Books by "Robert L. Carneiro"
5 books found
The Rise and Fall of Culture History
by R. Lee Lyman, Michael J. O'Brien, Robert C. Dunnell
2007 · Springer Science & Business Media
This volume presents an insightful critical analysis of the culture history approach to Americanist anthropology. Reasons for the acceptance and incorporation of important concepts, as well as the paradigm's strengths and weaknesses, are discussed in detail. The framework for this analysis is founded on the contrast between two metaphysics used by evolutionary biologists in discussing their own discipline: materialistic/populational thinking and essentialistic/typological thinking. Employing this framework, the authors show not only why the culture history paradigm lost favor in the 1960s, but also which of its aspects need to be retained if archaeology is ever to produce a viable theory of culture change.
This 1982 collection of eight original anthropological essays provides an exciting synthesis of theory and practice in one of the key issues of contemporary cultural evolutionary thought. The contributors ask why complex, highly stratified societies emerged at several locations in the New World at the same point in prehistory. Focusing primarily on the initial centers of civilization in Mesoamerica and the Andean region, they consider the sociopolitical, environmental and ideological factors in state formation. The essays discuss the prehistoric conditions and processes that simulated the development of the first state-level societies in Mesoamerica and Peru, and explore the difficulties archaeologists must face in their direct analysis of physical remains. In general, the contributors recognize a growing need for better archaeological solutions to the question of state origin and for more sensitivity to the problems as well as to the possibilities of ethnographic analogy.
Health Informatics: Practical Guide Seventh Edition
by William R. Hersh, Robert E. Hoyt
2018 · Lulu.com
Health informatics is the discipline concerned with the management of healthcare data and information through the application of computers and other information technologies. The field focuses more on identifying and applying information in the healthcare field and less on the technology involved. Our goal is to stimulate and educate healthcare and IT professionals and students about the key topics in this rapidly changing field. This seventh edition reflects the current knowledge in the topics listed below and provides learning objectives, key points, case studies and extensive references. Available as a paperback and eBook. Visit the textbook companion website at http://informaticseducation.org for more information.--Page 4 de la couverture.
The revised and expanded text on food fermentation microbiology With this second edition of Microbiology and Technology of Fermented Foods, Robert Hutkins brings fresh perspectives and updated content to his exhaustive and engaging text on food fermentations. The text covers all major fermented foods, devoting chapters to fermented dairy, meat, and vegetable products, as well breads, beers, wines, vinegars, and soy foods. These insights are enhanced by detailed explanations of the microbiological and biochemical processes that underpin fermentation, while an account of its fascinating history provides readers with richly contextualizing background knowledge. New to this edition are two additional chapters. One discusses the role that fermentation plays in the production of spirits and other distilled beverages, whereas another focuses on cocoa, coffee, and fermented cereal products. Furthermore, key chapters on microorganisms and metabolism have been expanded and elaborated upon, and are complemented by other relevant revisions and additions made throughout the book, ensuring that it is as up-to-date and applicable as possible. This essential text includes: Discussions of major fermented foods from across the globe Background information on the science and history behind food fermentation Information on relevant industrial processes, technologies, and scientific discoveries Two new chapters covering distilled spirits and cocoa, coffee, and cereal products Expanded chapters on microorganisms and metabolism Microbiology and Technology of Fermented Foods, Second Edition is a definitive reference tool that will be of great interest and use to industry professionals, academics, established or aspiring food scientists, and anyone else working with fermented foods.
"With his accustomed skill and ingenuity, Graber makes a case for the future unification of the world without the necessity of global war." Robert Carneiro, American Museum of Natural History Can we predict the world's political future? The surprising wealth of research critiqued in this book suggests that earlier assessments of world trends pointed too pessimistically toward the likelihood of a future repressive world-state. Offering an impressive analysis of long-term historical patterns, population, and social changes, Graber presents a fresh look at current trends.