Hostname: page-component-8448b6f56d-mp689 Total loading time: 0 Render date: 2024-04-23T18:26:45.873Z Has data issue: false hasContentIssue false
  • English
  • Français

Food, Meals, and Daily Activities: Food Habitus at Neolithic Çatalhöyük

Published online by Cambridge University Press:  20 January 2017

Sonya Atalay  and
Christine A. Hastorf
Sonya Atalay
Affiliation:
Cultural and Social Anthropology, Bldg. 110, Main Quad, 450 Serra Mall, Stanford University, Stanford, CA 94305-2145 (satalay@stanford.edu)
Christine A. Hastorf
Affiliation:
Department of Anthropology and the Archaeological Research Facility, University of California-Berkeley, Berkeley, CA 94720-1076 (hastorf@berkeley.edu)
Get access Rights & Permissions [Opens in a new window]

Abstract

We consider the daily practices of food preparation and consumption at the Neolithic Anatolian site of Çatalhöyük. We present the major food activities suggested from the archaeological evidence, including the timing and range of possible ingredients eaten by the residents of this thousand-year settlement. Plant, animal, and mineral resources, as well as the food production and preparation practices, are viewed in the context of the seasonal cycle. The food-related activities practiced at Çatalhöyük within each of the seasons are placed into five primary groups: production and procurement, processing, cooking, presentation, and eating. The daily household acts associated with these categories are discussed in detail. Using flora, fauna, micromorphological, lithic, ceramic, clay and architectural evidence, we present a picture of a community that was relatively healthy. The residents had a diet that relied heavily on plant foodstuffs, with wild plants remaining an important and valuable part of the daily and seasonal food practices throughout. The people of Çatalhöyük ate a range of animal products, including meat obtained from domesticated sheep/goats, wild cattle, small and large game, and to a more limited extent, eggs and waterfowl. Their social life can be seen through these foodways.

Consideramos los elementos diarios de preparación de comida y consumo en el sitio neolítico de Çatalhöyük en Anatolia. Presentamos las actividades alimentarias principales sugeridas por la evidencia arqueológica, incluyendo el tiempo y rango de los ingredientes posiblemente ingeridos por los residentes de este asentamiento milenario. Los recursos vegetales, animales y minerales, así como las práticas de producción y preparación de alimentos, son analizados en el contexto del ciclo estacional. Las actividades relacionadas con los alimentos, realizadas en Çatalhöyük en cada estación se ubican en cinco grupos principales: producción y aprovisionamiento, procesamiento, cocción, presentación e ingesta. Los actos diarios de las unidades domésticas asociados con estas categorías son discutidos en detalle. Utilizando evidencia florística, faunística, microformológica, litica, cerámica, arquitectónica y de arcilla, presentamos una imagen de una comunidad quefue relativamente saludable. Sus habitantes tuvieron una dieta basada mayormente en vegetales, siendo las plantas silvestres una importante y valiosa parte de las prácticas alimentarias estacionales y diarias. También demostramos que los residentes de Çatalhöyük ingirieron un rango de productos animales, incluyendo carne obtenida a través del sacrificio de ovejas y cabras domesticadas y salvajes, así como presas de caza mayor y menor, y en menor medida, huevos y aves acuáticas. Su vida social puede observarse a través de los restos de comida.

