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The Story of Food in the Human Past: How What We Ate Made Us Who We Are. ROBYN E. CUTRIGHT. 2021. University of Alabama Press, Tuscaloosa. $79.95 (hardcover), ISBN 978-0-8173-2082-9. $34.95 (paperback), ISBN 978-0-8173-5985-0. $34.95 (e-book), ISBN 978-0-8173-9338-0.
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- American Antiquity / Volume 86 / Issue 4 / October 2021
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- 07 July 2021, pp. 872-873
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- October 2021
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Chapter 5 - Food and Politics
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 98-128
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Contents
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp v-viii
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Chapter 1 - What Is Food, and Why Do Archaeologists Study It?
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 1-17
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Chapter 3 - Food and Economics
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 49-72
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References
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 197-238
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Copyright page
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp iv-iv
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Chapter 2 - How Do Archaeologists Study Food?
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 18-48
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Chapter 7 - Food, Ritual, and Religion
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 155-176
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Acknowledgments
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp xiii-xiv
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Tables
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp xi-xii
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Chapter 6 - Identity: Food, Affiliation, and Distinction
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 129-154
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Index
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 239-248
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Chapter 8 - Archaeology, Food, and the Future
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 177-196
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Chapter 4 - Food and Inequality
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp 73-97
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Figures
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- The Archaeology of Food
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- 11 November 2019
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- 14 November 2019, pp ix-x
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The Archaeology of Food
- Identity, Politics, and Ideology in the Prehistoric and Historic Past
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- 11 November 2019
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- 14 November 2019
The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, edited by Sarah R. Graff & Enrique Rodríguez-Alegría, 2012. Boulder (CO): University Press of Colorado; ISBN 978-1-60732-175-0 hardback £58.50 & US$70; xviii + 248 pp., 23 figs., 20 b&w photos, 9 maps, 13 tables
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- Cambridge Archaeological Journal / Volume 23 / Issue 1 / February 2013
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- 08 February 2013, pp. 140-141
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- February 2013
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