by
Schiefenhövel, Wulf, 1943- editor.
Call Number
394.12 22
Publication Date
2011
Summary
This impressive volume based on an original interdisciplinary and cross-national approach to the study of beer and brewing ... will not only make an important contribution to our knowledge of beer and brewing, but also of drinking cultures and historical change. It will be of interest to anthropologists, social scientists and the wider public. * Marion Demossier, University of Bath Beer is an ancient alcoholic drink which, although produced through a more complex process than wine, was developed by a wide range of cultures to become internationally popular. This book is the first multidisciplin.
Format:
Electronic Resources
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0.6669
by
MacClancy, Jeremy, editor.
Call Number
XX(272659.1)
Publication Date
2009
Summary
Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, inter-disciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.
Format:
Electronic Resources
Relevance:
0.0460
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by
MacClancy, Jeremy, editor.
Call Number
394.12 22
Publication Date
2009
Summary
Everyday, millions of people eat earth, clay, nasal mucus, and similar substances. Yet food practices like these are strikingly understudied in a sustained, inter-disciplinary manner. This book aims to correct this neglect. Contributors, utilizing anthropological, nutritional, biochemical, psychological and health-related perspectives, examine in a rigorously comparative manner the consumption of foods conventionally regarded as inedible by most Westerners. This book is both timely and significant because nutritionists and health care professionals are seldom aware of anthropological information on these food practices, and vice versa. Ranging across diversity of disciplines Consuming the Inedible surveys scientific and local views about the consequences - biological, mineral, social or spiritual - of these food practices, and probes to what extent we can generalize about them.
Format:
Electronic Resources
Relevance:
0.0445
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