Archaeology of food : an encyclopedia

Responsibility
edited by Karen Bescherer Metheny and Mary C. Beaudry.
Publication
Lanham : Rowman & Littlefield, 2015.
Physical description
volumes cm

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Green Library
Find it Jonsson Social Sciences Reading Room
Library has: v.1-2
Items in Jonsson Social Sciences Reading Room
Call number Note Status
GN799 .F6 A73 2015 V.1 In-library use
GN799 .F6 A73 2015 V.2 In-library use

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Description

Contents/Summary

Bibliography
Includes bibliographical references and index.
Contents
  • Volume 1. A-K
  • Volume 2. L-Z.
Publisher's summary
What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more. The Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. The encyclopedia serves as a reference for scholars and students in archaeology, food studies, and related disciplines, as well as fascinating reading for culinary historians, food writers, and food and archaeology enthusiasts.
(source: Nielsen Book Data)

Bibliographic information

Publication date
2015
ISBN
9780759123649 (cloth : alkaline paper)
0759123640 (cloth : alkaline paper)
9780759123663 (electronic)

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