutrition -- Nutritional Anthropology -- Nutritional Biochemistry -- Nutritionists -- Nutrition Transition: Worldwide Diet Change -- Nuts -- Color Inserts.
505 0 |aVol. 3. Obesity -- Oil -- Onions and Other Allium Plants -- Organic Agriculture -- Organic Farming and Gardening -- Organic Food -- Pacific Ocean Societies -- Packaging and Canning, History of -- Packaging and Canning, Modern -- Paleonutrition, Methods of -- Pantry and Larder -- Parkinson, James Wood -- Passover -- Pasta -- Pasteur, Louis -- Pastry -- Peanut Butter -- Peas -- Pesticides -- Petronius -- Phosphorus and Calcium -- Physical Activity and Nutrition -- Picnic -- Pie -- Pig -- Pizza -- Places of Consumption -- Platina -- Pleasure and Food -- Poaching -- Poisoning -- Political Economy of Food -- Popcorn -- Population and Demographics -- Porridge -- Porridge, Pottage, Gruel -- Potato -- Potlatch -- Poultry -- Poverty -- Prehistoric Societies -- Stone Age Nutrition: The Original Human Diet -- Food Producers -- Preparation of Food -- Presentation of Food -- Preserving -- Professionalization -- Proteins and Amino Acids -- Proverbs and Riddles -- Pythagoras -- Rabelais, Franc̦ois -- Ramadan -- Rationing -- Recipe -- Religion and Food -- Renaissance Banquets -- Restaurants -- Retailing of Food -- Rice -- The Natural History of Rice -- Rice as a Food -- Rice as a Superfood -- Roasting -- Rome and The Roman Empire -- Russia -- Sacrifice -- Salad -- Salt -- Sandwich -- Sauces -- Sausage -- School Meals -- Scurvy -- Seabirds and Their Eggs -- Seeds, Storage of -- Sensation and The Senses -- Serving of Food -- Sex and Food -- Sheep -- Sherbet and Sorbet -- Shrove Tuesday -- Siberia -- Silverware -- Sin and Food -- Slow Food -- Snacks -- Sociology -- Sodium -- Soup -- Soup Kitchens -- South America -- Southeast Asia -- Indonesia, Malaysia, and the Philippines -- Thailand -- Vietnam -- Soy -- Spirits -- Squash and Gourds -- Staples -- Starch -- Stew -- Stimulants -- Storage of Food -- Styling of Food -- Sugar and Sweeteners -- Sugar Crops and Natural Sweeteners -- Sustainable Agriculture -- Sweet Potato -- Swidden -- Symbol, Food as -- Syrups -- Table Talk -- Taboos -- Taillevent -- Take-Out Food -- Tea -- Tea as an Icon Food -- Tea (Meal) -- Thanksgiving -- Thirst -- Tillage -- Time -- Tomato -- Tourism -- Toxins, Unnatural, and Food Safety -- Trace Elements -- Travel -- Tubers -- United States -- African American Foodways -- Cajun Cooking -- California and the Far West -- Ethnic Cuisines -- Hawaii -- The Middle Atlantic States -- The Midwest -- New England -- Pennsylvania Dutch Food -- Pioneer Food -- The South -- The Southwest -- Utensils, Cooking -- Vegetables -- Vegetarianism -- Vitamin C -- Vitamins -- Vitamins -- Waffles and Wafers -- Waiters and Waitresses -- Water -- Water as a Beverage and Constitutent of Food -- Water as a Resource -- Safety of Water -- Wedding Cake -- Weddings -- Wheat -- The Natural History of Wheat -- Wheat as a Food -- Whiskey (Whisky) -- WIC (Women, Infants, and Children's) Program -- Wine -- Wine: Overview -- Wine in the Ancient World -- Wine from Classical Times to the Nineteenth Century -- Wine in the Modern World -- Wine, Nongrape -- Women and Food -- Zoroastrianism -- Appendix: Dietary Reference Intakes.
505 0 |av. 1. Acceptance to food politics -- v. 2. Food production to nuts -- v. 3. Obesity to Zoroastrianism.
520 |aA three-volume survey of food and its place in human culture and society, presented through 600 alphabetically sorted entries. Features multidisciplinary coverage of such topics as comfort food, ethnicity and food, medieval banquets, and nutrient composition, among many others. Includes photographs, illustrations, sidebars, recipes, menus, and timelines. For students and general readers.
588 0 |aPrint version record.
650 0|aFood habits|vEncyclopedias.
650 0|aFood|vEncyclopedias.
650 7|aFood.|2fast|0(OCoLC)fst00930458
650 7|aFood habits.|2fast|0(OCoLC)fst00930807
655 4|aElectronic books.
655 7|aEncyclopedias.|2fast|0(OCoLC)fst01423798
700 1 |aKatz, Solomon H.,|d1939-
700 1 |aWeaver, William Woys,|d1947-
776 08|iPrint version:|tEncyclopedia of food and culture.|dNew York : Scribner, ©2003|z0684805685|z9780684805689|w(DLC) 2002014607|w(OCoLC)50590735
856 40|3Full text - Gale Virtual Reference Library|uhttp://www.library.uiuc.edu/proxy/go.php?url=http://go.galegroup.com/ps/i.do?id=GALE%7C9780684314167&v=2.1&u=uiuc_uc&it=aboutBook&p=GVRL&sw=w|xUIU
938 |aBaker & Taylor|bBKTY|c497.00|d497.00|i0684805685|n0003318827|sactive
938 |aCengage Learning|bGVRL|ngal0684314169
994 |aC0|bUIU

Staff View for: Encyclopedia of food and culture