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Kahn, Miriam and Lorraine Sexton. Editors. 1988. Continuity and change in pacific foodways. Food and Foodways 3(1+2): 142

Counihan, Carole M. 1988. Preface p. iii
Kahn, Miriam and Lorraine Sexton. 1988. The fresh and the canned: foiod choices in the Pacific p. 1
Flinn, Juliana. 1988. Tradition in the face of change: food choices among Pulapese in Truk state. p. 19
Kahn, Miriam. 1988. "Men Are Taro" (They Cannot Be Rice): Political aspects of food choices in Wamira, P.N.G. p. 41
Bindon, James R. 1988. Taro or Rice, Plantation or Market: Dietary Choice in American Samoa p. 59
Lewis, David E. Jr. 1988. Gustatory subversion and the evoluation of nutritional dependency in Kiribati. p. 79
Grant, Jill. 1988. The effects of new land use patterns on resources and food production in Kilenge, West New Britain. p. 99
Sexton, Lorraine. 1988. "Eating" money in Highland Papua New Guinea p. 119

Kahn, Miriam and Lorraine Sexton. 1988. The fresh and the canned: Food choices in the Pacific Continuity and change in pacific foodways. Food and Foodways 3(1+2): 1.

Kahn, Miriam. 1988. "Mean are Taro" (they cannot be rice): political aspects of food choices in Wamira, P.N.G. Continuity and change in pacific foodways. Food and Foodways 3(1+2): 41

Kaiser, Jo Ellen Green. 1996. Feeding the hungry heart: gender, food, and war in the poetry of Edna St. Vincent Millay. American Foodways And World War II. Edited by Amy Bentley. Food and Foodways 6(2): 81

Kalb, Jon E., Clifford J. Jolly, Elizabeth B. Oswald, Paul F. Whitehead. 1984March-April. Early hominid habitation in Ethiopia. American Scientist 72: 168.

Kamel, Basil S., Olga B. Martinez. 1984. Food habits and nutrient intakes of Kuwait males and females. Ecology of food and Nutrition 15(4): 261-272.

Extract: Some current dietary habits, food preparation methods and foods consumed by Kuwaiti citizens are described based on data collected from 500 adults of different education and levels. The data show that while some traditional food habits are adhered to, others are giving way to western influences. Wheat is the main staple, followed by rice; mutton and lamb are preferred over beef; but chicken and fish are also consumed. Diluted yogurt (roob) is traditionally ingested during lunch, which is the main meal. Fresh fruits and vegetables are readily available, but their consumption is limited by purchasing power. Carbonated beverages, coffee and tea are consumed frequently and sugar utilization is high. Some food preparation practices have different implications on nutrient values of food. In cooking, rice is soaked in warm water for a few hours and then the water is discarded; meat and vegetable mixtures may be boiled for a long time. Such food preparation methods tend to destroy valuable nutrients; but partially boiled vegetable, or not well cooked meat, are not popular. Although abundant food is available and considerable amounts are wasted, an analysis of nutrient intakes show that dietary vitamin A, thiamin, riboflavin and calcium intakes are below that of the U.S. RDA for adult men and women. Iron and magnesium intakes of women are also unsatisfactory.

Kanafani-Zahar, Aida. 1997. "Whoever Eats You is No longer Hungry, Whoever Sees You Becomes Humble": Bread and identity in Lebanon. Food and Foodways 7(1):45.

Kane, H.T. 1958. The Southern christmas Book. David McKay, New York.

Kaplan, Jane payne. 1988. Food as structural catalyst in Gil Blas. Food and Foodways 2(4): 393.

Kaplan, Steven Laurence. 1997. Breadways. Food and Foodways 7(1): 1.

Kaplan, Lawrence. 1965. Archeology and domestication in American Phaseolus (beans). Economic Botany 19: 358-368.

