Food, Culture and Identity in the Neolithic and Early Bronze Age

Food, Culture and Identity in the Neolithic and Early Bronze Age

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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. This volume contains twelve papers given at a conference held in Sheffield in 1999 which consider the ways in which we study food in the prehistoric past - culinary archaeology'. Geared towards highlighting scientific tecniques that are useful in reconstructing food habits and cementing the divide between specialism, papers include: Domestication, food and identity in Late Neolithic Orkney ( A Jones & C Richards ); Early Neolithic diets: evidence from pathology and dental wear ( A Chamberlain & A Witkin ); Use of dental microwear to infer diet and subsistence patterns in past human populations ( P Nystrom & S Cox); Dairying, dairy products and milk residues ( O E Craig ); Mead, chiefs and feasts in later prehistoric Europe. ( E Kock ).

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Product details

  • Paperback | 143 pages
  • 290 x 310 x 12.7mm | 544.31g
  • British Archaeological Reports
  • Oxford, United Kingdom
  • English
  • Large type / large print
  • Large type edition
  • b/w figs, tbs
  • 184171495X
  • 9781841714950

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