Consuming Passions: The Anthropology of EatingHow people eat reveals to an astonishing degree all of the other qualities of their society. A look at an American fast-food restaurant is as diagnostic of culture as a New Guinea headhunter's shopping list of edible relatives. Beginning with an explanation of what happens to a steak dinner--and to you--when you eat it, Farb constructs a fascinating demonstration of the connections between eating habits and human behavior, explaining, for example, why Bantu society would unravel without beer, why Chinese don't drink milkshakes, and why Moslems and Jews abhor pork. |
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Page 102
... fruit , but served in any sequence — is almost always regarded as snack . At what they call a meal , careful ... fruit ) or cold ( such as a salad ) before a hot , salty main course . The second course or " sweet " lacks the trimmings ...
... fruit , but served in any sequence — is almost always regarded as snack . At what they call a meal , careful ... fruit ) or cold ( such as a salad ) before a hot , salty main course . The second course or " sweet " lacks the trimmings ...
Page 133
... fruit of a goodly tree , " usually taken to mean the citron . By at least 2100 years ago , the citron had come into common use , and it was even proposed as a standard of measure , much as the carob seed had been used as a standard of ...
... fruit of a goodly tree , " usually taken to mean the citron . By at least 2100 years ago , the citron had come into common use , and it was even proposed as a standard of measure , much as the carob seed had been used as a standard of ...
Page 186
... fruit - wine or sugar , as in duck à l'orange , glazed ham , or lamb with mint sauce . On the other hand , foods that are low in fat ( chicken , veal , shellfish ) are often flavored with cream or butter sauces . The combination of low ...
... fruit - wine or sugar , as in duck à l'orange , glazed ham , or lamb with mint sauce . On the other hand , foods that are low in fat ( chicken , veal , shellfish ) are often flavored with cream or butter sauces . The combination of low ...
Contents
The Biological Baseline | 17 |
The Emerging Human Pattern | 40 |
Eating as Cultural Adaptation | 57 |
Copyright | |
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adaptation alcohol amounts animals appear associated become behavior believe blood body bread calories cattle cause century certain changes Chinese common considered consumed contain cooking course cuisine cultural developed diet digestive discussed drinking early eaten effect energy environment Europe Europeans example explain fact famine feast females fish four fruit give given groups hand human hundred hunting important increase Indians Italy kinds known land least less living maize males meal means meat milk natural North American nutritional obtain occurred offered once original particular percent plant population potatoes practice preferences prepared produce prohibited protein reason recent regarded result ritual roasted served sharing simply social societies sugar supply symbolic taboo taste things tion United usually various vitamins women