Good to eat, good to think: Food, culture and biodiversity in Cotacachi

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dc.contributor.authorCamacho, J.en
dc.contributor.departmentSustainable Agriculture and Natural Resource Management (SANREM) Knowledgebaseen
dc.coverage.spatialAndesen
dc.coverage.spatialCotacachien
dc.coverage.spatialEcuadoren
dc.date.accessioned2016-04-19T19:45:31Zen
dc.date.available2016-04-19T19:45:31Zen
dc.date.issued2006en
dc.descriptionMetadata only recorden
dc.description.abstractChapter 11 offers an anthropological perspective on Cotacachi foods and cuisine. Specifically, local preferences and consumption practices were closely examined in attempt to understand how changes in agricultural production systems have affected local tastes and cultural interactions with food.en
dc.description.notesBA-2 (SANREM-Andes Research)en
dc.format.mimetypetext/plainen
dc.identifier3968en
dc.identifier.isbn0-85199-949-2en
dc.identifier.urihttp://hdl.handle.net/10919/68235en
dc.language.isoen_USen
dc.publisherCambridge, MA: CABI Publishingen
dc.relation.ispartofIn: Rhoades, R.E. (ed.). Development with Identity: Community, Culture, and Sustainability in the Andes, 156-170.en
dc.rightsIn Copyrighten
dc.rights.holderCopyright CAB International 2006en
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectCultureen
dc.subjectFood consumptionen
dc.subjectIndigenous communityen
dc.subjectLocal knowledgeen
dc.subjectCuisineen
dc.subjectNutritionen
dc.titleGood to eat, good to think: Food, culture and biodiversity in Cotacachien
dc.typeAbstracten
dc.type.dcmitypeTexten

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