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Food Production And Food Procurement In The Bronze Age And Early Iron Age 2000 500 Bc
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Book Synopsis Food Production and Food Procurement in the Bronze Age and Early Iron Age (2000-500 BC) by : Anne Evelyne de Hingh
Download or read book Food Production and Food Procurement in the Bronze Age and Early Iron Age (2000-500 BC) written by Anne Evelyne de Hingh and published by Leiden University. This book was released on 2000 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Food Production and Food Procurement in the Bronze Age and Early Iron Age (2000-500 BC) - Auszüge by : A.E. de Hingh
Download or read book Food Production and Food Procurement in the Bronze Age and Early Iron Age (2000-500 BC) - Auszüge written by A.E. de Hingh and published by . This book was released on 2000 with total page 240 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rössen - Glockenbecher - Mittelneolithikum - Endneolithikum - Chalcholithikum - Bronzezeit - Frühbronzezeit - Mittelbronzezeit - Eisenzeit - Hallstatt - Latène - Vorratshaltung - Vorratsgrube.
Book Synopsis The Oxford Handbook of the European Bronze Age by : Anthony Harding
Download or read book The Oxford Handbook of the European Bronze Age written by Anthony Harding and published by OUP Oxford. This book was released on 2013-06-27 with total page 1016 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Oxford Handbook of the European Bronze Age is a wide-ranging survey of a crucial period in prehistory during which many social, economic, and technological changes took place. Written by expert specialists in the field, the book provides coverage both of the themes that characterize the period, and of the specific developments that took place in the various countries of Europe. After an introduction and a discussion of chronology, successive chapters deal with settlement studies, burial analysis, hoards and hoarding, monumentality, rock art, cosmology, gender, and trade, as well as a series of articles on specific technologies and crafts (such as transport, metals, glass, salt, textiles, and weighing). The second half of the book covers each country in turn. From Ireland to Russia, Scandinavia to Sicily, every area is considered, and up to date information on important recent finds is discussed in detail. The book is the first to consider the whole of the European Bronze Age in both geographical and thematic terms, and will be the standard book on the subject for the foreseeable future.
Book Synopsis Archaeology of Food by : Karen Bescherer Metheny
Download or read book Archaeology of Food written by Karen Bescherer Metheny and published by Rowman & Littlefield Publishers. This book was released on 2015 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today.
Book Synopsis The Rise of Bronze Age Society by : Kristian Kristiansen
Download or read book The Rise of Bronze Age Society written by Kristian Kristiansen and published by Cambridge University Press. This book was released on 2005-12-08 with total page 470 pages. Available in PDF, EPUB and Kindle. Book excerpt: Publisher Description
Book Synopsis Bronze Age Settlement and Land-Use in Thy, Northwest Denmark (Volume 1 & 2) by : Jens-Henrik Bech
Download or read book Bronze Age Settlement and Land-Use in Thy, Northwest Denmark (Volume 1 & 2) written by Jens-Henrik Bech and published by Aarhus Universitetsforlag. This book was released on 2018-06-04 with total page 580 pages. Available in PDF, EPUB and Kindle. Book excerpt: This two volume monograph about the region of Thy in the early Bronze Age provides a high resolution archaeological and ecological model of the organisation of landscape, settlements and households during the period 1500-1100 BC. Bordering the North Sea to the west, and the calmer waters of the Limfjord to the east, the region of Thy in Denmark experienced four centuries of intense economic and demographic expansion. By combining results from environmental and economic research (pollen and palaeo-botanical analyses) with intensive field surveys and excavations of farmsteads with exceptional preservation, it has been possible to open a window to the changes that transformed Bronze Age society and its environment during a few centuries of exceptional expansion and wealth consumption. The results from this interdisciplinary venture made it possible to link together the histories of local farmsteads with the wider regional and global history of the Bronze Age in North-western Europe during this period. Here is much to feed on for students and researchers of the Bronze Age alike.
