List of Tables, Figures, and Maps
List of Contributors
Preface
Acknowledgments
Introduction

I.	Determining What Our Ancestors Ate
1.1	Dietary Reconstruction and Nutritional Assessment of Past Peoples. The Bioanthropological Record Clark Spencer Larsen
1.2	Paleopathological Evidence of Malnutrition Donald J. Ortner and Gretchen Theobald
1.3	Dietary Reconstruction As Seen in Coprolites Kristin D. Sobolik
1.4	Animals Used for Food in the Past: As Seen by their Remains Excavated from Archaeological Sites Elizabeth S. Wing
1.5	Chemical Approaches to Dietary Representation Ted A. Rathbun
1.6	History, Diet, and Hunter-Gatherers Mark Nathan Cohen
II.	Staple Foods: Domesticated Plants and Animals
IIA.	Grains
II.A.1.	Amaranth Mary Karasch
II.A.2.	Barley Joy McCorriston
II.A.3.	Buckwheat G. Mazza
II.A.4.	Maize Ellen Messer
II.A.5.	Millets J.M.J. de Wet
II.A.6.	Oat David M. Peterson and J. Paul Murphy
II.A.7.	Rice Te-Tzu Chang
II.A.8.	Rye Hansjorg Kuster
II.A.9.	Sorghum J.M.J. de Wet
II.A.10.	Wheat Joy McCorriston
II.B.	Roots, Tubers, and Other Starchy Staples
II.B.1.	Bananas and Plantains Will C. McClatchey
II.B.2.	Manioc Mary Karasch
II.B.3.	Potatoes (White) Ellen Messer
II.B.4.	Sago H. Michael Tarver and Allan W. Austin
II.B.5.	Sweet Potatoes and Yams Patricia O'Brien
II.B.6.	Taro Nancy J. Pollock
II.C.	Important Vegetable Supplements
II.C.1.	Algae Sheldon Aaronson
II.C.2.	The Allium Species (Onions, Garlic, Leeks, Chives, and Shallots) Julia Peterson
II.C.3.	Beans, Peas, and Lentils Lawrence Kaplan
II.C.4.	Chilli Peppers Jean Andrews
II.C.5.	Cruciferous and Green Leafy Vegetables Robert C. Field
II.C.6.	Cucumbers, Melons, and Watermelons David Maynard and Donald N. Maynard
II.C.7.	Fungi Sheldon Aaronson
II.C.8.	Squash Deena S. Decker-Walters and Terrence W. Walters
II.C.9.	Tomatoes Janet Long
II.D.	Staple Nuts and Other Legumes
II.D.1.	Chestnuts Antoinette Fauve-Chamoux
II.D.2.	Peanuts Johanna Dwyer and Ritu Sandhu
II.E.	Animal, Marine, and Vegetable Oils
II.E.1.	An Overview of Oils and Fats with a Special Emphasis on Olive Oil Sean Francis O'Keefe
II.E.2.	Coconut Hugh C. Harries
II.E.3.	Palm Oil K.G. Berger and S.M. Martin
II.E.4.	Sesame Dorothea Bedigian
II.E.5.	Soybean Thomas Sorosiak
II.E.6.	Sunflower Charles B. Heiser, Jr.