Type
Articles
Information
American Antiquity , Volume 71 , Issue 2 , April 2006 , pp. 283 - 319
Copyright
Copyright © The Society for American Archaeology 2006

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

References Cited

Andrews, Peter, Molleson, Theya, and Boz, Basak 2005 The Human Burials at Çatalhöyük. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 499–520. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Appadurai, Arjun 1981 Gastro-politics in Hindu South Asia. American Ethnologist 8:494–511.Google Scholar
Asouti, Eleni 2005 Woodland Vegetation and the Exploitation of Fuel and Timber at Neolithic Çatalhöyük: Report on the Wood Charcoal Macro-remains. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 213–260. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Asouti, Eleni, and Hather, Jon 2001 Charcoal Analysis and the Reconstruction of Ancient Woodland Vegetation in the Konya Basin, South-Central Anatolia, Turkey: Results from the Neolithic Site of Çatalhöyük East. Vegetation History and Archaeobotany 10:23–32.Google Scholar
Atalay, Sonya 2003 Domesticating Clay: Engaging with ‘They’: The Social Life of Clay Balls from Çatalhöyük, Turkey and Public Archaeology for Indigenous Communities. Ph.D. Dissertation, University of California, Berkeley, Department of Anthropology. University Microfilms International, Ann Arbor, Michigan.Google Scholar
Atalay, Sonya 2005 Domesticating Clay: The Role of Clay Balls, Mini Balls, and Geometric Objects in Daily Life at Çatalhöyük. In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 139–168. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Barthes, Roland 1979 Towards a Psychosociology of Contemporary Food Consumption. In Food and Drink in History, edited by Robert Forster and Orest Ranum, pp. 166–173. Johns Hopkins University Press, Baltimore.Google Scholar
Baysal, Adnan, and Wright, Katherine I. 2005 Cooking, Crafts and Curation: Ground Stone Artefacts from Çatalhöyük (1995–1999 Excavations). In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 307–324. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Bourdieu, Pierre 1977 Outline of a Theory of Practice. Cambridge University Press, Cambridge.CrossRefGoogle Scholar
Boz, Basak 2005 The Oral Health of Çatalhöyük Neolithic People. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 587–592. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Braidwood, Robert J. 1952 From Cave to Village. Scientific American. October:62–66.Google Scholar
Braidwood, Robert J., Sauer, Jonathan D., Helbaek, Hans, Mangelsdorf, Paul C., Cutler, Hugh C., Coon, Carleton S., Linton, Ralph, Steward, Julian, and Oppenheim, Leo A. 1953 Did Man Once Live by Beer Alone? American Anthropologist 55:515–526.Google Scholar
Carter, Tristan, Conolly, James, and Spasojevic, Ana 2005 The Chipped Stone. In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 221–284. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Cessford, Craig 2005 Estimating the Neolithic Population of Çatalhöyük, In Inhabiting Çatalhöyük:reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 325–326. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Cessford, Craig 2006 Neolithic Excavations in the North Area, East Mound, Çatalhöyük 1995–1998. In Excavating Çatalhöyük: South, North and KOPAL Area Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 3, edited by Ian Hodder. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge, in press.Google Scholar
Colledge, Susan 1994 Plant Exploitation on Epipalaeolithic and Early Neolithic Sites in the Levant. Unpublished Ph.D. dissertation, Department of Archaeology, University of Sheffield.Google Scholar
Copley, Mark, Clark, Kate, and Evershed, Richard 2005 Organic Residues. In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 169–174. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Counihan, Carole, and Van Esterik, Penny (editors) 1997 Food and Culture. Routledge, London.Google Scholar
Curtin, Deborah 1992 Food/body/person. In Cooking, Eating, Thinking: Transformative Philosophies of Food, edited by Diane Curtin and L. Heldke, pp. 3–22. Indiana University Press, Bloomington, Indiana.Google Scholar
