100 Million Years of Food (49 page)

sunlight

depression and

myopia and

recommendations

rickets and

vitamin D derived from

Sweetgrass, Ottawa

Szemerda, Michael

T

tannins

tapeworms

tea

tempeh

testosterone hormone

Thailand

Tohono O'odham people

toilets, sitting
v.
squatting

Tokelau Islanders

Toxoplasma gondii

traditional/native diets

Trichinella spiralis

Trieu Son company

tryptophan

tuberculosis

tuong ban
(soybean sauce)

tuong dau
(soybean paste)

typhoid

U

Ulcerative colitis

umami (savory) foods

University of California, San Diego

University of Iowa, Iowa City

University of New Brunswick

University of Otago, New Zealand

uric acid elevation

uricase

U.S. Army Corps

U.S. Department of Agriculture

U.S. Food and Drug Administration

U.S. Marine Corps

V

vaccinations

van Helmont, Jan Baptist

vegetables.
See also
carbohydrates

ancestral consumption of

cooking of

fermentation of

health benefits of

health dangers of

Vietnam

Vietnam-Cuba Friendship Hospital, Hanoi

vitamin A

vitamin B

vitamin B
1
(thiamine)

vitamin B
2

vitamin B
3
(niacin)

vitamin C

synthesis of

vitamin D

allergic diseases and

depression/mental disorders and

in fish

health dangers of

rickets and

skin's manufacture of

Vitamin E

vitamin K

vitamin supplements

absorption of

dangers of

Vong, Phung

W

walking

water consumption

weight loss

Weinstock, Joel

Weston A. Price Foundation

whale products

wheat

dangerous compounds in

gluten, intolerance of

whipworms

Wills, William John

Winfrey, Oprah

Worsley, Kyle

Wrangham, Richard

Y

yellow fever

Yhoung-Aree, Jintana

Yoruba people

Z

Zagros Mountains, Iran

 

ACKNOWLEDGMENTS

I am indebted to the following people for offering me advice, guidance, and/or other means of support in the course of researching and completing this book:

Australia:
Ashan Abeykoon and Greg Hampton (Charcoal Lane restaurant), Hung Ba Ha, Huong Dang, Jon Belling, Mark Olive, Nhan Nguyen, Su-Lyn, Thu Van Ha, Trang Nguyen, Van Dinh Luong, Vi Kinh Tran, Shanaka Fernando

Belgium:
Matt Roosen (B&D Business Development)

Canada:
Chi Tran, Chuck Brown and Michael Szemerda (Cooke Aquaculture), Dr. Dounia Daoud, Dr. Inka Milewski, Dr. Phuong-Anh Nguyen, Dr. Thierry Chopin, Efrain and Hee-Sun Andia, Gerry Oleynik (Kiefro Wild Boar Farm), Jim Gifford (HarperCollins Canada), Katie Schleit and Rob Johnson (Ecology Action Centre), Kyle Worsley, Michael Bandurchin, Ngoc-Tran Pham, Nguyen Ngoc Dung, Quoc Pham, Ross Horgan, Sieu Truong, Susana Hemken, Theresa ‘Mai Khanh' Nguyen, Walter Henn (Bearbrook Game and Natural Meats), Wendy Burpee

China:
Bengbu College, Grace, Jiangong Zhou, Kay, Micheal, Nancy Zhou, Shuyan Qi, Yifei, Ying Yuan

Greece:
Agapi Fyssaki-Angelogiannaki, Costas and Ariadni Melengoglou, Nikolaos Kerdelas

Iceland:
Ægir Freyr Stefánsson, Égzeus Belial, Elín Ýr Sigurbjörnsdóttir, Kolbjörg Katla Hinriksdóttir, Linda Arnheiðardóttir

India:
Bhanumathy Chandran, C.R. Chandran, Dr. Clea Chandmal, Dr. Bajish Chandran, Dr. K. Jithendranath, Hyacinth Pinto, Subin Vazhayil

Japan:
Albert Phu, Shinichi Motada, Yasuko Tsukamoto, Yoshida Yoko, Yoshiko and Hiromi Ono

Kenya:
Heather Katcher, Huyen Ngoc Tran

Laos:
Caroline Gaylord, Joy Ngeuamboupha

Papua New Guinea:
Aloish, Dominic Anis, Frank

Sweden:
Dr. Helena Pettersson, Dr. Linus Holm

Thailand:
Amarat Chai, Amnat, Amy Phongphanh Chanthavong, Dr. Jintana Yhoung-Aree, Hoang, Tasanee Athayu