II.F.	Trading in Tastes
II.F.1.	Spices and Flavorings Hansjorg Kuster
II.F.2.	Sugar J.H. Galloway
II.G.	Important Foods from Animal Sources
II.G.1.	American Bison J. Allen Barksdale
II.G.2.	Aquatic Animals Colin E. Nash
II.G.3.	Camels Elizabeth A. Stephens
II.G.4.	Caribou and Reindeer David R. Yesner
II.G.5.	Cattle Daniel W. Gade
II.G.6.	Chickens Roger Blench and Kevin C. MacDonald
II.G.7.	Chicken Eggs William J. Stadelman
II.G.8.	Dogs Stanley J. Olsen
II.G.9.	Ducks Rosemary Luff
II.G.10.	Game Stephen Beckerman
II.G.11.	Geese Kevin C. MacDonald and Roger Blench
II.G.12.	Goats Daniel W. Gade
II.G.13.	Hogs Daniel W. Gade
II.G.14.	Horses Daniel W. Gade
II.G.15.	Insects Darna L. Dufour and Joy B. Sander
II.G.16.	Llamas and Alpacas Daniel W. Gade
II.G.17.	Muscovy Ducks Daniel W. Gade
II.G.18.	Pigeons Richard F. Johnston
II.G.19.	Rabbits Peter R. Cheeke
II.G.20.	Sea Turtles and Their Eggs James J. Parsons
II.G.21.	Sheep Daniel W. Gade
II.G.22.	Turkeys Stanley J. Olsen
II.G.23.	Water Buffalo Robert Hoffpauir
II.G.24.	Yaks Richard P. Palmieri
III.	Dietary Liquids
III.1.	Beer and Ale Phillip A. Cantrell II
III.2.	Breast Milk and Artificial Infant Feeding Antoinette Fauve-Chamoux
III.3.	Cacao Murdo J. MacLeod
III.4.	Coffee Steven C. Topik
III.5.	Distilled Beverages James Comer
III.6.	Kava Nancy J. Pollock
III.7.	Khat Clarke Brooke
III.8.	Kola Nut Edmund Abaka
III.9.	Milk and Diary Products Keith Vernon
III.10.	Soft Drinks Colin Emmins
III.11.	Tea J.H. Weisburger and james Comer
III.12.	Water Christopher Hamlin
III.13.	Wine James L. Newman
IV.	The Nutrients - Deficiencies and Surfeits
IV.A.	Vitamins
IV.A.1.	Vitamin A (retinol, carotene) George Wolf
IV.A.2.	Vitamin B complex (Thiamine, Riboflavin, Niacin, Pantothenic Acid, Pyridoxine, Cobalamin, Folic Acid) Daphne A. Roe
IV.A.3.	Vitamin C R.E. Hughes
IV.A.4.	Vitamin D Glenville Jones
IV.A.5.	Vitamin E Glenville Jones
IV.A.6.	Vitamin K and Vitamin K-Dependent Proteins Myrtle Thierry-Palmer
IV.B.	Minerals
IV.B.1.	Calcium Herta Spencer
IV.B.2.	Iodine and Iodine-Deficiency Disorders Basil S. Hetzel
IV.B.3.	Iron Susan Kent and Patricia Stuart-Macadam
IV.B.4.	Magnesium Theodore D. Mountokalakis
IV.B.5.	Phosphorous John. J.B. Anderson
IV.B.6.	Potassium David S. Newman
IV.B.7.	Sodium Thomas Wilson and Clarence E. Grim
IV.B.8.	Other Trace Minerals Forrest H. Nielsen
IV.B.9.	Zinc Ananda S. Prasad
IV.C.	Proteins, Fats, and Essential Fatty Acids
IV.C.1.	Essential Fatty Acids Jacqueline L. Dupont
IV.C.2.	Proteins Kenneth J. Carpenter
IV.C.3.	Energy and Protein Metabolism Peter L. Pellett
IV.D.	Deficiency Diseases
IV.D.1.	Beriberi Frederick L. Dunn
IV.D.2.	Iron-Deficiency and Anemia of Chronic Disease Susan Kent
IV.D.3.	Keshan Disease Yiming Xia
IV.D.4.	Osteoporosis Robert P. Heaney
IV.D.5.	Pellagra Daphne A. Roe and Stephen V. Beck
IV.D.6.	Pica Margaret J. Weinberger
IV.D.7.	Protein-Energy Malnutrition J.D.L. Hansen
IV.D.8.	Scurvy R.E. Hughes
IV.E.	Food-Related Disorders
IV.E.1.	Anorexia Nervosa Heather Munro Prescott
IV.E.2.	Celiac Disease Donald D. Kasarda
IV.E.3.	Food Allergies Susan L. Hefle
IV.E.4.	Food-borne Infections Sujatha Panikker
IV.E.5.	Food Sensitivities: Allergies and Intolerances Judy Perkin
IV.E.6.	Lactose Intolerance K. David Patterson
IV.E.7.	Obesity Leslie Sue Lieberman
IV.F.	Diet and Chronic Diseases
IV.F.1.	Diabetes Leslie Sue Lieberman
IV.F.2.	Nutrition and Cancer D.R. Kroes and J.H. Weisburger
IV.F.3.	Nutrition and Heart-Related Diseases Melissa H. Olken and Joel D. Howell
IV.F.4.	The Cardiovascular System, Coronary Artery Disease, and Calcium: An Hypothesis Stephen Seely
V.	Food and Drink Around the World
