Author: Sara Bir
Publisher: Chelsea Green Publishing
ISBN: 1603587179
Category : Cooking
Languages : en
Pages : 402
Book Description
Winner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons "Sara Bir’s voice is quirky, informed, and fresh. The Fruit Forager’s Companion will push any soul who is interested in foraging into the curious world of fruits. . . . You want someone with passion and appetite to lead you on a foraging quest, and Sara has plenty of both."—Deborah Madison, author of Vegetable Literacy and In My Kitchen Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.
The Fruit Forager's Companion
Author: Sara Bir
Publisher: Chelsea Green Publishing
ISBN: 1603587179
Category : Cooking
Languages : en
Pages : 402
Book Description
Winner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons "Sara Bir’s voice is quirky, informed, and fresh. The Fruit Forager’s Companion will push any soul who is interested in foraging into the curious world of fruits. . . . You want someone with passion and appetite to lead you on a foraging quest, and Sara has plenty of both."—Deborah Madison, author of Vegetable Literacy and In My Kitchen Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.
Publisher: Chelsea Green Publishing
ISBN: 1603587179
Category : Cooking
Languages : en
Pages : 402
Book Description
Winner — IACP 2019 Reference & Technical Cookbook Award From apples and oranges to pawpaws and persimmons "Sara Bir’s voice is quirky, informed, and fresh. The Fruit Forager’s Companion will push any soul who is interested in foraging into the curious world of fruits. . . . You want someone with passion and appetite to lead you on a foraging quest, and Sara has plenty of both."—Deborah Madison, author of Vegetable Literacy and In My Kitchen Half of the fruit that grows in yards and public spaces is never picked or eaten. Citrus trees are burdened with misshapen lemons, berries grow in tangled thickets on the roadside, and the crooked rows of abandoned orchards fill with fallen apples. At the same time, people yearn for an emotional connection that’s lacking in bland grocery store bananas and tasteless melons. The Fruit Forager’s Companion is a how-to guide with nearly 100 recipes devoted to the secret, sweet bounty just outside our front doors and ripe for the taking, from familiar apples and oranges to lesser-known pawpaws and mayhaws. Sara Bir—a seasoned chef, gardener, and forager—primes readers on foraging basics, demonstrates gathering and preservation techniques, and presents a suite of recipes including habanero crabapple jelly, lime pickle, pawpaw lemon curd, and fermented cranberry relish. Bir encourages readers to reconnect with nature and believes once the foraging mindset takes control, a new culinary world hiding in plain sight will reveal itself. Written in a witty and welcoming style, The Fruit Forager’s Companion is a must-have for seekers of both flavor and fun.
Wild Mushrooms
Author: Kristen Blizzard
Publisher: Simon and Schuster
ISBN: 1510749454
Category : Nature
Languages : en
Pages : 707
Book Description
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
Publisher: Simon and Schuster
ISBN: 1510749454
Category : Nature
Languages : en
Pages : 707
Book Description
"Whether you get your mushrooms from the supermarket or the forest floor, a worthy addition to your library." —Star Tribune Get ready to fall in love with wild mushrooms! Absolutely everything you need to know to make mushrooming a lifestyle choice, from finding, storing, preserving, and preparing common and unusual species. Packed with content and lore from more than 20 skilled foragers around the country, Wild Mushrooms will help mushroom hunters successfully utilize their harvest, and includes practical information on transporting, cleaning, and preserving their finds. One of the best things about cooking wild mushrooms is that every time you open your dried caches, their unique aroma recalls your foraging experience creating an immediate and visceral connection back to the forest. There is no finer way to appreciate food. You will not only learn the best ways to locate, clean, collect, and preserve your mushrooms from the experts, the book will also discuss safety and edibility, preservation techniques, mushroom sections and flavor profiles, and more. Recipes will be categorized by mushroom species, with 115 recipes in total. Recipes include: Smoked Marinated Wild Mushrooms Black Trumpet, Blood Orange, and Beet Salad Maitake Beef Stew Candy Cap and Walnut Scones Baked Brie with Chanterelle Jam Porcini with Braised Pork Medallions Yellowfoot Mushroom Tart And more! From pickling to rich duxelles, soups, salads, and even mushroom teas, tinctures, jams, and ice cream, these recipes and invaluable insider tips will delight everyone from the most discerning mycophiles to brand new fungus fanatics.
