Near a Thousand Tables by Felipe Fernández-Armesto Page B
Authors: Felipe Fernández-Armesto
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Romanorum,
123
Gilman, Charlotte Perkins, 18
Giraldus Cambrensis, 33
gold trade, 150-51
González, Pedro, 40
Goody, Jack, 129
Gouffré, Jules, 214
Graham, Sylvester, 43-44
grande bouffe, La,
204
grasses, 79, 85, 88-94, 173
alcoholic drinks from, 95-96
inedible, 88, 170
selective breeding of, 87
see also specific grasses
gravlax, 4, 7
Great Plains, 169-74
Greeks, ancient, 26, 34, 119, 121, 123, 165, 175
cuisine of, 89, 135-36
proscribed foods of, 135
spice trade of, 154-55
trade of, 148-49
Gregory, Bishop of Langres, 126
Grimod de La Reynière, 213
Guadeloupe, 21-22
Guido of Spoleto, 102
Haber, Fritz, 193
haggis, 16
Hale, Sarah, 107
Harlan, Jack R., 79, 82-83
Harris, Marvin, 71
Harrop, George, 49
Hartmann von Aue, 118
Hatshepsut, Queen, 153-54
Hauser, Gayelord, 49
haute cuisine, see elite food styles
Hawaiians, 98, 167
Hay, William, 49
âhealthâ diets, 27, 29, 34, 40-52, 72, 204, 218-19
breakfast cereals in, 44, 45
coarse vs. refined flour in, 51-52
fad, 48-49, 223
high-protein, 46-48, 51, 54
low-fat, 54
low-protein, 43, 44, 45-46, 201
nutritionists and, 44-52
proscribed foods in, 41-43, 45, 47
as pseudo-scientific, 40-41, 45-46, 54
vegetarian, 41-44, 47
vitamins in, 48, 50, 51
whole wheat flour in, 43-44
in World War II, 50-52
Heinz, Henry J., 217, 221
Heliogabulus, Emperor of Rome, 113-14, 117, 191
Henri IV, King of France, 122
Henry II, King of England, 122, 157
herding, 16, 55-75, 76-79, 87, 91
advantages of, 69
animal domestication and, 56, 58, 59, 61, 70
bacteria and, 71-72
cattle, by cowboys, 68, 193-94
dairying enabled by, 70-72
disease reservoirs created by, 68, 75
enhanced cuisine provided by, 69-72
nomadic, by Mongols, 76-78
origins of, 58-66
reindeer management as, 66-68
of scarce prey species, 73-74
selective breeding in, 56, 57, 58, 60, 69, 70, 77, 206
snail farming as, 55-58
trained dogs in, 66, 67, 68
Hermippus, 148
Herodotus, 22, 135
Hershey, Milton Snavely, 198-99
Hill, James, 194
Hines, Daniel, 108
Hines, Duncan, 134
Hirst, Damien, 35
Homer, Winslow, 14
hominy grits, 144
Hopkins, Frederick Gowland, 50
âHorseback Dinner,â 114-15
Hudgins, Sharon, 17
Huichol, 30
Humbert of Romans, 126
humors, theory of, 34, 37, 39, 53
hunting, 57, 58, 71-75, 91, 110, 170
aristocratic, 65-66, 72-73, 81
costliness of, 62-63
as enjoyable pursuit, 61-62, 83
fishing as form of, 57, 61, 72-75
seasonal, 65
see also
gathering
hunting cultures, 4, 59-68, 79, 87, 176
agriculture avoided by, 79, 82-83
animal assistants of, 62-63, 66
classic meal of, 66
competition among, 63, 64, 73
dairy products rejected by, 70
dependence on prey animal in, 66, 68
easier lifestyle of, 82, 83
extinctions caused by, 63, 64, 73, 75, 85
game management of, 59, 62, 65-68
nutritional profiles of, 62
overkill by, 63-64, 69, 73
scavenging in, 61
techniques of, 59-60, 62, 63-65, 66, 70
Huntley, Joseph, 196-97
Huxham, John, 39
Ibn Battuta, 150-51
imperialism, 140-48, 149-50, 166-67, 181
colonialism and, 140, 141-44, 146-47, 171-74, 201
countercolonialism and, 140, 144-46
famine and, 205-6
frontier cuisines and, 140, 141-43
high cuisines and, 140-41
Incas, 60, 129, 149
India, 92, 93, 123, 150, 155, 158, 179, 180
cuisine of, 15, 112, 126, 137, 139-40, 144, 167, 168, 175
famines in, 205, 206
humoral dietary theory in, 34
royal banquets in, 104
industrialization, 84, 124, 180, 183, 187-224
of agriculture, 191-93, 206-10
cheap food as goal of, 202, 204, 223
city growth and, 190, 194
distribution in, 193-96
environment of, 187-90
famines and, 204-6
giant food firms in, 189, 217, 222-23
mealtimes changed by, 190, 219-20, 221, 222
nutrition revolution and, 202-4
population growth and, 189, 202, 210
production and supply in, 189-202, 222
reversing excesses of, 222-24
wartime logistics in, 190
see also
processed foods
Iran, 34, 139-40
Ireland, 14, 26, 165, 167, 168, 179, 180, 204-5
