Environmental, Economic, and Nutritional Anthropology
An economy can be described as how a society meets its needs and wants. This can be through material items, such as resources like food and clothing, or through nonmaterial items, like services. Balanced reciprocity is the term used to describe building community through the exchange of equal goods and services. Every functioning society relies on an economy to transfer goods and services. Nutritional anthropology is an important factor in our understanding of humans of the past, as we can discover their eating habits, what they ate, who they ate with, and how they ate. Cultural heritage is deeply embedded in a culture's nutrition and nutritional habits. Every unique society has its own culture, and food is a major part of that distinction. How humans interact with their environment is also key to understanding how past humans lived. Humans have domesticated animals for both a source of food and resources, and also as a form of companionship. Symbiosis is a shared beneficial relationship between differing species. The domestication of common farm animals like cows, sheep, and pigs benefited humans as a source of food. The animals were able to benefit as well, as they had protection from natural predators and a supply of food.
Work, Life, and Value: Economic Anthropology
The Future of Food: Eating Insects
For my field research project, visiting a historical museum/site, the Panama City Publishing Company, located in St.Andrews, the printing press was able to use globalization in order to spread information about Panama City. Globalization refers to the means of interconnectedness between various parts of the world. The printing press was able to mass-produce print media, which was then able to be spread all over the world.
Work, Life, and Value: Economic Anthropology
In the article "The Resistance and Ingenuity of the Cooks who Lived in Slavery" by Carolyn Wilke, the author explores Haitian American dishes that were created during the Haitian slave trade of the early 1800s. The term slave cuisine is used to show the endurance of the victims of the slave trade and how they were able to make meals and carry on the recipes despite their circumstances. Food is more than just something to eat; it is linked with culture, stories, and people. Slavery was used to diminish its victims' identity and force them to become shells of their true selves. Members of the Haitian slave trade fought against this continue to carry on their stories and identity through the form of food.
The Resistance and Ingenuity of the Cooks who Lived in Slavery
| Soup joumou, a Haitian dish. Peggy Brunache |
In the video "The Future of Food: Eating Insects" posted by CBC News: The National, the video explains how a group of students plans to solve the hunger crisis through the consumption of bugs. The students recognized how there are many countries that consume bugs as a food source regularly and sought to gain a profit from it. They used crickets, as they are easy to farm in large quantities and provide a large source of iron and protein. The crickets were then processed into toritallas, where they were given to testers who left positive reviews. Overall, the use of crickets could be a viable food source for many.
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| An at-home cricket farm used for later consumption. |
For my field research project, visiting a historical museum/site, the Panama City Publishing Company, located in St.Andrews, the printing press was able to use globalization in order to spread information about Panama City. Globalization refers to the means of interconnectedness between various parts of the world. The printing press was able to mass-produce print media, which was then able to be spread all over the world.

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