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Author: Sarah R. Graff
Publisher: University Press of Colorado
ISBN: 1607321769
Category : Social Science
Languages : en
Pages : 269
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Book Description
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
Author: Sarah R. Graff
Publisher: University Press of Colorado
ISBN: 1607321769
Category : Social Science
Languages : en
Pages : 269
Get Book Here
Book Description
Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
Author: Amber M. O'Connor
Publisher: Rowman & Littlefield
ISBN: 1442255269
Category : Cooking
Languages : en
Pages : 213
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Book Description
K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.
Author: Kenneth Seligson
Publisher: Oxford University Press
ISBN: 0197652921
Category : Climatic changes
Languages : en
Pages : 305
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Book Description
"The Classic Maya civilization thrived between 200-950 CE in the tropical forests of eastern Mesoamerica before undergoing a period of breakdown and transformation known colloquially as the Classic Maya Collapse. This book draws on archaeological, environmental, and historical datasets to provide a comprehensive overview of Classic Maya human-environment relationships, including how communities addressed challenges wrought by climate change. Researchers today understand that the breakdown of Classic Maya society was the result of many long-term processes. Yet the story that continues to grip the public imagination is that Maya civilization mysteriously "collapsed." This book shifts the focus from the Classic Maya "collapse" to the multitude examples of adaptive flexibility that allowed Pre-Colonial Maya communities to persevere in a challenging natural environment for over seven centuries. This idea is so enthralling partly because it makes people think about the impermanence of present-day society. A misunderstanding of Maya conservation practices persists in non-academic circles to the disservice not only of the Pre-Colonial Maya, but also to their descendants living in eastern Mesoamerica today. Although the Classic Maya civilization did not leave behind much in the way of secret environmental knowledge for us to rediscover (that is unfortunately rarely how archaeology works), a critical lesson that can be learned from studying the Classic Maya is the importance of socio-ecological adaptability-the ability and willingness to change cultural practices to address long-term challenges"--
Author: Robyn E. Cutright
Publisher: University Alabama Press
ISBN: 0817359850
Category : Social Science
Languages : en
Pages : 297
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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: Christine A. Hastorf
Publisher: Cambridge University Press
ISBN: 1107153360
Category : Cooking
Languages : en
Pages : 419
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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: Janling Fu
Publisher: Bloomsbury Publishing
ISBN: 0567679802
Category : Religion
Languages : en
Pages : 641
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Book Description
Food and feasting are key themes in the Hebrew Bible and the culture it represents. The contributors to this handbook draw on a multitude of disciplines to offer an overview of food in the Hebrew Bible and ancient Israel. Archaeological materials from biblical lands, along with the recent interest in ethnographic data, a new focus in anthropology, and emerging technologies provide valuable information about ancient foodways. The contributors examine not only the textual materials of the Hebrew Bible and related epigraphic works, but also engage in a wider archaeological, environmental, and historical understanding of ancient Israel as it pertains to food. Divided into five parts, this handbook examines and considers environmental and socio-economic issues such as climate and trade, the production of raw materials, and the technology of harvesting and food processing. The cultural role of food and meals in festivals, holidays, and biblical regulations is also discussed, as is the way food and drink are treated in biblical texts, in related epigraphic materials, and in iconography.
