Статья опубликована в журнале из списка RSCI Web of Science
Статья опубликована в журнале из перечня ВАК
Статья опубликована в журнале из списка Web of Science и/или Scopus
Дата последнего поиска статьи во внешних источниках: 22 ноября 2015 г.
Аннотация:There are various cultural and biological aspects intermixed in the process of shaping nourishing traditions. Indeed, what people eat depends not just on the availability of food resources, on cultural traditions and technological aspects of life, but also on the genetically encoded ability to assimilate this or that type of food. In turn, the genetic particularities are influenced by the type of food that becomes traditional and that consequently comes to function as a selection factor. The specificity of interaction between the cultural and the genetic factors is the focus theme of the article.