Middle Eastern food production arose in the context of four environmental zones. From highest altitude to lowest, they are:
A. high plateau, Natufian fields, Mesopotamia, and alluvial desert (the area watered by the Tigris and Euphrates Rivers).
B. Zagros, piedmont steppe, hilly flanks, and alluvial plains.
C. high plateau, hilly flanks, piedmont steppe, and alluvial desert (the area watered by the Tigris and Euphrates Rivers).
D. high zone, middle-high zone, middle-low zone, and low zone.
E. Ali Kosh, high plateau, Mesopotamia, and piedmont steppe.
Question 2
Which of the following is NOT true regarding Europe by 10,000 B.P.?
A. The range of hunting, gathering, and fishing populations extended to the formerly glaciated British Isles and Scandinavia.
B. The continent was forest rather than treeless steppe and tundra, as it had been during the Upper Paleolithic.
C. As a consequence of the increase in forest species, people increasingly practiced new hunting techniques, mainly solitary stalking and trapping, similar to more recent practices of many Native American groups.
D. The process of preserving meat and fish by smoking and salting grew increasingly important.
E. The continent's coasts and lakes were fished intensively with new technologies such as the characteristic Mesolithic stone blades and cores used as fishhooks and in harpoons.
A simplified food web from an African savannah ecosystem
Humid Middle-Latitude Climates with Mild Winters (C)
Nutrient-Dense Food Choices Nutrient-dense foods provide more nutrition per calorie and fewer solid
World Regions in Global Context: Peoples, Places, and Environments
A variety of organic compounds from food can enter the reactions of aerobic respiration.