United Arab Emirate
s: Kristine Abante

United Kingdom:
Anh Dao Nguyen, Anna Ohanjanyan, Dr. Jens Groth, Phan Nguyen

United States:
Angélique Pivoine, Audrey Mai, Caitlin James-Le and John Le, Craig and LaVon Griffieon, Diane Ott Whealy, Dr. Cristina Moya, Dr. Dean Ornish, Dr. Gail Kennedy, Dr. Harish Rajagopalan, Dr. Jared Diamond, Dr. Matthew Gervais, Dr. Michelle Kline, Dr. Rebecca Frank, Dr. Stacy Rosenbaum, Dr. Tom Wisdom, Emma Yee, Hee Sun Kim, Helene Atwan (Beacon Press), Jon and Soon-Young Hinkhouse, Jonathan Stutzman, Lindsay Parsons, Lisa Hao-Ran, Mark Sisson, Mary Ann deVries and Tom Schlife, Megan Pierce, Miho Morishita, Natalie Transu, Robert Faturechi, Ryan Langton, Sally Fallon Morell, Susan Rabiner, Thomas Greiling, Truong-Chinh Nguyen, Uyen Nguyen

Vietnam:
Dr. Giap Nguyen, Dr. Huyen Thanh Vu, Dr. Luong Ly, Giang Huong Thi Vu, Hang Thang Le, Hang Thi Dao, Lap Dinh Nguyen (Dung Nhat), Ly Van Tran, Mac McDougall, Nhat Hoa, Phung Vong, Thanh Huyen Phan, Thuy (Trieu Son), Tran Thi Phuong Thao

*   *   *

I would like to give special thanks to Annie Nguyen-Bárány, Ina Melengoglou (
www.altsys.gr
), and Jana J. Monji for helping me with drafts of this work, and to Zhongxuan Li, Dr. Daniel M. T. Fessler, Dr. Guy Drouin, Dr. Stéphane Aris-Brosou; my father, Dr. Can D. Le; my literary agent Don Fehr (Trident Media Group), and my editor at Picador USA, Anna deVries, for their outstanding assistance.

 

ABOUT THE AUTHOR

Stephen Le
is currently a visiting professor in the Department of Biology at the University of Ottawa. He received a PhD in biological anthropology from the University of California, Los Angeles, in 2010. You can sign up for email updates
here
.

 

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CONTENTS

TITLE PAGE

COPYRIGHT NOTICE

DEDICATION

I
NTRODUCTION
: W
HAT
S
HOULD
W
E
E
AT
AND
H
OW
S
HOULD
W
E
L
IVE
?

T
HE
I
RONY
OF
I
NSECTS

T
HE
G
AMES
F
RUITS
P
LAY

T
HE
T
EMPTATION
OF
M
EAT

T
HE
P
ARADOX
OF
F
ISH

T
HE
E
MPIRE
OF
S
TARCHES

E
LIXIRS

A T
RUCE
A
MONG
T
HIEVES

T
HE
C
ALORIE
C
ONUNDRUM

T
HE
F
UTURE
OF
F
OOD

A
FTERWORD
: R
ULES
TO
E
AT
AND
L
IVE
B
Y

ENDNOTES

BIBLIOGRAPHY

INDEX

ACKNOWLEDGMENTS

ABOUT THE AUTHOR

COPYRIGHT

 

ONE HUNDRED MILLION YEARS OF FOOD
. Copyright © 2016 by Stephen Le. All rights reserved. Printed in the United States of America. For information, address Picador, 175 Fifth Avenue, New York, N.Y. 10010.

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The Library of Congress has cataloged the print edition as follows:

Le, Stephen.

    One hundred million years of food: what our ancestors ate and why it matters today / Stephen Le. — First edition.

            p. cm

    ISBN 978-1-250-05041-0 (hardcover)

    ISBN 978-1-250-05042-7 (e-book)

  1.  Natural foods.   2.  Food—History.   3.  Nutrition.   4.  Prehistoric peoples—Food.   I.  Title.   II.  Title: 100 million years of food.

    TX369.L396 2015

    641.3—dc23

2015029501

e-ISBN 9781250050427

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First Edition: February 2016

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