The Prehistory of Food: Appetites for Change
Chris Gosden, Jon G. Hather
Routledge, Jan 14, 2004 - Social Science - 544 pages
The Prehistory of Food sets subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change, and includes a wide range of case studies.
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Part I Food and Culture
Part II Introductions
Part III Food and the Landscape
Part IV Plants and People
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Africa agriculture American animals archaeobotanical archaeological artefacts assemblages Australia Bannu barley Bronze Cambridge cereals coast coastal complex crops cultigens cultivation cultural dates ditches dolmens domestication early eastern ecological economic environment evidence excavated exploitation farmers farming fields Figure Fiji Foraging Golson Gosden groups Hammam harvest Holocene human hunter-gatherers important intensification irrigation islands Japan Jomon Korea land landscape Lapita layer legumes London maize millennium BC millet Muchique Mumun Neolithic northern Nukak origins Paleoethnobotany Papua New Guinea pastoral patterns Pearsall period phase phytoliths plant plantains political population potato pottery prehistoric production Puna de Atacama region Rehman Dheri remains rice river Sabi Abyad samples season seeds settlement social Society soil sorghum South Spanish Florida species starch starch grains stone suggest Tarakai taro taxa tephra terraces traditional tropical University Press valley village West New Britain wheat wild Yayoi