Gastronomy : : The Anthropology of Food and Food Habits / / ed. by Margaret L. Arnott.

• Superior document: Title is part of eBook package: De Gruyter DGBA Social Sciences - <1990
• MitwirkendeR: ARNOTT, MARGARET LOUISE,; BALFET, HÉLÉNE,; BORNSTEIN-JOHANSSEN, ANNIKA,; BOXEN, G. G.,; BRINGÉUS, NILS-ARVID,; BRUNETON, ARIANE,; BÖKÖNYI, S.,; CHILTOSKEY, MARY ULMER,; COURSEY, D. G.,; DOUDIET, ELLENORE W.,; FORNI, GAETANO,; GRANT, REBECCA,; JEFFREYS, M. D. W.,; JEROME, NORGE W.,; KATONA-APTE, JUDIT,; KRONDL, Μ. M.,; LERCHE, GRITH,; MORAN, EMILIO F.,; POLLOCK, NANCY J.,; SAFFIRIO, LUIGI,; WILSON, CHRISTINE S.,; YEN, D. E.,
• HerausgeberIn: Arnott, Margaret L.,
• Place / Publishing House: Berlin ;, Boston : : De Gruyter Mouton, , [2011]; ©1976
• Year of Publication: 2011
• Edition: Reprint 2011
• Language: English
• Series: World Anthropology : An Interdisciplinary Series
• Physical Description: 1 online resource (354 p.) :; Figs. maps. and 25 plates
• Other title: I-XVI --; SECTION ONE: Ethnobotanic Change --; Effects of Environmental and Cultural Changes on Prehistoric Fauna Assemblages --; The Archaeobotanical and Palynological Evidence for the Early Origin of Agriculture in South and Southeast Asia --; Pre-Columbian Maize in the Old World: An Examination of Portuguese Sources --; The Origin of Grape Wine: A Problem of Historical-Ecological Anthropology --; Monophagy in the European Upper Paleolithic --; SECTION TWO: Dietary Change --; On Determining Food Patterns of Urban Dwellers in Contemporary United States Society --; Nutrition Behavior, Food Resources, and Energy --; The Risks of Dietary Change: A Pacific Atoll Example --; Nutrition in Two Cultures: Mexican-American and Malay Ways with Food --; SECTION THREE: Tropical Foods --; Indigenous Food Processing in Oceania --; Food, Development, and Man in the Tropics --; The Origins and Domestication of Yams in Africa --; SECTION FOUR: Cooking Utensils --; Coastal Maine Cooking: Foods and Equipment from 1760 --; SECTION FIVE: American Indian Food --; Cherokee Indian Foods --; Wild Foods Used by the Cherokee Indians --; SECTION SIX: Food in Tradition --; Food and Folk Beliefs: On Boiling Blood Sausage --; Bread in the Region of the Moroccan High Atlas: A Chain of Daily Technical Operations in Order to Provide Daily Nourishment --; Sorghum and Millet in Yemen --; The Breads of Mani --; Bread in Some Regions of the Mediterranean Area: A Contribution to the Studies on Eating Habits --; Dietary Aspects of Acculturation: Meals, Feasts, and Fasts in a Minority Community in South Asia --; Notes on Different Types of "Bread" in Northern Scotland: Bannocks, Oatcakes, Scones, and Pancakes --; Biographical Notes --; Index of Names --; Index of Subjects
• Format: Mode of access: Internet via World Wide Web.
• ISBN: 9783110815924; 9783110637922
• DOI: 10.1515/9783110815924
• Access: restricted access
• Hierarchical level: Monograph
• Statement of Responsibility: ed. by Margaret L. Arnott.