Table of Contents for: Encyclopedia of food and culture

 Staff view

You must be logged in to Tag Records

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
Tags: Add


Spaces will separate tags.
Use quotes for multi-word tags.


Vol. 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.
Vol. 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.
Vol. 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.
v. 1. Acceptance to food politics -- v. 2. Food production to nuts -- v. 3. Obesity to Zoroastrianism.

Table of Contents for: Encyclopedia of food and culture