Prehistoric Cookery
Author: Jane M. Renfrew
Publisher: Historic England
Published: 2005
Total Pages: 104
ISBN-13:
DOWNLOAD EBOOK →A short guide to the food resources available in prehistoric Britain including some not entirely enticing recipes.
Lanterna Rally
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Prehistoric Cooking
Author: Jacqui Wood
Publisher:
Published: 2001
Total Pages: 0
ISBN-13: 9780752419435
DOWNLOAD EBOOK →Based on experimental archaeology at the author's world-famous research settlement in Cornwall, this book describes the ingredients of prehistoric cooking and the methods of food preparation.
Food, Cuisine and Society in Prehistoric Greece
Author: Paul Halstead
Publisher: Oxbow Books
Published: 2016-12-31
Total Pages: 216
ISBN-13: 1785705091
DOWNLOAD EBOOK →Food and drink, along with the material culture involved in their consumption, can signify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessles form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.
Prehistoric Cookery
Author: Jane M. Renfrew
Publisher:
Published: 2005
Total Pages: 96
ISBN-13: 9780013106784
DOWNLOAD EBOOK →Food and Farming in Prehistoric Britain
Author: Paul Elliott
Publisher: Fonthill Media
Published: 2017-03-13
Total Pages: 176
ISBN-13:
DOWNLOAD EBOOK →From spit roasting pig to hanging cream cheese from the rafters, from baking roast pork under the ground in pits to cooking trout on wicker frames over an open fire, cooking techniques in prehistoric Britain are ingenious and revealing. There were no ovens and many vegetables and breeds of animal familiar to us today had not yet arrived. In reconstructing some of these techniques and recipes, the author has discovered a different world, with a completely different approach to food. This is native cuisine, cooked in a manner that persisted through the Neolithic, Bronze and Iron Ages. This book first tells the story of prehistoric settlement, and moves on to explore the hunting and foraging techniques of the Mesolithic. After discussing the way in which the Britons farmed, and what they grew, the book moves into the roundhouse and the tools and utensils available. The final half of the book examines the varied techniques used, from covering fish in clay, to baking meat underground, spit roasting, brewing mead, boiling water with hot stones and so on. All the techniques have been carried out by the author.
The Archaeology of Food
Author: Katheryn C. Twiss
Publisher: Cambridge University Press
Published: 2019-11-14
Total Pages: 263
ISBN-13: 1108474292
DOWNLOAD EBOOK →Surveys the archaeology of food: its methods and its themes (economics, politics, status, identity, gender, ethnicity, ritual, religion).
Ancestral Appetites
Author: Kristen J. Gremillion
Publisher: Cambridge University Press
Published: 2011-03-14
Total Pages: 197
ISBN-13: 1139498886
DOWNLOAD EBOOK →This book explores the relationship between prehistoric people and their food - what they ate, why they ate it and how researchers have pieced together the story of past foodways from material traces. Contemporary human food traditions encompass a seemingly infinite variety, but all are essentially strategies for meeting basic nutritional needs developed over millions of years. Humans are designed by evolution to adjust our feeding behaviour and food technology to meet the demands of a wide range of environments through a combination of social and experiential learning. In this book, Kristen J. Gremillion demonstrates how these evolutionary processes have shaped the diversification of human diet over several million years of prehistory. She draws on evidence extracted from the material remains that provide the only direct evidence of how people procured, prepared, presented and consumed food in prehistoric times.
Art, Culture, and Cuisine
Author: Phyllis Pray Bober
Publisher: University of Chicago Press
Published: 2001-06
Total Pages: 464
ISBN-13: 0226062546
DOWNLOAD EBOOK →How we define, prepare and consume food can detail a full range of social expression. Examining the subject through the dual lens of archaeology and art history, this book argues that cuisine as an art form deserves a higher reputation.
Proceedings of the Prehistoric Society of East Anglia
Food
Author: Jean-Louis Flandrin
Publisher: Columbia University Press
Published: 2013-05-21
Total Pages: 642
ISBN-13: 023111155X
DOWNLOAD EBOOK →When did we first serve meals at regular hours? Why did we begin using individual plates and utensils to eat? When did "cuisine" become a concept and how did we come to judge food by its method of preparation, manner of consumption, and gastronomic merit? Food: A Culinary History explores culinary evolution and eating habits from prehistoric times to the present, offering surprising insights into our social and agricultural practices, religious beliefs, and most unreflected habits. The volume dispels myths such as the tale that Marco Polo brought pasta to Europe from China, that the original recipe for chocolate contained chili instead of sugar, and more. As it builds its history, the text also reveals the dietary rules of the ancient Hebrews, the contributions of Arabic cookery to European cuisine, the table etiquette of the Middle Ages, and the evolution of beverage styles in early America. It concludes with a discussion on the McDonaldization of food and growing popularity of foreign foods today.
