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In cultural anthropology and cultural geography, cultural diffusion, as conceptualized by Leo Frobenius in his 1897/98 publication Der westafrikanische Kulturkreis, is the spread of cultural items—such as ideas, styles, religions, technologies, languages—between individuals, whether within a single culture or from one culture to another.
Cross-cultural research entails a particular statistical problem, known as Phylogenetic autocorrelation: tests of functional relationships (for example, a test of the hypothesis that societies with pronounced male dominance are more warlike) can be confounded because the samples of cultures are not independent.
A salad bowl or tossed salad is a metaphor for the way an intercultural society can integrate different cultures while maintaining their separate identities, contrasting with a melting pot, which emphasizes the combination of the parts into a single whole. In Canada this concept is more commonly known as the cultural mosaic [1] or "tossed salad ...
Cross-cultural studies, sometimes called holocultural studies or comparative studies, is a specialization in anthropology and sister sciences such as sociology, psychology, economics, political science that uses field data from many societies through comparative research to examine the scope of human behavior and test hypotheses about human behavior and culture.
The ways eating sushi every day will impact the body depends on several factors, including what one’s sushi plate consists of, what the rest of their diet looks like and their individual health.
Seasoned rice vinegar is used in sushi and in salad dressing varieties popular in the west, such as ginger or sesame dressing. Rice vinegar can be mixed with salt and sugar to make sushi vinegar, which is used to season the rice used in sushi. Seasoned rice vinegar is a condiment made of sake, sugar and salt.
Cultural fusion theory (CFT) describes the process that people, typically immigrants, undergo when they come in contact with a new environment and culture. CFT provides an account that differs from more prominent theories of cultural adaptation, which propose models in which immigrants gradually adapt to a new culture while leaving their old ...
[52] [51] The first sushi chef in America according to this account was Shigeo Saito, and some sources paint the chef as the principal figure who brought real sushi to the U.S. [49] Articles that gave positive views of tourism to Japan and Japanese cuisine began appearing in the media in the United States in the 1950s, paving the way to the ...