Anthropologists training to do fieldwork in far-off, unfamiliar places prepare for significant challenges with regard to language, customs, and other cultural differences. However, like other travellers to unknown places, they are often unprepared to deal with the most basic and necessary requirement: food. Although there are many books on the anthropology of food, this book is the first intended to prepare students for the uncomfortable dining situations they may encounter over the course of their careers. Whether sago grubs, jungle rats, termites, or the pungent durian fruit are on the table, participating in the act of sharing food can establish relationships vital to anthropologists' research practices and knowledge of their host cultures. Using their own experiences with unfamiliar - and sometimes unappealing - food practices and customs, the contributors explore such eating moments and how these moments can produce new understandings of culture and the meaning of food beyond the immediate experience of eating it. They also address how personal eating experiences and culinary dilemmas can shape the data and methodologies of the discipline.

Long-distance trade of obsidian in the Maya realm has been documented as early as the Middle Formative Period (1000-400 BC). Obsidian exchange continued in each succeeding period, through the Post-Classic (AD 900-1525), varying in both intensity and source of origin. It is the temporal variations in source utilisation that have formed the basis for obsidian research in the Maya area. By focusing on the origin of the obsidian and the temporal context these studies provide valuable information in documenting shifts in source utilisation. This work focuses on the distribution and consumption of obsidian on an intra-site scale with an intent to determine if variation in source utilisation can be attributed directly or indirectly to contextual variations. For the purposes of this study three types of context were identified, functional, archaeological and social. Information regarding obsidian consumption was compiled from ten sites and two survey areas spanning four geographic regions across Northern Belize and North-eastern Peten.