IMIST


The Cambridge world history of food / (notice n° 27000)

000 -LEADER
fixed length control field 09093cam a22009614a 4500
001 - CONTROL NUMBER
control field ocm44541840
003 - CONTROL NUMBER IDENTIFIER
control field IMIST
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20180913114638.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 000622s2000 enka b 001 0 eng
010 ## - LIBRARY OF CONGRESS CONTROL NUMBER
LC control number 00057181
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 052140214X
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780521402149
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0521402158
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780521402156
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0521402166
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780521402163
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780511468681
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0511468687
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9780511468674
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 0511468679
040 ## - CATALOGING SOURCE
Original cataloging agency DLC
Language of cataloging eng
Transcribing agency DLC
Modifying agency C#P
-- UKM
-- AGL
-- MLX
-- CUX
-- NLM
-- JYJ
-- MUQ
-- OCLCQ
-- EL$
-- BAKER
-- NLGGC
-- YDXCP
-- OCLCQ
-- BTCTA
-- OCLCG
-- UKV3G
-- Q3R
-- SINLB
-- HEBIS
-- OCLCQ
-- ZWZ
-- IG#
-- DNN
-- VGM
-- OCLCF
-- OCLCQ
-- OCLCO
-- UKMGB
-- AZU
-- OCLCO
-- OCLCQ
-- OCLCO
-- OCLCA
-- OCLCQ
-- AU@
-- TULIB
-- OCLCO
-- W2U
-- IMIST
082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 394.1209
Edition number 22
245 04 - TITLE STATEMENT
Title The Cambridge world history of food /
Statement of responsibility, etc editors, Kenneth F. Kiple, Kriemhild Coneè Ornelas.
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc Cambridge, UK ;
-- New York :
Name of publisher, distributor, etc Cambridge University Press,
Date of publication, distribution, etc 2000.
300 ## - PHYSICAL DESCRIPTION
Extent 2 volumes (xlii, 2153 pages) :
Other physical details illustrations ;
Dimensions 26 cm
336 ## - CONTENT TYPE
Content Type Term text
Content Type Code txt
Source rdacontent
337 ## - MEDIA TYPE
Media Type Term unmediated
Media Type Code n
Source rdamedia
338 ## - CARRIER TYPE
Carrier Type Term volume
Carrier Type Code nc
Source rdacarrier
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc Includes bibliographical references and index.
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note v. 1. Part I. Determining what our ancestors ate. Dietary reconstruction and nutritional assessment of past peoples : the bioanthropological record ; Paleopathological evidence of malnutrition ; Dietary reconstruction as seen in coprolites ; Animals used for food in the past : as seen by their remains excavated from archaeological sites ; Chemical approaches to dietary representation ; History, diet, and hunter-gatherers -- Part II. Staple foods: domesticated plants and animals. Grains (Amaranth ; Barley ; Buckwheat ; Maize ; Millets ; Oat ; Rice ; Rye ; Sorghum ; Wheat) ; Roots, tubers, and other starchy staples (Bananas and plantains ; Manioc ; Potatoes [Whtie] ; Sago ; Sweet potatoes and yams ; Taro) ; Important vegetable supplements (Algae ; The Allium species [Onions, garlic, leeks, chives, and shallots] ; Beans, peas, and lentils ; Chilli peppers ; Cruciferous and green leafy vegetables ; Cucumbers, melons, and watermelons ; Fungi ; Squash ; Tomatoes) ; Staple nuts (Chestnuts ; Peanuts) ; Animal, marine, and vegetable oils (An overview of oils and fats, with a special emphasis on olive oil ; Coconut ; Palm oil ; Sesame ; Soybean ; Sunflower) ; Trading in tastes (Spices and flavorings ; Sugar) ; Important foods from animal sources (American bison ; Aquatic animals ; Camels ; Caribou and reindeer ; Cattle ; Chickens ; Chicken eggs ; Dogs ; Ducks ; Game ; Geese ; Goats ; Hogs [Pigs] ; Horses ; Insects ; Llamas and alpacas ; Muscovy ducks ; Pigeons ; Rabbits ; Sea turtles and their eggs ; Sheep ; Turkeys ; Water buffalo ; Yak) -- Part III. Dietary liquids. Beer and ale ; Breast milk and artificial infant feeding ; Cacao ; Coffee ; Distilled beverages ; Kava ; Khat ; Kola nut ; Milk and dairy products ; Soft drinks ; Tea ; Water ; Wine -- Part IV. The nutrients -- deficiencies, surfeits, and food-related disorders. Vitamins (Vitamin A ; Vitamin B Comples : thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, cobalamin, folic acid ; Vitamin C ; Vitamin D ; Vitamin E ; Vitamin K and Vitamin K-dependent proteins) ; Minerals (Calcium ; Iodine and iodine-deficiency disorders ; Iron ; Magnesium ; Phosphorus ; Potassium ; Sodium and hypertension ; Other trace elements ; Zinc) ; Proteins, fats, and essential fatty acids (Essential fatty acids ; Proteins ; Energy and protein metabolism) ; Deficiency diseases (Beriberi ; Iron deficiency and anemia of chronic disease ; Keshan disease ; Osteoporosis ; Pellagra ; Pica ; Protein-energy malnutrition ; Scurvy) ; Food-related disorders (Anorexia nervosa ; Celiac disease ; Food allergies ; Food-borne infection ; Food sensitivities : allergies and intolerances ; Lactose intolerance ; Obesity) ; Diet and chronic disease (Diabetes ; Nutrition and cancer ; Nutrition and heart-related diseases ; The cardiovascular system, coronary artery disease, and calcium : a hypothesis).
505 0# - FORMATTED CONTENTS NOTE
