The menial art of cooking
Subtitle: archaeological studies of cooking and food preparation
By: edited by Sarah R. Graff and Enrique Rodríguez-Alegría
Publisher: University Press of Colorado
Published: 2012
Place of publication: Boulder, Colo
Language: eng
ISBN-13: 9781607321750; 9781607321767
Subjects: Cooks; Ethnoarchaeology; Food habits; Cooking; Social archaeology; Cookware; Archaeology and history; History
Notes: Includes bibliographical references and index.
Table of contents: title: Introduction: The Menial Art of Cooking / Enrique Rodríguez-Alegría and Sarah R. Graff; title: Culinary Preferences : Seal-Impressed Vessels from Western Syria as Specialized Cookware / Sarah R. Graff; title: Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony / Gil J. Stein; title: The Habitus of Cooking Practices at Neolithic Çatalhöyük : What Was the Place of the Cook? / Christine A. Hastorf; title: Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey / Nerissa Russell and Louise Martin; title: From Grinding Corn to Dishing Out Money : A Long-Term History of Cooking in Xaltocan, Mexico / Enrique Rodríguez-Alegría; title: Cooking for Fame or Fortune : The Effect of European Contact on Casabe Production in the Orinoco / Kay Tarble de Scaramelli and Franz Scaramelli; title: Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization / Brad Chase; title: Vale Boi : 10,000 Years of Upper Paleolithic Bone Boiling / Tiina Manne; title: "Hoe Cake and Pickerel" : Cooking Traditions, Community, and Agency at a Nineteenth-Century Nipmuc Farmstead / Guido Pezzarossi, Ryan Kennedy, and Heather Law; title: Great Transformations : On the Archaeology of Cooking / Kathleen D. Morrison.