Prehistoric Cooking PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Prehistoric Cooking PDF full book. Access full book title Prehistoric Cooking by Jacqui Wood. Download full books in PDF and EPUB format.
Author: Jacqui Wood
Publisher:
ISBN: 9780752419435
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.
Author: Jacqui Wood
Publisher:
ISBN: 9780752419435
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.
Author: Kristen J. Gremillion
Publisher: Cambridge University Press
ISBN: 1139498886
Category : Social Science
Languages : en
Pages : 197
Get Book Here
Book Description
This book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.
Author: Jane M. Renfrew
Publisher: Historic England
ISBN:
Category : Cooking
Languages : en
Pages : 104
Get Book Here
Book Description
A short guide to the food resources available in prehistoric Britain including some not entirely enticing recipes.
Author: Jane M. Renfrew
Publisher:
ISBN: 9780013106784
Category : Cooking
Languages : en
Pages : 96
Get Book Here
Book Description
Author: Phyllis Pray Bober
Publisher: University of Chicago Press
ISBN: 0226062546
Category : Cooking
Languages : en
Pages : 464
Get Book Here
Book Description
How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Author: Richard I. Ford
Publisher: U OF M MUSEUM ANTHRO ARCHAEOLOGY
ISBN: 0915703017
Category : Social Science
Languages : en
Pages : 428
Get Book Here
Book Description
As Richard I. Ford explains in his preface to this volume, the 1980s saw an “explosive expansion of our knowledge about the variety of cultivated and domesticated plants and their history in aboriginal America.” This collection presents research on prehistoric food production from Ford, Patty Jo Watson, Frances B. King, C. Wesley Cowan, Paul E. Minnis, and others.
Author: Katheryn C. Twiss
Publisher: Cambridge University Press
ISBN: 1108474292
Category : History
Languages : en
Pages : 263
Get Book Here
Book Description
Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
Author: Paul Elliott
Publisher: Fonthill Media
ISBN:
Category : Art
Languages : en
Pages : 231
Get Book Here
Book Description
From spit roasting pig to hanging cream cheese from the rafters, from baking roast pork under the ground in pits to cooking trout on wicker frames over an open fire, cooking techniques in prehistoric Britain are ingenious and revealing. There were no ovens and many vegetables and breeds of animal familiar to us today had not yet arrived. In reconstructing some of these techniques and recipes, the author has discovered a different world, with a completely different approach to food. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. This book first tells the story of prehistoric settlement, and moves on to explore the hunting and foraging techniques of the Mesolithic. After discussing the way in which the Britons farmed, and what they grew, the book moves into the roundhouse and the tools and utensils available. The final half of the book examines the varied techniques used, from covering fish in clay, to baking meat underground, spit roasting, brewing mead, boiling water with hot stones and so on. All the techniques have been carried out by the author.
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: Jean-Louis Flandrin
Publisher: Columbia University Press
ISBN: 023111155X
Category : Cooking
Languages : en
Pages : 642
Get Book Here
Book Description
When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
