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Concepts: – Tastes and culinary skills reflect a group mentality and access to resources: climate, soil, fauna, religious taboos, cleanliness, safeguarding social structure – Group’s diet shaped by requirements and living conditions of an area: cold, damp climates-rich, fatty foods to comfort and warm, milder climates-field laborers need energy   Activity:  Here, Try This!  Ethnographies and Cultural Cookbooks