Chapter
Monophagy in the European Upper Paleolithic
pp.：
83 – 95
SECTION TWO: DIETARY CHANGE
pp.：
95 – 105
On Determining Food Patterns of Urban Dwellers in Contemporary United States Society
pp.：
105 – 107
Nutrition Behavior, Food Resources, and Energy
pp.：
107 – 129
The Risks of Dietary Change: A Pacific Atoll Example
pp.：
129 – 137
Nutrition in Two Cultures: Mexican-American and Malay Ways with Food
pp.：
137 – 147
SECTION THREE: TROPICAL FOODS
pp.：
147 – 161
Indigenous Food Processing in Oceania
pp.：
161 – 163
Food, Development, and Man in the Tropics
pp.：
163 – 185
The Origins and Domestication of Yams in Africa
pp.：
185 – 203
SECTION FOUR: COOKING UTENSILS
pp.：
203 – 229
Coastal Maine Cooking: Foods and Equipment from 1760
pp.：
229 – 231
SECTION FIVE: AMERICAN INDIAN FOOD
pp.：
231 – 251
Cherokee Indian Foods
pp.：
251 – 253
Wild Foods Used by the Cherokee Indians
pp.：
253 – 263
SECTION SIX: FOOD IN TRADITION
pp.：
263 – 267
Food and Folk Beliefs: On Boiling Blood Sausage
pp.：
267 – 269
Bread in the Region of the Moroccan High Atlas: A Chain of Daily Technical Operations in Order to Provide Daily Nourishment
pp.：
269 – 293
Sorghum and Millet in Yemen
pp.：
293 – 309
The Breads of Mani
pp.：
309 – 323
Bread in Some Regions of the Mediterranean Area: A Contribution to the Studies on Eating Habits
pp.：
323 – 335
Dietary Aspects of Acculturation: Meals, Feasts, and Fasts in a Minority Community in South Asia
pp.：
335 – 345
Notes on Different Types of “Bread” in Northern Scotland: Bannocks, Oatcakes, Scones, and Pancakes
pp.：
345 – 357
Biographical Notes
pp.：
357 – 369
Index of Names
pp.：
369 – 377
Index of Subjects
pp.：
377 – 383
Gastronomy
：The Anthropology of Food and Food Habits
( World Anthropology )
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