V.A.	The Beginnings of Agriculture: The Ancient Near East and North Africa Naomi F. Miller and Wilma Wetterstrom
V.B.	The History and Culture of Food and Drink in Asia
V.B.1.	The Middle East and South Asia Delphine Roger
V.B.2.	Southeast Asia Christine S. Wilson
V.B.3.	China Francoise Sabban
V.B.4.	Japan Noamichi Ishige
V.B.5.	Korea Lois N. Magner
V.C.	The History and Culture of Food and Drink in Europe
V.C.1.	The Mediterranean (Diets and Disease Prevention) Marion Nestle
V.C.2.	Southern Europe Kenneth Albala
V.C.3.	France Eva Barlosius
V.C.4.	The British Isles Colin Spencer
V.C.5.	Northern Europe - Germany and Surrounding Regions Hansjorg Kuster
V.C.6.	The Low Countries Anneke H. van Otterloo
V.C.7.	Russia K. David Patterson
V.D.	The History and Culture of Food and Drink in the Americas
V.D.1.	Mexico and Highland Central America John. C. Super and Luis Alberto Vargas
V.D.2.	South America Daniel W. Gade
V.D.3.	The Caribbean, Including Northern South America and Lowland Central America: Early History William F. Keegan
V.D.4.	The Caribbean from 1492 to the Present Jeffrey M. Pilcher
V.D.5.	Temperate and Arctic North America to 1492 Elizabeth J. Reitz
V.D.6.	North America from 1492 to the Present James Comer
V.D.7.	The Arctic and Subarctic Regions Linda J. Reed
V.E.	The History and Culture of Food and Drink in Sub-Saharan Africa and Oceania
V.E.1.	Africa South from the Sahara James L. Newman
V.E.2.	Australia and New Zealand Brian Murton
V.E.3.	The Pacific Islands Nancy Davis Lewis
V.F.	Culinary History Ellen Messer, Barbara Haber, Joyce Toomre, and Barbara Wheaton
VI.	History, Nutition, and Health
VI.1.	Nutrition and the Decline of Mortality John M. Kim
VI.2.	Nutrition and Mortality Decline: Another View William Muraskin
VI.3.	Infection and Nutrition: Synergistic Interactions Nevin S. Scrimshaw
VI.4.	Famine Brian Murton
VI.5.	Height and Nutrition Bernard Harris
VI.6.	The Nutrition of Women in the Developing World Eileen Kennedy and Lawrence Haddad
VI.7.	Infant and Child Nutrition Sara A. Quandt
VI.8.	Adolescent Nutrition and Fertility Heather Munro Prescott
VI.9.	Nutrition and Mental Development Donald T. Simeon and Sally M. Grantham-McGregor
VI.10.	Human Nutritional Adaptation: Biological and Cultural Aspects Harold H. Draper
VI.11.	The Psychology of Food and Food Choice Paul Rozin
VI.12.	Food Fads Jeffrey M. Pilcher
VI.13.	Food Prejudices and Taboos Louis E. Grivetti
VI.14.	The Social and Cultural Uses of Food Carole M. Counihan
VI.15.	Food as Aphrodisiacs and Anaphrodisiacs? Thomas G. Benedek
VI.16.	Food as Medicine J. Worth Estes
VI.17.	Vegetarianism James C. Whorton
VI.18.	Vegetarianism: Another View H. Leon Abrams, Jr.
VII.	Contemporary Food-Related Policy Issues
VII.1.	The State, Health, and Nutrition Carol F. Helstosky
VII.2.	Food Entitlements William H. Whitaker
VII.3.	Food Subsidies and Interventions for Infant and Child Nutrition Penelope Nestel
VII.4.	Recommended Dietary Allowances and Dietary Guidance Alfred E. Harper
VII.5.	Food Labeling Eliza Mojduszka
VII.6.	Food Lobbies and U.S. Dietary Guidance Policy Marion Nestle
VII.7.	Food Biotechnology: Politics and Policy Implications Marion nestle
VII.8.	Food Safety and Biotechnology Michael W. Pariza
VII.9.	Food Additives K.T.H. Farrer
VII.10.	Substitute Foods and Ingredients Beatrice Trum Hunter
VII.11.	Nonfoods as Dietary Supplements FR.E. Hughes
VII.12.	Food Toxins and Poisons from Microorganisms Gordon L. Klein and Wayne R. Snodgrass
VII.13.	The Question of Paleolithic Nutrition and Modern Health: From the End to the Beginning Kenneth F. Kiple
VIII.	A HISTORICAL DICTIONARY OF THE WORLD'S PLANT FOODS