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082 04 641.509|223
090 TX645|b.M46 2012eb
245 04 The menial art of cooking :|barchaeological studies of
cooking and food preparation /|cedited by Sarah R. Graff
and Enrique Rodríguez-Alegría.
264 1 Boulder, Colo. :|bUniversity Press of Colorado,|c[2012]
264 4 |c©2012
300 1 online resource (xviii, 248 pages) :|billustrations,
maps
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
340 |gpolychrome|2rdacc
347 data file|2rda
504 Includes bibliographical references and index.
505 0 Introduction: The menial art of cooking / Enrique
Rodríguez-Alegría and Sarah R. Graff -- Culinary
preferences : seal-impressed vessels from Western Syria as
specialized cookware / Sarah R. Graff -- Food preparation,
pocial context, and ethnicity in a prehistoric
mesopotamian Colony / Gil J. Stein -- The habitus of
cooking practices at Neolithic Çatalhöyük : what was the
place of the cook? / Christine A. Hastorf -- Cooking meat
and bones at Neolithic Çatalhöyük, Turkey / Nerissa
Russell and Louise Martin -- from grinding corn to dishing
out money : a long-term history of cooking in Xaltocan,
Mexico / Enrique Rodríguez-Alegría -- cooking for fame or
fortune : The effect of European contact on Casabe
production in the orinoco / Kay Tarble de Scaramelli and
Franz Scaramelli -- crafting Harappan cuisine on the
Saurashtran frontier of the Indus civilization / Brad
Chase -- Vale Boi : 10,000 years of upper paleolithic bone
boiling / Tiina Manne -- "hoe cake and pickerel" : cooking
traditions, community, and agency at a nineteenth-century
nipmuc farmstead / Guido Pezzarossi, Ryan Kennedy, and
Heather Law -- Great transformations : on the Archaeology
of cooking / Kathleen D. Morrison.
520 Although the archaeology of food has long played an
integral role in our understanding of past cultures, the
archaeology of cooking is rarely integrated into models of
the past. The cooks who spent countless hours cooking and
processing food are overlooked and the forgotten players
in the daily lives of our ancestors. The Menial Art of
Cooking shows how cooking activities provide a window into
other aspects of society and, as such, should be taken
seriously as an aspect of social, cultural, political, and
economic life. This book examines techniques and
technologies of food preparation, the.
546 English.
588 0 Print version record.
590 eBooks on EBSCOhost|bEBSCO eBook Subscription Academic
Collection - North America
650 0 Cooking|xHistory.|0https://id.loc.gov/authorities/subjects
/sh2008101722
650 0 Cooking|0https://id.loc.gov/authorities/subjects/
sh2010008400|xSocial aspects|0https://id.loc.gov/
authorities/subjects/sh00002758|xHistory.|0https://
id.loc.gov/authorities/subjects/sh99005024
650 0 Cooks|0https://id.loc.gov/authorities/subjects/sh85032173
|xHistory.|0https://id.loc.gov/authorities/subjects/
sh99005024
650 0 Cookware|0https://id.loc.gov/authorities/subjects/
sh85032177|xHistory.|0https://id.loc.gov/authorities/
subjects/sh99005024
650 0 Food habits|xHistory.|0https://id.loc.gov/authorities/
subjects/sh2008103984
650 0 Social archaeology.|0https://id.loc.gov/authorities/
subjects/sh85123909
650 0 Ethnoarchaeology.|0https://id.loc.gov/authorities/subjects
/sh85045191
650 0 Archaeology and history.|0https://id.loc.gov/authorities/
subjects/sh85006513
650 7 Cooking.|2fast|0https://id.worldcat.org/fast/1754966
650 7 History.|2fast|0https://id.worldcat.org/fast/958235
650 7 Cooking|xSocial aspects.|2fast|0https://id.worldcat.org/
fast/1864704
650 7 Cooks.|2fast|0https://id.worldcat.org/fast/878051
650 7 Cookware.|2fast|0https://id.worldcat.org/fast/878058
650 7 Food habits.|2fast|0https://id.worldcat.org/fast/930807
650 7 Social archaeology.|2fast|0https://id.worldcat.org/fast/
1122274
650 7 Ethnoarchaeology.|2fast|0https://id.worldcat.org/fast/
916070
650 7 Archaeology and history.|2fast|0https://id.worldcat.org/
fast/813004
655 0 Electronic books.
655 4 Electronic books.
655 7 History.|2fast|0https://id.worldcat.org/fast/1411628
700 1 Graff, Sarah R.|0https://id.loc.gov/authorities/names/
n2011088044
700 1 Rodríguez-Alegría, Enrique.|0https://id.loc.gov/
authorities/names/n2011088045
776 08 |iPrint version:|tMenial art of cooking.|dBoulder, Colo. :
University Press of Colorado, ©2012|z9781607321750|w(DLC)
2011051661|w(OCoLC)769429716
856 40 |uhttps://rider.idm.oclc.org/login?url=http://
search.ebscohost.com/login.aspx?direct=true&scope=site&
db=nlebk&AN=441959|zOnline ebook via EBSCO. Access
restricted to current Rider University students, faculty,
and staff.
856 42 |3Instructions for reading/downloading the EBSCO version
of this ebook|uhttp://guides.rider.edu/ebooks/ebsco
901 MARCIVE 20231220
948 00 |d20200727|cEBSCO|tEBSCOebooksacademic NEW June-July 17
7032|lridw
994 92|bRID
