In this Book

Food And Evolution
summary
"Many topics of interest to health professionals, such as vegetarianism, dietary fibers, lactose intolerance, favism, cannibalism and changes in nutritional status wrought by the decline of hunter-gathering and the rise of horticulture. Many sections will appeal to the general reader." —Journal of Applied Nutrition The old adage "you are what you eat" may be more accurate than anyone could have ever imagined. This unprecedented interdisciplinary effort by scholars in primatology, biological anthropology, archaeology, nutrition, psychology, agricultural economics, and cultural anthropology suggests that there is a systematic theory behind why humans eat what they eat. Includes discussions ranging in time from prehistory to the present, and from the most simple societies to the most complex, including South American Indian groups, African hunter-gatherers, and countries such as India, Bangladesh, Peru, and Mexico. "Exceptionally well-edited. High quality individual papers are of comparable scope and are uniformly well referenced and detailed in presentation of supporting data Introductory and concluding chapters as well as section overviews create an integrated whole." —Choice "Compelling...complete and...recommended." —Science Books & Films "Should be of value to all nutrition educators who have an interest in the social, cultural, and international aspects of foods and nutrition." —Journal of Nutrition Education

Table of Contents

  1. Cover
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  1. Frontmatter
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  1. Contents
  2. pp. vii-ix
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  1. Introduction
  2. pp. 1-3
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  1. Part I: Theoretical Overview
  2. pp. 5-6
  1. 1. An Overview of Trends in Dietary Variation from Hunter-Gatherer to Modern Capitalist Societies
  2. pp. 7-55
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  1. 2. Foodways: Historical Overview and Theoretical Prolegomenon
  2. pp. 57-90
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  1. Part II: Bioevolutionary Antecedents and Constraints
  2. pp. 91-92
  1. 3. Primate Diets and Cut Morphology: Implications for Hominid Evolution
  2. pp. 93-115
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  1. 4. Omnivorous Primate Diets and Human Overconsumption of Meat
  2. pp. 117-132
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  1. 5. Fava Bean Consumption: A Case for the Co-Evolution of Genes and Culture
  2. pp. 133-159
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  1. Part III: Nutritional and Biopsychological Constraints
  2. pp. 161-162
  1. 6. Problems and Pitfalls in the Assessment of Human Nutritional Status
  2. pp. 163-179
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  1. 7. Psychobiological Perspectives on Food Preferences and Avoidances
  2. pp. 181-205
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  1. 8. The Preference for Animal Protein and Fat: A Cross-Cultural Survey
  2. pp. 207-223
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  1. 9. Biocultural Consequences of Animals Versus Plants as Sources of Fats, Proteins, and Other Nutrients
  2. pp. 225-258
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  1. Part IV: Pre-State Foodways: Past and Present
  2. pp. 259-260
  1. 10. The Significance of Long-Term Changes in Human Diet and Food Economy
  2. pp. 261-283
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  1. 11. Life in the "Garden of Eden": Causes and Consequences of the Adoption of Marine Diets by Human Societies
  2. pp. 285-310
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  1. 12. The Analysis of Hunter-Gatherer Diets: Stalking an Optimal Foraging Model
  2. pp. 311-339
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  1. 13. How Much Food Do Foragers Need?
  2. pp. 341-355
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  1. 14. Aborginal Subsistence in a Tropical Rain Forest Environment: Food Procurement, Cannibalism, and Population Regulation in Northeastern Australia
  2. pp. 357-385
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  1. 15. Ecological and Structural Influences on the Proportions of Wild Foods in the Diets of Two Machiguenga Communities
  2. pp. 387-405
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  1. 16. Limiting Factors in Amazonian Ecology
  2. pp. 407-421
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  1. Part V: The Political Economy and the Political Ecology of Contemporary Foodways
  2. pp. 423-425
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  1. 17. Loaves and Fishes in Bangladesh
  2. pp. 427-443
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  1. 18. Animal Protein Consumption and the Sacred Cow Complex in India
  2. pp. 445-454
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  1. 19. The Effects of Colonialism and Neocolonialism on the Gastronomic Patterns of the Third World
  2. pp. 455-479
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  1. 20. Stability and Change in Highland Andean Dietary Patterns
  2. pp. 481-515
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  1. 21. Social Class and Diet in Contemporary Mexico
  2. pp. 517-540
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  1. 22. From Costa Rican Pasture to North American Hamburger
  2. pp. 541-561
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  1. Part VI: Discussion and Conclusion
  2. p. 563
  1. 23. The Evolution of Human Subsistence
  2. pp. 565-578
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  1. 24. Biocultural Aspects of Food Choice
  2. pp. 579-594
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  1. Afterword
  2. pp. 595-597
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  1. About the Contributors
  2. pp. 601-606
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  1. Glossary
  2. pp. 607-611
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  1. Name Index
  2. pp. 613-624
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  1. Subject Index
  2. pp. 625-633
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