Volume II: Part V. Food and Drink around the World: 1. The beginnings of agriculture: the ancient Near East and North Africa Naomi F. Miller and Wilma Wetterstrom; 2. The Middle East and South Asia Delphine Roger; 3. Southeast Asia Christine S. Wilson; 4. China Françoise Sabban (translated by Elborg Forster); 5. Japan Naomichi Ishige; 6. Korea Lois N. Magner; 7. The Mediterranean (diets and disease prevention) Marion Nestle; 8. Southern Europe Kenneth Albala; 9. France Eva Barlösius; 10. The British Isles Colin Spencer; 11. Northern Europe - Germany and surrounding regions Hansjörg Küster; 12. The low countries Anneke H. van Otterloo; 13. Russia K. David Patterson; 14. Mexico and highland central America John C. Super and Luis Alberto Vargas; 15. South America Daniel W. Gade; 16. The Caribbean, including Northern South America and lowland central America: early history William F. Keegan; 17. The Caribbean from 1492 to the present Jeffrey M. Pilcher; 18. Temperate and Arctic North America to 1492 Elizabeth J. Reitz; 19. North America from 1492 to the present James Comer; 20. The Arctic and Subarctic regions Linda J. Reed; 21. Africa South from the Sahara James L. Newman; 22. Australia and New Zealand Brian Murton; 23. The Pacific Islands Nancy Davis Lewis; 24. Culinary history Ellen Messer, Barbara Haber, Joyce Toomre and Barbara Wheaton; Part VI. History, Nutrition, and Health: 25. Nutrition and the decline of mortality John M. Kim; 26. Nutrition and mortality decline: another view William Muraskin; 27. Infection and nutrition: synergistic interactions Nevin S. Scrimshaw; 28. Famine Brian Murton; 29. Height and nutrition Bernard Harris; 30. The nutrition of women in the developing world Eileen Kennedy and Lawrence Haddad; 31. Infant and child nutrition Sara A. Quandt; 32. Adolescent nutrition and fertility Heather Munro Prescott; 33. Nutrition and mental development Donald T. Simeon and Sally M. Grantham-McGregor; 34. Human nutritional adaptation: biological and cultural aspects H. H. Draper; 35. The psychology of food and food choice Paul Rozin; 36. Food fads Jeffrey M. Pilcher; 37. Food prejudices and taboos Louis E. Grivetti; 38. The social and cultural uses of food Carole M. Counihan; 39. Food as aphrodisiacs and anaphrodisiacs? Thomas G. Benedek; 40. Food as medicine J. Worth Estes; 41. Vegetarianism James C. Whorton; 42. Vegetarianism: another view H. Leon Abrams, Jr.; Part VII. Contemporary Food-Related Policy Issues: 43. The state, health and nutrition Carol F. Helstosky; 44. Food entitlements William H. Whitaker; 45. Food subsidies and interventions for infant and child nutrition Penelope Nestel; 46. Recommended dietary allowances and dietary guidance Alfred E. Harper; 47. Food labeling Eliza M. Mojduszka; 48. Food lobbies and US dietary guidance policy Marion Nestle; 49. Food biotechnology: politics and policy implications Marion Nestle; 50. Food safety and biotechnology Michael W. Patriza; 51. Food aditives K. T. H. Farrer; 52. Substitute foods and ingredients Beatrice Trum Hunter; 53. Nonfoods as dietary supplements R. E. Hughes; 54. Food toxins and poisons from microorganisms Gordon L. Klein and Wayne R. Snodgrass; 55. The question of paleolithic nutrition and modern health: from the end to the beginning Kenneth F. Kiple; Part VIII. A Dictionary of the World's Plant Foods: Sources consulted; Index of Latin names; Name index; Subject index.