World Food World Food An Encyclopedia of History, Culture, and Social Influence from Hunter-Gatherers to the Age of Globalization Mary Ellen Snodgrass SHARPE REFERENCE Sharpe Reference is an imprint of M.E. Sharpe, Inc. M.E. Sharpe, Inc. 80 Business Park Drive Armonk, NY 10504 © 2013 by M.E. Sharpe, Inc. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior permission of the copyright holders. Cover images (clockwise from top left) provided by: De Agostini/Getty Images; Stringer/AFP/Getty Images; The Granger Collection, New York; Bachrach/Getty Images; Vincent Thian/Associated Press. Library of Congress Cataloging-in-Publication Data Snodgrass, Mary Ellen. World food: an encyclopedia of history, culture, and social influence from hunter-gatherers to the age of globalization / Mary Ellen Snodgrass. p. cm. Includes bibliographical references and index. ISBN 978-0-7656-8278-9 (cloth: alk, paper) 1. Food—History—Encyclopedias. 2. Cooking—History—Encyclopedias. I. Title. TX349.S66 2013 641.303—dc23 2012014375 Printed and bound in the United States The paper used in this publication meets the minimum requirements of American The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI Z 39.48.1984. CW (c) 10 9 8 7 6 5 4 3 2 Publisher: Myron E. Sharpe Vice President and Director of New Product Development: Donna Sanzone Vice President and Production Director: Carmen Chetti Executive Development Editor: Jeff Hacker Project Manager: Laura Brengelman Program Coordinator: Cathleen Prisco Editorial Assistant: Lauren LoPinto Text Design and Cover Design: Jesse Sanchez Every social gathering and holiday is With a feast begun and terminated; And before our heads can have their say, Our bellies must be fully sated. Pellegrino Artusi La Scienza in Cucina e l’Arte di Mangiar Bene, 1891 Contents Volume 1 List of Recipes Topic Finder Preface Acknowledgments Introduction A—Z Entries Abreu, António de, and Francisco Serrao Additives, Food Adulterated Food African Diet and Cuisine, Sub-Saharan African Food Trade African Slave Diet Afterlife and Food Agribusiness Agriculture Agroecology Airlifts, Food Alcoholic Beverages Allergies, Food Amerindian Diet Animal Husbandry Aphrodisiacs Apicius Appetizers and Hors d’Oeuvres Aquaponics Arab Diet and Cuisine Arctic Diet and Cuisine Art, Food in Asian Food Trade Athenaeus Australian Diet and Cuisine Australian Food Trade Aztec Diet and Cuisine Baby Food and Infant Feeding Bamboo Barbecue Barter Beans and Legumes Beard, James Beef Beer Biopiracy Biscuit Blenders and Food Processors Blueberries Boré, Jean Étienne de Bouillon Bread Breadfruit Breakfast Brillat-Savarin, Jean Anthelme British East India Company Buffalo Burbank, Luther Bushmeat Byzantine Diet and Cuisine Caching Cacti Cajun Diet and Cuisine Cannibalism Canning Cantonese Diet and Cuisine Caravans Carbonation and Carbonated Beverages Carême, Marie-Antoine Caribbean Diet and Cuisine Cereal Charlemagne Cheese Chicle and Chewing Gum Child, Julia Chili Chocolate Chowder Chutney Cider Clipper Ships Coconut Cod Coffee Columbus, Christopher Commodity Regulation Commodity Riots Condiments Consumer Protection Laws Cook, James Cookbooks Cooking Schools Cook-Offs Cookware Cooperatives, Food Coprolites Corn and Maize Cortés, Hernán de Crackers Creole Diet and Cuisine