4-0325
LESS PALATABLE, STILL VALUABLE: TASTE, AGROBIODIVERSITY, AND CULINARY HERITAGE
Share |

Reviewed By: Society for the Anthropology of Food and Nutrition
Friday, December 5, 2014: 11:00 AM-12:45 PM

Abstract is available to registrants only. Please log in or register to view abstract text.

This session would be of particular interest to:
Practicing and Applied Anthropologists, Teachers of Anthropology in Community Colleges, Students
Organizers:  Greg de St. Maurice (University of Pittsburgh and University of Pittsburgh) and Theresa L Miller (University of Oxford)
Chairs:  Theresa L Miller (University of Oxford)
Discussants:  Richard R Wilk (Indiana University)
11:00 AM
11:15 AM
Sago: A Disparaged but Essential Food
Richard Scaglion (University of Pittsburgh)
11:45 AM
12:30 PM
Discussant
Richard R Wilk (Indiana University)