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Biocultural anthropology can be defined in numerous ways. It is the scientific exploration of the relationships between human biology and culture. [1] " Instead of looking for the underlying biological roots of human behavior, biocultural anthropology attempts to understand how culture affects our biological capacities and limitations."
The notion of culture in other animals dates back to Aristotle in classical antiquity, and more recently to Charles Darwin, but the association of other animals' actions with the actual word 'culture' originated with Japanese primatologists' discoveries of socially-transmitted food behaviours in the 1940s. [7]
Bioculture is the combination of biological and cultural factors that affect human behavior. [1] It is an area of study bounded by the medical sciences , social sciences , landscape ecology , cultural anthropology , biotechnology , disability studies, the humanities , and the economic and global environment.
As with all religious traditions, some such foods have passed into widespread secular use, but all those on this list have a religious origin. The list is arranged alphabetically and by religion. Many religions have a particular 'cuisine' or tradition of cookery, associated with their culture (see, for example, List of Jewish cuisine dishes).
It is one of the most highly developed areas of anthropology and applied anthropology, [3] and is a subfield of social and cultural anthropology that examines the ways in which culture and society are organized around or influenced by issues of health, health care and related issues.
Human uses of animals include both practical uses, such as the production of food and clothing, and symbolic uses, such as in art, literature, mythology, and religion. All of these are elements of culture, broadly understood. Animals used in these ways include fish, crustaceans, insects, molluscs, mammals and birds.
In tracking food animal production from the feed through to the dinner table, the inefficiencies of meat, milk, and egg production range from a 4:1 energy input to protein output ratio up to 54:1. [72] The result is that producing animal-based food is typically much less efficient than the harvesting of grains, vegetables, legumes, seeds, and ...
Promoting diversity of foods and species consumed in human diets, in particular, has potential co-benefits for public health and sustainable food systems perspective. Food biodiversity provides necessary nutrients for quality diets and is an essential part of local food systems, cultures, and food security. From a conservation point of view ...