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Author: David Hollander
Publisher: John Wiley & Sons
ISBN: 1118970942
Category : History
Languages : en
Pages : 736
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Book Description
The first book-length overview of agricultural development in the ancient world A Companion to Ancient Agriculture is an authoritative overview of the history and development of agriculture in the ancient world. Focusing primarily on the Near East and Mediterranean regions, this unique text explores the cultivation of the soil and rearing of animals through centuries of human civilization—from the Neolithic beginnings of agriculture to Late Antiquity. Chapters written by the leading scholars in their fields present a multidisciplinary examination of the agricultural methods and influences that have enabled humans to survive and prosper. Consisting of thirty-one chapters, the Companion presents essays on a range of topics that include economic-political, anthropological, zooarchaeological, ethnobotanical, and archaeobotanical investigation of ancient agriculture. Chronologically-organized chapters offer in-depth discussions of agriculture in Bronze Age Egypt and Mesopotamia, Hellenistic Greece and Imperial Rome, Iran and Central Asia, and other regions. Sections on comparative agricultural history discuss agriculture in the Indian subcontinent and prehistoric China while an insightful concluding section helps readers understand ancient agriculture from a modern perspective. Fills the need for a full-length biophysical and social overview of ancient agriculture Provides clear accounts of the current state of research written by experts in their respective areas Places ancient Mediterranean agriculture in conversation with contemporary practice in Eastern and Southern Asia Includes coverage of analysis of stable isotopes in ancient agricultural cultivation Offers plentiful illustrations, references, case studies, and further reading suggestions A Companion to Ancient Agriculture is a much-needed resource for advanced students, instructors, scholars, and researchers in fields such as agricultural history, ancient economics, and in broader disciplines including classics, archaeology, and ancient history.
Author: David Hollander
Publisher: John Wiley & Sons
ISBN: 1118970942
Category : History
Languages : en
Pages : 736
Get Book Here
Book Description
The first book-length overview of agricultural development in the ancient world A Companion to Ancient Agriculture is an authoritative overview of the history and development of agriculture in the ancient world. Focusing primarily on the Near East and Mediterranean regions, this unique text explores the cultivation of the soil and rearing of animals through centuries of human civilization—from the Neolithic beginnings of agriculture to Late Antiquity. Chapters written by the leading scholars in their fields present a multidisciplinary examination of the agricultural methods and influences that have enabled humans to survive and prosper. Consisting of thirty-one chapters, the Companion presents essays on a range of topics that include economic-political, anthropological, zooarchaeological, ethnobotanical, and archaeobotanical investigation of ancient agriculture. Chronologically-organized chapters offer in-depth discussions of agriculture in Bronze Age Egypt and Mesopotamia, Hellenistic Greece and Imperial Rome, Iran and Central Asia, and other regions. Sections on comparative agricultural history discuss agriculture in the Indian subcontinent and prehistoric China while an insightful concluding section helps readers understand ancient agriculture from a modern perspective. Fills the need for a full-length biophysical and social overview of ancient agriculture Provides clear accounts of the current state of research written by experts in their respective areas Places ancient Mediterranean agriculture in conversation with contemporary practice in Eastern and Southern Asia Includes coverage of analysis of stable isotopes in ancient agricultural cultivation Offers plentiful illustrations, references, case studies, and further reading suggestions A Companion to Ancient Agriculture is a much-needed resource for advanced students, instructors, scholars, and researchers in fields such as agricultural history, ancient economics, and in broader disciplines including classics, archaeology, and ancient history.
Author: Maaike Groot
Publisher: Sidestone Press
ISBN: 9088901996
Category : Business & Economics
Languages : en
Pages : 302
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Book Description
How people produced or acquired their food in the past is one of the main questions in archaeology. Everyone needs food to survive, so the ways in which people managed to acquire it forms the very basis of human existence. Farming was key to the rise of human sedentarism. Once farming moved beyond subsistence, and regularly produced a surplus, it supported the development of specialisation, speeded up the development of socio-economic as well as social complexity, the rise of towns and the development of city states. In short, studying food production is of critical importance in understanding how societies developed. Environmental archaeology often studies the direct remains of food or food processing, and is therefore well-suited to address this topic. What is more, a wealth of new data has become available in this field of research in recent years. This allows synthesising research with a regional and diachronic approach. Indeed, most of the papers in this volume offer studies on subsistence and surplus production with a wide geographical perspective. The research areas vary considerably, ranging from the American Mid-South to Turkey. The range in time periods is just as wide, from c. 7000 BC to the 16th century AD. Topics covered include foraging strategies, the combination of domestic and wild food resources in the Neolithic, water supply, crop specialisation, the effect of the Roman occupation on animal husbandry, town-country relationships and the monastic economy. With this collection of papers and the theoretical framework presented in the introductory chapter, we wish to demonstrate that the topic of subsistence and surplus production remains of interest, and promises to generate more exciting research in the future.