The Forager Chef's Book of Flora
Author: Alan Bergo
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Publisher: Chelsea Green Publishing
ISBN: 1603589481
Category : Cooking
Languages : en
Pages : 290
Book Description
“In this remarkable new cookbook, Bergo provides stories, photographs and inventive recipes.”—Star Tribune As Seen on NBC's The Today Show! "With a passion for bringing a taste of the wild to the table, [Bergo’s] inspiration for experimentation shows in his inventive dishes created around ingredients found in his own backyard."—Tastemade From root to flower—and featuring 180 recipes and over 230 of the author’s own beautiful photographs—explore the edible plants we find all around us with the Forager Chef Alan Bergo as he breaks new culinary ground! In The Forager Chef’s Book of Flora you’ll find the exotic to the familiar—from Ramp Leaf Dumplings to Spruce Tip Panna Cotta to Crisp Fiddlehead Pickles—with Chef Bergo’s unique blend of easy-to-follow instruction and out-of-this-world inspiration. Over the past fifteen years, Minnesota chef Alan Bergo has become one of America’s most exciting and resourceful culinary voices, with millions seeking his guidance through his wildly popular website and video tutorials. Bergo’s inventive culinary style is defined by his encyclopedic curiosity, and his abiding, root-to-flower passion for both wild and cultivated plants. Instead of waiting for fall squash to ripen, Bergo eagerly harvests their early shoots, flowers, and young greens—taking a holistic approach to cooking with all parts of the plant, and discovering extraordinary new flavors and textures along the way. The Forager Chef’s Book of Flora demonstrates how understanding the different properties and growing phases of roots, stems, leaves, and seeds can inform your preparation of something like the head of an immature sunflower—as well as the lesser-used parts of common vegetables, like broccoli or eggplant. As a society, we’ve forgotten this type of old-school knowledge, including many brilliant culinary techniques that were borne of thrift and necessity. For our own sake, and that of our planet, it’s time we remembered. And in the process, we can unlock new flavors from the abundant landscape around us. “[An] excellent debut. . . . Advocating that plants are edible in their entirety is one thing, but this [book] delivers the delectable means to prove it."—Publishers Weekly "Alan Bergo was foraging in the Midwest way before it was trendy."—Outside Magazine
Foragers, Farmers, and Fossil Fuels
Author: Ian Morris
Publisher: Princeton University Press
ISBN: 0691175896
Category : History
Languages : en
Pages : 394
Book Description
The best-selling author of Why the West Rules—for Now examines the evolution and future of human values Most people in the world today think democracy and gender equality are good, and that violence and wealth inequality are bad. But most people who lived during the 10,000 years before the nineteenth century thought just the opposite. Drawing on archaeology, anthropology, biology, and history, Ian Morris explains why. Fundamental long-term changes in values, Morris argues, are driven by the most basic force of all: energy. Humans have found three main ways to get the energy they need—from foraging, farming, and fossil fuels. Each energy source sets strict limits on what kinds of societies can succeed, and each kind of society rewards specific values. But if our fossil-fuel world favors democratic, open societies, the ongoing revolution in energy capture means that our most cherished values are very likely to turn out not to be useful any more. Foragers, Farmers, and Fossil Fuels offers a compelling new argument about the evolution of human values, one that has far-reaching implications for how we understand the past—and for what might happen next. Originating as the Tanner Lectures delivered at Princeton University, the book includes challenging responses by classicist Richard Seaford, historian of China Jonathan Spence, philosopher Christine Korsgaard, and novelist Margaret Atwood.
Publisher: Princeton University Press
ISBN: 0691175896
Category : History
Languages : en
Pages : 394
Book Description
The best-selling author of Why the West Rules—for Now examines the evolution and future of human values Most people in the world today think democracy and gender equality are good, and that violence and wealth inequality are bad. But most people who lived during the 10,000 years before the nineteenth century thought just the opposite. Drawing on archaeology, anthropology, biology, and history, Ian Morris explains why. Fundamental long-term changes in values, Morris argues, are driven by the most basic force of all: energy. Humans have found three main ways to get the energy they need—from foraging, farming, and fossil fuels. Each energy source sets strict limits on what kinds of societies can succeed, and each kind of society rewards specific values. But if our fossil-fuel world favors democratic, open societies, the ongoing revolution in energy capture means that our most cherished values are very likely to turn out not to be useful any more. Foragers, Farmers, and Fossil Fuels offers a compelling new argument about the evolution of human values, one that has far-reaching implications for how we understand the past—and for what might happen next. Originating as the Tanner Lectures delivered at Princeton University, the book includes challenging responses by classicist Richard Seaford, historian of China Jonathan Spence, philosopher Christine Korsgaard, and novelist Margaret Atwood.
