國立虎尾科技大學 |

Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Aging and Fermentation as Adaptive Food Management Strategies in the Arctic./
Author:	Giordano, Celeste.
Description:	1 online resource (131 pages)
Notes:	Source: Dissertation Abstracts International, Volume: 79-03(E), Section: A.
Subject:	Cultural anthropology. -
Online resource:	click for full text (PQDT)
ISBN:	9780355312195

Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.
Giordano, Celeste.

Aging and Fermentation as Adaptive Food Management Strategies in the Arctic. - 1 online resource (131 pages)

Source: Dissertation Abstracts International, Volume: 79-03(E), Section: A.

Thesis (Ph.D.)--University of Nevada, Las Vegas, 2017.

Includes bibliographical references

This dissertation is composed of three papers: one published article, one article under review for publication, and one published commentary. Chapter 1 provides an introduction to the dissertation as a whole---a work that investigates food aging and fermentation techniques in an indigenous Yup'ik Alaskan community, proposes an adaptive explanation for these strategies in the circumpolar north, and explores the potential importance of them cross-culturally and evolutionarily. Chapter 2 is a paper that describes the seal poke storage system---an indigenous food preservation and storage technique that Yup'ik Alaskans used to manage food security up until approximately one generation ago. Chapter 3 is a detailed study of ninamayuk---an indigenous Yup'ik food that involves processing and preservation techniques that are exemplary of the strategy adopted throughout the North American and Eurasian arctic and subarctic to ensure annual food security. Chapter 4 briefly summarizes an article published in Current Anthropology on indigenous aged and fermented foods in the Bering Strait region to which the published commentary (Chapter 5) is in response. Chapter 6 elaborates on the main points made in the commentary. Chapter 7 links the previous chapters to the findings in the papers of Chapter 2 and, particularly, Chapter 3 with its broader implications for understanding the evolution of the human diet. Chapter 8 discusses the implications of this research for the direction of future work in the field of Anthropology; specifically, the importance of continued ethnographic work and experimental archaeology with contemporary indigenous communities and the potential contribution of this for developing theories about prehistoric human dietary practices and modern-day diet-related health problems.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2018

Mode of access: World Wide Web

ISBN: 9780355312195Subjects--Topical Terms:

1179959
Cultural anthropology.
Index Terms--Genre/Form:

554714
Electronic books.

Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.
LDR:02994ntm a2200325K 4500 001 914287
005 20180703102252.5
006 m o u
007 cr mn||||a|a||
008 190606s2017 xx obm 000 0 eng d
020 $a 9780355312195
035 $a (MiAaPQ)AAI10287882
035 $a (MiAaPQ)unlv:12439
035 $a AAI10287882
040 $a MiAaPQ $b eng $c MiAaPQ
100 1 $a Giordano, Celeste. $3 1187485
245 1 0 $a Aging and Fermentation as Adaptive Food Management Strategies in the Arctic.
264 0 $c 2017
300 $a 1 online resource (131 pages)
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
500 $a Source: Dissertation Abstracts International, Volume: 79-03(E), Section: A.
500 $a Advisers: Daniel C. Benyshek; Liam Frink.
502 $a Thesis (Ph.D.)--University of Nevada, Las Vegas, 2017.
504 $a Includes bibliographical references
520 $a This dissertation is composed of three papers: one published article, one article under review for publication, and one published commentary. Chapter 1 provides an introduction to the dissertation as a whole---a work that investigates food aging and fermentation techniques in an indigenous Yup'ik Alaskan community, proposes an adaptive explanation for these strategies in the circumpolar north, and explores the potential importance of them cross-culturally and evolutionarily. Chapter 2 is a paper that describes the seal poke storage system---an indigenous food preservation and storage technique that Yup'ik Alaskans used to manage food security up until approximately one generation ago. Chapter 3 is a detailed study of ninamayuk---an indigenous Yup'ik food that involves processing and preservation techniques that are exemplary of the strategy adopted throughout the North American and Eurasian arctic and subarctic to ensure annual food security. Chapter 4 briefly summarizes an article published in Current Anthropology on indigenous aged and fermented foods in the Bering Strait region to which the published commentary (Chapter 5) is in response. Chapter 6 elaborates on the main points made in the commentary. Chapter 7 links the previous chapters to the findings in the papers of Chapter 2 and, particularly, Chapter 3 with its broader implications for understanding the evolution of the human diet. Chapter 8 discusses the implications of this research for the direction of future work in the field of Anthropology; specifically, the importance of continued ethnographic work and experimental archaeology with contemporary indigenous communities and the potential contribution of this for developing theories about prehistoric human dietary practices and modern-day diet-related health problems.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2018
538 $a Mode of access: World Wide Web
650 4 $a Cultural anthropology. $3 1179959
650 4 $a Food science. $3 1179759
655 7 $a Electronic books. $2 local $3 554714
690 $a 0326
690 $a 0359
710 2 $a ProQuest Information and Learning Co. $3 1178819
710 2 $a University of Nevada, Las Vegas. $b Anthropology. $3 1187486
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10287882 $z click for full text (PQDT)