2005, Justin Jennings, Kathy L. Antrobus, Sam J. Atencio, Erin ...

300 F current anthropology Volume 46, Number 2, April 2005
Ptolemaic and Roman periods: Ancient traditions in new contexts,”
in Temples of ancient Egypt. Edited by B. E. Shafer, pp.
185–237. Ithaca: Cornell University Press.
fitzhugh, ben. 2001. Risk and invention in human technological
evolution. Journal of Anthropological Anthropology 20:
125–67.
gale, george. 2003. “Saving the vine from Phylloxera: A
never-ending battle,” in Wine: A scientific exploration. Edited
by M. Sandler and R. Pinder, pp. 70–91. New York: Taylor and
Francis.
gast, marceau, and françois sigaut. 1979–85. Les
techniques de conservation des grains à long terme. 3 vols.
Paris: CNRS.
geller, jeremy rodger. 1992a. Predynastic beer production
at Hierakonpolis. Ph.D. diss., Washington University, St.
Louis, Mo.
———. 1992b. “From prehistory to history: Beer in Egypt,” in
The followers of Horus: Studies dedicated to Michael Allen
Hoffman, 1944–1990. Edited by Renée Friedman and B. Adams,
pp. 19–26. Oxford: Oxbow Books.
———. 1993. Bread and beer in Fourth Dynasty Egypt. Food and
Foodways 5:255–67.
g e ro , j o a n m . 1990. Pottery, power, and . . . parties! Archaeology
43(2):52–56.
———. 1992. Feasts and females: Gender ideology and political
meals in the Andes. Norwegian Archaeological Review 25:
15–30.
ghalioungui, p. 1979. “Fermented beverages in antiquity,”
in Fermented food beverages in nutrition. Edited by C. F. Gastineau,
W. J. Darby, and T. B. Turner, pp. 4–19. New York: Academic
Press.
giddens, anthony. 1979. Central problems in social theory:
Action, structure, and contradictions in social analysis.
Los Angeles: University of California Press.
g i l l i n , j o h n p . 1947. Moche, a Peruvian coastal community.
Washington, D.C.: Smithsonian Institution, Institute of
Social Anthropology.
gómez huamán , n i l o . 1966. Importancia social de la chicha
como bebida popular en Huamanga. Wamani 1(1):33–57.
goyal, r. k. 1999. “Biochemistry of fermentation,” in Biotechnology:
Food fermentation. Edited by V. K. Joshi and A.
Pandey, pp. 87–171. Calcutta: Educational Publishers and
Distributors.
grivetti, louis e. 1995. “Wine: The food with two faces,”
in The origins and ancient history of wine. Edited by P. E. Mc-
Govern, S. J. Fleming, and S. H. Katz. Amsterdam: OPA.
guerrero guerrero, raúl . 1980. El pulque: Religión,
cultura, folklore. Mexico City: Instituto Nacional de Antropología
e Historia.
gumerman, george, iv. 1997. Food and complex societies.
Journal of Archaeological Method and Theory 4:105–39.
haggblade, steven, and wilhelm h. holzapfel.
1989. “Industrialization of indigenous beer brewing,” in Industrialization
of indigenous fermented foods. Edited by K. H.
Steinkraus, pp. 191–283. New York: Marcel Dekker.
hao, w., d. young, s. y. xiao, l. j. li, and y. l.
zhang. 1999. Alcohol consumption and alcohol-related problems:
Chinese experience from six area samples, 1994. Addiction
94:1467–76.
hartman, louis h., and a. l. oppenheim. 1950. On
beer and brewing techniques in ancient Mesopotamia. Journal
of the American Oriental Society suppl. 10.
hastorf, christine. 1991. “Gender, space, and food in prehistory,”
in Engendering archaeology. Edited by J. Gero and M.
Conkey, pp. 132–59. Cambridge: Blackwell.
hastorf, christine a., and sissell johannessen.
1993. Pre-Hispanic political change and the role of maize in
the Central Andes of Peru. American Anthropologist 95:
115–38.
hayden, brian. 1990. Nimrods, piscators, pluckers, and
planters: The emergence of food production. Journal of Anthropological
Anthropology 9:31–69.