Cutting, Marion 2005 The Architecture of Çatalhöyük: Continuity, Households, and the Lost Upper Levels. In Çatalhöyük Perspectives: Themes from the 1995–9 Seasons, Çatalhöyük Project Vol. 6, edited by Ian Hodder, pp. 151–170. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Dietler, Michael, and Hayden, Brian (editors) 2001 Feasts: Archaeological and Ethnographic Perspectives on Food, Politics and Power. Smithsonian Institution Press, Washington, D.C.Google Scholar
Douglas, Mary 1997 Deciphering a Meal. In Food and Culture, edited by Carole Counihan and Penny Van Esterik, pp. 36–54. Routledge, New York.Google Scholar
Driver, Harold E., and Massey, William C. 1957 Comparative Studies of North American Indians, Transactions, Vol. 47, pt. 2. American Philosophical Society, Philadelphia.Google Scholar
Dudley, Robert 2002 Fermenting fruit and the Historical Ecology of Ethanol Ingestion: Is Alcoholism in Modern Humans an Evolutionary Hangover? Addition 97:381–388.Google Scholar
Erkal, Aylan 2006 The Ethnobotany of Wild Plant Food Use in the Konya Basin: a Quantitative and Ethnoarchaeological Approach. Unpublished MS thesis, Ethnography Department, Middle Eastern Technical University Ankara, Turkey.Google Scholar
Ertug-Yaras, Fusun 1997 An Ethnoarchaeological Study of Subsistence and Plant Gathering in Central Anatolia. Department of Anthropology, Ph.D. dissertation, Washington University, St. Louis, University Microfilms International, Ann Arbor.Google Scholar
Ertug-Yaras, Fusun 2000 An Ethnobotanical Study in Central Anatolia (Turkey). Economic Botany 54:155–182.CrossRefGoogle Scholar
Fairbairn, Andrew, Near, Julie, and Martinoli, Daniele 2005 Macrobotanical Investigation of the North, South and KOPAL Area Excavations at Çatalhöyük East. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 137–202. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Falk, Pasi 1994 The Consuming Body. Sage, London.Google Scholar
Farb, Peter, and Armelagos, George 1980 Consuming Passions, the Anthropology of Eating. Washington Square Press, New York.Google Scholar
Farid, Shahina 2006 South Area Excavations. In Excavating Çatalhöyük: South, North and KOPAL area reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 3, edited by Ian Hodder. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge, in press.Google Scholar
Fitz-Patrick, David G., and Kimbuna, John 1983 Bundi: The Culture of a Papua New Guinea People. Ryebuck, Nerang, Queensland, Australia.Google Scholar
French, David H. 1971 An Experiment in Water-sieving. Anatolian Studies 21:59–64.CrossRefGoogle Scholar
Goody, Jack 1982 Cooking, Cuisine, and Class: A Study in Comparative Sociology. Cambridge University Press, Cambridge.CrossRefGoogle Scholar
Gremillion, Kristen J. 2004 Seed Processing and the Origins of Food Production in Eastern North America. American Antiquity 69:215–233.Google Scholar
Hamilton, Naomi 1996 Figurines, Clay Balls, Small Finds and Burials. In On the Surface: Çatalhöyük 1993–1995, edited by Ian Hodder, pp. 215–263. British Institute of Archaeology at Ankara/McDonald Institute Monographs, Cambridge.Google Scholar
Hastorf, Christine A. 2005a Field Methods and Laboratory Analysis Procedures. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 129–136. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Hastorf, Christine A. 2005b The Habitus of Cooking Practices at Neolithic Çatalhöyük—What Was the Place of the Cook at the Evening Meal? Paper presented at the 70th Annual Meeting of the Society of American Archaeology, Salt Lake City.Google Scholar
Helbaek, Hans 1963 Textiles from Çatal Hüyük. Archaeology 16:39–46.Google Scholar
Helbaek, Hans 1964 First Impressions of the Çatal Hüyük Plant Husbandry. Anatolian Studies 14:121–123.Google Scholar
Hillman, Gordon C. 1984 Interpretation of Archaeological Plant Remains: Application of Ethnographic Models from Turkey. In Plants and Ancient Man, edited by W Casparie and W van Zeist, pp.1–41. Rotterdam, Balkema, Netherlands.Google Scholar
Hillman, Gordon C. 1989 Late Palaeolithic Plant Food from Wadi Kubbaniya in Upper Egypt: Dietary Diversity, Infant Weaning, and Seasonality in a Riverine Environment. In Foraging and Farming, edited by D. Harris and G. C. Hillman, pp. 207–239. Unwin Hyman, London.Google Scholar
