The Emergence of Food Production in Ethiopia
'Ethiopia has long been regarded as "one of the world's greatest and oldest centres of domesticated seed plants"'. This book discusses when, how and why food production developed in Ethiopia. It begins with questions and problems, and ethnographic research, and goes on to detail the origins of domesticated resources, palaeoenvironmental evidence, subsistence intensification, prehistoric contact as apossible mechanisms for the introduction of domesticates, and a speculative model for prehistoric subsistence change.
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1 Characteristics of the Three Major Food Producing Systems in Ethiopia
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3rd millennium BP 5th millennium BP agriculture altitude archaeological evidence arid assemblage Axum barley bovids Brandt C-Group Central Nile Valley ceramics cereals Clark climate change contexts cultivated cultural decoration deposits distribution diversity domesticated cattle domesticated in Ethiopia domesticated plants early Holocene Eastern ecological edible Egypt Egyptian ensete Eragrostis Eritrea Ethiopia Ethiopian Highlands excavation exploited Fattovich Figure finger millet food production Gash Delta genetic Gobedra Gorgora grindstones Harlan Holocene indigenous Kenya Lake Besaka Lake Tana Lake Turkana Lalibela lithic LSA aceramic microliths millennia montane Neolithic Nile Valley North Africa Northern Africa Northern Highlands origin Oromo pastoral groups pattern pers.comm Phillipson Pleistocene pollen possibly pottery prehistoric proposed Punt Quiha rainfall regions Rift Valley rock art rock shelter Sahara seed sequence sherds sorghum South West Southern Arabia species subsistence Sudan suggests surface Table trade tropical types vegetation wild plants wild progenitor zone