Near a Thousand Tables by Felipe Fernández-Armesto Read Free Book Online Page A

“still going on”:
F. Braudel, “Alimentation et categories de l’histoire,”
Annales,
xvi (1961), 723-28.
    207
breeds of grain:
M. Carleton,
The Small Grains
(New York, 1916).
    207
strength of stem:
H. Hanson, N. E. Borlaug and R. G. Anderson,
Wheat in the Third World
(Epping, 1982), pp. 15-17.
    207
harvested per year:
Heiser,
Seed to Civilization,
p. 88.
    207
coastal plain:
Hanson,
Wheat in the Third World,
pp. 17-19, 31.
    207
by 1980:
Ibid., p. 40.
    207
disease-resistant strains:
Heiser,
Seed to Civilization,
p. 77.
    207
average for 1950:
Hanson,
Wheat in the Third World,
pp. 6, 15.
    207
16.5 million tons in 1968:
Ibid., p. 48.
    208
“newer variety”:
Ibid., p. 23.
    208
“seem minor”:
Brown,
Seeds of Change,
p. ix.
    208
95 percent of production:
McNeil,
Something New Under the Sun,
p. 222.
    208
“throw them away”:
quoted in J. Pottier,
Anthropology of Food: The Social Dynamics of Food Security
(Cambridge, 1999), p. 127.
    208
“‘“you have accomplished”’”:
Hanson,
Wheat in the Third World,
p. 107.
    209
“scientific halfwits”:
Levenstein,
Paradox of Plenty,
p. 161.
    209
“to kill aphids”:
H. R. H. The Prince of Wales and C. Clover,
Highgrove: Portrait of an Estate
(London, 1993), p. 125.
    209
in 1990:
McNeil,
Something New Under the Sun,
p. 224.
    211
“dining room”:
Quaestiones Naturales,
Book 3, Chapter 18.
    211
in the field:
G. Pedrocco, “L’industrie alimentaire et les nouvelles techniques de conservation,” in Flandrin and Montanari,
Histoire de l’alimentation,
pp. 779-94, at p. 785.
    213
sterilization by heating:
A. Capatti, “Le gout de la conserve,” in ibid., pp. 795-807, at p. 798.
    213
west coast of France:
Goody,
Food and Love,
p. 160.
    213
eaten in season:
Capatti, “Le gout de la conserve,” p. 799.
    214
“thought of the juice”:
(London, 1957), pp. 116-17.
    214
tinned salmon terrine:
Capatti, “Le gout de la conserve,” p. 801.
    215
cookery in the Arctic:
Toussaint-Samat,
History of Food,
p. 751.
    215
“heat and serve” variety:
Levenstein,
Paradox of Plenty,
pp. 107-8.
    216
“Stockyards”:
The Jungle
(Harmondsworth, 1965), p. 32.
    216
“thirty million people”:
Ibid., p. 51.
    216
“rat was a tidbit”:
Ibid., p. 163.
    217
made purity pay:
R. C. Alberts,
The Great Provider: H. J. Heinz and His 57 Varieties
(London, 1973), pp. 7, 40, 102, 11, 130, 136-41;
A Golden Day: A Memorial and a Celebration
(Pittsburgh, 1925), pp. 17, 37.
    218
in the 1980s:
J. R. Postgate,
Microbes and Man
(Cambridge, 1992), pp. 139-40, 146, 151.
    219
“ate their flesh”:
Ibid., pp. 238-40.
    219
reheated before serving:
Gaman and Sherrington,
The Science of Food,
pp. 242, 244-46.
    219
infected other meat:
Postgate,
Microbes and Man,
p. 68.
    220
modern France:
J. Claudian and Y. Serville, “Aspects de l’evolution recente de comportement alimentaire en France: composition des repas et urbanisation,” in Hemardinquer,
Pour une histoire de l’alimentation,
pp. 174-87.
    220
culture in history:
M. Carlin, “Fast Food and Urban Living Standards in Medieval England,” in M. Carlin and J. T. Rosenthal, eds.,
Food and Eating in Medieval Europe
(London, 1998), pp. 27-51, at p. 27.
    220
“Go dine, go”:
Ibid., pp. 29, 31.
    220
“eat today”:
Levenstein,
Revolution at the Table,
p. 163.
    221
“for dessert”:
Ibid., p. 106.
    221
lowfat milk:
Ibid., p. 113.
    221
cream of mushroom soup:
Ibid., pp. 122-23.
    221
“cloves or cinnamon”: Fast Service
magazine, 1978, quoted in Levenstein,
Paradox of Plenty,
p. 233.
    222
to test:
Levenstein,
Revolution at the Table,
p. 227.
    222
tableside microwaves:
Ibid., p. 128.
    224
“Arcadian past”:
Highgrove,
pp. 30, 276.

Index
    Abd al-Latif al-Baghdadi, 120-21
    Afghanistan, 83, 137
    agriculture, 58, 72, 76-100, 119, 165,