Kaplan, Steven laurence. 1990. The state and the Problem of dearth in Eighteenth-century France: The crisis of 1738-41 in Paris. food and Foodways 4(2): 111.

Karay, M.P., Ed. 1957. Hellenic Cuisine Saint Helen's Philoptochas Society and Saints Constantine and Helen Parent-Teacher Association, Detroit.

Katz, P. and M. Goodwin and J. Gussow. 1976. Food: Where Nutrition Politics and Culture Meet Center for Science in Public Interest.

Katz, S.H., M.L. Hediger, L.A. Valleroy. 1974. Traditional maize processing techniques in the New World. Science 184: 765.

Katz S; Hediger ML; Valleroy LA. 1975. The Anthropological and Nutritional Significance of Traditional Maize Processing Techniques in the New World. in E Watts; F Johnston; G Lasker (eds) Biosocial Interrelations in Population Adaptation. Walter de Gruyter, pp. 195-231.

Kavasch, E. Barrie. 1995. Enduring harvests: native American foods and festivals for every season. Globe Pequot Press, Old saybrook, Conn.

Kavasch, E. Barrie. 1979. Native harvests: recipes and botanicals of the American Indian. Vintage Books, New York.

Kavasch B. 1979. Native Harvest, Botanical and Recipes of the North American Indian. Indian Archaeological Institute

Kavena J. 1980. Hopi Cookery

Keith, Agnes Newton. 1955. Bare Feet in the Palace. Little Brown, Boston, pp. 370.

Keller, Suzanne. 1968. The Urban Neighborhood. Random House, pp. 201.

Kemp W. 1971. The Flow of Energy in a Hunting Society. Scientific American 225:104-115.

Kennedy, B.M. 1952. Food preferences of pre-army-age boys. Journal of the American Dietetic Association 28(8): 734.

Kennedy, John F.A. 1964. A Nation of Immigrants. Harper and Row, New York.

Keesing, R.M. and F.M. Keesing. 1971. New Perspectives in Cultural Anthropology. Holt Rinehart and Winston., New York.

Kerr, Richard A. 1998February 20. Black sea deluge may have helped spread farming. Science 279: 1132.

Kerr, J, C. Kerry, Cunninghamhead, Kilmarnock [compiled] . The Ayrshire Home Cookery Book. John Ritchie.

Keys, Ancel. 1946. Human starvation and its consequences. Journal of the American Dietetic Association 22(7): 582-587.

Khaing, M.M. 1962. Burmese Family. Indiana Univ. Press, Bloomington.

Khan, M.A. 1981. Evaluation of food selection patterns and preferences. CRC Critical Reviews in Food Science 15(2): 129.

Khanum, M.P., K.P. Umapathy. 1976July. A survey of food habits and beliefs of pregnant and lactating mothers in Mysore city. Indian journal of nutrition and dietetics 13(7): 208-217.

Khurody, D.N. 1958. What's behind a bottle of milk. 2rd Ed. Government Central Press, Bombay, India.

Khurody, d.N. 1958. The Retrospect and Prospect of Bombay's Milk supply. Government Central Press, Bombay, India.

Kikuchi, William K. 2976July23. Prehistoric Hawaiian fishponds. Science193: 295.

Kilara, A., K.K. Lya. 1992October. Food and dietary habits of the Hindu. Food technology 46(10): 94-104.

India's food and dietary practices are rooted in millennia of custom, ritual, and history. This article examines the tenets of the Hindu religion, the history of India, some key geographical features that influenced Indian gastronomy, the socio-religious influences in food habits, the various types of foods consumed, food preparation techniques, and, finally, the ethos of Hindu

Kim, Katherine K., Elena S. Yu, William T. Liu, Jaekyung Kim, Mary Bess Kohrs. 1993. Nutritional status of Chinese-, Korean-, and Japanese-American elderly. Journal of the American Dietetic Association 93 (12): 1416- 1422.

