The Social Archaeology of Food

Cover -- Half-title -- Title page -- Copyright information -- Dedication -- Table of contents -- List of figures -- Preface -- Acknowledgments -- Chapter 1 Introduction: The Social Life of food -- The Place of Food in Archaeological Research -- Five Themes in This Book -- Materiality -- Social Agency -- The Senses -- Economics -- Taste -- The Centrality of Cultural Food Studies Today -- Book Outline -- Part I Laying the Groundwork -- Chapter 2 Framing Food Investigation -- How People Choose the Food They Eat -- Rules of Edibility -- Omnivore's Paradox -- Nutrition -- The Gift of Food -- The Crafting of Taste -- Creating Civilized Taste in Europe -- Creating Civilized Taste in China -- Taste, Emulation, and Social Position -- Structuralism -- The Humoral Doctrine in Europe -- The Humoral Structure in Asia -- The Flavor Principle -- In Sum -- Chapter 3 The Practices of a Meal in Society -- What is a Meal? -- Archaeological Meals -- Cuisines and the Social Economies of Taste -- Archaeological Cuisines -- In Sum -- Part II Food Studies in Archaeology -- Chapter 4 The Archaeological Study of Food Activities -- Food Production and Procurement -- Food Processing -- Drying, Pickling, and Rotting -- Animal Processing -- Plant Processing -- Food Storage -- Food Preparation (Cooking) -- Food Serving -- Food Consumption (Eating) -- Food Cleanup and Discard -- In Sum -- Chapter 5 Food Economics -- Food Production Models -- Emulation and Inequality: Economics of Desire -- Emulation and Inequality: Control over Production and Access -- Staple and Wealth Finance -- Provisioning -- The Moral Economy -- Euergetism -- In Sum -- Chapter 6 Food Politics: Power and Status -- The Gastropolitics of Daily Life: Gender Status -- The Feast -- Celebratory Feasts -- Potluck Feasts -- Alliance Building Feasts -- Competitive Feasts