Good to Eat: Riddles of Food and Culture
Simon and Schuster, 1985 - 289 páginas
The anthropologist/author takes on some of the major food riddles, including cannibalism, to reveal why a culture accepts or spurns specific foods
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First of all , per cooked portion they are a better source of protein than most plant
foods . As compared with most foods of plant origin , a higher percentage by
weight of cooked meat , poultry , or fish consists of protein . And with one or two ...
Between 15 percent and 40 percent by weight of cooked meat , fish , fowl , and
milk solids consists of proteins . In contrast , the protein content of cooked cereals
ranges from about 2 . 5 percent to 10 percent . Cooked legumes — beans ...
Aside from its novelty — it was the one mode of preparation that apartment -
dwellers had to forego — the backyard charcoal grill offered the convenience of
no mess , no pans , and rapid , cooked meals often presided over by husbands
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Good to eat: riddles of food and cultureCrítica de los usuarios - Not Available - Book Verdict
Why are the world's food habits or "foodways,'' as Harris refers to them, so diverse? In this scholarly yet fast-paced and very readable work, anthropologist Harris argues that "major differences in ... Leer comentario completo
ONE Good to Think or Good to Eat?
TWO Meat Hunger
THREE The Riddle of the Sacred
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