Food Culture And Identity In The Neolithic And Early Bronze Age
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Food Culture And Identity In The Neolithic And Early Bronze Age
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Author : Michael Parker Pearson
language : en
Publisher: BAR International Series
Release Date : 2003
Food Culture And Identity In The Neolithic And Early Bronze Age written by Michael Parker Pearson and has been published by BAR International Series this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with History categories.
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.
Food Preparation Methods Used In The Neolithic Period
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Author : Holger Skorupa
language : en
Publisher: GRIN Verlag
Release Date : 2013-11-27
Food Preparation Methods Used In The Neolithic Period written by Holger Skorupa and has been published by GRIN Verlag this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-11-27 with History categories.
Essay from the year 2008 in the subject History - World History - Early and Ancient History, The University of Liverpool, course: Diet, Evolution and Culture, language: English, abstract: About 10.000 years go the Neolithic revolution was the starting point of both the domestication of animals and the cultivation of plants in the Near East. Due to climatic changes at the beginning of the Holocene and probably distinctively connected to a variation of food preparation throughout several parts of the earth including Europe, North America and Asia, the introduction of agriculture led to a rapidly increased population, a forthcoming of health and, therefore, a longer life expectancy. For plenty of years, however, this intention was suggested by medical, anthropological as well as evolutionary and social-historical examines. Since the last few decades, the currently regarded conclusions of researchers have been significantly overthrown, as the utilization of computer-assisted technology has been improved and observations dealing with stable isotopic issues rather than archaeological artefacts or morphological alterations have been enlarged. Consequently, new explorations allow further research and more detailed information regarding the evolutionary development of human beings. This paper will firstly elucidate the main fields of evidence to give an insight into the evolutionary process especially when stressing the dietary progress – meaning morphological changes, evidence given by archaeological findings, and bone chemistry. Additionally, the submitted text will point out the transformations of food preparation between the Palaeolithic and Neolithic periods. Thirdly, the discussion of advantages and disadvantages of Neolithic food grounding will be investigated to give a brief overview permitting an understanding of the currently heavy discussions between scholars pressuring the post-traditional issue of the Neolithic revolution. The aspects ought to be underscored by several case studies. As a result it will be illustrated, that the obviously contrary groups of intentions are based on an equal question of scholarship: how useful are modern technologies reflecting on the evolutionary process and do they actually allow more detailed observations to overcome the hiatus of data due to the development of human beings?
The Archaeology Of Food And Identity
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Author : Katheryn C. Twiss
language : en
Publisher:
Release Date : 2007
The Archaeology Of Food And Identity written by Katheryn C. Twiss and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Social Science categories.
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.
Plant Foods Of Greece
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Author : Soultana Maria Valamoti
language : en
Publisher: University of Alabama Press
Release Date : 2023-06-13
Plant Foods Of Greece written by Soultana Maria Valamoti and has been published by University of Alabama Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-06-13 with Social Science categories.
"Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey in her synthesis of plant foods and culinary practices of Neolithic and Bronze Age Greece. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals. For more than thirty years, Valamoti has been analyzing a large body of archaeobotanic data that spans 7,000 years from the Neolithic to Bronze Age and that was retrieved from nearly one hundred sites in mainland Greece and the Greek islands. This book also reflects experimentation and research of ancient written sources. Her approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. "Ancient Grains" also explores regional variability and diversity. Rich chapters are devoted to overviewing plantstuffs in their spatial and temporal distribution, with ritual and symbolic significance noted, and also to broader themes and practices. The main chapters are on bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. Valamoti also offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. Finally, a thorough bibliography also includes archaeobotanical publications in Greek. Copious color and black and white photos enhance the text"--
Prehistoric Britain
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Author : Joshua Pollard
language : en
Publisher: John Wiley & Sons
Release Date : 2008-06-23
Prehistoric Britain written by Joshua Pollard and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-06-23 with Social Science categories.
Informed by the latest research and in-depth analysis, Prehistoric Britain provides students and scholars alike with a fascinating overview of the development of human societies in Britain from the Upper Paleolithic to the end of the Iron Age. Offers readers an incisive synthesis and much-needed overview of current research themes Includes essays from leading scholars and professionals who address the very latest trends in current research Explores the interpretive debates surrounding major transitions in British prehistory
The Social Archaeology Of Food
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Author : Christine A. Hastorf
language : en
Publisher: Cambridge University Press
Release Date : 2017
The Social Archaeology Of Food written by Christine A. Hastorf and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with COOKING categories.
