Katheryn C. Twiss

The Archaeology of Food

• Gebundenes Buch

Produktdetails

• Verlag: Cambridge University Press
• Seitenzahl: 262
• Erscheinungstermin: 14. November 2019
• Englisch
• Abmessung: 235mm x 157mm x 19mm
• Gewicht: 537g
• ISBN-13: 9781108474290
• ISBN-10: 1108474292
• Artikelnr.: 56735795

Autorenporträt

Katheryn C. Twiss is an archaeologist who studies ancient foodways in order to learn about social structures in the prehistoric and early historic past. Her primary areas of expertise are southwest Asian prehistory, zooarchaeology, animal management and symbolism, and life in early farming communities. She co-headed the team studying animal remains at the well-known Neolithic site of Çatalhöyük in Turkey, and she is currently in charge of analyzing animal bones from the famed Mesopotamian site of Ur. She edited The Archaeology of Food And Identity (2007). She has published on topics ranging from feasting in early farming villages to Mesopotamian ceremonialism.

Inhaltsangabe

1. What is food, and why do archaeologists study it?
2. How do archaeologists study food? Data sets and methods
3. Food and economics
4. Food and inequality
5. Food and politics
6. Identity: food, affiliation, and distinction
7. Food, ritual, and religion
8. Archaeology, food, and the future.