Bio-cultural basis of food - third section

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

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

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