ANTHROP 1AA3 Lecture Notes - Lecture 7: Cheese Sandwich, Marvin Harris, Ethiopian Orthodox Tewahedo Church
9 Apr 2016
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Document Summary
Six major classes of nutrients: carbohydrates (macronutrients, fats (macronutrients, proteins (amino acids) (macronutrients, vitamins (micronutrients, minerals (micronutrients, water. Cultural aspects of food: food choices are determined by, cultural, religious, environmental, economic, perusal factors. Food is : sustenance and symbol, biological and cultural, linked to status and power, de ning and painting social relations. Example - match the eating context with the social meaning. Early food production: earliest evidence from near east, wild greases - 12,000 bce, domesticated grains - 10,000 bce. In uences on early food production and diet: geography, access to water, growing conditions. Universals in human food use: omnivorous diet, cooking, intensive food preparation, elaborate systems of food distribution, sharing, and exchange, food prohibitions and preferences in every culture. Food classi cation systems: people tend to classify foods in different ways, according to their culture, foods can be, edible-inedible, hot-cold.
