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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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 young women who unwound the cocoons dropped each silkworm into a pot
of hot water , kept at the ready for the unreeling , thereby assuring themselves a
supply of freshly cooked food throughout the day . “ They seem to eat off and on ...
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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
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