Author: Katheryn C. Twiss
Publisher: Cambridge University Press
ISBN: 1108474292
Category : History
Languages : en
Pages : 263
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Book Description
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
Author: Maxine Oland
Publisher: University of Arizona Press
ISBN: 0816504083
Category : Social Science
Languages : en
Pages : 321
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Book Description
Decolonizing Indigenous Histories makes a vital contribution to the decolonization of archaeology by recasting colonialism within long-term indigenous histories. Showcasing case studies from Africa, Australia, Mesoamerica, and North and South America, this edited volume highlights the work of archaeologists who study indigenous peoples and histories at multiple scales. The contributors explore how the inclusion of indigenous histories, and collaboration with contemporary communities and scholars across the subfields of anthropology, can reframe archaeologies of colonialism. The cross-cultural case studies employ a broad range of methodological strategies—archaeology, ethnohistory, archival research, oral histories, and descendant perspectives—to better appreciate processes of colonialism. The authors argue that these more complicated histories of colonialism contribute not only to understandings of past contexts but also to contemporary social justice projects. In each chapter, authors move beyond an academic artifice of “prehistoric” and “colonial” and instead focus on longer sequences of indigenous histories to better understand colonial contexts. Throughout, each author explores and clarifies the complexities of indigenous daily practices that shape, and are shaped by, long-term indigenous and local histories by employing an array of theoretical tools, including theories of practice, agency, materiality, and temporality. Included are larger integrative chapters by Kent Lightfoot and Patricia Rubertone, foremost North American colonialism scholars who argue that an expanded global perspective is essential to understanding processes of indigenous-colonial interactions and transitions.
Author: Candice Goucher
Publisher: Routledge
ISBN: 1317517326
Category : History
Languages : en
Pages : 387
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Book Description
Since 1492, the distinct cultures, peoples, and languages of four continents have met in the Caribbean and intermingled in wave after wave of post-Columbian encounters, with foods and their styles of preparation being among the most consumable of the converging cultural elements. This book traces the pathways of migrants and travellers and the mixing of their cultures in the Caribbean from the Atlantic slave trade to the modern tourism economy. As an object of cultural exchange and global trade, food offers an intriguing window into this world. The many topics covered in the book include foodways, Atlantic history, the slave trade, the importance of sugar, the place of food in African-derived religion, resistance, sexuality and the Caribbean kitchen, contemporary Caribbean identity, and the politics of the new globalisation. The author draws on archival sources and European written descriptions to reconstruct African foodways in the diaspora and places them in the context of archaeology and oral traditions, performance arts, ritual, proverbs, folktales, and the children's song game "Congotay." Enriching the presentation are sixteen recipes located in special boxes throughout the book.
Author: Peter R. Schmidt
Publisher: University Press of Florida
ISBN: 0813057051
Category : Social Science
Languages : en
Pages : 303
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Book Description
Archaeologists tend to rely on scientific methods to reconstruct past histories, an approach that can alienate local indigenous populations and limit the potential of archaeological research. Essays in this volume argue that listening to and learning from local and descendant communities is vital for interpreting the histories and heritage values of archaeological sites. Case studies from around the world demonstrate how a humanistic perspective with people-centric practice decolonizes the discipline by unlocking an intellectual space and collaborative role for indigenous people. These examples show how listening to oral traditions has opened up broader understandings of ancient rituals in Tanzania—where indigenous knowledge paved the way to significant archaeological finds about local iron technology. Archaeologists working with owners of traditional food ovens in Northern Australia discovered the function of mysterious earth mounds nearby, and the involvement of local communities in the interpretation of the Sigiriya World Heritage Site in Sri Lanka led to a better understanding of indigenous values. The ethical implications for positioning archaeology as a way to bridge divisions are also explored. In a case study from Northern Ireland, researchers risked sparking further conflict by listening to competing narratives about the country’s political past, and a study of archival records from nineteenth-century grave excavations in British Columbia, where remains were taken without local permission, reveals why indigenous people in the region still regard archaeology with deep suspicion. The value of cultural apprenticeship to those who have long-term relationships with the landscape is nearly forgotten today, contributors argue. This volume points the way to a reawakening of the core principles of anthropology in archaeology and heritage studies. Contributors: Peter Schmidt | Alice Kehoe | Kathryn Weedman Arthur | Catherine Carlson | Billy Ó Foghlú | Audrey Horning | Steve Mrozowski | George Nicholas | Innocent Pikirayi | Jonathan Walz | Camina Weasel Moccasin | Jagath Weerasinghe
