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Unformatted text preview: dietary staple That is, those individuals who engaged in alkali processing had slightly more surviving children, who in turn passed on the technique to their offspring (given 10% selective advantage, it would take 74 generations, or about 1500 years, to spread to fixation in a population of 1000) This interpretation strengthened by fact that food preparation traditions tend to be passed from mother to daughter, since such "vertical" (parent-to-offspring) cultural transmission mimics genetic transmission, and practice will spread because it "creates more little heads to be copied into" (Why didn't processing spread everywhere? Perhaps where maize is not a staple, extra work involved in alkali processing discouraged its adoption; and certainly natural selection for processing would have been much weaker)...
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This note was uploaded on 11/22/2011 for the course ANT ANT2000 taught by Professor Monicaoyola during the Fall '10 term at Broward College.
- Fall '10