Food
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 9780231111546
Category : Cooking
Languages : en
Pages : 666
Book Description
A rich repast for food lovers everywhere, this handsome book delivers insight on "foie gras" and french fries, the feasts of the ancients, and the three-square-meal mentality of modern America. 34 photos.
Publisher: Columbia University Press
ISBN: 9780231111546
Category : Cooking
Languages : en
Pages : 666
Book Description
A rich repast for food lovers everywhere, this handsome book delivers insight on "foie gras" and french fries, the feasts of the ancients, and the three-square-meal mentality of modern America. 34 photos.
Make Ink
Author: Jason Logan
Publisher: Abrams
ISBN: 1683353277
Category : Crafts & Hobbies
Languages : en
Pages : 322
Book Description
“The pigments he concocts from these humble beginnings are as fun to make as they are eye-opening to work with . . . the world never quite looks the same.” —MarthaStewart.com A 2018 Best Book of the Year—The Guardian The Toronto Ink Company was founded in 2014 by designer and artist Jason Logan as a citizen science experiment to make eco-friendly, urban ink from street-harvested pigments. In Make Ink, Logan delves into the history of inkmaking and the science of distilling pigment from the natural world. Readers will learn how to forage for materials such as soot, rust, cigarette butts, peach pits, and black walnut, then how to mix, test, and transform these ingredients into rich, vibrant inks that are sensitive to both place and environment. Organized by color, and featuring lovely minimalist photography throughout, Make Ink combines science, art, and craft to instill the basics of ink making and demonstrate the beauty and necessity of engaging with one of mankind’s oldest tools of communication. “Logan demystifies the process, encouraging experimentation and taking a fresh look at urban environments.” —NPR “The book is full of inspiration and takes a lot of the mystery out of ink making, at least at its simplest level. And it also reminds me why I love ink—any ink or liquid color as much as I do.” —The Well-Appointed Desk “Quite a few recipes . . . that use color from the kitchen: carrots, black beans, blueberries, turmeric, and onion skins all make beautiful ink colors.” —Design Observer “Make Ink opens up about methods, providing an open source guide to DIY ink.” —CityLab
Publisher: Abrams
ISBN: 1683353277
Category : Crafts & Hobbies
Languages : en
Pages : 322
Book Description
“The pigments he concocts from these humble beginnings are as fun to make as they are eye-opening to work with . . . the world never quite looks the same.” —MarthaStewart.com A 2018 Best Book of the Year—The Guardian The Toronto Ink Company was founded in 2014 by designer and artist Jason Logan as a citizen science experiment to make eco-friendly, urban ink from street-harvested pigments. In Make Ink, Logan delves into the history of inkmaking and the science of distilling pigment from the natural world. Readers will learn how to forage for materials such as soot, rust, cigarette butts, peach pits, and black walnut, then how to mix, test, and transform these ingredients into rich, vibrant inks that are sensitive to both place and environment. Organized by color, and featuring lovely minimalist photography throughout, Make Ink combines science, art, and craft to instill the basics of ink making and demonstrate the beauty and necessity of engaging with one of mankind’s oldest tools of communication. “Logan demystifies the process, encouraging experimentation and taking a fresh look at urban environments.” —NPR “The book is full of inspiration and takes a lot of the mystery out of ink making, at least at its simplest level. And it also reminds me why I love ink—any ink or liquid color as much as I do.” —The Well-Appointed Desk “Quite a few recipes . . . that use color from the kitchen: carrots, black beans, blueberries, turmeric, and onion skins all make beautiful ink colors.” —Design Observer “Make Ink opens up about methods, providing an open source guide to DIY ink.” —CityLab
The Archaeology Coursebook
Author: Jim Grant
Publisher: Routledge
ISBN: 1317541111
Category : Social Science
Languages : en
Pages : 692
Book Description
This fully updated and revised edition of the best-selling title The Archaeology Coursebook is a guide for students studying archaeology for the first time. Including new methods and key studies in this fourth edition, it provides pre-university students and teachers, as well as undergraduates and enthusiasts, with the skills and technical concepts necessary to grasp the subject. The Archaeology Coursebook: introduces the most commonly examined archaeological methods, concepts and themes, and provides the necessary skills to understand them explains how to interpret the material students may meet in examinations supports study with key studies, key sites, key terms, tasks and skills development illustrates concepts and commentary with over 400 photos and drawings of excavation sites, methodology and processes, tools and equipment provides an overview of human evolution and social development with a particular focus upon European prehistory. Reflecting changes in archaeological practice and with new key studies, methods, examples, boxes, photographs and diagrams, this is definitely a book no archaeology student should be without.
