Systematic Outline of Contents
This systematic outline provides a general overview of the conceptual scheme of the Encyclopedia, listing the titles of each entry and subentry. The outline is divided into twenty-seven parts.
- Foods: Staple Foods
- Foods: Cooked, Processed, and Prepared
- Icon Foods and Superfoods
- Beverages
- Food Production
- Food Storage
- Food Distribution
- Food Preparation, Processing, and Disposal
- Food Consumption
- The Premodern World
- Regions, Cultures, Groups
- Human Evolution
- Nutrition, Health, and Food Sciences
- Biological Basis of Nutrition and Digestion
- Psychology of Eating
- Diet
- Constituents of Food
- Conditions, Disorders, and Diseases
- Hunger
- Policy
- Food and Society
- Religion
- Feasts, Festivals, and Fasts
- Food as Symbol and Commodity
- Writing about Food
- Study of Food
- Biographies
Because the section headings are not mutually exclusive, certain entries in the Encyclopedia are listed in more than one section.
FOODS: STAPLE FOODS
- Apple
- Arthropods: Insects, Arachnids, and Crustaceans
- Banana and Plantain
- Barley
- Berries
- Botanicals
- Cabbage and Crucifer Plants
- Cactus
- Cassava
- Cattle
- Cereal Grains and Pseudo-Cereals
- Chili Peppers
- Crustaceans and Shellfish
- Cucumbers, Melons, and Other Cucurbits
- Dairy Products
- Eggs
- Fish
- Overview
- Freshwater Fish
- Fish (continued)
- Sea Fish
- Flowers
- Fruit
- Citrus Fruit
- Temperate Fruit
- Tropical and Subtropical Fruit
- Fungi
- Game
- Goat
- Grapes and Grape Juice
- Herbs and Spices
- Horse
- Leaf Vegetables
- Legumes
- Lettuce
- Maize
- The Natural History of Maize
- Maize as a Food
- Mammals
- Mammals, Sea
- Meat
- Microorganisms
- Minerals
- Mollusks
- Mustard
- Nuts
- Oil
- Onions and Other Allium Plants
- Peas
- Pig
- Potato
- Poultry
- Rice
- The Natural History of Rice
- Rice as a Food
- Salt
- Seabirds and Their Eggs
- Sheep
- Soy
- Squash and Gourds
- Staples
- Stimulants
- Sugar and Sweeteners
- Sugar Crops and Natural Sweeteners
- Sweet Potato
- Tomato
- Tubers
- Vegetables
- Wheat
- The Natural History of Wheat
- Wheat as a Food
FOODS: COOKED, PROCESSED, AND PREPARED
- Baby Food
- Biscuits
- Bread
- Bread, Symbolism of
- Butter
- Cake and Pancake
- Candy and Confections
- Cereals, Cold
- Cheese
- Chutney
- Combination of Proteins
- Compote
- Condiments
- Custard and Puddings
- Fish, Salted
- Fish, Smoked
- Gelatin
- Gravy
- Jams, Jellies, and Preserves
- Margarine
- Meat, Salted
- Meat, Smoked
- Natural Foods
- Noodle in Asia, The
- Noodle in Northern Europe, The
- Pasta
- Pastry
- Porridge
- Porridge, Pottage, Gruel
- Salad
- Sandwich
- Sauces
- Sausage
- Sherbet and Sorbet
- Soup
- Stew
- Syrups
- Waffles and Wafers
ICON FOODS AND SUPERFOODS
BEVERAGES
- Beer
- Origins and Ancient History
- From Late Egyptian Times to the Nineteenth Century
- The Twentieth Century
- Production and Social Use
- Cocktails
- Coffee
- Dairy Products
- Fermented Beverages other than Wine and Beer
- Milk, Human
- Spirits
- Tea
- Water
- Water as a Beverage and Constituent of Food
- Water as a Resource
- Whiskey (Whisky)
- Wine
- Wine in the Ancient World
- Wine from Classical Times to the Nineteenth Century
- Wine in the Modern World
- Wine, Nongrape
FOOD PRODUCTION
- Agricultural Workers
- Agriculture, Origins of
- Agriculture since the Industrial Revolution
- Agronomy
- Aquaculture
- Crop Improvement
- Division of Labor
- Environment
- Fishing
- Food Production, History of
- Genetic Engineering
- Green Revolution
- Greenhouse Horticulture
- Harvesting
- Herding
- High-Technology Farming
- Hunting and Gathering
- Livestock Production
- Organic Agriculture
- Organic Farming and Gardening
- Organic Food
- Packaging and Canning, History of
- Packaging and Canning, Modern
- Sustainable Agriculture
- Swidden
- Tillage
FOOD STORAGE
FOOD DISTRIBUTION
FOOD PREPARATION, PROCESSING, AND DISPOSAL
- Ancient Kitchen, The
- Baking
- Boiling
- Broasting
- Broiling
- Caramelization
- Coloring, Food
- Cooking
- Crushing
- Curds
- Fermentation
- Food Waste
- Frozen Foods
- Frying
- Functional Foods
- Grilling
- Hearth Cookery
- Iron Cookstove, The
- Kitchen Gadgets
- Kitchens, Restaurant
- Marinating and Marinades
- Microwave Oven
- Packaging and Canning, History of