———. 1995. “Pathways to power: Principles for creating social
inequality,” in Foundations of social inequality. Edited by T.
D. Price and G. Feinman, pp. 15–85. New York: Plenum Press.
———. 1996. “Feasting in prehistoric and traditional societies,”
in Food and the status quest. Edited by P. Wiessner and W.
Schiefenhövel, pp. 127–48. Oxford: Berghahn Books.
———. 1998. Practical and prestige technologies: The evolution
of material systems. Journal of Archaeological Method and
Theory 5:1–55. [bh]
———. 2001. “Fabulous feasts: A prolegomenon to the importance
of feasting,” in Feasts: Archaeological and ethnographic
perspectives on food, politics, and power. Edited by Michael
Dietler and Brian Hayden, pp. 23–64. Washington, D.C.: Smithsonian
Institution.
———. 2003. Were luxury foods the first domesticates? Ethnoarchaeological
perspectives from Southeast Asia. World Archeology
34:458–69.
heath, dwight b. 1976. “Anthropological perspectives on
alcohol: An historical review,” in Cross-cultural approaches to
the study of alcohol: An interdisciplinary perspective. Edited
by M. W. Everett, J. O. Waddell, and D. W. Heath, pp. 41–101.
The Hague: Mouton.
———. Editor. 1995. International handbook on alcohol and culture.
Westport: Greenwood Press.
helms, mary. 1988. Ulysses’ sail: An ethnographic Odyssey
of power, knowledge, and geographical distance. Princeton:
Princeton University Press.
hocquenghem, anne-marie, and susana monzon.
1995. La cocina piurana: Ensayo de antropología de la alimentación.
Lima: Instituto de Estudios Peruanos.
holtzman, jon. 2001. The food of elders, the “ration” of
women: Brewing, gender, and domestic processes among the
Samburu of Northern Kenya. American Anthropologist 103:
104–58.
hornsey, ian s. 1999. Brewing. Cambridge: Royal Society of
Chemists.
———. 2003. A history of beer and brewing. Cambridge: Royal
Society of Chemists.
huang, h. t. 2000. Biology and biological technology, pt. 5,
Fermentations and food science. (Science and Civilization in
China 6.) Edited by Joseph Needham. New York: Cambridge
University Press.
hunt, robert c. 1987. Role of bureaucracy in the provisioning
of cities: A framework for analysis of the ancient Near
East. Studies in Ancient Oriental Civilization 46:161–92.
———. 1995. On dry farming in Upper Mesopotamia. current
anthropology 36:289–90.
Información. 1961 (1720). Información anónima sobre la vida y
costumbres del pueblo de Virú, Provincia de Trujillo, Departamento
de La Libertad. Revista del Archivo Nacional del Perú
25:10–25.
inomata, takeshi. 2001. The power and ideology of artistic
creation. current anthropology 42:321–49. [ljl]
jackisch, philip. 1986. Modern winemaking. Ithaca: Cornell
University Press.
jackson, ron s. 1999. “Grape-based fermentation products,”
in Biotechnology: Food fermentation. Edited by V. K. Joshi and
A. Pandey, pp. 583–46. Calcutta: Educational Publishers and
Distributors.
———. 2003. “Modern biotechnology of winemaking,” in Wine:
A scientific exploration. Edited by M. Sandler and R. Pinder,
pp. 228–59. New York: Taylor and Francis.
jennings, justin. n.d. “La chichera y el patrón: Chicha and
the energetics of feasting in the prehistoric Andes,” in Foundations
of power in the Prehispanic Andes. Edited by C. A. Conlee,
D. Ogburn, and K. Vaughn. Arlington: American Anthropological
Association.
joffe, alexander h. 1998. Alcohol and social complexity
in ancient Western Asia. current anthropology 39:297–322.
joshi, v. k., and ashok pandey. Editors. 1999. Biotechnology:
Food fermentation. Calcutta: Educational Publishers
and Distributors.
joshi, v. k., d. k. sandhu, and n. s. thakur. 1999.
“Fruit-based alcoholic beverages,” in Biotechnology: Food fer-