Introduction: Practicing Anthropology in Latin America

American Anthropologist, 2006

NAPA Bulletin, 2008

With its sustained emphasis on creating, implementing, and maintaining positive impacts on issues of local, national, and global importance, applied anthropology continues to be a crucial and relevant field of study. Its practitioners demonstrate their engagement in multifarious ways both in and outside the academy, showcasing their commitment not only to the tenets of academic rigor, but also to challenges shaped by real-world situations. This unique volume of 14 articles by 16 academics and practitioners provides specific advice to students on both the tangible benefits and potential disadvantages of careers in applied anthropology in the national and international arenas. Contributors offer practical, step-by-step advice on practicing anthropology with an M.A. degree, careers in national and international consultancy, small consulting business development, executive leadership, combining careers in applied anthropology and the academy, field school training, collaborative research and public engagement, applied anthropology in nonanthropological settings, among others. Although most draw on their personal life histories and careers as illustrations, their focus is on reflection, analysis, and recommendations that result from their experiences. The contributors to this volume stress the contemporary relevance of anthropology, the advantages of obtaining training in anthropology, and the plethora of opportunities to put anthropology to use in the real world with exceptional results. Keywords: applied anthropology, career advice, practicing anthropology, mentorship, theory and praxis napa B u l l e t i n 2 9 / I n t r o d u c t i o n

American Anthropologist, 2006

American Anthropologist, 2006

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

American Anthropologist, 2006

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

Food in the Ancient World describes foods produced and consumed from the beginnings of Egyptian Predynastic (4000 B.C.E.) to the end of the Roman Empire (C.E. fifth century), focusing on four civilizations: the Egyptians, Greeks, Celts, and Romans. Joan P. Alcock's sources of information are Greek and Roman texts and Egyptian hieroglyphs, iconography, and archaeology. Because the Egyptians, Greeks, and Celts were later subsumed under the control of Rome, the book concentrates most heavily on the Roman Empire. After three lists, including biographies of classical authors, bibliographic information for major sources, and a timeline, chapter 1 provides summary information about each civilization. Alcock reviews extant population estimates and provides details about climate, natural environments, planting cycles, systems of land tenure, agricultural practices, and patterns of trade (esp. of Rome). In chapter 2, Alcock highlights individual foods, describing where, how, and by whom each was cultivated, used, and consumed. The exhaustive list ranges from cereals, legumes, fruits, and meat to crustacea, beverages, weeds, and dairy products. The chapter reads like a series of encyclopedia entries, combining data from primary classical sources and archaeology. Information about each civilization is dispersed throughout the entries. Chapter 3 describes food-processing techniques, cooking methods, and technologies used by the Greeks, Romans, Egyptians, and Celts. Alcock discusses the different settings in which the elites ate as compared to members of the lower classes. People in power viewed bars, taverns, hotels, and ancient versions of fast-food restaurants with suspicion because of the subversive political discussions and competitive drinking that often accompanied people's visits to these establishments. In chapter 4, Alcock examines each civilization in more detail. The author traces the development of agriculture, introduction of new foods, and changes in food consumption chronologically as they relate to major cultural historical events. The author provides details about the political poli

American Anthropologist, 2006

Thicker Than Water: The Origins of Blood as Symbol and Ritual. Melissa L. Meyer. New York: Routledge, 2005. 264 pp.