Overview

Ancestral Diets and Nutrition supplies dietary advice based on the study of prehuman and human populations worldwide over the last two million years. This thorough, accessible book uses prehistory and history as a laboratory for testing the health effects of various foods. It examines all food groups by drawing evidence from skeletons and their teeth, middens, and coprolites along with written records where they exist to determine peoples’ health and diet. Fully illustrated and grounded in extensive research, this book enhances knowledge about diet, nutrition, and health. It appeals to practitioners in medicine, nutrition, anthropology, biology, chemistry, economics, and history, and those seeking a clear explanation of what humans have eaten across the ages and what we should eat now. Features: Sixteen chapters examine fat, sweeteners, grains, roots and tubers, fruits, vegetables, and animal and plant sources of protein. Integrates information about diet, nutrition, and health from ancient, medieval, modern and current sources, drawing from the natural sciences, social sciences, and humanities. Provides comprehensive coverage based on the study of several hundred sources and the provision of over 2,000 footnotes. Presents practical information to help shape readers’ next meal through recommendations of what to eat and what to avoid.

Full Product Details

Author:   Christopher Cumo
Publisher:   Taylor & Francis Ltd
Imprint:   CRC Press
Weight:   0.453kg
ISBN:  

9780367235987

ISBN 10:   0367235986
Pages:   520
Publication Date:   20 November 2020
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

Contents List of Figures...................................................................................................................................xv List of Tables....................................................................................................................................xxi List of Graphs.................................................................................................................................xxv Preface..........................................................................................................................................xxvii Acknowledgments..........................................................................................................................xxix Author............................................................................................................................................xxxi Chapter 1 Introduction and Method...............................................................................................1 Chapter 2 Components of Nutrition: Calories, Carbohydrates, Fat, Protein, Minerals, Vitamins, Phytochemicals, and Water........................................................................27 Chapter 3 Changing Circumstances and Diets............................................................................ 61 Chapter 4 Meat............................................................................................................................. 91 Chapter 5 Fish and Shellfish...................................................................................................... 121 Chapter 6 Poultry and Eggs....................................................................................................... 149 Chapter 7 Dairy.......................................................................................................................... 179 Chapter 8 Legumes....................................................................................................................207 Chapter 9 Nuts........................................................................................................................... 241 Chapter 10 Fat.............................................................................................................................. 267 Chapter 11 Sweeteners: Honey, Sucrose, and High Fructose Corn Syrup.................................. 295 Chapter 12 Grains........................................................................................................................ 323 Chapter 13 Roots and Tubers....................................................................................................... 355 Chapter 14 Fruits......................................................................................................................... 391 Chapter 15 Vegetables.................................................................................................................. 417 Chapter 16 Conclusion................................................................................................................. 439 Bibliography..................................................................................................................................447 Index...............................................................................................................................................483

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Author Information

Christopher Cumo is a historian with interests in the natural sciences and agriculture. He seeks in some small way to illuminate how biology has shaped history. This is his ninth book and second with CRC Press. Besides writing books, he has edited a three-volume encyclopedia and contributed articles and reviews to journals, entries to encyclopedias, and articles and short fiction to magazines.

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