Bio-cultural basis of food - third section

Bio-cultural basis of food - third section - Bio-cultural...

Info iconThis preview shows pages 1–2. Sign up to view the full content.

View Full Document Right Arrow Icon

Info iconThis preview has intentionally blurred sections. Sign up to view the full version.

View Full DocumentRight Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: Bio-cultural Basis of Food Choice: Section Three • guinea pigs are for consumption in south America • omega three fatty acids – seafood General Functions of Food: • culture and religion • biological traits • physical environment • social environment Cultural Factors and Food Choice: • eat foods because associated with social status • potato – staple food – what climate allowed to grow • provided foundation for inca civilization – s. America • Judaism – culture food • Islamic religion – prohibits consumption of pork o Two Hypotheses: o Culture and religion are inter-bound One was established in the Koran – proponents of that hypothesis (Marvin Harris, well known anthropologist) 1. Ecological reasons for the avoidance of pigs • No nutrition at all in the leftover from pig • Economically – pigs the most efficient • Other advantage of pork compared to cattle – (besides being tasty) the amount of fat – not interlaced within the muscle • What’s the other difference – pigs do not sweat – they do not have sweat glands o In order to cool things down, they need to find water – only way they can refresh themselves 2. Pigs are very destructive • Pigs carriers of parasites – survives in the fat tissue of pigs • Carriers of diseases • May have been possible before the advent of cooking • Omnivores – not as clean • Can’t eat anything because digestion • PTC – ability to distinguish bitter vs. sweet • Tasting is genetically determined • 70% of the population are tasters – 30% are non-tasters Cannibalism: Its Bio-cultural Antecedents • Not related to social organization • Among non-human primates there is evidence of cannibalism •...
View Full Document

This note was uploaded on 01/18/2011 for the course ANTHRBIO 364 taught by Professor Frisancho during the Spring '10 term at University of Michigan.

Page1 / 4

Bio-cultural basis of food - third section - Bio-cultural...

This preview shows document pages 1 - 2. Sign up to view the full document.

View Full Document Right Arrow Icon
Ask a homework question - tutors are online