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
Balkan Dialogues
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Author : Maja Gori
language : en
Publisher: Routledge
Release Date : 2017-02-17
Balkan Dialogues written by Maja Gori and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-02-17 with Social Science categories.
Spatial variation and patterning in the distribution of artefacts are topics of fundamental significance in Balkan archaeology. For decades, archaeologists have classified spatial clusters of artefacts into discrete “cultures”, which have been conventionally treated as bound entities and equated with past social or ethnic groups. This timely volume fulfils the need for an up-to-date and theoretically informed dialogue on group identity in Balkan prehistory. Thirteen case studies covering the beginning of the Neolithic to the Middle Bronze Age and written by archaeologists conducting fieldwork in the region, as well as by ethnologists with a research focus on material culture and identity, provide a robust foundation for exploring these issues. Bringing together the latest research, with a particular intentional focus on the central and western Balkans, this collection offers original perspectives on Balkan prehistory with relevance to the neighbouring regions of Eastern and Central Europe, the Mediterranean and Anatolia. Balkan Dialogues challenges long-established interpretations in the field and provides a new, contextualised reading of the archaeological record of this region.
Stonehenge
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Author : Mike Parker Pearson
language : en
Publisher: Simon and Schuster
Release Date : 2012-06-07
Stonehenge written by Mike Parker Pearson and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-07 with History categories.
Our knowledge about Stonehenge has changed dramatically as a result of the Stonehenge Riverside Project (2003-2009), led by Mike Parker Pearson, and included not only Stonehenge itself but also the nearby great henge enclosure of Durrington Walls. This book is about the people who built Stonehenge and its relationship to the surrounding landscape. The book explores the theory that the people of Durrington Walls built both Stonehenge and Durrington Walls, and that the choice of stone for constructing Stonehenge has a significance so far undiscovered, namely, that stone was used for monuments to the dead. Through years of thorough and extensive work at the site, Parker Pearson and his team unearthed evidence of the Neolithic inhabitants and builders which connected the settlement at Durrington Walls with the henge, and contextualised Stonehenge within the larger site complex, linked by the River Avon, as well as in terms of its relationship with the rest of the British Isles. Parker Pearson's book changes the way that we think about Stonehenge; correcting previously erroneous chronology and dating; filling in gaps in our knowledge about its people and how they lived; identifying a previously unknown type of Neolithic building; discovering Bluestonehenge, a circle of 25 blue stones from western Wales; and confirming what started as a hypothesis - that Stonehenge was a place of the dead - through more than 64 cremation burials unearthed there, which span the monument's use during the third millennium BC. In lively and engaging prose, Parker Pearson brings to life the imposing ancient monument that continues to hold a fascination for everyone.
Archaeodiet In The Greek World
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Author : Sherry C. Fox
language : en
Publisher: American School of Classical Studies at Athens
Release Date : 2015-12-31
Archaeodiet In The Greek World written by Sherry C. Fox and has been published by American School of Classical Studies at Athens this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-31 with Social Science categories.
The analysis of stable isotope ratios of carbon and nitrogen in bone collagen provides a powerful tool for reconstructing past diets, since it provides the only direct evidence of the foods that were actually consumed. The chapters that comprise this volume describe the application of this methodology to the archaeology of Greece, a country whose archaeobotanical remains have been isotopically studied more extensively than any other place in the world. The archaeological issues that can be addressed using stable isotope methods include the importance of fishing; the possible early introduction of millet; the nature of childrearing including weaning age and weaning foods; temporal shifts in protein consumption; differential access to certain foods associated with social status as well as gender and age; and cultural differences in dietary patterns. Additionally, diet is strongly correlated with health or stress markers in the teeth and bones. Knowing what people ate has vital implications for our understanding of past environments and economies, subsistence strategies, and nutrition.
Cooking Up The Past
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Author : Christopher Mee
language : en
Publisher: Oxbow Books Limited
Release Date : 2007
Cooking Up The Past written by Christopher Mee and has been published by Oxbow Books Limited this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Aegean Islands (Greece and Turkey) categories.
This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organisation. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.