ANTH2270 - Rice - Anthropology - Research Paper Work - Anthropology Assignment Help

Assignment Task

RICE

I had chosen RICE for the topic of my assignment. I want to write on topic of RICE as there are many cuisines related to rice and when I search this topic narrowly, I found a lot of new things regarding the topic which prove its importance in anthropology. I try to prove that Rice is not only source of micronutrient but also has anthropological importance by using 5 Peer review sources.

1)Good Food, Bad Food, and White Rice: Understanding Child Feeding Using Visual-Narrative Elicitation.

Visual-Narrative Elicitation combine photo elicitaion and pile sorting in applied medical anthropology. This method use to put light on food consumption pattern in urban area of Vanuatu where childhood malnutrition is main problem.
-Participants were divided into 2 groups and they photographed the food they gave to their children.

Result-the process provide comprehensive understandings of how caregivers value various food they feed children.

Wentworth, Chelsea. 2017. "Good Food, Bad Food, And White Rice: Understanding Child Feeding Using Visual-Narrative Elicitation". Medical Anthropology 36 (6): 602-614. doi:10.1080/01459740.2017.1336621.

2) Indigenous utilization of termite mounds and their sustainability in a rice growing village of the central plain of Laos.
-    This study carried out to investigate utilization of termite mounds and termite in a rice growing.
-    Research was carried out from 2007 to 2009.
-    Method- Termite collected from mounds and identified.
-    Villagers use termite mound as fertilizer to grow vegetables.
 

RESULT- Result of study shows that it is not sustainable.

Miyagawa, Shuichi, Yusaku Koyama, Mika Kokubo, Yuichi Matsushita, Yoshinao Adachi, Sengdeaune Sivilay, Nobumitsu Kawakubo, and Shinya Oba. 2011. "Indigenous Utilization Of Termite Mounds And Their Sustainability In A Rice Growing Village Of The Central Plain Of Laos". Journal Of Ethnobiology And Ethnomedicine 7 (1): 24. doi:10.1186/1746-4269-7-24

3) Consumer skills contribute to maintaining and diffusing heritage food products

This study carried out to examine aspect of food heritage through example of raw ham in Italy, Rice varieties and chocolate.
-Discussion of 2 types of conjunction and dis conjunctions.
Conclusion- “origin” or “terroir". Product depend on existence of skilled consumers.

Chabrol, Didier, and Jose Muchnik. 2011. "Consumer Skills Contribute To Maintaining And Diffusing Heritage Food Products". Anthropology Of Food, no. 8. doi:10.4000/aof.6847.

4) From potato to rice and beans: memory and Polish culinary tradition throughout three generations
-     To find out changes in food choice.
-    Role of polish food as a part of food culture of each generation 
-    4 subjects were interviewed represent 3 generations of family that migrated from Poland to Brazil.
-    Food choice trajectory model use as framework

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