Gastronomy : : The Anthropology of Food and Food Habits / / ed. by Margaret L. Arnott.
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| Superior document: | Title is part of eBook package: De Gruyter DGBA Social Sciences - <1990 |
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| 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
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| Physical Description: | 1 online resource (354 p.) :; Figs. maps. and 25 plates |
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Gastronomy : The Anthropology of Food and Food Habits / ed. by Margaret L. Arnott. Reprint 2011 Berlin ; Boston : De Gruyter Mouton, [2011] ©1976 1 online resource (354 p.) : Figs. maps. and 25 plates text txt rdacontent computer c rdamedia online resource cr rdacarrier text file PDF rda World Anthropology : An Interdisciplinary Series 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 restricted access http://purl.org/coar/access_right/c_16ec online access with authorization star Issued also in print. Mode of access: Internet via World Wide Web. In English. Description based on online resource; title from PDF title page (publisher's Web site, viewed 29. Jun 2022) Food habits Congresses. Gastronomy Congresses. SOCIAL SCIENCE / Sociology / General. bisacsh ARNOTT, MARGARET LOUISE, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Arnott, Margaret L., editor. edt http://id.loc.gov/vocabulary/relators/edt BALFET, HÉLÉNE, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb BORNSTEIN-JOHANSSEN, ANNIKA, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb BOXEN, G. G., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb BRINGÉUS, NILS-ARVID, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb BRUNETON, ARIANE, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb BÖKÖNYI, S., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb CHILTOSKEY, MARY ULMER, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb COURSEY, D. G., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb DOUDIET, ELLENORE W., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb FORNI, GAETANO, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb GRANT, REBECCA, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb JEFFREYS, M. D. W., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb JEROME, NORGE W., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb KATONA-APTE, JUDIT, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb KRONDL, Μ. M., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb LERCHE, GRITH, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb MORAN, EMILIO F., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb POLLOCK, NANCY J., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb SAFFIRIO, LUIGI, contributor. ctb https://id.loc.gov/vocabulary/relators/ctb WILSON, CHRISTINE S., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb YEN, D. E., contributor. ctb https://id.loc.gov/vocabulary/relators/ctb Title is part of eBook package: De Gruyter DGBA Social Sciences - <1990 9783110637922 ZDB-23-GSS print 9789027977397 https://doi.org/10.1515/9783110815924 https://www.degruyter.com/isbn/9783110815924 Cover https://www.degruyter.com/document/cover/isbn/9783110815924/original |
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English |
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eBook |
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ARNOTT, MARGARET LOUISE, ARNOTT, MARGARET LOUISE, Arnott, Margaret L., Arnott, Margaret L., BALFET, HÉLÉNE, BALFET, HÉLÉNE, BORNSTEIN-JOHANSSEN, ANNIKA, BORNSTEIN-JOHANSSEN, ANNIKA, BOXEN, G. G., BOXEN, G. G., BRINGÉUS, NILS-ARVID, BRINGÉUS, NILS-ARVID, BRUNETON, ARIANE, BRUNETON, ARIANE, BÖKÖNYI, S., BÖKÖNYI, S., CHILTOSKEY, MARY ULMER, CHILTOSKEY, MARY ULMER, COURSEY, D. G., COURSEY, D. G., DOUDIET, ELLENORE W., DOUDIET, ELLENORE W., FORNI, GAETANO, FORNI, GAETANO, GRANT, REBECCA, GRANT, REBECCA, JEFFREYS, M. D. W., JEFFREYS, M. D. W., JEROME, NORGE W., JEROME, NORGE W., KATONA-APTE, JUDIT, KATONA-APTE, JUDIT, KRONDL, Μ. M., KRONDL, Μ. M., LERCHE, GRITH, LERCHE, GRITH, MORAN, EMILIO F., MORAN, EMILIO F., POLLOCK, NANCY J., POLLOCK, NANCY J., SAFFIRIO, LUIGI, SAFFIRIO, LUIGI, WILSON, CHRISTINE S., WILSON, CHRISTINE S., YEN, D. E., YEN, D. E., |
| author_facet |
