TY  - BOOK
AU  - ARNOTT,MARGARET LOUISE
AU  - Arnott,Margaret L.
AU  - BALFET,HÉLÉNE
AU  - BORNSTEIN-JOHANSSEN,ANNIKA
AU  - BOXEN,G.G.
AU  - BRINGÉUS,NILS-ARVID
AU  - BRUNETON,ARIANE
AU  - BÖKÖNYI,S.
AU  - CHILTOSKEY,MARY ULMER
AU  - COURSEY,D.G.
AU  - DOUDIET,ELLENORE W.
AU  - FORNI,GAETANO
AU  - GRANT,REBECCA
AU  - JEFFREYS,M.D.W.
AU  - JEROME,NORGE W.
AU  - KATONA-APTE,JUDIT
AU  - KRONDL,Μ.M.
AU  - LERCHE,GRITH
AU  - MORAN,EMILIO F.
AU  - POLLOCK,NANCY J.
AU  - SAFFIRIO,LUIGI
AU  - WILSON,CHRISTINE S.
AU  - YEN,D.E.
TI  - Gastronomy: The Anthropology of Food and Food Habits 
T2  - World Anthropology : An Interdisciplinary Series
SN  - 9789027977397
AV  - GN407 .G35 1975eb
U1  - 641.01/3394.1/2 
PY  - 2011///]
CY  - Berlin, Boston : 
PB  - De Gruyter Mouton, 
KW  - Food habits
KW  - Congresses
KW  - Gastronomy
KW  - SOCIAL SCIENCE / Sociology / General
KW  - bisacsh
N1  - 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; Issued also in print
UR  - https://doi.org/10.1515/9783110815924
UR  - https://www.degruyter.com/isbn/9783110815924
UR  - https://www.degruyter.com/document/cover/isbn/9783110815924/original
ER  -