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THE MAP OF FOOD CULTURE OF PEOPLES OF THE WORLD
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THE MAP OF FOOD CULTURE OF PEOPLES OF THE WORLD
Annotation
PII
S0869-54150000525-0-1
Publication type
Article
Status
Published
Authors
Sergey A. Arutyunov 
ORCID: 0000-0003-0195-3199
Edition
Issue №1
Pages
7-16
Abstract
The article discusses the basic principles and perspectives of mapping the ethnography of food globally. It pinpoints the principal food patterns that are characterized by the traditional proportion of important sources of starch, as providing the largest volume of calories, and of supplementing it protein, especially animal protein; as well as pinpoints pre-agricultural stage relic food systems in which starch had not yet appeared as the main source of calories. Food patterns can be further divided into food systems and subsystems which reflect the local and historical specificities of the populations that practice them. Food patterns and systems are related with economic-cultural types and historical-ethnographic areas.
Keywords
food, nutrition, meal, starch, protein, cereals, root crops, meat, milk, dairy products
Date of publication
02.02.2011
Number of purchasers
1
Views
783
Readers community rating
0.0 (0 votes)
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References



Additional sources and materials

Ehtnografiya pitaniya 1981 -Ehtnografiya pitaniya narodov stran Zarubezhnoj Azii. M.: Nauka, 1981.


Kul'tura zhizneobespecheniya 1983 -Kul'tura zhizneobespecheniya i ehtnos. Erevan: Izd.-vo AN Arm SSR, 1983.


Traditsionnaya pischa 2001-Traditsionnaya pischa kak vyrazhenie ehtnicheskogo samosoznaniya. M.: Nauka, 2001.


Arutyunov S.A., Mkrtumyan Yu.I. Problema klassifikatsii ehlementov kul'tury (na primere armyanskoj sistemy pitaniya)//Sov. ehtnografiya. 1981. № 4.      


Geo 2003 -Geo №1, yanvar' 2003. C. 90-94.


Goody J. Cooking, cuisine, and class. Cambridge: Cam. University Press, 1982.

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