A Movable Feast: Ten Millennia of Food Globalization

COVER......Page 1
HALF-TITLE......Page 3
TITLE......Page 5
COPYRIGHT......Page 6
DEDICATION......Page 7
CONTENTS......Page 9
PREFACE......Page 15
ACKNOWLEDGMENTS......Page 17
INTRODUCTION From Foraging to Farming......Page 19
CHAPTER 1 LAST HUNTERS, FIRST FARMERS......Page 25
CHAPTER 2 BUILDING THE BARNYARD......Page 32
DOG......Page 33
PIG......Page 34
CATTLE......Page 35
HORSE......Page 36
CAMEL......Page 37
WATER BUFFALO......Page 38
YAK......Page 39
PIGEON......Page 40
CHICKEN......Page 41
GOOSE......Page 42
CHAPTER 3 PROMISCUOUS PLANTS OF THE NORTHERN FERTILE CRESCENT......Page 43
WHEAT......Page 44
BARLEY......Page 46
OAT......Page 47
LEGUMES......Page 48
OTHER VEGETABLE FOODS......Page 50
DIETARY SUPPLEMENTS......Page 52
FOOD AND NORTHERN FERTILE CRESCENT TECHNOLOGY......Page 53
Banana and Plantain......Page 54
Taro......Page 56
Rice......Page 57
Rice......Page 59
Culinary Competition......Page 60
Vegetables and Fruits......Page 61
Agricultural Revolution......Page 62
Soybean......Page 63
SOUTH ASIAN ALIMENTS......Page 64
LATER EAST ASIAN AGRICULTURE......Page 66
Egypt and North Africa......Page 69
South of the Sahara......Page 72
EUROPEAN EDIBLES......Page 77
SOCIAL AND CULTURAL CONSEQUENCES......Page 79
HEALTH AND DEMOGRAPHIC CONSEQUENCES......Page 82
FOOD PROCESSING AND PRESERVATION......Page 84
PRE-ROMAN TIMES......Page 88
THE ROMAN EMPIRE......Page 92
ISLAM......Page 101
CHRISTIANITY......Page 104
BUDDHISM......Page 107
CHAPTER 9 EMPIRES IN THE RUBBLE OF ROME......Page 109
CHAPTER 10 MEDIEVAL PROGRESS AND POVERTY......Page 115
CHAPTER 11 SPAIN’S NEW WORLD, THE NORTHERN HEMISPHERE......Page 123
MESOAMERICA AND NORTH AMERICA......Page 126
CHAPTER 12 NEW WORLD, NEW FOODS......Page 131
CHAPTER 13 NEW FOODS IN THE SOUTHERN NEW WORLD......Page 145
EUROPE......Page 153
Africa......Page 162
Asia......Page 163
OCEANIA......Page 168
THE AMERICAS......Page 174
SUGAR......Page 181
COFFEE......Page 184
TEA......Page 188
SOFT DRINKS......Page 196
ALCOHOLIC BEVERAGES......Page 199
CHAPTER 17 KITCHEN HISPANIZATION......Page 202
THE ABC COUNTRIES......Page 203
THE ANDEAN REGION......Page 205
MESOAMERICA......Page 206
THE CARIBBEAN AND THE SPANISH MAIN......Page 207
CHAPTER 18 PRODUCING PLENTY IN PARADISE......Page 209
COLONIAL TIMES IN NORTH AMERICA......Page 210
THE NEW NATION......Page 215
CHAPTER 19 THE FRONTIERS OF FOREIGN FOODS......Page 220
SPAGHETTI AND RED WINE: ITALIAN INFLUENCES......Page 221
CHILLIES AND GARBANZOS: HISPANIC INFLUENCES......Page 222
CREOLE AND CAJUN: FRENCH AND AFRICAN INFLUENCES......Page 224
GRITS, GREENS, AND BEANS: AFRICAN INFLUENCES AGAIN......Page 225
