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ANTH 3888 calendar: s2014

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Anthropology of Food



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ANTH 3888 calendar: s2014
Saturday, 19 April 2014, 07:18 (07:18 AM) CDT, day 109 of 2014


Sicilian ice-cream in a bread bun. A good solution to a local problem: the Mediterranean heat quickly melts the ice-cream, which is absorbed by the bread.
"Palermo, Sicily
Italy
A Fistful of Rice.
A Fistfull of Rice
Nepal
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs
U.S.A.
Eating rat.
"Eating Rat At
The New Year
" — Vietnam
Desert People, boy eating "grub worm"
Desert People
Australia


Piernik (Polish Christmas Gingerbread)

Timothy G. and Kathleen Smyth Roufs
ABC-CLIO
July 2014

ISBN 978-1-61069-220-5
eISBN 978-1-61069-221-2

Amazon.com listing

 

 

Under Construction

Sorry for the Inconvenience

See also
Honey
Agave
Sugar
Artificial Sweetners

Food Timelines
Candy
Cake
Concession Stands
Cookies
Famous People
Fruit
Ice Cream & Ice
1920s Ice Cream specials
Pie
Pudding
State Foods
Victorian England

Sweetener Glossary -- NordicSugar
Conversions/Converters


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In the news . . .

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Beehive, Pabasa, Ancient Egypt .

Beehive, Tomb of Pabasa, Ancient Egypt
El-Assasif, part of the Theban Necropolis, near Thebes.
26th Dynasty (circa 650 B.C.)
Honey and Bees, Pabasa, Ancient Egypt .

Honey and Bees, Pabasa, Ancient Egypt
26th Dynasty (circa 650 B.C.)

 


Piernik (Polish Christmas Gingerbread)

Source: Alexiadou, Vefa. Greek Pastries and Desserts. Thessalonika, Greece, 1989, p. 114.

Piernik (Polish Christmas Gingerbread)

Source: Piernik (Polish Christmas Gingerbread)

Images from the Czech Republic, courtesy of Marketa Krizova and her mother, Alena Hanakova,
of Prague, Czech Republic.
Czech Cake Molds
Czech Cake Molds
Czech Cake Molds
Czech Cake Molds
High Res Image
Czech Fish Cake Mold
High Res Image
Czech Rabbit Cake Mold
High Res Image
Czech Cake Molds
Czech Cake Molds
Czech Cake Molds
Czech Cake Molds
Czech Fruit Dumplings 1
High Res Image
Czech Fruit Dumplings 2
High Res Image
Czech Fruit Dumplings 3
High Res Image
Czech Dumplings 4
High Rex Image


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