Abstract:
OBJECTIVE: To examine the nutritional status of three major subgroups of Asian-American elderly.
SUBJECTS: The sample consisted of 169 chinese, 90 Korean, and 50 japanese elderly who lived in five apartment buildings for senior citizens in Chicago, Ill.
MAIN OUTCOME MEASURES: Twenty-four-hour dietary recalls were used to evaluate dietary intake. Anthropometric measures of height, weight, and triceps skinfold thickness were also obtained.
RESULTS: Many Asian-American elderly consume an inadequate amount of dietary calcium. A large per entage of korean elderly also consume inadequate amounts of protein and vitamins A and C. Underweight was more common than obesity among these ethnic groups. APPLICATIONS: The information in this article provides valuable data to the Asian-american community for program planning as well as to health providers who work with individual Asian-American elderly to meet their nutrition needs.

Kimball, Yeffe and Jean Anderson. 1965. The Art of American Indian Cookery. Doubleday and Co., Garden City, New York.

Kipling, Rudyard. 1940. Brazilian Sketches. Doubleday-Doran, pp. 115.

King, C.G. 1976. A Good Idea: History of the Nutrition Foundation.

Kiphuth, R. 1956. How to Be Fit. Yale University Press, New Haven, Conn., pp. 150.

Kiple, K.F. and K. Conee Ornelas, Eds. 2000. The Cambridge World History of Food. Cambridge University Press, New Y9ork, 2 volume set. 2207.

Review from Science 290: 1305November 17, 2000. This conpendium will tell you everything you ever wanted to know about food, plus quite a few things that might well put you off it. The Cambridge World History of Food justifies itself as the food book of the millennium. The two volumes include commentary on almost everything that humans have ever eaten, including some items that many of us no longer find palatable (such as snakes, dogs, and, even, insects).

Kirch, Patrick V. 1980January-February. Polynesian Prehistory: Cultural adaptation in island ecosystems. Science 68: 39

Oceanic islands serve as archaeological laboratories for studying the complex dialectic between human populations and their environments.

Kirshenblatt-Gimblett, Barbara. 1986-87Winter. The Kosher Gourmet in the Nineteenth-Century Kitchen: Three Jewish Cookbooks in Historical Perspective. Journal of Gastronomy 2.

Kisban, Eszter. 1994. A land of milk and butter: ethnological food research conference in Ireland. Food and Foodways 6(1): 57.

Kleiber, Max. 1961. The Fire of Life. Wiley, pp. 454.

Klein, Richard G. 1977July. The ecology of early man in Southern Africa. Science 197: 115.

Klopfer, Lisa. 1993. Padang resturants: creating "ethnic" cuisine in Indonesia. Food and Foodways 5(3): 293.

Kluckholm, Clyde and D. Leighton. 1956. The Navaho. Harvard University Press, Cambridge, Mass.

Kluckhohn, Clyde. 1974. Mirror for Man. fawcett Publications, Inc., Greenwich, Conn.

Kluckhohn, Clyde. 1964. Mirror for Man. McGraw-Hill Co., New York.

Knight, Brigid. 1949. Southern Cross (a novel). Doubleday and Company, Garden City, New York, pp. 305.

Knight, H.L. 1909. Food habits and customs of Central African natives. Journal of Home Economics 1: 356.

Food Custom, Food Habit, African Food Habit, Baganda

Knowler WC; Pettitt DC; Bennett PH, et al. 1983. Diabetes Incidence among the Pima Indians: Genetic and Evolutionary Considerations. American Journal of Physical Anthropology 113:144-156

Knutson, A.L. 1965. The Individual, Society and Health Behavior. Russell Sage Foundation, pp. 533.

Knutsson, Karl Eric. and Ruth Selinus. 1970. Fasting in Ethiopia. An Anthropological and Nutritional Study. The American Journal of Clinical Nutrition 23: 956.