Iroquois, 177
irradiation, 214,
123
Gilman, Charlotte Perkins, 18
Giraldus Cambrensis, 33
gold trade, 150-51
González, Pedro, 40
Goody, Jack, 129
Gouffré, Jules, 214
Graham, Sylvester, 43-44
grande bouffe, La,
204
grasses, 79, 85, 88-94, 173
alcoholic drinks from, 95-96
inedible, 88, 170
selective breeding of, 87
see also specific grasses
gravlax, 4, 7
Great Plains, 169-74
Greeks, ancient, 26, 34, 119, 121, 123, 165, 175
cuisine of, 89, 135-36
proscribed foods of, 135
spice trade of, 154-55
trade of, 148-49
Gregory, Bishop of Langres, 126
Grimod de La Reynière, 213
Guadeloupe, 21-22
Guido of Spoleto, 102
Haber, Fritz, 193
haggis, 16
Hale, Sarah, 107
Harlan, Jack R., 79, 82-83
Harris, Marvin, 71
Harrop, George, 49
Hartmann von Aue, 118
Hatshepsut, Queen, 153-54
Hauser, Gayelord, 49
haute cuisine, see elite food styles
Hawaiians, 98, 167
Hay, William, 49
âhealthâ diets, 27, 29, 34, 40-52, 72, 204, 218-19
breakfast cereals in, 44, 45
coarse vs. refined flour in, 51-52
fad, 48-49, 223
high-protein, 46-48, 51, 54
low-fat, 54
low-protein, 43, 44, 45-46, 201
nutritionists and, 44-52
proscribed foods in, 41-43, 45, 47
as pseudo-scientific, 40-41, 45-46, 54
vegetarian, 41-44, 47
vitamins in, 48, 50, 51
whole wheat flour in, 43-44
in World War II, 50-52
Heinz, Henry J., 217, 221
Heliogabulus, Emperor of Rome, 113-14, 117, 191
Henri IV, King of France, 122
Henry II, King of England, 122, 157
herding, 16, 55-75, 76-79, 87, 91
advantages of, 69
animal domestication and, 56, 58, 59, 61, 70
bacteria and, 71-72
cattle, by cowboys, 68, 193-94
dairying enabled by, 70-72
disease reservoirs created by, 68, 75
enhanced cuisine provided by, 69-72
nomadic, by Mongols, 76-78
origins of, 58-66
reindeer management as, 66-68
of scarce prey species, 73-74
selective breeding in, 56, 57, 58, 60, 69, 70, 77, 206
snail farming as, 55-58
trained dogs in, 66, 67, 68
Hermippus, 148
Herodotus, 22, 135
Hershey, Milton Snavely, 198-99
Hill, James, 194
Hines, Daniel, 108
Hines, Duncan, 134
Hirst, Damien, 35
Homer, Winslow, 14
hominy grits, 144
Hopkins, Frederick Gowland, 50
âHorseback Dinner,â 114-15
Hudgins, Sharon, 17
Huichol, 30
Humbert of Romans, 126
humors, theory of, 34, 37, 39, 53
hunting, 57, 58, 71-75, 91, 110, 170
aristocratic, 65-66, 72-73, 81
costliness of, 62-63
as enjoyable pursuit, 61-62, 83
fishing as form of, 57, 61, 72-75
seasonal, 65
see also
gathering
hunting cultures, 4, 59-68, 79, 87, 176
agriculture avoided by, 79, 82-83
animal assistants of, 62-63, 66
classic meal of, 66
competition among, 63, 64, 73
dairy products rejected by, 70
dependence on prey animal in, 66, 68
easier lifestyle of, 82, 83
extinctions caused by, 63, 64, 73, 75, 85
game management of, 59, 62, 65-68
nutritional profiles of, 62
overkill by, 63-64, 69, 73
scavenging in, 61
techniques of, 59-60, 62, 63-65, 66, 70
Huntley, Joseph, 196-97
Huxham, John, 39
Ibn Battuta, 150-51
imperialism, 140-48, 149-50, 166-67, 181
colonialism and, 140, 141-44, 146-47, 171-74, 201
countercolonialism and, 140, 144-46
famine and, 205-6
frontier cuisines and, 140, 141-43
high cuisines and, 140-41
Incas, 60, 129, 149
India, 92, 93, 123, 150, 155, 158, 179, 180
cuisine of, 15, 112, 126, 137, 139-40, 144, 167, 168, 175
famines in, 205, 206
humoral dietary theory in, 34
royal banquets in, 104
industrialization, 84, 124, 180, 183, 187-224
of agriculture, 191-93, 206-10
cheap food as goal of, 202, 204, 223
city growth and, 190, 194
distribution in, 193-96
environment of, 187-90
famines and, 204-6
giant food firms in, 189, 217, 222-23
mealtimes changed by, 190, 219-20, 221, 222
nutrition revolution and, 202-4
population growth and, 189, 202, 210
production and supply in, 189-202, 222
reversing excesses of, 222-24
wartime logistics in, 190
see also
processed foods
Iran, 34, 139-40
Ireland, 14, 26, 165, 167, 168, 179, 180, 204-5
Iroquois, 177
irradiation, 214,
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