Publisher: Routledge
ISBN: 1317541111
Category : Social Science
Languages : en
Pages : 692
Book Description
This fully updated and revised edition of the best-selling title The Archaeology Coursebook is a guide for students studying archaeology for the first time. Including new methods and key studies in this fourth edition, it provides pre-university students and teachers, as well as undergraduates and enthusiasts, with the skills and technical concepts necessary to grasp the subject. The Archaeology Coursebook: introduces the most commonly examined archaeological methods, concepts and themes, and provides the necessary skills to understand them explains how to interpret the material students may meet in examinations supports study with key studies, key sites, key terms, tasks and skills development illustrates concepts and commentary with over 400 photos and drawings of excavation sites, methodology and processes, tools and equipment provides an overview of human evolution and social development with a particular focus upon European prehistory. Reflecting changes in archaeological practice and with new key studies, methods, examples, boxes, photographs and diagrams, this is definitely a book no archaeology student should be without.
No Stone Unturned
Author: Robert Dodgshon
Publisher: Edinburgh University Press
ISBN: 1474403514
Category : Technology & Engineering
Languages : en
Pages : 486
Book Description
A survey of how Highland society organised its farming communities, exploited its resource base and interacted with its environment from prehistory to 1914There has long been a view that the farming communities to be found in the Highlands prior to the Clearances were archaic forms. The way in which they were organised, the way in which they farmed the land and the technologies which they employed were all seen as taking shape during prehistory and then surviving relatively unchanged. Such a view first emerged first during the late nineteenth century and found repeated expression through a number of studies thereafter. However, its entrenchment in the literature was despite the fact that many ongoing studies have highlighted aspects of how the region changed from prehistory onwards. This study confronts this conflict over the question of continuity/discontinuity debate through an analysis of the cultural landscape. Starting with prehistory, it examines the way in which the farming community was organised: its institutional basis, its strategies of resource use and how these impacted on landscape, and the way in which it interacted with the challenges of its environment. It carries these themes forward through the medieval and early modern periods, rounding off the discussion with a substantive review of the gradual spread of commercial sheep farming and the emergence of the crofting townships over the eighteenth and nineteenth centuries. Throughout, it draws out what changed and what was carried forward from each period so that we have a better understanding of the region's dynamic history, as opposed to the ahistorical views that inevitably flow from a stress on cultural inertia. Key Features:The book provides a one-stop text for the long-term history of the Highland countryside, one nuanced in ways that address topical themes like landscape and environmental change.It synthesises a great deal of work on the Highland farming community during the medieval and early modern periods in terms of its institutional organisation, resource exploitation, landscape impacts and interactions with environment so as to produce an overall review from prehistory down to 1914. Introduces new ideas and arguments that have not been treated or previewed in other published work, such as in chapter 6.Provides the most substantive review of the continuity/discontinuity debate in the Highland landscape currently available
Publisher: Edinburgh University Press
ISBN: 1474403514
Category : Technology & Engineering
Languages : en
Pages : 486
Book Description
A survey of how Highland society organised its farming communities, exploited its resource base and interacted with its environment from prehistory to 1914There has long been a view that the farming communities to be found in the Highlands prior to the Clearances were archaic forms. The way in which they were organised, the way in which they farmed the land and the technologies which they employed were all seen as taking shape during prehistory and then surviving relatively unchanged. Such a view first emerged first during the late nineteenth century and found repeated expression through a number of studies thereafter. However, its entrenchment in the literature was despite the fact that many ongoing studies have highlighted aspects of how the region changed from prehistory onwards. This study confronts this conflict over the question of continuity/discontinuity debate through an analysis of the cultural landscape. Starting with prehistory, it examines the way in which the farming community was organised: its institutional basis, its strategies of resource use and how these impacted on landscape, and the way in which it interacted with the challenges of its environment. It carries these themes forward through the medieval and early modern periods, rounding off the discussion with a substantive review of the gradual spread of commercial sheep farming and the emergence of the crofting townships over the eighteenth and nineteenth centuries. Throughout, it draws out what changed and what was carried forward from each period so that we have a better understanding of the region's dynamic history, as opposed to the ahistorical views that inevitably flow from a stress on cultural inertia. Key Features:The book provides a one-stop text for the long-term history of the Highland countryside, one nuanced in ways that address topical themes like landscape and environmental change.It synthesises a great deal of work on the Highland farming community during the medieval and early modern periods in terms of its institutional organisation, resource exploitation, landscape impacts and interactions with environment so as to produce an overall review from prehistory down to 1914. Introduces new ideas and arguments that have not been treated or previewed in other published work, such as in chapter 6.Provides the most substantive review of the continuity/discontinuity debate in the Highland landscape currently available
