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basalt
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an igneous rock frequently used for early grinding tools in the Near East.
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biocultural approach
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a perspective that looks at both the cultural and biological roles that food plays in human lives.
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cannibalism
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the act of eating an individual of one’s own species.
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cuisine
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the cultural traditions of cooking and preparing food.
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cultural heritage
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traditions passed down through generations that serve as primary characteristics of how a group defines and identifies itself to other cultural groups.
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cultural identity
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the ways in which people define and distinguish themselves culturally from other groups.
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feasts
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elaborate meals of symbolically meaningful foods shared among large groups of people.
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food
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a substance eaten for the purpose of nutrition and/or social status.
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food deserts
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areas that lack access to nutritious and affordable foods.
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food oases
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areas that have high access to supermarkets and fresh foods.
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food prescriptions
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foods that one should eat and are considered culturally appropriate.
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food proscriptions
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foods that are prohibited and are not considered proper as food; also called food taboos.
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foodways
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the collection, production, and consumption of food; how culinary traditions shape cultural identity.
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genetically modified plants
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plants whose DNA has been altered through human intervention.
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heirloom seeds
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seeds that are not genetically modified, are open pollinated, and have been in existence for at least 50 years.
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intercropping
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planting different seeds mixed together instead of in separate rows.
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locavore
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a person who eats locally produced foods and knows their origins.
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residue studies
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chemical analyses of small amounts of material left intact on surfaces in order to identify the substance.
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shell midden
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a large collection of discarded shells, either food remains or waste piles from other activities.