Archaeology of Food: An Encyclopedia: 2 VolumesKaren Bescherer Metheny, Mary C. Beaudry Bloomsbury Publishing PLC, 7.8.2015 - 702 sivua 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. |
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Africa agricultural America ancient animal Anthropology Archaeobotany archaeological record Archaeological Science archaeological sites areas artifacts Asia associated beverages Biomolecular Analysis bone bread Broad Spectrum Revolution Bronze Age Cambridge Çatalhöyük Cave century ceramic cereals Columbian Exchange commensal complex consumed consumption contexts cooking vessels coprolites crops cultivation diet dietary domestication early economic edited Ethnoarchaeological ethnographic Europe example excavated Experimental Archaeology faunal feasting fermented fish food production foodways foraging gender grains hearths History hominin household human hunter-gatherers hunting identified important indicate isotopic Journal of Archaeological Joya de Cerén landscape maize material culture meat Mesoamerica Mesolithic midden millet Neolithic Nixtamalization nutritional Paleodietary Paleolithic patterns phytoliths plants pollen populations pottery practices prehistoric preserved processing region remains Residue Analysis rice ritual role Roman seeds social societies soil sources species starch storage studies subsistence techniques Tools/Utensils trade University Press use-wear wheat wild wine World Zooarchaeology