000288722 000__ 01391pam\a22003014a\45\0
000288722 001__ 288722
000288722 005__ 20210513105816.0
000288722 008__ 040617s2005\\\\nyua\\\\\b\\\\001\0\eng\\
000288722 010__ $$a  2004014366
000288722 020__ $$a0814704964 (pbk. : alk. paper)
000288722 020__ $$a0814704956 (alk. paper)
000288722 035__ $$a(OCoLC)ocm55699397
000288722 035__ $$a288722
000288722 040__ $$aDLC$$cDLC
000288722 042__ $$apcc
000288722 049__ $$aISEA
000288722 05000 $$aGT2850$$b.A6644 2005
000288722 08200 $$a394.1/2$$222
000288722 1001_ $$aAnderson, E. N.,$$d1941-
000288722 24510 $$aEveryone eats :$$bunderstanding food and culture /$$cE.N. Anderson.
000288722 260__ $$aNew York :$$bNew York University Press,$$cc2005.
000288722 300__ $$aviii, 295 p. :$$bill. ;$$c23 cm.
000288722 504__ $$aIncludes bibliographical references (p. 257-284) and index.
000288722 5050_ $$aIntroduction: Everyone eats -- Obligatory omnivores -- Human nutritional needs -- More needs than one -- The senses : taste, smell, and the adapted mind -- Basics : environment and economy -- Food as pleasure -- Food classification and communication -- Me, myself, and the others : food as social marker -- Food and traditional medicine -- Food and religion -- Change -- Foods and borders : ethnicities, cuisines, and boundary crossings -- Feeding the world.
000288722 650_0 $$aFood habits.
000288722 650_0 $$aFood preferences.
000288722 85200 $$bgen$$hGT2850$$i.A6644$$i2005
000288722 85641 $$3Table of contents$$uhttp://www.loc.gov/catdir/toc/ecip0419/2004014366.html
000288722 909CO $$ooai:library.usi.edu:288722$$pGLOBAL_SET
000288722 980__ $$aBIB
000288722 980__ $$aBOOK
000288722 994__ $$aC0$$bISE