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  3. The Social Archaeology of Food
  • Cited by 135
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    • Publisher:
      Cambridge University Press
      Publication date:
      13 January 2017
      22 November 2016
      ISBN:
      9781316597590
      9781107153363
      9781316607251
      DOI:
      https://doi.org/10.1017/9781316597590
      Dimensions:
      (228 x 152 mm)
      Weight & Pages:
      0.8kg, 414 Pages
      Dimensions:
      (229 x 152 mm)
      Weight & Pages:
      0.62kg, 420 Pages
      • Subjects:
      Prehistory, Social and Cultural Anthropology, Archaeology, Anthropology
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    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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