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The World Fact Book -- CIA
UMD Library Main Catalog

 Anthropology in the News

ANTH 3888Calendar f2017  s2018


 Anthropology of Food

to Sweet Treats around the World

Monday, 23 October 2017, 13:54 (01:54 PM) CDT, day 296 of 2017
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

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
A Fistful of Rice.
A Fistfull of Rice
Claire Kathleen Roufs eating first food at 5 months.
Claire Kathleen Roufs
Eating rat.
"Eating Rat At
The New Year
National Geographic
Desert People, boy eating "grub worm"
Desert People

  Tim Roufs checking durians at Singapore market, 2017.

Tim Roufs Inspecting Durians in Singapore Market, 2017

No durians allowed on board busses or planes

No duriens allowed on busses or planes

Ortolan Bunting
Taboo food and drink
Chapulines -- Mexico
Pufferfish (Blow Fish) and Fugu
Exotic dishes -- Philippine cuisine
Exotic dishes -- Vietnamese cuisine

the News . . .

Eating Insects
New York
Explorer's Club Dinner
Mexico Tequilla
Vietnam "Eating Rat at the New Year" (ca. 3 min., 2008, on-line)
Thailand "Eating Bats in Thai Village" (02:50, 2008, on-line)

  Orlan bunting eating

Ortolan Bunting Eating

Deep fried insects sold at food stall for human consumption in Bangkok, Thailand.

  Fugu no Shirako

"Puffer fish are generally believed to be the second–most poisonous vertebrates in the world, after the golden poison frog. Certain internal organs, such as liver, and sometimes the skin, are highly toxic to most animals when eaten; nevertheless, the meat of some species is considered a delicacy in Japan (as 河豚, pronounced as fugu), Korea (as bok), and China (as 河豚 he2 tun2) when prepared by chefs who know which part is safe to eat and in what quantity."


© 1998 - 2018 Timothy G. Roufs — All rights reserved
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