Food And Evolution: Toward a Theory of Human Food Habits by Marvin Harris

By Marvin Harris

"Many subject matters of curiosity to wellbeing and fitness pros, equivalent to vegetarianism, nutritional fibers, lactose intolerance, favism, cannibalism and alterations in dietary prestige wrought by way of the decline of hunter-gathering and the increase of horticulture. Many sections will attract the overall reader." --Journal of utilized meals "Exceptionally well-edited. top of the range person papers are of similar scope and are uniformly good referenced and designated in presentation of assisting facts Introductory and concluding chapters in addition to part overviews create an built-in whole." --Choice "Compelling...complete and...recommended." --Science Books & motion pictures "Should be of price to all food educators who've an curiosity within the social, cultural, and overseas features of meals and nutrition." --Journal of foodstuff schooling

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Extra info for Food And Evolution: Toward a Theory of Human Food Habits

Sample text

Thus, in the River Plate region livestock improved by the continued heavy import of British blooded animals, moved on British-owned railroads to British-equipped and financed plants, from which the finished product was shipped on British steamships to England, for a long time the only import market. , the largest chain of butcher shops in the country (New York Times 1980). To the north of Argentina, Uruguay too ,vas transformed into a supplier to the English diet, but in an altogether different way.

The practice does not seem to have survived the process of forest erosion, however. Agriculture, perhaps the principal factor behind deforestation, was largely 25 1. Theoretical Overview confined by rain, wind, and cold to the same restricted glens and valleys where oak and beech found a limited haven. The expansion of agriculture was thus necessarily at the expense of pigs. Nor could it offer much to substitute for mast. Given the unusually harsh climate and generally poor soil conditions (Grant 1961: Handley 1953; Watson 1964), agricultural harvests were precarious and unreliable and rarely produced enough for human consumption, let alone surplus for animals.

Such differences in diet as a whole, not just in meat, were translated into the class disparities in mortality, longevity, stature, and so on which were still conspicuous well into the 20th century-and which today are noticeable in differences in infant birth weights; 50 percent of a sample of Hackney babies were below 3,000 grams at birth, compared with 17 percent in Hampstead (Phillips 1984: 10). I noted earlier that even within working-class families, there were important contrasts in diet, so that most meat apparently was reserved for adult males, with wives skimping themselves on their behalf and children being underfed until it was time for them to go out to work, at which point they were often "fattened up" (Rudd 1982:xvii).

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