Hillman, Gordon C., Colledge, Susan M., and Harris, David R. 1989 Plant-food Economy During the Epipalaeolithic Period at Tell Abu Hureyra, Syria: Dietary Diversity, Seasonality and Modes of Exploitation. In Foraging and Farming, edited by David R. Harris and Gordon C. Hillman, pp. 240–268. Unwin Hyman, London.Google Scholar
Hodder, Ian 1996 Çatalhöyük. Anatolian Archaeology 2:6–7. Research Reports of the British Institute of Archaeology at Ankara, Ankara, Turkey.Google Scholar
Hodder, Ian 1997 Çatalhöyük. Anatolian Archaeology 3:4–5. Research Reports of the British Institute of Archaeology at Ankara, Ankara, Turkey.Google Scholar
Hodder, Ian 1998 Çatalhöyük. Anatolian Archaeology 4:8–10, Research Reports of the British Institute of Archaeology at Ankara, Ankara, Turkey.Google Scholar
Hodder, Ian 1999 Getting to the Bottom of Things: Çatalhöyük 1999. Anatolian Archaeology 5:4–7. Research Reports of the British Institute of Archaeology at Ankara, Ankara, Turkey.Google Scholar
Hodder, Ian (editor) 2000 Towards Reflexive Method in Archaeology: The Example at Çatalhöyük. McDonald Institute for Archaeological Research/British Institute of Archaeology at Ankara, Monograph No. 28. Cambridge.Google Scholar
Hodder, Ian (editor) 2005a Inhabiting Çatalhöyük Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Hodder, Ian (editor) 2005b Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Hodder, Ian (editor) 2005c Çatalhöyük Perspectives: Themes from the 1995–9 Seasons, Çatalhöyük Project Vol. 6. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Hodder, Ian (editor) 2006 Excavating Çatalhöyük: South, North and KOPAL Area Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 3. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Hodder, Ian, and Cessford, Craig 2004 Daily Practice and Social Memory at Çatalhöyük. American Antiquity 69:17–40.Google Scholar
Hudson, Travis, and Blackburn, Thomas C. 1982 The Material Culture of the Chumash Interaction Sphere. Anthropological Papers 25. Ballena Press, Santa Barbara, California.Google Scholar
Jenkins, Emma 2005 The Çatalhöyük Microfauna: Preliminary Results and Interpretations. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project vol. 4, edited by Ian Hodder. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Kahn, Miriam 1986 Always Hungry, Never Greedy. Cambridge University Press, Cambridge.Google Scholar
Katz, Solomon, and Voigt, Mary 1986 Bread and Beer: The Early Use of Cereals in the Human Diet. Expedition 28(2):23–34.Google Scholar
Last, Jonathan 2005 Pottery from the East Mound. In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 101–138. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Lévi-Strauss, Claude 1969 The Raw and the Cooked: Introduction to a Science of Mythology. Harper-Row, New York.Google Scholar
Lundberg, Donald E., and Kotscheva, Lendal H. 1976 Understanding Cooking. University of Massachusetts Press, Amherst, Massachusetts.Google Scholar
Marshall, Lorna 1976 The !Kung of Nyae Nayae. Harvard University Press, Cambridge, Massachusetts.Google Scholar
Massara, Emily 1997 Que Gordita, In Food and Culture, edited by Carole Counihan and Penny Van Esterik, pp. 251–255. Routledge, London.Google Scholar
Mason, Sarah L. 1992 Acorns in Human Subsistence. Ph.D. dissertation, Institute of Archaeology, University College, London.Google Scholar
Matthews, Wendy 1996 Microstratigraphy, Micromorphology and Sampling Report. http://catal.arch.cam.ac.Uk/catal/Archive_rep96/ar96_07.html, accessed May 2005.Google Scholar
Matthews, Wendy 1997 Report on Sampling Strategies, and Analyses of the Microstratigraphy and Micromorphology of Depositional Sequences at Çatalhöyük, 1997. http://catal.arch.cam.ac.uk/catal/Archive_rep97/ar97_09.html, accessed May 2005.Google Scholar
Matthews, Wendy 1998 Sampling Strategies, Microstratigraphy and Micromorphology of Depositional Sequences, and Associated Ethnoarchaeology at Çatalhöyük, 1998. http://catal.arch.cam.ac.uk/catal/Archive_rep98/matthews98.html, accessed May 2005Google Scholar
Matthews, Wendy 1999 Micromorphology Archive Report http://catal.arch.cam.ac.uk/catal/Archive_rep99/matthews99.html, accessed May 2005Google Scholar
Matthews, Wendy 2005 Micromorphological and Microstratigraphic Traces of Uses and Concepts of Space. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Matthews, Wendy, French, Charley A. I., Lawrence, Thomas, Cutler, David F., and Jones, Martin K. 1997 Microstratigraphic Traces of Site Formation Processes and Human Activities. World Archaeology 29:281–308.Google Scholar