Formatted contents note v. 2. Part V. Food and drink around the world. The beginnings of agriculture : the ancient Near East and North Africa ; The history and culture of food and drink in Asia (The Middle East and South Asia ; Southeast Asia ; China ; Japan ; Kores) ; The history and culture of food and drink in Europe (The Mediterranean [Diets and disease prevention] ; Southern Europe ; France ; The British Isles ; Northern Europe -- Germany and surrounding regions ; The Low Countries ; Russia) ; The history and culture of food and drink in the Americas (Mexico and highland Central America ; South America ; The Caribbean, including northern South America and lowland Central America : early history ; The Caribbean from 1492 to the present ; Temperate and Arctic North America to 1492 ; North America from 1492 to the present ; The Arctic and Subarctic regions) ; The history and culture of food and drink in Sub-Saharan Africa and Oceania (Africa south from the Sahara ; Australia and New Zealand ; The Pacific Islands) ; Culinary history -- Part VI. History, nutrition, and health. Nutrition and the decline of mortality ; Nutrition and mortality decline : another view ; Infection and nutrition : synergistic interactions ; Famine ; Height and nutrition ; The nutrition of women in the developing world ; Infant and child nutrition ; Adolescent nutrition and fertility ; Nutrition and mental development ; Human nutritional adaptation : biological and cultural aspects ; The psychology of food and food choice ; Food fads ; Food prejudices and taboos ; The social and cultural uses of food ; Food as aphrodisiacs and anaphrodisiacs? ; Food as medicine ; Vegetarianism ; Vegetarianism : another view -- Part VII. Contemporary food-related policy issues. The State, health, and nutrition ; Food entitlements ; Food subsidies and interventions for infant and child nutrition ; Recommended dietary allowances and dietary guidance ; Food labeling ; Food lobbies and U.S. dietary guidance policy ; Food biotechnology : politics and policy implications ; Food safety and biotechnology ; Food additives ; Substitute foods and ingredients ; Nonfoods as dietary supplements ; Food toxins and poisons from microorganisms ; The question of Paleolithic nutrition and modern health : from the end to the beginning -- Part VIII. A dictionary of the world's plant foods.
520 1# - SUMMARY, ETC.
Summary, etc "This outstanding work of scholarship explains what we eat and why we eat it. The multidisciplinary articles discuss both individual foods and topics such as food fads, famine, and eating disorders."--"Outstanding Reference Sources," American Libraries, May 2001.
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision History.
9 (RLIN) 7158
650 #4 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Alimentos
General subdivision Historia.
9 (RLIN) 7159
650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Alimentation
General subdivision Histoire.
9 (RLIN) 7160
650 #6 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Histoire.
9 (RLIN) 1499
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food.
Source of heading or term fast
9 (RLIN) 7161
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Eetgewoonten.
Source of heading or term gtt
9 (RLIN) 7162
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Levensmiddelen.
Source of heading or term gtt
9 (RLIN) 7163
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Voeding.
Source of heading or term gtt
9 (RLIN) 7164
650 17 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Dranken.
Source of heading or term gtt
9 (RLIN) 7165
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Aliments
General subdivision Histoire.
Source of heading or term ram
9 (RLIN) 1499
650 07 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ernährung.
Source of heading or term swd
9 (RLIN) 7166
650 07 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Ernährungsgewohnheit.
Source of heading or term swd
9 (RLIN) 7167
650 12 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Food
General subdivision history
9 (RLIN) 7168
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kiple, Kenneth F.,
Dates associated with a name 1939-2016.
9 (RLIN) 7169
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Ornelas, Kriemhild Coneè.
9 (RLIN) 7170
856 41 - ELECTRONIC LOCATION AND ACCESS
Materials specified Table of contents
Uniform Resource Identifier <a href="http://catdir.loc.gov/catdir/toc/cam021/00057181.html">http://catdir.loc.gov/catdir/toc/cam021/00057181.html</a>
856 41 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="http://histories.cambridge.org/uid=1840/collection?id=set_cambridge_world_history_food">http://histories.cambridge.org/uid=1840/collection?id=set_cambridge_world_history_food</a>
Public note fFIND on the Web
856 42 - ELECTRONIC LOCATION AND ACCESS
Materials specified Publisher description
Uniform Resource Identifier <a href="http://catdir.loc.gov/catdir/description/cam021/00057181.html">http://catdir.loc.gov/catdir/description/cam021/00057181.html</a>
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Source of classification or shelving scheme
Item type Livre
Exemplaires
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Permanent location Current location Date acquired Inventory number Total Checkouts Full call number Barcode Date last seen Price effective from Koha item type Public note
          La bibliothèque des lettres et sciences humaines et sociales La bibliothèque des lettres et sciences humaines et sociales 04/21/2017 22508   394.1209 KIP VOL.1 0000000025370 04/21/2017 04/21/2017 Livre Volume 1
          La bibliothèque des lettres et sciences humaines et sociales La bibliothèque des lettres et sciences humaines et sociales 04/21/2017 22509   394.1209 KIP VOL.2 0000000025369 04/21/2017 04/21/2017 Livre Volume 2
© Tous droits résérvés IMIST/CNRST
Angle Av. Allal Al Fassi et Av. des FAR, Hay Ryad, BP 8027, 10102 Rabat, Maroc
Tél:(+212) 05 37.56.98.00
CNRST / IMIST

Propulsé par Koha