Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Nottingham Postgraduate Conference

Nottingham Postgraduate Conference

Prospect Books

Paperback

Food WritingArchaeology

Currently unavailable to order

ISBN10: 1903018781
ISBN13: 9781903018781
Publisher: Prospect Books (UK)
Published: Jan 1 2012
Pages: 152
Weight: 0.75
Height: 0.60 Width: 6.80 Depth: 9.60
Language: English
This is the 3rd in the mini-series devoted to papers on food and archaeology organized by Nottingham University. Theyrange over many historic and prehistoric periods as well as continents and regions. Great strides have been made in recent decades in the various forms of botanical and physical analysis of archaeological finds which have enabled students to gain greater insight into diet and cooking technologies than was possible when all they had to go on was the survival of artefacts. These papers emanate from the cutting edge of archaeological research, among the postgraduates who will one day make up the teaching force of the world's universities.The subjects covered in this year's proceedings include: Psychoactive consumption in Cypriot Bronze Age mortuary ritual Food consumption and ritual at the Early Iron Age tholos cemetery of Moni Odigitria, south-central Greece Elite ideology and feasting practices in Early Iron Age Greece Intoxicating drinks and drunkards appearing in ancient Indian art and literature Sixteenth-century polemics about cold-drinking Living and eating in coastal southern Brazil during prehistory: a review The deceased as metaphorical food in Iron Age Veneto (Italy). Food diversity in Mesolithic Scotland Ritualized feasting-goods from Norwegian graves Feasting and the state in Uruk Mesopotamia Prehistoric spoons: eating, drinking or holding

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