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The Archaeology of Food and Identity The chapters in this topically and methodologically diverse volume discuss the role food plays in the construction and maintenance of multiple levels of social identity; they also illustrate the myriad ways in which archaeologists may approach the issue. The book includes essays from archaeologists working in a wide range of time periods and areas: prehistorians and historical archaeologists, specialists in the Old World, and experts on the New World. Contributors use diverse data sets to discuss how food-procurement strategies, consumption patterns, and modes of cooking and dining are intertwined with the construction and maintenance of individual and group identities.
Contents: 2. Menus for Families and Feasts: Household and Community Consumption
of Plants at Upper Saratown, North Carolina 3. Home Is Where the Hearth Is: Food and Identity in the Neolithic
Levant 4. Human Excrement from a Prehistoric Salt Mine: A Window onto
Daily Life 5. Examining Feasting in Late Bronze Age Syro-Palestine Through
Ancient Texts and Bones 6. Food As an Instrument of Social Change: Feasting in Iron Age
and Early Roman Southern Britain 7. Food and the Maintenance of Social Boundaries in Medieval
England 8. Food Preparation and Status in Mesoamerica 9. Were They What They Cooked? Stable Isotopic Analysis of Mississippian
Pottery Residues 10. Fields and Tables of Sheba: Food, Identity, and Politics
in Early Historic Southern Arabia 11. Culinary Encounters: Food, Identity, and Colonialism 12. Pigeon Soup and Plover in Pyramids: French Foodways in New
France and the Illinois Country 13. Foodways on the Frontier: Animal Use and Identity in Early
Colonial New Mexico 14. Pigweeds for the Ancestors: Cultural Identities and Archaeobotanical
Identification Methods 15. Food: Where Opposites Meet
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