Archaeology of Food

Archaeology of Food
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By:"Karen Bescherer Metheny","Mary C. Beaudry"
"Social Science"
Published on 2015-08-07 by Rowman & Littlefield

Cook's ships were regularly resupplied with produce and livestock from \u003cb\u003ePacific\u003c/b\u003e \u003cbr\u003e\n\u003cb\u003eislands\u003c/b\u003e such as Tahiti. Ethnobotanists note that AD 1769, the year of Cook's first \u003cbr\u003e\nvoyage, is the threshold for European domination of plant translocation in the ...

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What are the origins of agriculture? In what ways have technological advances related to food affected human development? How have food and foodways been used to create identity, communicate meaning, and organize society? In this highly readable, illustrated volume, archaeologists and other scholars from across the globe explore these questions and more. The Archaeology of Food offers more than 250 entries spanning geographic and temporal contexts and features recent discoveries alongside the results of decades of research. The contributors provide overviews of current knowledge and theoretical perspectives, raise key questions, and delve into myriad scientific, archaeological, and material analyses to add depth to our understanding of food. The encyclopedia serves as a reference for scholars and students in archaeology, food studies, and related disciplines, as well as fascinating reading for culinary historians, food writers, and food and archaeology enthusiasts.

This Book was ranked 14 by Google Books for keyword Archaeology of the Pacific Islands.

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