In Re Cutright
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Total Pages | : 112 |
Release | : 2008 |
Genre | : Legal briefs |
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Author | : |
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Total Pages | : 112 |
Release | : 2008 |
Genre | : Legal briefs |
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Author | : |
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Total Pages | : 248 |
Release | : 2008 |
Genre | : Legal briefs |
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Total Pages | : 44 |
Release | : 2011 |
Genre | : Legal briefs |
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Total Pages | : 210 |
Release | : 2013 |
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Total Pages | : 116 |
Release | : 2010 |
Genre | : Legal briefs |
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Author | : Tal McThenia |
Publisher | : Simon and Schuster |
Total Pages | : 21 |
Release | : 2013-08-13 |
Genre | : Biography & Autobiography |
ISBN | : 1439158606 |
True crime.
Author | : |
Publisher | : |
Total Pages | : 330 |
Release | : 2014 |
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Author | : Gary E. Moulton |
Publisher | : U of Nebraska Press |
Total Pages | : 432 |
Release | : 2004-01-01 |
Genre | : History |
ISBN | : 9780803280328 |
This landmark volume contains the most complete listing and presentation of the plant specimens collected by the Lewis and Clark expedition. All but one of the plants were collected by Meriwether Lewis, the expedition?s botanist. The collection, how-ever, was nearly lost over the years when it was scattered among various botanists who intended to catalog the expedition?s scientific discoveries. Fortunately, for many years the specimens have been in the care of major institutions, principally the Academy of Natural Sciences in Philadelphia. The 239 extant items are brought together in one book for the first time. This indispensable volume will assist researchers and enthusiasts hoping to identify each plant?s date and place of collection and other information such as plant habitat and ethnobotanical use.
Author | : Robyn E. Cutright |
Publisher | : University Alabama Press |
Total Pages | : 297 |
Release | : 2021-01-26 |
Genre | : Social Science |
ISBN | : 0817359850 |
A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the story of food in human prehistory. Beginning with the earliest members of our genus, Robyn E. Cutright investigates the role of food in shaping who we are as humans during the emergence of modern Homo sapiens and through major transitions in human prehistory such as the development of agriculture and the emergence of complex societies. This fascinating study begins with a discussion of how food shaped humans in evolutionary terms by examining what makes human eating unique, the use of fire to cook, and the origins of cuisine as culture and adaptation through the example of Neandertals. The second part of the book describes how cuisine was reshaped when humans domesticated plants and animals and examines how food expressed ancient social structures and identities such as gender, class, and ethnicity. Cutright shows how food took on special meaning in feasts and religious rituals and also pays attention to the daily preparation and consumption of food as central to human society. Cutright synthesizes recent paleoanthropological and archaeological research on ancient diet and cuisine and complements her research on daily diet, culinary practice, and special-purpose mortuary and celebratory meals in the Andes with comparative case studies from around the world to offer readers a holistic view of what humans ate in the past and what that reveals about who we are.
Author | : Donald Wood |
Publisher | : Emerald Group Publishing |
Total Pages | : 368 |
Release | : 2010-08-18 |
Genre | : Social Science |
ISBN | : 0857241176 |
Contains 14 chapters that focus on various aspects of economic organization and behaviour, mostly based on empirical fieldwork conducted by the authors themselves. This title takes a look at urban food provisioning in Cameroon and an investigation into entrepreneurial activities in the rapidly-changing economy of Cairo.