دانلود کتاب Gastronomy: The Anthropology of Food and Food Habits

فهرست مطالب :

General Editor’s Preface\nPreface\nSECTION ONE: ETHNOBOTANIC CHANGE\nEffects of Environmental and Cultural Changes on Prehistoric Fauna Assemblages\nThe Archaeobotanical and Palynological Evidence for the Early Origin of Agriculture in South and Southeast Asia\nPre-Columbian Maize in the Old World: An Examination of Portuguese Sources\nThe Origin of Grape Wine: A Problem of Historical-Ecological Anthropology\nMonophagy in the European Upper Paleolithic\nSECTION TWO: DIETARY CHANGE\nOn Determining Food Patterns of Urban Dwellers in Contemporary United States Society\nNutrition Behavior, Food Resources, and Energy\nThe Risks of Dietary Change: A Pacific Atoll Example\nNutrition in Two Cultures: Mexican-American and Malay Ways with Food\nSECTION THREE: TROPICAL FOODS\nIndigenous Food Processing in Oceania\nFood, Development, and Man in the Tropics\nThe Origins and Domestication of Yams in Africa\nSECTION FOUR: COOKING UTENSILS\nCoastal Maine Cooking: Foods and Equipment from 1760\nSECTION FIVE: AMERICAN INDIAN FOOD\nCherokee Indian Foods\nWild Foods Used by the Cherokee Indians\nSECTION SIX: FOOD IN TRADITION\nFood and Folk Beliefs: On Boiling Blood Sausage\nBread in the Region of the Moroccan High Atlas: A Chain of Daily Technical Operations in Order to Provide Daily Nourishment\nSorghum and Millet in Yemen\nThe Breads of Mani\nBread in Some Regions of the Mediterranean Area: A Contribution to the Studies on Eating Habits\nDietary Aspects of Acculturation: Meals, Feasts, and Fasts in a Minority Community in South Asia\nNotes on Different Types of “Bread” in Northern Scotland: Bannocks, Oatcakes, Scones, and Pancakes\nBiographical Notes\nIndex of Names\nIndex of Subjects