Zafrani, haim. 1983. Mille ans de vie juive au Maroc. Paris: Maisonneuve et Larose.

Zawadiuk, E.R. 1990Spring. Historical look at foods eaten by Native people in northeastern Alberta in the early 1900s. Canadian Home Economics Journal 40(2): 64-65.

Abstract: The purpose of this paper is to provide an insight into the_ food habits of Native peoples. Native people in the_ early 1900s obtained their food supply from Mother_ Earth. The animal and plant foods provided a good source_ of protein and carbohydrates. This paper looks into the_ selection and preparation of foods from the wilderness_ by the Cree Indians of Northeastern Alberta. The_ information for the paper was gathered through numerous_ discussions with the elders of three Reserves.__

Zeuner, Fredrick E. 1963. A History of Domesticated Animals. Harper and Row,

Zifferblatt, Steven A., Curtis S. Wilbur, Joan L. Pinsky. 1980Jan. Understanding food habits. Journal American Dietetic Association 76(1): 9-14.

Abstract: Because public health measures must include_ factors that influence food selection away from home,_ the lunchtime food selection and caloric purchases at an_ employee cafeteria were studied daily for one year._ Study methods included an inventory control cash_ register system for variations related to seasonal changes, outdoor noon-time temperature, and day of the_ week. The food selection pattern remained extremely_ stable, although total climate control of the work_ setting may have been a factor. Slight seasonal changes_ occurred in spring and summer when selection of lower_ calorie foods, such as fruit, salad, yogurt, and cottage_ cheese, increased and selection of starch and cooked_ vegetables decreased. Temperature and season did not_ influence the pattern of selecting various side dishes_ around a main dish. Day of the week showed notable but_ limited variations on Fridays when selection of fish_ main dishes and desserts increased, the rate of total_ main dishes selected was highest, and there were fewer_ cafeteria customers.__

Zipple, Hermina. 1944. Nutrition and the War: Feeding the army and navy at the University of Kansas. Journal of the American Dietetic Association 20(3): 164-166.

Zoethout, Hermine. 1946. The communal Kitchens in Holland form 1940-1945. Journal of the American Dietetic Association 22(12): 1078-1083.

Zohary, Daniel and Pinhas Spiegel-Roy. 1975January 31. Beginnings of fruit growing in the Old World. Science187: 319. Olive, grape, date, and fig emerge as important Bronze Age additions to grain agriculture in the Near East.

Updated: Tuesday, October 13, 2009.