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Lecture

ANTHROP 1AA3 Lecture Notes - Omnivore, Potlatch, Rodent


Department
Anthropology
Course Code
ANTHROP 1AA3
Professor
Tracy Prowse

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March 25, 2013
Bonus Question: What is Dr. Prowse’s favourite movie of all time?
-The Sound of Music
Food and Nutrition-Required Reading pp. 97-110 (Not responsible for the section on pp. 102-107A
Capsule and Conquests)
Food as Biological Necessity
-food guide has been changed in Canada
-however if you look across cultures you see they also have these guides
-different cultures have different food structures/pyramids, visually see what is important
Six Major Classes of Nutrients
Macronutrients
1. Carbohydrates
2. Fat
3. Proteins (amino acids)
Micronutrients-help in conversion of energy from our foods
4. Vitamins
5. Minerals
6. Water
Cultural Aspects of Food
Food choices are determined by:
o Cultural
o Religion certain religious groups have specific rules regarding their foodse.g. Kosher
o Environmental-what is readily available
o Economicwhat can you afford
o Personal factors
o Others?
Food and Religion/Rituals
Adam & Evetook the forbidden fruitfood represented temptation and sin
Ramadan-fast when the sun is up; sun sets and they share food
Jesus’ Last Supper-many religious faiths they drink wine and take a waferin the Catholic
religion taking part of his body
Ritual Sacrifice and Cannibalism
Aztecs thought that it was their duty to provide human blood to the sun godspecifically
through the harvesting of still pumping human hearts
Mexico-Day of the Dead and associated feastNovember 1st
o Meal with the deceased
o Shrine set up and gifts given to the deceased
o Welcoming dead back into their homefood sharing a key aspectrecognize that the
dead still play a role
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