Near a Thousand Tables Read Free Page A

Discovery,” in S. Greenblatt, ed.,
New World Encounters
(Berkeley, 1993), p. 196.
    24
anthropophagous appetites:
Pagden,
Fall of Natural Man,
p. 83.
    24
human flesh:
G. Williams, ed.,
The Voyage of George Vancouver, 1791-5,
4 vols. (London, 1984), ii, p. 552.
    24
“around at night”:
A. Rumsey, “The White Man As Cannibal in the New Guinea Highlands,” in L. R. Goldman, ed.,
The Anthropology of Cannibalism
(Westport, 1999), pp. 105-21, at p. 108.
    24
named after him:
A. W. B. Simpson,
Cannibalism and the Common Law
(Chicago, 1984), p. 282.
    25
came to call:
All these kinds of cannibalism, especially “revenge cannibalism,” are wellattested at intervals in Chinese history, too. See K. C. Chang, ed.,
Food in Chinese Culture
(New York, 1977).
    25
feed off the dead:
Memoirs of Sergeant Burgogne,
1812-13 (New York, 1958).
    25
the “custom of the sea”:
Simpson,
Cannibalism and the Common Law,
passim.
    25
“brains of his apprentice”:
Ibid., p. 132.
    25
an open boat:
Ibid., p. 145.
    25
eaten by the others:
Way, “The Cutting Edge of Culture,” p. 135.
    26
those who died:
P. P. Read,
Alive
(New York, 1974).
    27
“to eat mutton”:
On these texts see F. Lestringant,
Le Huguenot et le sauvage
(Paris, 1990) and
Cannibalism
(London, 2000).
    27
“their game”:
D. Gardner, “Anthropophagy, Myth and the Subtle Ways of Ethnocentrism,” in Goldman,
Anthropology of Cannibalism,
pp. 27-49.
    27
in their culture:
T. M. Ernst, “Onabasulu Cannibalism and the Moral Agents of Misfortune,” in Goldman,
Anthropology of Cannibalism,
pp. 143-59, at p. 145.
    27
and the Pacific:
P. R. Sanday,
Divine Hunger: Cannibalism As a Cultural System
(Cambridge, 1986), p. x.
    27
lost warriors:
Ibid., p. 6.
    27
at work:
Ernst, “Onabasulu Cannibalism,” p. 147.
    27
nonrenewable in nature:
Sanday,
Divine Hunger,
p. 69; A. Meigs, “Food As a Cultural Construction,” in
Food and Foodways,
ii (1988), pp. 341-59.
    28
cycle of fertility:
Sanday,
Divine Hunger,
pp. 72-82.
    28
nine hundred stones:
R. A. Derrick,
A History of Fiji,
2 vols. (Suva, 1957), p. 22.
    28
“symbolizing dominance”:
Sanday,
Divine Hunger,
p. 21.
    29
“cooked men”:
Sahlins, quoted in ibid., p. 22. See P. Brown and D. Tuzin, eds.,
The Ethnography of Cannibalism
(Wellington, 1983).
    29
“better than savages”:
N. J. Dawood, ed.,
Arabian Nights
(Harmondsworth, 1954), p. 45.
    30
at harvest time:
A. Shelton, “Huichol Attitudes to Maize,” in Chapman and Macbeth,
Food for Humanity,
pp. 34-44.
    30
fear the fire:
S. Coe,
America’s First Cuisines
(Austin, 1994), p. 10.
    31
but for salvation:
W. K. Powers and M. M. N. Powers, “Metaphysical Aspects of an Oglala Food System,” in M. Douglas, ed.,
Food in the Social Order: Studies of Food and Festivities in Three American Communities
(New York, 1984), pp. 40-96.
    31
conservation measure:
M. Harris,
Good to Eat: Riddles of Food and Culture
(London, 1986), pp. 56-66.
    32
“very dirty and loathsome”:
Quoted in M. Douglas,
Purity and Danger
(London, 1984), p. 31.
    32
pig and camel:
Ibid., p. 55.
    32
infant a cough:
Jansen,
Food and Nutrition in Fiji,
pp. 632-34.
    32
food will die:
Douglas,
Purity and Danger,
p. 155.
    32
cling to the womb:
Sahagún,
Historia,
p. 280.
    33
“men more attentive”:
Brillat-Savarin,
Philosopher in the Kitchen,
pp. 92-93.
    33
Paleolithic cave:
T. Taylor,
The Prehistory of Sex
(London, 1996), p. 87.
    34
fennel for colitis:
Flandrin and Montanari,
Histoire de l’alimentation,
p. 72.
    34
melon and millet:
C. Bromberger, “Eating Habits and Cultural Boundaries in Northern Iran,” in S. Zubaida and R. Tapper, eds.,
Culinary Cultures of the Middle East
(London, 1994), pp. 185-201.
    34
strong spices:
E. N. Anderson,
The Food of China
(New Haven, 1988), pp. 187-90.
    34
pumpkin and papaya:
A. Beardsworth and T. Keil,
Sociology on the