11. THE CONCEPT OF ENERGY BALANCE AND THE QUANTIFICATION OF TIME ALLOCATION AND ENERGY EXPENDITURE

Chapters in this book

1. Frontmatter i
2. CONTENTS v
3. LIST OF FIGURES vii
4. LIST OF TABLES viii
5. PREFACE ix
6. LIST OF CONTRIBUTORS xii
7. INTRODUCTION: HOW TO DO ANTHROPOLOGIES OF FOOD 1
8. 1. ANTHROPOLOGY OF FOOD AND PLURIDISCIPLINARITY 15
9. 2. DEFINITIONS, CONCEPTS AND METHODS IN THE ETHNOBOTANY OF FOOD PLANTS 29
10. 3. QUALITATIVE RESEARCH IN THE ANTHROPOLOGY OF FOOD 41
11. 4. ‘TELL ME WHAT YOU EAT AND YOU WILL TELL ME WHO YOU ARE’ 55
12. 5. FOOD, IDENTITY, IDENTIFICATION 63
13. 6. DOING IT WRONG 75
14. 7. METHODS FOR ASSESSING TASTE ABILITIES AND HEDONIC RESPONSES IN HUMAN AND NONHUMAN PRIMATES 87
15. 8. RESEARCHING FOOD PREFERENCES 101
16. 9. DIETARY INTAKE METHODS IN THE ANTHROPOLOGY OF FOOD AND NUTRITION 119
17. 10. STUDYING FOOD INTAKE FREQUENCY 135
18. 11. THE CONCEPT OF ENERGY BALANCE AND THE QUANTIFICATION OF TIME ALLOCATION AND ENERGY EXPENDITURE 149
19. 12. METHODS FOR OBTAINING QUANTITATIVE DATA ON FOOD HABITS IN THE FIRST HALF OF THE TWENTIETH CENTURY 161
20. 13. RECONSTRUCTING DIETS FOR COMPENSATION FOR NUCLEAR TESTING IN RONGELAP, MARSHALL ISLANDS 169
21. 14. FOOD, CULTURE, POLITICAL AND ECONOMIC IDENTITY 181
22. EPILOGUE: SOME FINAL HINTS 193
23. GLOSSARY 197
24. INDEX 205