- Packaging and Canning, Modern
- Poaching
- Preparation of Food
- Preserving
- Recipe
- Roasting
- Styling of Food
- Utensils, Cooking
FOOD CONSUMPTION
THE PREMODERN WORLD
- American Indians
- Prehistoric Indians and Historical Overview
- Ancient Kitchen, The
- Ancient Mediterranean Religions
- Bible, Food in the
- Byzantine Empire
- China
- Ancient and Dynastic China
- Greece, Ancient
- Inca Empire
- Indus Valley
- Medieval Banquets
- Mesopotamia, Ancient
- Mexico and Central America, Precolumbian
- Middle Ages, European
- Prehistoric Societies
- Stone Age Nutrition: The Original Human Diet
- Food Producers
- Renaissance Banquets
- Rome and the Roman Empire
REGIONS, CULTURES, GROUPS
- Africa
- Central Africa
- East Africa
- North Africa
- West Africa
- American Indians
- Prehistoric Indians and Historical Overview
- Contemporary Issues
- Arctic
- Asia, Central
- Australia and New Zealand
- Australian Aborigines
- Balkan Countries
- Brazil
- British Isles
- England
- Ireland
- Scotland
- Wales
- Canada
- Canada: Native Peoples
- Caribbean
- Central America
- Central Europe
- China
- Ancient and Dynastic China
- Beijing (Peking) Cuisine
- Fujian (Fukien) Cuisine
- Guangzhou (Canton) Cuisine
- Sichuan (Szechuan) Cuisine
- Zhejiang (Chekiang) Cuisine
- Diaspora
- France
- Food and Cuisine in France
- Southern French Cuisines
- Northern French Cuisines
- Tradition and Change in French Cuisine
- Wine and the French Meal
- French and British Cooking
- Germany, Austria, Switzerland
- Greece and Crete
- Iberian Peninsula
- Overview
- Portugal
- Spain
- India
- Moghul India
- Northern India
- Southern India
- Inuit
- Iran
- Italy
- The Italian Meal
- Northern Italy
- Southern Italy
- Tradition in Italian Cuisine
- Japan
- Traditional Japanese Cuisine
- Contemporary Issues in Japanese Cuisine
- Korea
- Lapps
- Low Countries, The
- Mexico
- Middle East
- National Cuisines, Idea of
- Nordic Countries
- Pacific Ocean Societies
- Russia
- Siberia
- South America
- Southeast Asia
- Indonesia, Malaysia, and the Philippines
- Thailand
- Vietnam
- United States
- African American Foodways
- Cajun Cooking
- California and the Far West
- Ethnic Cuisines
- Hawaii
- The Middle Atlantic States
- The Midwest
- New England
- Pennsylvania Dutch Food
- Pioneer Food
- The South
- The Southwest
HUMAN EVOLUTION
NUTRITION, HEALTH, AND FOOD SCIENCES
BIOLOGICAL BASIS OF NUTRITION AND DIGESTION
- Acceptance and Rejection
- Animals: Primate Diets
- Appetite
- Assessment of Nutritional Status
- Body Composition
- Caloric Intake
- Calorie
- Digestion
- Eating: Anatomy and Physiology of Eating
- Energy
- Genetics
- Immune System Regulation and Nutrients
- Intestinal Flora
- Lactation
- Metabolic Imprinting and Programming
- Microbiology
- Nutrient-Drug Interactions
- Nutrition
- Physical Activity and Nutrition
- Thirst
PSYCHOLOGY OF EATING
DIET
CONSTITUENTS OF FOOD
- Additives
- Adulteration of Food
- Alcohol
- Antioxidants
- Bioactive Food Components
- Calcium
- Carbohydrates
- Cholesterol
- Choline, Inositol, and Related Nutrients
- Electrolytes
- Fats
- Fiber, Dietary
- Fluoride
- Folic Acid
- Food, Composition of
- Iodine
- Iron
- Lipids
- Nutrient Bioavailability
- Nutrients
- Phosphorus and Calcium
- Proteins and Amino Acids
- Sodium
- Starch
- Sugar and Sweeteners
- Trace Elements
- Vitamins: Overview
- Vitamins: Water-Soluble and Fat-Soluble Vitamins
- Vitamin C
CONDITIONS, DISORDERS, AND DISEASES
HUNGER
- Codex Alimentarius
- Distribution of Food
- Food Banks
- Food Pantries
- Food Riots
- Food Stamps
- Food Supply and the Global Food Market
- Food Supply, Food Shortages
- Homelessness
- Hunger, Physiology of
- Hunger Strikes
- Malnutrition
- Malnutrition: Protein-Energy Malnutrition
- Meals on Wheels
- Political economy of Food
- Rationing
- Soup Kitchens
- WIC (Women, Infants, and Children's) Program
POLICY
- Agricultural Research
- Botulism
- Climate and Food
- Commodity Price Supports
- Cost of Food
- Ecology and Food
- Extension Services
- Fao (Food and Agriculture Organization of The United Nations)
- Food as a Weapon of War
- Food Consumption Surveys
- Food Politics: United States
- Food Safety
- Food Security
- Food Stamps
- Food Trade Associations
- Government Agencies
- Government Agencies, U.S.
