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an igneous rock frequently used for early grinding tools in the Near East.
biocultural approach
a perspective that looks at both the cultural and biological roles that food plays in human lives.
the act of eating an individual of one’s own species.
the cultural traditions of cooking and preparing food.
cultural heritage
traditions passed down through generations that serve as primary characteristics of how a group defines and identifies itself to other cultural groups.
cultural identity
the ways in which people define and distinguish themselves culturally from other groups.
elaborate meals of symbolically meaningful foods shared among large groups of people.
a substance eaten for the purpose of nutrition and/or social status.
food deserts
areas that lack access to nutritious and affordable foods.
food oases
areas that have high access to supermarkets and fresh foods.
food prescriptions
foods that one should eat and are considered culturally appropriate.
food proscriptions
foods that are prohibited and are not considered proper as food; also called food taboos.
the collection, production, and consumption of food; how culinary traditions shape cultural identity.
genetically modified plants
plants whose DNA has been altered through human intervention.
heirloom seeds
seeds that are not genetically modified, are open pollinated, and have been in existence for at least 50 years.
planting different seeds mixed together instead of in separate rows.
a person who eats locally produced foods and knows their origins.
residue studies
chemical analyses of small amounts of material left intact on surfaces in order to identify the substance.
shell midden
a large collection of discarded shells, either food remains or waste piles from other activities.
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