Book Synopsis Prehistoric Food Production in North America by : Richard I. Ford
Download or read book Prehistoric Food Production in North America written by Richard I. Ford and published by U OF M MUSEUM ANTHRO ARCHAEOLOGY. This book was released on 1985-01-01 with total page 428 pages. Available in PDF, EPUB and Kindle. Book excerpt: As Richard I. Ford explains in his preface to this volume, the 1980s saw an “explosive expansion of our knowledge about the variety of cultivated and domesticated plants and their history in aboriginal America.” This collection presents research on prehistoric food production from Ford, Patty Jo Watson, Frances B. King, C. Wesley Cowan, Paul E. Minnis, and others.
Book Synopsis Food in Ancient China by : Yitzchak Jaffe
Download or read book Food in Ancient China written by Yitzchak Jaffe and published by Cambridge University Press. This book was released on 2023-12-31 with total page 149 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Element provides an overview of food and foodways in Ancient China, from the earliest humans (~500k BP) up to its historical beginnings: the foundation of the Zhou dynasty (at the start of the 1st millennium BCE). While textual data provides insights on food and diet during China's historical periods, archaeological data is the main source for studying the deep past and reconstructing what people ate, how they ate and with whom they ate it. This Element introduces the plants and animals that formed the building blocks of ancient diets and cuisines, as well as how they created localized lifeways and unifying constructs across ancient China. Foodways, how food was grown, prepared and consumed, was central in the development of differing social, economic and political realities, as it shaped ritual and burial practices, differentiated ethnic groups, solidified community ties and deepened or assuaged social inequalities.
Book Synopsis Food in Antiquity by : Don R. Brothwell
Download or read book Food in Antiquity written by Don R. Brothwell and published by JHU Press. This book was released on 1998-01-22 with total page 874 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors describe various sources of sustenance (meat, cooking oils, fruits and vegetables, beverages, etc.) in terms of who consumed it, how it was prepared, and how it spread from its region of origin. They also study the impact of diet on disease among early peoples.
Book Synopsis Bronze Age Settlements in the Low Countries by : Harry Fokkens
Download or read book Bronze Age Settlements in the Low Countries written by Harry Fokkens and published by Oxbow Books. This book was released on 2008-06-04 with total page 209 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Low Countries around the deltas of the river Rhine, Meuse and Scheldt have a long tradition in large scale archaeological research. This book brings together research from thirteen of the largest Bronze Age settlements described by their original excavators. These contributions are preceded by two introductory chapters written by the editors, providing a full overview of the state of Dutch Bronze Age settlement research, the key sites and the explanatory models current within it. Standards have been developed for the analysis of Bronze Age house plans and settlement sites and new models for the reading of the settled landscape. The rich data of the Low Countries also incorporate burial areas and deposition places. The findings presented can be seen to reflect the situation over a large area of lands bordering the North Sea.
