The volume is organized thematically into three sections. Part 1 gives an overview of food and feasting practices as well as ancient economies in Mesoamerica. Part 2 details ethnographic, epigraphic and isotopic evidence of these practices.
"This book is both deeply informative and refreshingly entertaining. It takes you from the southernmost vineyards in Patagonia to the mountains of Venezuela near the equator.
The volume caters to the practicing food professional as well as the interested reader. This first volume of the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers general and consumer aspects of traditional foods.
Features of the Third Edition Over 3 hours of diverse musical examples. with a third audio CD of new musical examples Listening Guides analyze the various pieces of music with some presented in an interactive format online Biographical ...
The Big Red Book of Spanish Idioms is filled with: 4,000 idioms arranged according to Spanish keywords 1,800 Spanish keywords and their English equivalents 1,800 example sentences for guidance in usage 8,000 matching English expressions An ...
Did you know? It's estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia.
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The study in your hands sheds light on the processes of "othering" and alienation in large part responsible for this troubled history. It serves as a tool through which the past and the future can be understood.
The volume is profoundly inter- and trans-disciplinary, with authors writing from many intellectual, transdisciplinary, and institutional spaces. This book was published as a special issue of Cultural Studies.
The book also offers an innovative contribution to the methodological debate about multisited field research, which in recent years has become prominent among scholars studying processes of globalization, transnationalism, and ...