The exploding global palate is examined in this sweeping narrative that begins with the transition from foraging to farming some ten thousand years ago and ends with a look at the future on the food front.

'This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topcs such as food fads, famine, and eating disorders.'--'Outstanding Reference Sources,' American Libraries, May 2001.Examines the history of food and nutrition, covering all foods that are hunted, gathered, cultivated, and domesticated; their nutritional makeup and cultural/demographic impact; as well as food fads, taboos, additives, and labeling.

Product Description: The Cambridge World History of Human Disease (CWHHD) was first published by Cambridge in 1993. The basis of this Dictionary is Part VIII, the last section of the work, that comprises a history and description of the world's major diseases of yesterday and today in chapters organized alphabetically from "Acquired Immune Deficient Syndrome (AIDS)" to "Yellow Fever...read more

Product Description: This is an engrossing study of black disease immunities and susceptibilities and their impact on both slavery and racism. Its pages interweave the nutritional, biological, and medical sciences with demography. The book begins with an examination of the pre-slavery era in Africa and then pursues its subject into the slave societies of the West Indies and the United States...read more (view table of contents, read Amazon.com's description)

This study focuses on the black biological experience in slavery, in the Caribbean. It begins with a consideration of the rapidly changing disease environment after the arrival of the Spaniards; it also looks at the slave ancestors in their West African homeland and examines the ways in which the nutritional and disease environments of that area had shaped its inhabitants. In a particularly innovative chapter, he considers the epidemiological and pathological consequences of the middle passage for newly enslaved blacks. The balance of the book is devoted to the health of the black slave in the West Indies. Using the general health and level of nutrition of the island whites as a control, Kiple pays especially close attention to the role that nutrition played in the development of diseases. The study closes with a look at the continuing demographic difficulties of the black West Indian from the abolition of slavery.

Discusses the roots and development of medicine, the concept and control of disease, the history and patterns of disease in the major regions of the world, and the symptoms and history of significant human diseases

Product Description: Book by Kiple, Kenneth F.