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 Anthropology in the News


ANTH 3888 calendar:  s2016  f2016

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Anthropology of Food

Sunday, 26 June 2016, 10:29 (10:29 AM) CDT, day 178 of 2016
BBC Food
Wikipedia: Food | Food and drink | Food culture | Food history | Food Portal |
Wikipedia Categories: Food and Drink | History of Food and Drink | Historical Foods |
World Clock Cf.: Food Production and Animal Slaughter
FoodPressReleases.com

Food and Drug Administration Wire
OWL logo, Online Writing Lab, Purdue University.
 
     
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
National Geographic
Video
Desert People, boy eating "grub worm"
Desert People
Australia
 
Culinary Arts /
Hospitality Industry

In the News

see also

food index

Food-Related Biography

Food

Recipes

individual countries and cultures

Anthropology of Food Course

course bibliography

Society for the Anthropology of Food and Nutrition --
American Anthropological Association

Wikipedia:

Food writing
Gourmet Library and museum
List of cuisines

search food on JSTOR


In the News . . .

 

Recommended for individuals interested in the Culinary Arts specifically and / or in the Hospitality Industry in general . . .

MacVeigh, Jeremy. International Cuisine.
Clifton Park, NY: Delmar-Cenage, 2009.

 
5.0 out of 5 stars Totally Professional and Inspiring, October 27, 2008
This review is from: International Cuisine (Hardcover)
"There are literally hundreds, maybe thousands of books on the market which claim to cover International Cuisine. I can promise you, as a Chef, I have ready and studied MANY. This is truly the only, ONLY, one out there that covers all the bases, gives you the info you need to explore and become inspired by the cuisine of the world. This author clearly loves this topic and has put tremendous time and research into presenting it in a way that is clear and useful. If you are an instructor, or a foodie, you will appreciate all this book has to offer. I have tried several recipes and they are clearly written and obviously well tested. Every time I pick it up, I learn something new....which to me, is the key to remaining inspired. Go get it, you won't be sorry!" -- Amazon.com review
 
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