Gastronomy: The Anthropology of Food and Food Habits

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Margaret L. Arnott
Walter de Gruyter, Jun 3, 2011 - Social Science - 369 pages
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Contents

Effects of Environmental and Cultural Changes on Prehistoric Fauna Assemblages
3
The Archaeobotanical and Palynological Evidence for the Early Origin of Agriculture in South and Southeast Asia
13
An Examination of Portuguese Sources
23
A Problem of HistoricalEcological Anthropology
67
Monophagy in the European Upper Paleolithic
79
DIETARY CHANGE
89
On Determining Food Patterns of Urban Dwellers in Contemporary United States Society
91
Nutrition Behavior Food Resources and Energy
113
AMERICAN INDIAN FOOD
233
Cherokee Indian Foods
235
Wild Foods Used by the Cherokee Indians
245
FOOD IN TRADITION
249
On Boiling Blood Sausage
251
A Chain of Daily Technical Operations in Order to Provide Daily Nourishment
275
Sorghum and Millet in Yemen
287
The Breads of Mani
297

A Pacific Atoll Example
121
MexicanAmerican and Malay Ways with Food
131
TROPICAL FOODS
145
Indigenous Food Processing in Oceania
147
Food Development and Man in the Tropics
169
The Origins and Domestication of Yams in Africa
187
COOKING UTENSILS
213
Foods and Equipment from 1760
215
A Contribution to the Studies on Eating Habits
305
Meals Feasts and Fasts in a Minority Community in South Asia
315
Bannocks Oatcakes Scones and Pancakes
327
Biographical Notes
337
Index of Names
345
Index of Subjects
351
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