An Introduction to Cultural Ecology
Author: Mark Q. Sutton
Publisher: Routledge
ISBN: 1000325350
Category : Nature
Languages : en
Pages : 400
Book Description
This contemporary introduction to the principles and research base of cultural ecology is the ideal textbook for advanced undergraduate and beginning graduate courses that deal with the intersection of humans and the environment in traditional societies. After introducing the basic principles of cultural anthropology, environmental studies, and human biological adaptations to the environment, the book provides a thorough discussion of the history of, and theoretical basis behind, cultural ecology. The bulk of the book outlines the broad economic strategies used by traditional cultures: hunting/gathering, horticulture, pastoralism, and agriculture. Fully explicated with cases, illustrations, and charts on topics as diverse as salmon ceremonies among Northwest Indians, contemporary Maya agriculture, and the sacred groves in southern China, this book gives a global view of these strategies. An important emphasis in this text is on the nature of contemporary ecological issues, how peoples worldwide adapt to them, and what the Western world can learn from their experiences. A perfect text for courses in anthropology, environmental studies, and sociology.
Publisher: Routledge
ISBN: 1000325350
Category : Nature
Languages : en
Pages : 400
Book Description
This contemporary introduction to the principles and research base of cultural ecology is the ideal textbook for advanced undergraduate and beginning graduate courses that deal with the intersection of humans and the environment in traditional societies. After introducing the basic principles of cultural anthropology, environmental studies, and human biological adaptations to the environment, the book provides a thorough discussion of the history of, and theoretical basis behind, cultural ecology. The bulk of the book outlines the broad economic strategies used by traditional cultures: hunting/gathering, horticulture, pastoralism, and agriculture. Fully explicated with cases, illustrations, and charts on topics as diverse as salmon ceremonies among Northwest Indians, contemporary Maya agriculture, and the sacred groves in southern China, this book gives a global view of these strategies. An important emphasis in this text is on the nature of contemporary ecological issues, how peoples worldwide adapt to them, and what the Western world can learn from their experiences. A perfect text for courses in anthropology, environmental studies, and sociology.
Interpreting the Axe Trade
Author: Richard Bradley
Publisher: Cambridge University Press
ISBN: 9780521619370
Category : History
Languages : en
Pages : 256
Book Description
Interpreting the Axe Trade documents the changing character and context of stone axe production and exchange in the British Neolithic. Drawing on a variety of studies, the authors explore some of the problems and potentials that attend archaeological discussions of exchange at both a theoretical and a methodological level. Out of this critique arises an argument for an integrated approach to the production, circulation and consumption of past material - an approach which acknowledges the subtle and complex roles that 'things' may play in the reproduction of social life. These arguments provide the basis for a case study which explores the links between the social contexts within which Neolithic stone axes circulated in Britain, and the social and material conditions under which those objects were originally produced. Field survey, excavation and detailed technological studies at the largest stone axe source in Britain are set alongside analyses of the changing character and social context of axe circulation and deposition across the country as a whole. These different analytical threads are then woven together in the final section of the book, where the authors suggest that the patterns explored in the course of their work reflect major changes in the nature of social life during the Neolithic.
Publisher: Cambridge University Press
ISBN: 9780521619370
Category : History
Languages : en
Pages : 256
Book Description
Interpreting the Axe Trade documents the changing character and context of stone axe production and exchange in the British Neolithic. Drawing on a variety of studies, the authors explore some of the problems and potentials that attend archaeological discussions of exchange at both a theoretical and a methodological level. Out of this critique arises an argument for an integrated approach to the production, circulation and consumption of past material - an approach which acknowledges the subtle and complex roles that 'things' may play in the reproduction of social life. These arguments provide the basis for a case study which explores the links between the social contexts within which Neolithic stone axes circulated in Britain, and the social and material conditions under which those objects were originally produced. Field survey, excavation and detailed technological studies at the largest stone axe source in Britain are set alongside analyses of the changing character and social context of axe circulation and deposition across the country as a whole. These different analytical threads are then woven together in the final section of the book, where the authors suggest that the patterns explored in the course of their work reflect major changes in the nature of social life during the Neolithic.