ARNOTT, MARGARET LOUISE, ARNOTT, MARGARET LOUISE, Arnott, Margaret L., Arnott, Margaret L., BALFET, HÉLÉNE, BALFET, HÉLÉNE, BORNSTEIN-JOHANSSEN, ANNIKA, BORNSTEIN-JOHANSSEN, ANNIKA, BOXEN, G. G., BOXEN, G. G., BRINGÉUS, NILS-ARVID, BRINGÉUS, NILS-ARVID, BRUNETON, ARIANE, BRUNETON, ARIANE, BÖKÖNYI, S., BÖKÖNYI, S., CHILTOSKEY, MARY ULMER, CHILTOSKEY, MARY ULMER, COURSEY, D. G., COURSEY, D. G., DOUDIET, ELLENORE W., DOUDIET, ELLENORE W., FORNI, GAETANO, FORNI, GAETANO, GRANT, REBECCA, GRANT, REBECCA, JEFFREYS, M. D. W., JEFFREYS, M. D. W., JEROME, NORGE W., JEROME, NORGE W., KATONA-APTE, JUDIT, KATONA-APTE, JUDIT, KRONDL, Μ. M., KRONDL, Μ. M., LERCHE, GRITH, LERCHE, GRITH, MORAN, EMILIO F., MORAN, EMILIO F., POLLOCK, NANCY J., POLLOCK, NANCY J., SAFFIRIO, LUIGI, SAFFIRIO, LUIGI, WILSON, CHRISTINE S., WILSON, CHRISTINE S., YEN, D. E., YEN, D. E., |
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ARNOTT, MARGARET LOUISE, |
| title |
Gastronomy : The Anthropology of Food and Food Habits / |
| spellingShingle |
Gastronomy : The Anthropology of Food and Food Habits / World Anthropology : An Interdisciplinary Series 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 |
| title_sub |
The Anthropology of Food and Food Habits / |
| title_full |
Gastronomy : The Anthropology of Food and Food Habits / ed. by Margaret L. Arnott. |
| title_fullStr |
Gastronomy : The Anthropology of Food and Food Habits / ed. by Margaret L. Arnott. |
| title_full_unstemmed |
Gastronomy : The Anthropology of Food and Food Habits / ed. by Margaret L. Arnott. |
| title_auth |
Gastronomy : The Anthropology of Food and Food Habits / |
| title_alt |
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 |
| title_new |
Gastronomy : |
| title_sort |
gastronomy : the anthropology of food and food habits / |
| series |
World Anthropology : An Interdisciplinary Series |
| series2 |
World Anthropology : An Interdisciplinary Series |
| publisher |
De Gruyter Mouton, |
| publishDate |
2011 |
| physical |
1 online resource (354 p.) : Figs. maps. and 25 plates Issued also in print. |
| edition |
Reprint 2011 |
| 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 |
| isbn |
9783110815924 9783110637922 9789027977397 |
| callnumber-first |
G - Geography, Anthropology, Recreation |
| callnumber-subject |
GN - Anthropology |
| callnumber-label |
GN407 |
| callnumber-sort |
GN 3407 G35 41975EB |
| genre_facet |
Congresses. |
| url |
https://doi.org/10.1515/9783110815924 https://www.degruyter.com/isbn/9783110815924 https://www.degruyter.com/document/cover/isbn/9783110815924/original |
| illustrated |
Not Illustrated |
| dewey-hundreds |
600 - Technology 300 - Social sciences |
| dewey-tens |
640 - Home & family management 390 - Customs, etiquette & folklore |
| dewey-ones |
641 - Food & drink 394 - General customs |
| dewey-full |
641.01/3 394.1/2 |
| dewey-sort |
3641.01 13 |
| dewey-raw |
641.01/3 394.1/2 |
| dewey-search |
641.01/3 394.1/2 |
| doi_str_mv |
10.1515/9783110815924 |
| oclc_num |
979969897 |
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Title is part of eBook package: De Gruyter DGBA Social Sciences - <1990 |
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Gastronomy : The Anthropology of Food and Food Habits / |
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Title is part of eBook package: De Gruyter DGBA Social Sciences - <1990 |
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<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>06478nam a22009735i 4500</leader><controlfield tag="001">9783110815924</controlfield><controlfield tag="003">DE-B1597</controlfield><controlfield tag="005">20220629043637.0</controlfield><controlfield tag="006">m|||||o||d||||||||</controlfield><controlfield tag="007">cr || ||||||||</controlfield><controlfield tag="008">220629t20111976gw fo d z eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9783110815924</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1515/9783110815924</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-B1597)42433</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)979969897</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-B1597</subfield><subfield code="b">eng</subfield><subfield code="c">DE-B1597</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">gw</subfield><subfield code="c">DE</subfield></datafield><datafield tag="050" ind1=" " ind2="4"><subfield code="a">GN407</subfield><subfield code="b">.G35 1975eb</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">SOC026000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">641.01/3</subfield><subfield code="a">394.1/2</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LC 17000</subfield><subfield code="2">rvk</subfield><subfield code="0">(DE-625)rvk/90626:772</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Gastronomy :</subfield><subfield code="b">The Anthropology of Food and Food Habits /</subfield><subfield code="c">ed. by Margaret L. 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