Del i serien Routledge Studies in Archaeology

Exploring the Materiality of Food 'Stuffs'

Transformations, Symbolic Consumption and Embodiments

Inbunden, Engelska, 2016

3 269 kr

Beställningsvara. Skickas inom 10-15 vardagar. Fri frakt för medlemmar vid köp för minst 249 kr.

From remote antiquity to contemporary contexts, food and the ‘stuff’ of food remains central to people’s daily experiences as well as their sense and expression of identity. This volume explores the materiality of foodstuffs past and present, examining humanity’s intriguingly complex relationships with, and experiences of, food. The book also makes a fresh contribution to our understanding of materiality through a novel focus on material culture, analysing objects used to prepare, wrap, serve and consume food and the tactile experiences involved in its production and consumption. Considering a wide range of cultures, spanning from ancient China to modern-day Kenya, this broad collection of interdisciplinary chapters reveal the multiple interplays between foods, bodies, material worlds, rituals and embodied knowledge that emerge from these encounters and which, in turn, shape the material culture of food. Exploring the Materiality of Food 'Stuffs' makes an important contribution to this burgeoning field and will be of interest to archaeologists and anthropologists working in the key area of food research.

Produktinformation

Utgivningsdatum2016-11-24
Mått156 x 234 x 19 mm
Vikt730 g
FormatInbunden
SpråkEngelska
SerieRoutledge Studies in Archaeology
Antal sidor308
FörlagTaylor & Francis Ltd
ISBN9781138941199

Tillhör följande kategorier

1. Introduction: exploring the materiality of food ‘stuffs’: transformations, embodiment and ritualized consumptionLOUISE STEEL AND KATHARINA ZINNPART ONE: TRANSFORMATIONS2. From raw resources to food processing: archaeobotanical and ethnographic insights from New Kingdom Amara West and present-day Ernetta Island in Northern SudanPHILIPPA RYAN3. The domestication of innovation: advertizing strategies for canned foods in the Netherlands, 1945-1985JON VERRIET4. Our ‘daily bread’: the origins of grinding grain and breadmakingBRIAN HAYDEN, LAURIE NIXON-DARCUS AND LOGAN ANSELL5. Bodies of water: exploring water flows in rural Kenya LUCI ATTALAPART TWO: EMBODIED ENCOUNTERS6. Embodied spirituality and self-divinization: A re-reading of the Legend of Princess MiaoshanTHOMAS JANSEN7. Permaculture: discovering nature, designing ecologiesELAINE FORDE8. The logistics of bread production in Old Kingdom Egypt: A nutritional perspectiveCLAIRE MALLESON9. ‘Everyday’ foodways and social connections in Pompeian houses PENELOPE ALLISONPART THREE: SYMBOLIC CONSUMPTION10. Sumptuous feasting in the ancient Near East: exploring the materiality of the Royal Tombs of UrLOUISE STEEL11. Lacklustre offering plates? Symbolic food consumption, ritual, and representations in ancient Egyptian funerary cultureKATHARINA ZINN12. The materiality of ecstatic ritual: altered states of consciousness and ritual in Late Bronze Age Cyprus DAVID COLLARD13. Ritual and daily life in the Chinese Bronze Age: foodstuffs and bodies in depositional context at Yanshi Shangcheng KATRINKA REINHART14. The ambiguous (but important) materiality of food.RICHARD WILK