Via 100 entries or "mini-chapters," 21st Century Anthropology: A Reference Handbook highlights the most important topics, issues, questions, and debates any student obtaining a degree in the field of anthropology ought to have mastered for effectiveness in the 21st century. This two-volume set provides undergraduate majors with an authoritative reference source that serves their research needs with more detailed information than encyclopedia entries but in a clear, accessible style, devoid of jargon, unnecessary detail or density.Key Features- Emphasizes key curricular topics, making it useful for students researching for term papers, preparing for GREs, or considering topics for a senior thesis, graduate degree, or career.- Comprehensive, providing full coverage of key subthemes and subfields within the discipline, such as applied anthropology, archaeology and paleontology, sociocultural anthropology, evolution, linguistics, physical and biological anthropology, primate studies, and more.- Offers uniform chapter structure so students can easily locate key information, within these sections: Introduction, Theory, Methods, Applications, Comparison, Future Directions, Summary, Bibliography & Suggestions for Further Reading, and Cross References.- Available in print or electronically at SAGE Reference Online, providing students with convenient, easy access to its contents.
Chapter 25: Food: Plants and Animals
Food: Plants and Animals
Today the world population is 6.7 billion people, according to the U.S. Census Bureau (2009). In 1900, there were “only” 1.65 billion people on earth, 2.5 billion by 1950, with a projected 9 billion by 2050. While a number of factors have affected this exponential increase, not the least of which is reallocation of resources and labor (Boone, 2002), the abundance and distribution of food has played a major role, spurring technology to increase production and distribution. The result is the food crisis emerging in this early part of the 21st century.
Leading to this crisis, there are four major “events” in the history of food use. The first is cooking-the act of using heat to transform a substance ...