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Title The menial art of cooking : archaeological studies of cooking and food preparation / edited by Sarah R. Graff and Enrique Rodríguez-Alegría.

Imprint Boulder, Colo. : University Press of Colorado, ©2012.

Item Status

Description 1 online resource (xviii, 248 pages) : illustrations, maps
data file
Bibliography Includes bibliographical references and index.
Contents 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.
Summary 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.
Language English.
Local Note eBooks on EBSCOhost EBSCO eBook Subscription Academic Collection - North America
Subject Cooking -- History.
Cooking -- Social aspects -- History.
Cooks -- History.
Cookware -- History.
Food habits -- History.
Social archaeology.
Archaeology and history.
Genre/Form Electronic books.
Electronic books.
Added Author Graff, Sarah R.
Rodríguez-Alegría, Enrique.
Other Form: Print version: Menial art of cooking. Boulder, Colo. : University Press of Colorado, ©2012 9781607321750 (DLC) 2011051661 (OCoLC)769429716
ISBN 9781607321767 (electronic bk.)
1607321769 (electronic bk.)
9781457117497 (electronic bk.)
1457117495 (electronic bk.)
9781457117473 (electronic bk.)
1457117479 (electronic bk.)