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

Table of Contents

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