Matthews, Wendy, Nicholas Postgate, J., with Payne, Sebastian, Charles, Michael P., and Dobney, K. 1994 The Imprint of Living in a Mesopotamian City: Questions and Answers. In Whither Environmental Archaeology? pp. 171–212, edited by Rosemary Luff and Peter Rowley-Conwy. Oxbow Monograph 38. Oxbow Books, Oxford.Google Scholar
Meigs, Anna S. 1984 Food, Sex, and Pollution: A New Guinea Religion. Rutgers University Press, New Brunswick, New Jersey.Google Scholar
Meigs, Anna S. 1988 Food as a Cultural Construction. Food & Foodways 2:341–357.Google Scholar
Mellaart, James 1962 Excavations at Çatal Höyük, 1961: First Preliminary Report. Anatolian Studies 12:41–65.Google Scholar
Mellaart, James 1963 Excavations at Çatal Hüyük, Second Preliminary Report, 1962. Anatolian Studies 13:43–103.Google Scholar
Mellaart, James 1964 Excavations at Çatal Hüyük, Third Preliminary Report, 1963. Anatolian Studies 14:39–119.Google Scholar
Mellaart, James 1966 Excavations at Çatal Hüyük: Fourth Preliminary Report, 1965. Anatolian Studies 16:165–91.CrossRefGoogle Scholar
Mellaart, James 1967 Çatal Hüyük: a Neolithic Town in Anatolia. Thames & Hudson, London.Google Scholar
Middleton, William D., Douglas Price, T., and Meiggs, David C. 2005 Chemical Analysis of Floor Sediments for the Identification of Anthropogenic Activity Residues. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 399–412. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Miracle, Preston and Milner, Nicky (editors) 2002 Consuming Passions and Patterns of Consumption. McDonald Institute for Archaeological Research, Cambridge.Google Scholar
Molleson, Theya, Boz, Basak, Nudd, Kathryn, and Alpagut, Berna 1996 Dietary Indications in the Dentitions from Çatalhöyük. T.C Kultur Bakanliği Anilitar ve Muzeler Genel Mudurlugu XI Arkeometri Sonucari Toplantisi, pp. 141–150. T.C Kultur Bakanligi, Ankara, Turkey.Google Scholar
Molleson, Theya, Andrews, Peter, and Boz, Basak 2005 Reconstruction of the Neolithic People of Çatalhöyük. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Ortiz, Beverly 1991 It Will Live Forever, Traditional Yosemite Acorn Preparations. Heyday Books, Berkeley, California.Google Scholar
Özbaşaran, Mihriban 1998 The Heart of a House: The Hearth. Aşιklιhöyük, a Pre-Pottery Neolithic Site in Central Anatolia In Light on Top of the Black Hill: Studies Presented to Halet Çambel, edited by G. Arsebuk, Martin J. Mellink, and W. Schirmer, pp. 555–566. Ege Yayinlan, Istanbul.Google Scholar
Özbek, Metin 1995 Dental Pathology of the Pre-Pottery Neolithic Residents of Çayönü, Turkey. Rivista di Antropologia 73: 99–122.Google Scholar
Özbek, Metin 1997 Çayönü Tanm Toplumunda Diş Salιği. Türk Arkeoloji Dergisi. Sayι XXXI. TC Kultur Bakanlιsι Anιtlar ve Müzeler Genel Müdürlügü. Ankara, Turkey.Google Scholar
Parker Pearson, Michael (editor) 2003 Food, Culture and Identity in the Neolithic and Early Bronze Age. British Archaeological International Series 1117. Archaeopress, Oxford.Google Scholar
Pearsall, Deborah M. 2000 Paleoethnobotany. Academic Press, San Diego, California.Google Scholar
Popper, Virginia S., and Hastorf, Christine A. 1988 Introduction. In Current Palaeoethnobotany, edited by Christine A. Hastorf and Virginia Popper, pp. 1–16. University of Chicago Press, Chicago.Google Scholar
Proust, Marcel 1934 Remembrance of Things Past (La recherché du temps perdu). Translated by C. K. Scott-Moncrieff, introduced by Joseph Wood Krutch. Random House, New York.Google Scholar
Regguinti, Gordon 1992 The Sacred Harvest: Ojibway Wild Rice Gathering. Lerner Publications Company, Minneapolis.Google Scholar
Richards, Michael P., and Pearson, Jessica A. 2005 Stable Isotope Evidence of diet at Çatalhöyük, In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 313–327. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Roberts Neil, Black S., Boyer, Peter, Eastwood, Warren J., Griffiths, H., Lamb, H. F., Leng, I., Parish, O., Reed, M. J., Twigg, D., and Yicitbalioulu, H. 1999 Chronology and Stratigraphy of Late Quaternary Sediments in the Konya Basin, Turkey: Results from the KOPAL Project. Quaternary Science Reviews 18:611–630.Google Scholar
