General Editor's Preface -- Preface -- SECTION ONE: ETHNOBOTANIC CHANGE -- Effects of Environmental and Cultural Changes on Prehistoric Fauna Assemblages -- The Archaeobotanical and Palynological Evidence for the Early Origin of Agriculture in South and Southeast Asia -- Pre-Columbian Maize in the Old World: An Examination of Portuguese Sources -- The Origin of Grape Wine: A Problem of Historical-Ecological Anthropology -- Monophagy in the European Upper Paleolithic -- SECTION TWO: DIETARY CHANGE -- On Determining Food Patterns of Urban Dwellers in Contemporary United States Society -- Nutrition Behavior, Food Resources, and Energy -- The Risks of Dietary Change: A Pacific Atoll Example -- Nutrition in Two Cultures: Mexican-American and Malay Ways with Food -- SECTION THREE: TROPICAL FOODS -- Indigenous Food Processing in Oceania -- Food, Development, and Man in the Tropics -- The Origins and Domestication of Yams in Africa -- SECTION FOUR: COOKING UTENSILS -- Coastal Maine Cooking: Foods and Equipment from 1760 -- SECTION FIVE: AMERICAN INDIAN FOOD -- Cherokee Indian Foods -- Wild Foods Used by the Cherokee Indians -- SECTION SIX: FOOD IN TRADITION -- Food and Folk Beliefs: On Boiling Blood Sausage -- Bread in the Region of the Moroccan High Atlas: A Chain of Daily Technical Operations in Order to Provide Daily Nourishment -- Sorghum and Millet in Yemen -- The Breads of Mani -- Bread in Some Regions of the Mediterranean Area: A Contribution to the Studies on Eating Habits -- Dietary Aspects of Acculturation: Meals, Feasts, and Fasts in a Minority Community in South Asia -- Notes on Different Types of "Bread" in Northern Scotland: Bannocks, Oatcakes, Scones, and Pancakes -- Biographical Notes -- Index of Names -- Index of Subjects.