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Gastronomy : The Anthropology of Food and Food Habits / ed. by Margaret L. Arnott.

Contributor(s): Material type: TextTextSeries: World Anthropology : An Interdisciplinary SeriesPublisher: Berlin ; Boston : De Gruyter Mouton, [2011]Copyright date: ©1976Edition: Reprint 2011Description: 1 online resource (354 p.) : Figs. maps. and 25 platesContent type:
Media type:
Carrier type:
ISBN:
  • 9789027977397
  • 9783110815924
Subject(s): DDC classification:
  • 641.01/3 394.1/2
LOC classification:
  • GN407 .G35 1975eb
Other classification:
  • online - DeGruyter
Online resources: Available additional physical forms:
  • Issued also in print.
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
Holdings
Item type Current library Call number URL Status Notes Barcode
eBook eBook Biblioteca "Angelicum" Pont. Univ. S.Tommaso d'Aquino Nuvola online online - DeGruyter (Browse shelf(Opens below)) Online access Not for loan (Accesso limitato) Accesso per gli utenti autorizzati / Access for authorized users (dgr)9783110815924

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 online access with authorization star

http://purl.org/coar/access_right/c_16ec

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)