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  3. The Social Archaeology of Food
  • Cited by 125
Publisher:
Cambridge University Press
Online publication date:
January 2017
Print publication year:
2016
Online ISBN:
9781316597590
DOI:
https://doi.org/10.1017/9781316597590
Subjects:
Prehistory, Social and Cultural Anthropology, Archaeology, Anthropology
Information

Book description

This book offers a global perspective on the role food has played in shaping human societies, through both individual and collective identities. It integrates ethnographic and archaeological case studies from the European and Near Eastern Neolithic, Han China, ancient Cahokia, Classic Maya, the Inka and many other periods and regions, to ask how the meal in particular has acted as a social agent in the formation of society, economy, culture and identity. Drawing on a range of social theorists, Hastorf provides a theoretical toolkit essential for any archaeologist interested in foodways. Studying the social life of food, this book engages with taste, practice, the meal and the body to discuss power, identity, gender and meaning that creates our world as it created past societies.

Awards

Winner, 2017 Choice Outstanding Academic Title

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Contents

Contents
  • Chapter 3 - The Practices of a Meal in Society
    pp 55-80
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