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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: 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: 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: Christine A. Hastorf Publisher: Cambridge University Press ISBN: 1107153360 Category : COOKING Languages : en Pages : 419
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: Tamara L. Bray Publisher: Springer Science & Business Media ISBN: 0306482460 Category : Social Science Languages : en Pages : 292
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: Mark S. Warner Publisher: University Press of Florida ISBN: 0813072700 Category : Social Science Languages : en Pages : 181
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: Katheryn C. Twiss Publisher: ISBN: Category : Social Science Languages : en Pages : 364
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: 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: Robyn E. Cutright Publisher: University Alabama Press ISBN: 0817359850 Category : Social Science Languages : en Pages : 297
Book Description
A sweeping overview of how and what humans have eaten in their long history as a species The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the story of food in human prehistory. Beginning with the earliest members of our genus, Robyn E. Cutright investigates the role of food in shaping who we are as humans during the emergence of modern Homo sapiens and through major transitions in human prehistory such as the development of agriculture and the emergence of complex societies. This fascinating study begins with a discussion of how food shaped humans in evolutionary terms by examining what makes human eating unique, the use of fire to cook, and the origins of cuisine as culture and adaptation through the example of Neandertals. The second part of the book describes how cuisine was reshaped when humans domesticated plants and animals and examines how food expressed ancient social structures and identities such as gender, class, and ethnicity. Cutright shows how food took on special meaning in feasts and religious rituals and also pays attention to the daily preparation and consumption of food as central to human society. Cutright synthesizes recent paleoanthropological and archaeological research on ancient diet and cuisine and complements her research on daily diet, culinary practice, and special-purpose mortuary and celebratory meals in the Andes with comparative case studies from around the world to offer readers a holistic view of what humans ate in the past and what that reveals about who we are.
Author: Robin Coningham Publisher: Cambridge University Press ISBN: 1316418987 Category : Social Science Languages : en Pages : 557
Book Description
This book offers a critical synthesis of the archaeology of South Asia from the Neolithic period (c.6500 BCE), when domestication began, to the spread of Buddhism accompanying the Mauryan Emperor Asoka's reign (third century BCE). The authors examine the growth and character of the Indus civilisation, with its town planning, sophisticated drainage systems, vast cities and international trade. They also consider the strong cultural links between the Indus civilisation and the second, later period of South Asian urbanism which began in the first millennium BCE and developed through the early first millennium CE. In addition to examining the evidence for emerging urban complexity, this book gives equal weight to interactions between rural and urban communities across South Asia and considers the critical roles played by rural areas in social and economic development. The authors explore how narratives of continuity and transformation have been formulated in analyses of South Asia's Prehistoric and Early Historic archaeological record.
Author: Robin Brigand Publisher: ISBN: 9789088903038 Category : History Languages : en Pages : 227
Book Description
Salt is an invisible object for research in archaeology. However, ancient writings, ethnographic studies and the evidence of archaeological exploitation highlight it as an essential reference for humanity. Both an edible product and a crucial element for food preservation, it has been used by the first human settlements as soon as food storage appeared (Neolithic).As far as the history of food habits (both nutrition and preservation) is concerned, the identification and the use of that resource certainly proves a revolution as meaningful as the domestication of plants and wild animals. On a global scale, the development of new economic forms based on the management of food surplus went along an increased use of saline resources through a specific technical knowledge, aimed at the extraction of salt from its natural supports.Considering the variety of former practices observed until now, a pluralist approach based on human as well as environmental sciences is required. It allows a better knowledge of the historical interactions between our societies and this "white gold", which are well-known from the Middle-Ages, but more hypothetical for earlier times.This publication intends to present the most recent progresses in the field of salt archaeology in Europe and beyond; it also exposes various approaches allowing a thorough understanding of this complex and many-faceted subject. The complementary themes dealt with in this book, the broad chronological and geographical focus, as well as the relevance of the results presented, make this contribution a key synthesis of the most recent research on this universal topic.
Author: Karen Bescherer Metheny
Author: Katheryn C. Twiss
Author: Karen Bescherer Metheny
Author: Christine A. Hastorf
Author: Tamara L. Bray
Author: Mark S. Warner
Author: Katheryn C. Twiss
Author: Michela Spataro
Author: Robyn E. Cutright
Author: Robin Coningham
Author: Robin Brigand