The Menial Art of Cooking

The Menial Art of Cooking

Author: Sarah R. Graff

Publisher: University Press of Colorado

ISBN: 9781607321767

Category: Social Science

Page: 248

View: 146

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Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
The Menial Art of Cooking
Language: en
Pages: 248
Authors: Sarah R. Graff, Enrique Rodríguez-Alegría
Categories: Social Science
Type: BOOK - Published: 2012-10-15 - Publisher: University Press of Colorado

Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of
The Archaeology and History of Colonial Mexico
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Pages: 252
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Categories: History
Type: BOOK - Published: 2016-06-10 - Publisher: Cambridge University Press

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Language: en
Pages: 302
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​​Archaeologies of Early Modern Spanish Colonialism illustrates how archaeology contributes to the knowledge of early modern Spanish colonialism and the "first globalization" of the 16th and 17th centuries. Through a range of specific case studies, this book offers a global comparative perspective on colonial processes and colonial situations, and the
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Language: en
Pages: 307
Authors: Sharon R. Steadman
Categories: Social Science
Type: BOOK - Published: 2019-11-29 - Publisher: Cambridge Scholars Publishing

This third volume in the Archaeology of Anatolia series offers reports on the most recent discoveries from across the Anatolian peninsula. Periods covered here span the Epipalaeolithic to the Medieval, and sites and regions range from the western Anatolian coast to Van, as well as the southeast. The contributors offer
Archaeology of Food
Language: en
Pages: 702
Authors: Karen Bescherer Metheny, Mary C. Beaudry
Categories: Social Science
Type: BOOK - Published: 2015-08-07 - Publisher: Rowman & Littlefield

This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today.