Book Synopsis Food Provisioning in Complex Societies by : Levent Atici
Download or read book Food Provisioning in Complex Societies written by Levent Atici and published by University Press of Colorado. This book was released on 2023-03-15 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Through creative combinations of ethnohistoric evidence, iconography, and contextual analysis of faunal remains, this work offers new insight into the mechanisms involved in food provisioning for complex societies. Contributors combine zooarchaeological and historical data from global case studies to analyze patterns in centralization and bureaucratic control, asymmetrical access and inequalities, and production-distribution-consumption dynamics of urban food provisioning and animal management. Taking a global perspective and including both prehistoric and historic case studies, the chapters in the volume reflect some of the current best practices in the zooarchaeology of complex societies. Embedding faunal evidence within a broader anthropological explanatory framework and integrating archaeological contexts, historic texts, iconography, and ethnohistorical sources, the book discerns myriad ways that animals are key contributors to, and cocreators of, complex societies in all periods and all places. Chapters cover the diverse sociopolitical and economic roles wild animals played in Bronze Age Turkey; the production and consumption of animal products in medieval Ireland; the importance of belief systems, politics, and cosmologies in Shang Dynasty animal provisioning in the Yellow River Valley; the significance of external trade routes in the kingdom of Aksum (modern Sudan); hunting and animal husbandry at El Zotz; animal economies from two Mississippian period sites; and more. Food Provisioning in Complex Societies provides an optimistic roadmap and heuristic tools to explore the diverse, resilient, and contingent processes involved in food provisioning. The book represents a novel and productive way forward for understanding the unique, yet predictably structured, provisioning systems that emerged in the context of complex societies in all parts of the world. It will be of interest to zooarchaeologists and archaeologists alike. Contributors: Joaquin Arroyo-Cabrales, Fiona Beglane, Roderick Campbell, Kathryn Grossman, Patricia Martinez-Lira, Jacqueline S. Meier, Sarah E. Newman, Terry O'Connor, Tanya M. Peres, Gypsy C. Price, Elizabeth J. Reitz, Kim Shelton, Marcus Winter, Helina S. Woldekiros
Book Synopsis Food, Culture and Identity in the Neolithic and Early Bronze Age by : Michael Parker Pearson
Download or read book Food, Culture and Identity in the Neolithic and Early Bronze Age written by Michael Parker Pearson and published by British Archaeological Reports Oxford Limited. This book was released on 2003 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Archaeology literally feeds on the residues and discarded remains of our ancestors' meals. Such material has spawned a vast field of research and scientific techniques looking at prehistoric diet and food so that we can now learn more about the residues found stuck to the bottom of a Bronze Age pot than what is at the bottom of our own freezers.
Book Synopsis Food Preparation Methods used in the Neolithic Period by : Holger Skorupa
Download or read book Food Preparation Methods used in the Neolithic Period written by Holger Skorupa and published by GRIN Verlag. This book was released on 2013-11-27 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essay from the year 2008 in the subject World History - Early and Ancient History, The University of Liverpool, course: Diet, Evolution and Culture, language: English, abstract: About 10.000 years go the Neolithic revolution was the starting point of both the domestication of animals and the cultivation of plants in the Near East. Due to climatic changes at the beginning of the Holocene and probably distinctively connected to a variation of food preparation throughout several parts of the earth including Europe, North America and Asia, the introduction of agriculture led to a rapidly increased population, a forthcoming of health and, therefore, a longer life expectancy. For plenty of years, however, this intention was suggested by medical, anthropological as well as evolutionary and social-historical examines. Since the last few decades, the currently regarded conclusions of researchers have been significantly overthrown, as the utilization of computer-assisted technology has been improved and observations dealing with stable isotopic issues rather than archaeological artefacts or morphological alterations have been enlarged. Consequently, new explorations allow further research and more detailed information regarding the evolutionary development of human beings. This paper will firstly elucidate the main fields of evidence to give an insight into the evolutionary process especially when stressing the dietary progress – meaning morphological changes, evidence given by archaeological findings, and bone chemistry. Additionally, the submitted text will point out the transformations of food preparation between the Palaeolithic and Neolithic periods. Thirdly, the discussion of advantages and disadvantages of Neolithic food grounding will be investigated to give a brief overview permitting an understanding of the currently heavy discussions between scholars pressuring the post-traditional issue of the Neolithic revolution. The aspects ought to be underscored by several case studies. As a result it will be illustrated, that the obviously contrary groups of intentions are based on an equal question of scholarship: how useful are modern technologies reflecting on the evolutionary process and do they actually allow more detailed observations to overcome the hiatus of data due to the development of human beings?