- Grain Reserves
- Herbicides
- Inspection
- International Agencies
- Labeling, Food
- Pesticides
- Political economy of Food
- Population and Demographics
- School Meals
- Toxins, Unnatural, and Food Safety
- Safety of Water
- WIC (Women, Infants, and Children's) Program
FOOD AND SOCIETY
- Aphrodisiacs
- Chef, the
- Class, Social
- Comfort Food
- Consumer Protests
- Death and Burial
- Folklore, Food in
- Food, Future of: A History
- Food Politics: United States
- Fusion Cuisine
- Gender and Food
- Health Foods
- Homelessness
- Intake
- Luxury
- Macrobiotic Food
- Myth and Legend, Food in
- National Cuisines, Idea of
- Political economy of Food
- Poverty
- Professionalization
- Sex and Food
- Slow Food
- Table Talk
- Taboos
- Tourism
- Travel
- Vegetarianism
- Waiters and Waitresses
- Women and Food
RELIGION
FEASTS, FESTIVALS, AND FASTS
- Birthday Foods
- Christmas
- Christmas Drinks
- Day of the Dead
- Death and Burial
- Easter
- Epiphany
- Fasting and Abstinence
- Christianity
- Hinduism and Buddhism
- Islam
- Judaism
- Feasts, Festivals, and Fasts
- Festivals of Food
- Halloween
- Harvesting
- Hindu Festivals
- Holidays
- Kwanzaa
- Lent
- Passover
- Ramadan
- Shrove Tuesday
- Thanksgiving
- Wedding Cake
- Weddings
FOOD AS SYMBOL AND COMMODITY
- Advertising of Food
- Art, Food in
- Film and Television
- Literature
- Opera
- Painting and the Visual Arts
- Poetry
- Artificial Foods
- Betty Crocker
- Bible, Food in the
- Body
- Bread, Symbolism of
- Civilization and Food
- Commodity Price Supports
- Etiquette and Eating Habits
- Etymology of Food
- Fads in Food
- Food as a Weapon of War
- Food, Future of: A History
- Food Politics: United States
- Gender and Food
- Humor, Food in
- Language about Food
- Magic
- Metaphor, Food as
- Military Rations
- Naming of Food
- National Cuisines, Idea of
- Nostalgia
- Nouvelle Cuisine
- Poisoning
- Potlatch
- Proverbs and Riddles
- Symbol, Food as
- Table Talk
- Time
STUDY OF FOOD
BIOGRAPHIES
- Apicius
- Arcimboldo, Giuseppe
- Beard, James
- Beeton, Isabella
- Birdseye, Clarence
- Brillat-Savarin, Jean Anthelme
- Carême, Marie Antoine
- Child, Julia
- Delmonico Family
- Epicurus
- Escoffier, Georges-Auguste
- Fauchon, Auguste Félix
- Favre, Joseph
- Fisher, M. F. K.
- Gamerith, Anni
- Goodfellow, Elizabeth
- Grimod de la Reynière
- Hédiard, Ferdinand
- Herodotus
- Hippocrates
- Kellogg, John Harvey
- La Varenne
- Leslie, Eliza
- Medici, Catherine de'
- Parkinson, James Wood
- Pasteur, Louis
- Petronius
- Platina
- Pythagoras
- Rabelais, François
- Taillevent