Archaeology of food: identity, politics, and ideology in the prehistoric and historic past

By:

Twiss, Katheryn C

Publication details: Cambridge University Press, 2019. Cambridge:Description: xiii, 247p.: pbk: 23cmISBN:

9781108464062

Subject(s):

DDC classification:

394.1209 TWI

Summary: The Archaeology of Food explains how archaeologists reconstruct what people ate, and how such reconstructions reveal ancient political struggles, religious practices, ethnic identities, gender norms, and more. Balancing deep research with accessible writing, Katheryn Twiss familiarizes readers with archaeological data, methods, and intellectual approaches as they explore topics ranging from urban commerce to military provisioning to ritual feasting. Along the way, Twiss examines a range of primary evidence, including Roman bars, Aztec statues, Philistine pig remains, Nubian cooking pots, Mississippian squash seeds, and the bones of a medieval king. Her book introduces both archaeologists and non-archaeologists to the study of prehistoric and historic foodways, and illuminates how those foodways shaped and were shaped by past cultures. https://www.cambridge.org/in/academic/subjects/archaeology/archaeology-general-interest/archaeology-food-identity-politics-and-ideology-prehistoric-and-historic-past?format=HB&isbn=9781108474290

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Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Books	IIT Gandhinagar	394.1209 TWI (Browse shelf(Opens below))	1	Checked out	15/07/2024	032886

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The Archaeology of Food explains how archaeologists reconstruct what people ate, and how such reconstructions reveal ancient political struggles, religious practices, ethnic identities, gender norms, and more. Balancing deep research with accessible writing, Katheryn Twiss familiarizes readers with archaeological data, methods, and intellectual approaches as they explore topics ranging from urban commerce to military provisioning to ritual feasting. Along the way, Twiss examines a range of primary evidence, including Roman bars, Aztec statues, Philistine pig remains, Nubian cooking pots, Mississippian squash seeds, and the bones of a medieval king. Her book introduces both archaeologists and non-archaeologists to the study of prehistoric and historic foodways, and illuminates how those foodways shaped and were shaped by past cultures.

https://www.cambridge.org/in/academic/subjects/archaeology/archaeology-general-interest/archaeology-food-identity-politics-and-ideology-prehistoric-and-historic-past?format=HB&isbn=9781108474290

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