Download or read book Ancient Food Technology written by Curtis and published by BRILL. This book was released on 2021-11-15 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: Employing a wide variety of sources, this book discusses innovations in food processing and preservation from the Palaeolithic period through the late Roman Empire. All through the ages, there has been the need to acquire and maintain a consistent food supply leading to the invention of tools and new technologies to process certain plant and animal foods into different and more usable forms. This handbook presents the results of the most recent investigations, identifies controversies, and points to areas needing further work. It is the first book to focus specifically on ancient food technology, and to discuss the integral role it played in the political, economic, and social fabric of ancient society. Fully documented and lavishly illustrated with numerous photographs and drawings, it will appeal to students and scholars of both the arts and the sciences.
Book Synopsis The Western European Loess Belt by : Corrie C. Bakels
Download or read book The Western European Loess Belt written by Corrie C. Bakels and published by Springer Science & Business Media. This book was released on 2009-07-29 with total page 294 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book deals with the early history of agriculture in a defined part of Western Europe: the loess belt west of the river Rhine. It is a well-illustrated book that integrates existing and new information, starting with the first farmers and ending when food production was no longer the chief source of livelihood for the entire population. The loess belt was chosen because it is a region with only one type of soil and climate as these are all-important factors where farming is concerned. Subjects covered are crops, crop cultivation, livestock and livestock handling, the farm and its yard, and the farm in connection with other farms. Crop plants and animals are described, together with their origin. New tools such as the plough, wheen, wagon and scythe are introduced. Groundplans of farm buildings, the history of the outhouse and the presence or absence of hamlets are presented as well, and the impact of farming on the landscape is not forgotten. The loess belt was not an island and the world beyond its boundaries was important for new ideas, new materials and new people. Summarising six millennia of agriculture, the thinking in terms of the Western European loess belt as one agricultural-cultural unit seems justified.
Book Synopsis Barely Surviving or More than Enough? by : Maaike Groot
Download or read book Barely Surviving or More than Enough? written by Maaike Groot and published by Sidestone Press. This book was released on 2013-10-14 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: How people produced or acquired their food in the past is one of the main questions in archaeology. Everyone needs food to survive, so the ways in which people managed to acquire it forms the very basis of human existence. Farming was key to the rise of human sedentarism. Once farming moved beyond subsistence, and regularly produced a surplus, it supported the development of specialisation, speeded up the development of socio-economic as well as social complexity, the rise of towns and the development of city states. In short, studying food production is of critical importance in understanding how societies developed. Environmental archaeology often studies the direct remains of food or food processing, and is therefore well-suited to address this topic. What is more, a wealth of new data has become available in this field of research in recent years. This allows synthesising research with a regional and diachronic approach. Indeed, most of the papers in this volume offer studies on subsistence and surplus production with a wide geographical perspective. The research areas vary considerably, ranging from the American Mid-South to Turkey. The range in time periods is just as wide, from c. 7000 BC to the 16th century AD. Topics covered include foraging strategies, the combination of domestic and wild food resources in the Neolithic, water supply, crop specialisation, the effect of the Roman occupation on animal husbandry, town-country relationships and the monastic economy. With this collection of papers and the theoretical framework presented in the introductory chapter, we wish to demonstrate that the topic of subsistence and surplus production remains of interest, and promises to generate more exciting research in the future.
Book Synopsis A Companion to Food in the Ancient World by : John Wilkins
Download or read book A Companion to Food in the Ancient World written by John Wilkins and published by John Wiley & Sons. This book was released on 2015-06-29 with total page 484 pages. Available in PDF, EPUB and Kindle. Book excerpt: A Companion to Food in the Ancient World presents a comprehensive overview of the cultural aspects relating to the production, preparation, and consumption of food and drink in antiquity. • Provides an up-to-date overview of the study of food in the ancient world • Addresses all aspects of food production, distribution, preparation, and consumption during antiquity • Features original scholarship from some of the most influential North American and European specialists in Classical history, ancient history, and archaeology • Covers a wide geographical range from Britain to ancient Asia, including Egypt and Mesopotamia, Asia Minor, regions surrounding the Black Sea, and China • Considers the relationships of food in relation to ancient diet, nutrition, philosophy, gender, class, religion, and more
