Traditional Marquesan Agriculture and Subsistance: Cultivation and Processing of Specific Agricultural Products Part II of IV
| dc.contributor.author | Addison, David J. | |
| dc.date.accessioned | 2021-11-12T22:11:33Z | |
| dc.date.available | 2021-11-12T22:11:33Z | |
| dc.date.issued | 2007-01-01 | |
| dc.description.abstract | <p>Food preparation and consumption was an important aspect of ancient Marquesan life. In the word of Robarts (1974:252) who lived in the Marquesas in the first decade of the 19th century, "In times of plenty they eat a deal and often." The institution of feasting associations and the centrality of <em>ko'ika</em> l in Marquesan society are expressions of the importance of food on a scale beyond the daily needs of a family: This section treats cooking and eating generally.</p> | |
| dc.identifier.uri | http://hdl.handle.net/10524/64746 | |
| dc.subject | Marquesas | |
| dc.title | Traditional Marquesan Agriculture and Subsistance: Cultivation and Processing of Specific Agricultural Products Part II of IV | |
| dc.title.alternative | Traditional Marquesan Agriculture and Subsistance | |
| dc.type | Research paper | |
| dc.type.dcmi | Text | |
| prism.number | 1 | |
| prism.volume | 21 |
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