Neil, Roberts, Boyer, Peter, and Merrick, Jamie 2006 The KOPAL Research Programme at Çatalhöyük (1996–2001). In Excavating Çatalhöyük: South, North and KOPAL Area Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 3, edited by Ian Hodder. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge, in press.Google Scholar
Rosen, Arlene Miller 2005 Phytolith Indicators of Plant and Land Use at Çatalhöyük, In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 203–212. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Rozin, Paul, Haidt, Jonathan, McCauley, Clark, and Imada, Sumio 1997 Disgust: Preadaptation and the Cultural Evolution of a Food-based Emotion. In Food Preferences and Taste, edited by Helen MacBeth, pp. 65–82. Berghahn Books, Oxford.Google Scholar
Russell, Nerissa 2005 Çatalhöyük Worked Bone. In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 339–368. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Russell, Nerissa, and Martin, Louise 2005 The Çatalhöyük Mammal Remains, In Inhabiting Çatalhöyük: reports from the 1995–1999 seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 33–98. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Russell, Nerissa, and McGowan, Kevin J. 2005 Çatalhöyük Bird Bones. In Inhabiting Çatalhöyük: reports from the 1995–1999 seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 99–110. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Sahlins, Marshall 1976 Cultural and Practical Reason. University of Chicago Press, Chicago.Google Scholar
Sidell, Jane, and Scudder, Claire 2005 The Eggshell from Çatalhöyük. In Inhabiting Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 4, edited by Ian Hodder, pp. 117–122. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Smith, Pat 1991 The Dental Evidence for Nutritional Status in the Natufian. In The Natufian Culture in the Levan, edited by O. Bar-Yosef, and F.R. Valla, pp. 425–432. Internal Monographs in Prehistory. Ann Arbor, Michigan.Google Scholar
Smith, Pat, and Horwitz, Liora Kolska 1998 Culture Environment and Disease: Paleoanthropological Findings for the Southern Levant. In Digging for Pathogens: Ancient Emerging Diseases—Their Evolutionary, Anthropological, and Archaeological Context, edited by Charles L. Greenblatt, pp. 201–239. Balaban Publishers, Rehovot, Israel.Google Scholar
Sutton, David E. 2001 Remembrance of Repasts: An Anthropology of Food and Memory. Berg, New York.Google Scholar
Tanaka, Jiro 1980 The San: Hunter-gatherers of the Kalahari, a Study in Ecological Anthropology. Translated by David W. Hughes. University of Tokyo Press, Tokyo.Google Scholar
Underbjerg, Heidi 1998 Obsidian Microdebitage at Çatalhöyük. Çatalhöyük 1998 Archive Report, http://catal.arch.cam.ac.uk/catal/Archive_rep98/underbjerg98.html, accessed May 2005.Google Scholar
Wandsnider, Luann 1997 The Roasted and the Boiled: Food Composition and Heat Treatment with Special Emphasis on Pit-Hearth Cooking. Journal of Anthropological Archaeology 16:1–48.Google Scholar
Weismantel, Mary 1988 Food, Gender and Poverty. Waveland Press, Prospect Heights, Illinois.Google Scholar
Wiessner, Polly, and Schiefenhövel, Wülf (editors) 1996 Food and the Status Quest: An Interdisciplinary Perspective. Berghahn Books, Oxford.Google Scholar
Wendrich, Willeke 2005 Specialist Report on the Catalhöyük Basketry. In Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project Vol. 5, edited by Ian Hodder, pp. 333–338. McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge.Google Scholar
Whittle, Alasdair 1996 Europe in the Neolithic, the Creation of New Worlds. Cambridge University Press, Cambridge.Google Scholar
Williams, David 1973 Rotation at Siraf. Antiquity 47:288–292.Google Scholar
Wollstonecroft, Michele, and Erkal, Aylan 2000 Summary of Plant Processing Experiments at Çatalhöyük, August 1999. Manuscript on file with the Çatalhöyük Project, Cambridge.Google Scholar
Wright, Katherine 2000 The Social Origins of Cooking and Dining in Early Villages of Western Asia. Proceedings of the Prehistoric Society 66:89–121.Google Scholar
Yaşlι, Ismael, Yaşlι, Hatiçe, and Tokyağsun, Mavili 2001 Video recordings of discussions in Küçükköy, Turkey, August 2001. On file with the Çatalhöyük Project, Cambridge.Google Scholar