This paper covers the fasting practices among the followers of the Ethiopian Orthodox Church. An attempt is made to present and discuss those data in their total socio-cultural context. Include: General Background Data [ Ethiopian Orthodox Fasting Rules; Fasting Periods; Ethiopian Nonfasting Diet; Ethiopian Fasting Diet; Fasting Diet During Pregnancy and Childbirth; Breaking-Fast Foods]; Special Study and results. Nutrition, Anthropology, Ethiopia, Fasting, Cereal Tef, Eragrostis Tef, Chili, Enjera, Fenugreek, Nug Seed, Niger Seed, Sunflower Seed, Ethiopian Diet, Food Habit, Fish, Fasting, Corn, Barley, Onion, Niger Oil, Butter, Berberre, Kale, Potato, Seljo, Wot, Allicha, Food Consumption, Zigawot, Honey Wine, Tejj, Dorowot

Koehler, K.M.; Harris, M.B.; Davis, S.M. 1989April. Core, secondary, and peripheral foods in the diets of Hispanic, Navajo, and Jemez Indian children. J-Am-Diet-Assoc. 89 (4): 538-540.

Koehler-KM; Harris-MB; Davis-SM. 1989. Core, secondary, and peripheral foods in the diets of Hispanic, Navajo, and Jemez Indian children. Journal-of-the-American-Dietetic-Association. 89: 4, 538-540.

Koehne, Martha. 1936. Current Comment: The Eskimo and dental caries. Journal of the American Dietetic Association 11(6): 569-571.

Kohman, E.F. 1938. Current Comment: Cranberries in the diet. Journal of the American Dietetic Association 14(8): 644-646.

Kohman, E.F. 1930September. The influence of the canning industry on the changing dietary. Journal of the American Dietetic Association 6(2): 123.

Kolata, Gina. 1987. Are the horrors of cannibalism fact - or fiction? Smithsonian 17(12): 151-169.

Kolata, Gina. 1986June 20. Anthropologists suggest cannibalism is a myth. Science 232: 1497.

Korff, S.L. 1966. The Jewish dietary code. Food Technology 20(7): 76.

Kostelny, A. 1935. Folk foods of a Slovakian village. Journal of the American Dietetic Association 11: 99.

Koszewski, W. and M. K. 1996. Factors that influence the food consumption behavior and nutrition adequancy of college women. The Journal of the American Dietetic Association 96(12):1286.

Kotz, Nick. 1969. Let Them Eat Promises. The Politics of Hunger in America. Prentice-Hall, Englewood Cliffs, New Jersey, pp. 272.

Kouris, A., M.L. Wahlqvist, A. Trichopoulos. 1991June. Use of combined methodologies in assessing food beliefs and habits of elderly Greeks in Greece. Food and nutrition bulletin 13(2): 139-144.

Abstract: This study is part of a wider cross-cultural study of food_ habits and health in later life. Two general approaches_ have been incorporated into the survey instrument: (1)_ rapid assessment procedures (open-ended questions) to_ elicit information on food and health beliefs, and (2) a_ questionnaire approach (coded answers for scoring) to_ elicit information on health, lifestyle, and usual food_ intake. By combining the qualitative anthropological_ approach on food beliefs with the conventional survey_ method for gathering food-intake data, it was possible_ to examine underlying reasons for observed food habits_ and consumption of various foodstuffs in 104 Greeks 70_ years old or over in a town near Athens in 1988. More_ than 75% of the subjects believed that meat should not_ be eaten more than once a week because it is bad for_ health, that fish should be eaten twice a week because_ it is good for the heart, and that legumes are essential_ for longevity and should be eaten at least twice a week._ They believed that fruit should be eaten in moderation_ and is not essential to health-that oranges raise blood_ pressure and should be avoided by the elderly, but that_ grapes, when eaten exclusively in large quantities, can_ cure all illnesses. When these beliefs were compared to_ actual intake, consumption in most cases, except that of_ legumes, was compatible with the beliefs. If the Greek_ elderly community were to be targeted for health_ promotion, their beliefs would need to be taken into_ consideration to facilitate programme implementation.__

Kramer, Martha M. 1944. Internment camp food in occupied China. Journal of the American Dietetic Association 20(4): 213-215.

