The Archaeology of Food and Identity PDF Download

Author: Katheryn C. Twiss
Publisher: Cambridge University Press
ISBN: 1108474292
Category : History
Languages : en
Pages : 263

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Book Description
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).

Author: Katheryn C. Twiss
Publisher:
ISBN:
Category : Social Science
Languages : en
Pages : 364

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Book Description
The chapters in this topically and methodologically diverse volume discuss the role food plays in the construction and maintenance of multiple levels of social identity; they also illustrate the myriad ways in which archaeologists may approach the issue. The book includes essays from archaeologists working in a wide range of time periods and areas: prehistorians and historical archaeologists, specialists in the Old World, and experts on the New World. Contributors use diverse data sets to discuss how food-procurement strategies, consumption patterns, and modes of cooking and dining are intertwined with the construction and maintenance of individual and group identities.

Author: Christine A. Hastorf
Publisher: Cambridge University Press
ISBN: 1107153360
Category : COOKING
Languages : en
Pages : 419

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Book Description
Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society

Author: Karen Bescherer Metheny
Publisher: Rowman & Littlefield
ISBN: 0759123667
Category : Social Science
Languages : en
Pages : 635

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Book Description
What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more. The Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. The encyclopedia serves as a reference for scholars and students in archaeology, food studies, and related disciplines, as well as fascinating reading for culinary historians, food writers, and food and archaeology enthusiasts.

Author: Mark S. Warner
Publisher: University Press of Florida
ISBN: 0813072700
Category : Social Science
Languages : en
Pages : 181

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Book Description
An archaeological study of African American foodways in nineteenth-century Annapolis In Eating in the Side Room, Mark Warner uses the archaeological data of food remains recovered from excavations in Annapolis, Maryland, and the Chesapeake to show how African Americans established identity in the face of pervasive racism and marginalization. By studying the meat purchasing habits of two African American families—the Maynards and the Burgesses—Warner skillfully demonstrates that while African Americans were actively participating in a growing mass consumer society, their food choices subtly yet unequivocally separated them from white society. The "side rooms" where the two families ate their meals not only satisfied their hunger but also their need to maintain autonomy from an oppressive culture. As a result, Warner claims, the independence that African Americans practiced during this time helped prepare their children and grandchildren to overcome persistent challenges of white oppression.  Publication of the paperback edition made possible by a Sustaining the Humanities through the American Rescue Plan grant from the National Endowment for the Humanities.

Author: Tamara L. Bray
Publisher: Springer Science & Business Media
ISBN: 0306482460
Category : Social Science
Languages : en
Pages : 292

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Book Description
This volume examines the commensal politics of early states and empires and offers a comparative perspective on how food and feasting have figured in the political calculus of archaic states in both the Old and New Worlds. It provides a cross-cultural and comparative analysis for scholars and graduate students concerned with the archaeology of complex societies, the anthropology of food and feasting, ancient statecraft, archaeological approaches to micro-political processes, and the social interpretation of prehistoric pottery.

Author: Margarita Diaz-Andreu
Publisher: Routledge
ISBN: 1134738110
Category : Social Science
Languages : en
Pages : 196

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Book Description
Bringing together a wealth of scholarship which provides a unique integrated approach to identity, The Archaeology of Identity presents an overview of the five key areas which have recently emerged in archaeological social theory: * gender * age * ethnicity * religion * status. This excellent book reviews the research history of each areas, the different ways in which each has been investigated, and offers new avenues for research and exploring the connections between them. Emphasis is placed on exploring the ways in which material culture structures, and is structured by, these aspects of individual and communal identity, with a particular examination of social practice. Useful for social scientists in sociology, anthropology and history, under- and postgraduates will find this an excellent addition to their course studies.

Author: Cynthia Chou
Publisher: Springer Nature
ISBN: 3030843718
Category : Social Science
Languages : en
Pages : 199

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Book Description
Unlike food publications that have been more organized along regional or disciplinary lines, this edited volume is distinctive in that it brings together anthropologists, archaeologists, area study specialists, linguists and food policy administrators to explore the following questions: What kinds of changes in food and foodways are happening? What triggers change and how are the changes impacting identity politics? In terms of scope and organization, this book offers a vast historical extent ranging from the 5th mill BCE to the present day. In addition, it presents case studies from across the world, including Asia, the Pacific, the Middle East, Europe and America. Finally, this collection of essays presents diverse perspectives and differing methodologies. It is an accessible introduction to the study of food, social change and identity.

Author: Michael Parker Pearson
Publisher: BAR International Series
ISBN:
Category : History
Languages : en
Pages : 168

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Book Description
Archaeology literally feeds on the residues and discarded remains of our ancestors' meals. Such material has spawned a vast field of research and scientific techniques looking at prehistoric diet and food so that we can now learn more about the residues found stuck to the bottom of a Bronze Age pot than what is at the bottom of our own freezers.

Author: Mark S. Warner
Publisher:
ISBN: 9780813051390
Category : African Americans
Languages : en
Pages :

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Book Description
This text examines the food remains of two African American households of the late nineteenth century in Annapolis, Maryland. As with their white neighbours, the families who lived there participated in the explosive emergence of mass consumer culture. From the second half of the nineteenth century onward, this world of mass-produced goods, large corporations, and national marketing campaigns would both beckon to the Maynard and Burgess households and simultaneously remind them of their 'place'.