Author : Katheryn C. Twiss
Publisher : Cambridge University Press
Page : 263 pages
File Size : 21,34 MB
Release : 2019-11-14
Category : History
ISBN : 1108474292
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
Author : Christine A. Hastorf
Publisher : Cambridge University Press
Page : 419 pages
File Size : 24,90 MB
Release : 2017
Category : Cooking
ISBN : 1107153360
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
Page : 635 pages
File Size : 16,48 MB
Release : 2015-08-07
Category : Social Science
ISBN : 0759123667
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 :
Page : 364 pages
File Size : 20,75 MB
Release : 2007
Category : Social Science
ISBN :
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 : Cynthia Chou
Publisher : Springer Nature
Page : 199 pages
File Size : 18,8 MB
Release : 2021-12-14
Category : Social Science
ISBN : 3030843718
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 : Tamara L. Bray
Publisher : Springer Science & Business Media
Page : 292 pages
File Size : 28,74 MB
Release : 2007-05-28
Category : Social Science
ISBN : 0306482460
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 : Cultural Heritage Studies
Page : 0 pages
File Size : 32,23 MB
Release : 2023-01-03
Category : Social Science
ISBN : 9780813080031
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.
Author : Ronda L. Brulotte
Publisher : Routledge
Page : 252 pages
File Size : 38,13 MB
Release : 2016-04-29
Category : Social Science
ISBN : 1317145992
Food - its cultivation, preparation and communal consumption - has long been considered a form of cultural heritage. A dynamic, living product, food creates social bonds as it simultaneously marks off and maintains cultural difference. In bringing together anthropologists, historians and other scholars of food and heritage, this volume closely examines the ways in which the cultivation, preparation, and consumption of food is used to create identity claims of 'cultural heritage' on local, regional, national and international scales. Contributors explore a range of themes, including how food is used to mark insiders and outsiders within an ethnic group; how the same food's meanings change within a particular society based on class, gender or taste; and how traditions are 'invented' for the revitalization of a community during periods of cultural pressure. Featuring case studies from Europe, Asia and the Americas, this timely volume also addresses the complex processes of classifying, designating, and valorizing food as 'terroir,' 'slow food,' or as intangible cultural heritage through UNESCO. By effectively analyzing food and foodways through the perspectives of critical heritage studies, this collection productively brings two overlapping but frequently separate theoretical frameworks into conversation.
Author : Margarita Diaz-Andreu
Publisher : Routledge
Page : 196 pages
File Size : 23,84 MB
Release : 2007-05-07
Category : Social Science
ISBN : 1134738110
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 : Allen J. Frantzen
Publisher : Boydell & Brewer Ltd
Page : 306 pages
File Size : 26,91 MB
Release : 2014
Category : Cooking
ISBN : 1843839083
A fresh approach to the implications of obtaining, preparing, and consuming food, concentrating on the little-investigated routines of everyday life. Food in the Middle Ages usually evokes images of feasting, speeches, and special occasions, even though most evidence of food culture consists of fragments of ordinary things such as knives, cooking pots, and grinding stones, which are rarely mentioned by contemporary writers. This book puts daily life and its objects at the centre of the food world. It brings together archaeological and textual evidence to show how words and implements associated with food contributed to social identity at all levels of Anglo-Saxon society. It also looks at the networks which connected fields to kitchens and linked rural centres to trading sites. Fasting, redesigned field systems, and the place offish in the diet are examined in a wide-ranging, interdisciplinary inquiry into the power of food to reveal social complexity. Allen J. Frantzen is Professor of English at Loyola University Chicago.
