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
Resultados 1-3 de 33
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 ...
First came the growth of suburban homeownership and the use of outdoor living
space for cooking and entertaining . ... no pans , and rapid , cooked meals often
presided over by husbands who played the role of the greatgiver - of - feasts ...
The energy staple of Hawaiian and Tahitian cuisine was poi , a starchy mass
made by cooking , pounding , and ... taro had to be cooked first , making pork as
much a luxury as dog meat ( whose diet also depended on cooked vegetables ) .
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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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