Bøker i Archaeology of Food-serien

Pottery analysis is a crucial component of excavating an archaeological site. Organic residues in pottery are made up of chemicals that absorb into pots over their lifetime. This book is a guide for mastering the technical specialty of organic residue analysis of pottery.

Offering a sweeping overview of how and what humans have eaten in their long history as a species, this book uses case studies from recent archaeological research to tell the story of food in human prehistory.

An authoritative and thoroughly accessible overview of farming and food practices at Cahokia. Feeding Cahokia presents evidence to demonstrate that the emphasis on corn has created a distorted picture of Cahokia's agricultural practices. Farming at Cahokia was biologically diverse and, as such, less prone to risk.

Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink, however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives.

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