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Author: Sarah R. Graff Publisher: University Press of Colorado ISBN: 1607321769 Category : Social Science Languages : en Pages : 248
Book Description
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
Author: Sarah R. Graff Publisher: University Press of Colorado ISBN: 1607321769 Category : Social Science Languages : en Pages : 248
Book Description
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
Author: Sarah R. Graff Publisher: University Press of Colorado ISBN: 1457117479 Category : Social Science Languages : en Pages : 354
Book Description
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence—including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space—to identify evidence of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
Author: Susan M. Kooiman Publisher: University of Notre Dame Pess ISBN: 0268201471 Category : Social Science Languages : en Pages : 284
Book Description
This innovative archaeological study of diet and cooking technology sheds light on ancient cuisine. Ancient cuisine is one of the hot topics in today’s archaeology. This book explores changing settlement and subsistence in the Northern Great Lakes from the perspective of food-processing technology and cooking. Susan Kooiman examines precontact Indigenous pottery from the Cloudman site on Drummond Island on the far eastern end of Michigan’s Upper Peninsula to investigate both how pottery technology, pottery use, diet, and cooking habits change over time and how these changes relate to hypothesized transitions in subsistence, settlement, and social patterns among Indigenous pottery-making groups in this area. Kooiman demonstrates that ceramic technology and cooking techniques evolved to facilitate new subsistence and processing needs. Her interpretations of past cuisine and culinary identities are further supported and enhanced through comparisons with ethnographic and ethnohistoric accounts of local Indigenous cooking and diet. The complementary nature of these diverse methods demonstrates a complex interplay of technology, environment, and social relationships, and underscores the potential applications of such an analytic suite to long-standing questions in the Northern Great Lakes and other archaeological contexts worldwide. This clearly written book will interest students and scholars of archaeology and anthropology, as well as armchair archaeologists who want to learn more about Indigenous/Native American studies, food studies and cuisine, pottery, cooking, and food history.
Author: Enrique Rodríguez-Alegría Publisher: Cambridge University Press ISBN: 1107111641 Category : History Languages : en Pages : 253
Book Description
An archaeological and historical study of Mexico City and Xaltocan, focusing on the years after the 1521 Spanish conquest of the Aztecs.
Author: Sandra Montón-Subías Publisher: Springer ISBN: 3319218859 Category : Social Science Languages : en Pages : 302
Book Description
Archaeologies of Early Modern Spanish Colonialism illustrates how archaeology contributes to the knowledge of early modern Spanish colonialism and the "first globalization" of the 16th and 17th centuries. Through a range of specific case studies, this book offers a global comparative perspective on colonial processes and colonial situations, and the ways in which they were experienced by the different peoples. But we also focus on marginal “unsuccessful” colonial episodes. Thus, some of the papers deal with very brief colonial events, even “marginal” in some cases, considered “failures” by the Spanish crown or even undertook without their consent. These short events are usually overlooked by traditional historiography, which is why archaeological research is particularly important in these cases, since archaeological remains may be the only type of evidence that stands as proof of these colonial events. At the same time, it critically examines the construction of categories and discourses of colonialism, and questions the ideological underpinnings of the source material required to address such a vast issue. Accordingly, the book strikes a balance between theoretical, methodological and empirical issues, integrated to a lesser or greater extent in most of the chapters.
Author: Karen Bescherer Metheny Publisher: Rowman & Littlefield ISBN: 0759123667 Category : Social Science Languages : en Pages : 635
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: Linda S. Watts Publisher: Bloomsbury Publishing USA ISBN: 1440870004 Category : Cooking Languages : en Pages : 878
Book Description
This book uses food as a lens through which to explore important matters of society and culture. In exploring why and how people eat around the globe, the text focuses on issues of health, conflict, struggle, contest, inequality, and power. Whether because of its necessity, pleasure, or ubiquity, the world of food (and its lore) proves endlessly fascinating to most people. The story of food is a narrative filled with both human striving and human suffering. However, many of today's diners are only dimly aware of the human price exacted for that comforting distance from the lived-world realities of food justice struggles. With attention to food issues ranging from local farming practices to global supply chains, this book examines how food’s history and geography remain inextricably linked to sociopolitical experiences of trauma connected with globalization, such as colonization, conquest, enslavement, and oppression. The main text is structured alphabetically around a set of 70 ingredients, from almonds to yeast. Each ingredient's story is accompanied by recipes. Along with the food profiles, the encyclopedia features sidebars. These are short discussions of topics of interest related to food, including automats, diners, victory gardens, and food at world’s fairs. This project also brings a social justice perspective to its content—weighing debates concerning food access, equity, insecurity, and politics.
Author: Katheryn C. Twiss Publisher: Cambridge University Press ISBN: 1108474292 Category : History Languages : en Pages : 263
Book Description
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
Author: Candice Goucher Publisher: Routledge ISBN: 1317517334 Category : History Languages : en Pages : 264
Book Description
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Author: Michela Spataro Publisher: Oxbow Books ISBN: 1782979484 Category : History Languages : en Pages : 304
Book Description
The 23 papers presented here are the product of the interdisciplinary exchange of ideas and approaches to the study of kitchen pottery between archaeologists, material scientists, historians and ethnoarchaeologists. They aim to set a vital but long-neglected category of evidence in its wider social, political and economic contexts. Structured around main themes concerning technical aspects of pottery production; cooking as socioeconomic practice; and changing tastes, culinary identities and cross-cultural encounters, a range of social economic and technological models are discussed on the basis of insights gained from the study of kitchen pottery production, use and evolution. Much discussion and work in the last decade has focussed on technical and social aspects of coarse ware and in particular kitchen ware. The chapters in this volume contribute to this debate, moving kitchen pottery beyond the Binfordian ‘technomic’ category and embracing a wider view, linking processualism, ceramic-ecology, behavioral schools, and ethnoarchaeology to research on historical developments and cultural transformations covering a broad geographical area of the Mediterranean region and spanning a long chronological sequence.
Author: Sarah R. Graff
Author: Sarah R. Graff
Author: Sarah R. Graff
Author: Susan M. Kooiman
Author: Enrique Rodríguez-Alegría
Author: Sandra Montón-Subías
Author: Karen Bescherer Metheny![Food and World Culture [2 volumes] PDF](https://books.google.com/books/content/images/frontcover/aETPEAAAQBAJ?fife=w80-h100)
Author: Linda S. Watts
Author: Katheryn C. Twiss
Author: Candice Goucher
Author: Michela Spataro