Annales schoolThe Annales school (French pronunciation:) is a group of historians associated with a style of historiography developed by French historians in the 20th century to stress long-term social history. It is named after its scholarly journal Annales. Histoire, Sciences Sociales, which remains the main source of scholarship, along with many books and monographs.Petits Propos CulinairesPetits Propos Culinaires (PPC) is a journal covering the history of food and cookery. History and contentFounded by Jane and Alan Davidson in 1979 and first published in 1980, Petits Propos Culinaires is currently edited by Sam Bilton and published by Equinox Publishing Ltd. The frequency of publication, three times a year, has not varied but it is now available digitally as well as in print. Davidson was editor of The Oxford Companion to Food, which frequently cites PPC.
Human nutritionNutrients supporting human healthFoods high in magnesium (an example of a nutrient)Human nutrition deals with the provision of essential nutrients in food that are necessary to support human life and good health. Poor nutrition is a chronic problem often linked to poverty, food security, or a poor understanding of nutritional requirements. Malnutrition and its consequences are large contributors to deaths, physical deformities, and disabilities worldwide.
Fernand BraudelFernand Paul Achille Braudel (French:; 24 August 1902 – 27 November 1985) was a French historian. His scholarship focused on three main projects: The Mediterranean (1923–49, then 1949–66), Civilization and Capitalism (1955–79), and the unfinished Identity of France (1970–85).Kwang-chih ChangKwang-chih Chang (Chinese: 張光直; April 15, 1931 – January 3, 2001), commonly known as K. C. Chang, was a Taiwanese anthropologist, archaeologist, and sinologist who was the John E. Hudson Professor of Archaeology at Harvard University. He also served as the vice-president of Academia Sinica and as a curator at the Peabody Museum of Archaeology and Ethnology. He helped to bring modern, western methods of archaeology to the study of ancient Chinese history.
Waverley RootWaverley Lewis Root (April 15, 1903 – October 31, 1982) was an American journalist and writer. Root became known as an authority on food with the publication of The Food of France in 1958, "which has never been out of print." Among many other works, he also authored the classic The Food of Italy. Early life and educationRoot was born in Providence, Rhode Island, and raised in Fall River, Massachusetts. He obtained his degree from Tufts College in Medford, Mass.
FoodSubstance consumed for nutritionDisplay of various foodsFood is any substance that is consumed by an organism for nutritional support. Food usually consists of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, encourage physical requirements, and support growth.
Green RevolutionThe Green Revolution, or the Third Agricultural Revolution, was a period during which technology transfer initiatives resulted in a significant increase in crop yields.
McDonaldizationMcDonaldization is the process of a society adopting the characteristics of a fast-food restaurant. The McWord concept was first proposed by sociologistGeorge Ritzer in his 1983 article in the Journal of American Culture and developed in his 1993 book The McDonaldization of Society. McDonaldization is a reconceptualization of rationalization and scientific management.
MalnutritionMalnutrition occurs when an organism gets too few or too many nutrients, resulting in health problems. Specifically, it is a deficiency, excess, or imbalance of energy, protein and other nutrients which adversely affects the body's tissues and form. Malnutrition is a category of diseases that includes undernutrition and overnutrition. Undernutrition is a lack of nutrients, which can result in stunted growth, wasting, and being underweight.
Genetically modified foodGenetically modified foods (GM foods), also known as genetically engineered foods (GE foods), or bioengineered foods are foods produced from organisms that have had changes introduced into their DNA using various methods of genetic engineering.
Culinary artsCulinary arts are the cuisine arts of the preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are commonly called chefs or cooks, although, at its most general, the terms culinary artist and culinarian are also used. Expert chefs are in charge of making meals that are both aesthetically beautiful and delicious.*As an Amazon Associate I earn from qualifying purchases.