Author: Mercedes Aguirre Castro
Publisher: Ediciones de la Torre
ISBN: 8479605529
Category : Fiction
Languages : en
Pages : 132
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Book Description
Los mitos, frecuentemente representaciones humanas de seres irracionales, inanimados o abstractos, sirven para liberar fantasías, miedos e ilusiones; además de ayudarnos a comprender algunas claves de nuestra cultura occidental.
Author: Sebastián Celestino Pérez
Publisher:
ISBN: 9788400083458
Category : Archaeology
Languages : es
Pages : 754
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Book Description
Author: Denise Demetriou
Publisher: Cambridge University Press
ISBN: 1107019443
Category : History
Languages : en
Pages : 307
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Book Description
Explores the creation of identities through cross-cultural interactions in multiethnic commercial settlements in the Archaic and Classical Mediterranean.
Author: Jens A. Krasilnikoff
Publisher: Taylor & Francis
ISBN: 100380490X
Category : History
Languages : en
Pages : 277
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Book Description
This volume explores the effects of Greek presence in the Iberian Peninsula, and how this Iberian Greek experience evolved in resonance with its neighbouring region, the Mediterranean West. Contributions cover the Phocaean settlement at Emporion and its relationship with the indigenous hinterland, the government of the Greek communities, Greek settlement and trade at Málaga, the Greek settlement of Santa Pola, Greek trade in Southern France and Eastern Spain, the implications of imported Attic pottery in the fifth and fourth centuries BC and the conception of Iberia in the eyes of the Greeks. The Iberian Peninsula invites discussion of key notions of ethnic identity, the use of code-switching, cultural geography and the role of society in generating, developing and exploiting social memory in a changing world. The contributions in this volume provide a variety of responses and interpretations of the Greek presence, reflecting the extent of this debate and offering different approaches in order to better understand the range of evidence from the Iberian Peninsula. The Greeks in Iberia and their Mediterranean Context develops current research on the Greek presence, presenting diverse opinions and new interpretations that are of interest not only to scholars studying the Iberian Peninsula and Greek settlement but also students of identity, cultural geography and colonisation more widely, as well as the applicability of these concepts to the historical record.
Author: Margarita GODED RAMBAUD
Publisher: Editorial UNED
ISBN: 8436267680
Category : Foreign Language Study
Languages : en
Pages : 247
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Book Description
Incluye una selección de las ponencias en el Primer Congreso Internacional sobre Aproximaciones Lingüísticas a la Descripción de la Comida y del Vino, que tuvo lugar en Madrid en mayo de 2009.
Author:
Publisher: St. Martin's Press
ISBN:
Category :
Languages : en
Pages : 156
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Book Description
Author: Almudena Villegas Becerril
Publisher: Cambridge Scholars Publishing
ISBN: 1527566552
Category : Social Science
Languages : en
Pages : 420
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Book Description
This book provides a thrilling account of a thoughtful gastronomic journey through the Roman Empire. It reviews the role that food and its associated constituents had in the evolution of Roman life, and highlights the cookery processes practised by both social elites and humble peasant and common households. The hypotheses and conclusions presented here shed light onto the significance that Ancient Romans attached to food, the banquet, and the simple daily act of sharing food, while the text also offers new research findings on recipes and cooking technologies that have passed unnoticed.
Author: Conxita Domènech
Publisher: Routledge
ISBN: 0429782462
Category : Foreign Language Study
Languages : en
Pages : 299
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Book Description
Saberes con sabor: Culturas hispánicas a través de la cocina es un manual avanzado que responde al creciente interés por el estudio de las prácticas culinarias y alimenticias de Ibero-América, sin desatender ni la lengua ni la cultura de esas regiones del mundo. Cada capítulo comprende aspectos vinculados con recetas, lengua, arte y teoría. Los estudiantes son expuestos a temas de geografía, historia, literatura, política, economía, religión, música e, incluso, cuestiones de género que estarían implicadas en la elaboración y en el consumo de ciertas comidas. Y, esto, mientras mejoran sus habilidades en temas esenciales y específicos del español. A lo largo del libro, están incorporados materiales de internet —como vínculos para videos, registros sonoros, referencias históricas, sitios web de cocina y contenidos suplementarios para la investigación. Muy útil en cursos universitarios, Saberes con sabor es un recurso original y único de aprendizaje para estudiantes fascinados por los placeres del paladar y, de igual manera, con una genuina pasión por las culturas hispánicas.