BRATWURST AND BEER: GERMANIC INFLUENCES......Page 226
TEA AND BOILED PUDDING: ENGLISH INFLUENCES......Page 229
CHAPTER 20 CAPITALISM, COLONIALISM, AND CUISINE......Page 232
CHAPTER 21 HOMEMADE FOOD HOMOGENEITY......Page 244
RESTAURANTS......Page 248
PREPARED FOODS, FROZEN FOODS, FAST FOODS, AND SUPERMARKETS......Page 251
CHAPTER 22 NOTIONS OF NUTRIENTS AND NUTRIMENTS......Page 256
THIAMINE AND BERIBERI......Page 260
VITAMIN C AND SCURVY......Page 261
NIACIN AND PELLAGRA......Page 263
VITAMIN D, RICKETS, AND OTHER BONE MALADIES......Page 264
IODINE AND GOITER......Page 267
OTHER VITAMINS, MINERALS, AND CONDITIONS......Page 269
CHAPTER 23 THE PERILS OF PLENTY......Page 271
CHAPTER 24 THE GLOBALIZATION OF PLENTY......Page 285
CHAPTER 25 FAST FOOD, A HYMN TO CELLULITE......Page 292
CHAPTER 26 PARLOUS PLENTY INTO THE TWENTY-FIRST CENTURY......Page 303
CHAPTER 27 PEOPLE AND PLENTY IN THE TWENTY-FIRST CENTURY......Page 313
INTRODUCTION: FROM FORAGING TO FARMING......Page 325
CHAPTER TWO: BUILDING THE BARNYARD......Page 327
CHAPTER THREE: PROMISCUOUS PLANTS OF THE NORTHERN FERTILE CRESCENT......Page 328
CHAPTER FOUR: PERIPATETIC PLANTS OF EASTERN ASIA......Page 330
CHAPTER FIVE: FECUND FRINGES OF THE NORTHERN FERTILE CRESCENT......Page 332
CHAPTER SIX: CONSEQUENCES OF THE NEOLITHIC......Page 333
CHAPTER SEVEN: ENTERPRISE AND EMPIRES......Page 334
CHAPTER EIGHT: FAITH AND FOODSTUFFS......Page 336
CHAPTER NINE: EMPIRES IN THE RUBBLE OF ROME......Page 337
CHAPTER TEN: MEDIEVAL PROGRESS AND POVERTY......Page 338
CHAPTER ELEVEN: SPAIN’S NEW WORLD, THE NORTHERN HEMISPHERE......Page 339
CHAPTER TWELVE: NEW WORLD, NEW FOODS......Page 340
CHAPTER THIRTEEN: NEW FOODS IN THE SOUTHERN NEW WORLD......Page 343
CHAPTER FOURTEEN: THE COLUMBIAN EXCHANGE AND THE OLD WORLDS......Page 344
CHAPTER FIFTEEN: THE COLUMBIAN EXCHANGE AND THE NEW WORLDS......Page 346
CHAPTER SIXTEEN: SUGAR AND NEW BEVERAGES......Page 348
CHAPTER SEVENTEEN: KITCHEN HISPANIZATION......Page 350
CHAPTER EIGHTEEN: PRODUCING PLENTY IN PARADISE......Page 351
CHAPTER NINETEEN: U.S. FRONTIERS OF FOREIGN FOODS......Page 353
CHAPTER TWENTY: CAPITALISM, COLONIALISM, AND CUISINE......Page 354
CHAPTER TWENTY-ONE: HOMEMADE FOOD HOMOGENEITY......Page 356
CHAPTER TWENTY-TWO: NOTIONS OF NUTRIENTS AND NUTRIMENTS......Page 357
CHAPTER TWENTY-THREE: THE PERILS OF PLENTY......Page 360
CHAPTER TWENTY-FOUR: THE GLOBALIZATION OF PLENTY......Page 363
CHAPTER TWENTY-FIVE: FAST FOOD, A HYMN TO CELLULITE......Page 364
CHAPTER TWENTY-SIX: PARLOUS PLENTY INTO THE TWENTY-FIRST CENTURY......Page 366
CHAPTER TWENTY-SEVEN: PEOPLE AND PLENTY IN THE TWENTY-FIRST CENTURY......Page 368
INDEX......Page 371