Kramer, Martha M. 1945. Seen in North China. Journal of the American Dietetic Association 21(July-August): 427-429.

Krause, marie V. and Martha A. Hunscher. 1972. Food, Nutrition and Diet Therapy. Philadelphia: W.B. Saunders Co.

Kriss, Rudolf, Hubert Kriss-Heinricht. 1962. Volksglaube im Bereich des Islam. Vol. 2 Amulette, Zauberformeln und Beschworungen. Wiesbaden: Harrassowitz.

Kroeber, A.L. 1952. Mirror for Man. McGraw-Hill Co., New York.

Kroeber, A.L. 1952. The Nature of Culture. University of Chicago Press, Chicago, Ill.

Krondl, M.M., D. lau. 1978Jan/Feb. Food habit modification as a public health measure. Canadian Journal of Public Health 69(1): 39-43, 48.

Kuczynski, R. E. 1926December. Changes in the German Diet. Journal of the American Dietetic Association 2(3): 168

Kuczmarski, M.F., R.P. Cole. 1999Dec. Transcultural food habits travel courses: an interdisciplinary approach to teaching cultural diversity. Topics in Clinical Nutrition 15(1): 59-71.

Kuhnlein, H. 1989. Culture and ecology in dietetics and nutrition. Journal of American dietetics Association 89(8):1059-1961.

Kuhnlein, Harriet, Doris H. Calloway, Barbara F. Harland. 1979July. Composition of traditional Hopi foods. Journal of the American Dietetic Association 75: 37-41.

Kuhnlein H; Turner N. 1991. Traditional Plant Foods of Canadian Indigenous Peoples: Nutrition, Botany and Use. Gordon and Breach

Kuhnlein, H. 1989. Culture and ecology in dietetics and nutrition. Journal of American dietetics Association 89(8):1059-1961.

Kuhnlein HV. 1991. Nutrition of the Inuit: A Brief Overview. Arctic Medical Research. Supplement:728-730

Kuhnlein HV. 1995. Benefits and Risks of Traditional Food for Indigenous Peoples: Focus on Dietary Intakes of Arctic Men. Canadian Journal of Physiological Pharmacology 73:765-771

Kuhnlein HV; Calloway DH. 1977. Contemporary Hopi Food Intake Patterns. Ecology of Food and Nutrition 6:159-173.

Kuhnlein HV; Calloway DH. 1977. Minerals in Human Teeth: Differences between Preindustrial and Contemporary Hopi Indians. American Journal of Clinical Nutrition 30:883-886

Kuhnlein HV; Receveur O; Soueida R, et al. 2004. Arctic Indigenous Peoples Experiencing the Nutrition Transition with Changing Dietary Patterns. Journal of Nutrition 134:1447-1453

Kuhnlein HV; Soueida R.1992. Use and Nutrient Composition of Traditional Baffin Inuit Foods. Journal of Food Composition and Analysis 5:112-126

Kumar, D.; Sarkar, K.R. 1987. Genetic structure of the R-Navajo allele in maize, Zea mays L. Theor-Appl-Genet. 74 (4): 476-479.

Kune, S., G.A. Kune. 1984. Consumption of foods in Melbourne: consumer survey among older age groups. Journal of Food & Nutrition 41(2): 72-79.

Kung, Lan-Chen, Peng-Cheng Hsu. 1951. Nutritional findings in Chinese school children. Plasma ascorbic acid, hemoglobin, and total serum protein. Journal of the American Dietetic Association 27(1): 36.

Kurth, A. (1989). Agricultural Development and Nutritional Status in Malawi. Journal of Tropical Pediatrics, 35, 250-254.