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Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life. This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks. The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.
K’Oben traces the Maya kitchen and its associated hardware, ingredients, and cooking styles from the earliest times for which we have archaeological evidence through today’s culinary tourism in the area. It focuses not only on what was eaten and how it was cooked, but the people involved: who grew or sourced the foods, who cooked them, who ate them. Additionally, the authors examine how Maya foodways and the people involved fit into the social system, particularly in how food is incorporated into culture, economy, and society. The authors provide a detailed literature review of hard-to-find sources including: out of print centuries old cookbooks, archaeological field notes, ethnographies and ethnohistories out of circulation and not available in English, thesis documents only available in Spanish and in university archives as well as current field research on the Maya. The more recent Maya foodways can be studied from cookbooks, ethnographies and ethnohistorical documentation. Between the two of us, we have assembled a small but representative collection of cookbooks, some self-published and rare, that were available in Merida and elsewhere in Mexico during the late 20th century. Some are quite old, and all reflect local traditional foodways. Geographically, the book concentrates on Yucatan, Tabasco and Chiapas in Mexico, but will include Pre-Classic and Classic evidence from Guatemala and El Salvador, whose foodways are influenced by Maya traditions.
In this entertaining history, Gregory McNamee explores the many ethnic and cultural traditions that have contributed to the food of the Southwest. He traces the origins of the cuisine to the arrival of humans in the Americas, the work of the earliest farmers of Mesoamerica, and the most ancient trade networks joining peoples of the coast, plains, and mountains. From the ancient chile pepper and agave to the comparatively recent fare of sushi and Frito pie, this complex culinary journey involves many players over space and time. Born of scarcity, migration, and climate change, these foods are now fully at home in the Southwest of today—and with the “southwesternization” of the American palate at large, they are found across the globe. McNamee extends that story across thousands of years to the present, even imagining what the southwestern menu will look like in the near future.
Challenging Colonial Narratives demonstrates that the traditional colonial dichotomy may reflect an artifice of the colonial discourse rather than the lived reality of the past. Matthew A. Beaudoin makes a striking case that comparative research can unsettle many deeply held assumptions and offer a rapprochement of the conventional scholarly separation of colonial and historical archaeology. To create a conceptual bridge between disparate dialogues, Beaudoin examines multigenerational nineteenth-century Mohawk and settler sites in southern Ontario, Canada. He demonstrates that few obvious differences exist and calls for more nuanced interpretive frameworks. Using conventional categories, methodologies, and interpretative processes from Indigenous and settler archaeologies, Beaudoin encourages archaeologists and scholars to focus on the different or similar aspects among sites to better understand the nineteenth-century life of contemporaneous Indigenous and settler peoples. Beaudoin posits that the archaeological record represents people’s navigation through the social and political constraints of their time. Their actions, he maintains, were undertaken within the understood present, the remembered past, and perceived future possibilities. Deconstructing existing paradigms in colonial and postcolonial theories, Matthew A. Beaudoin establishes a new, dynamic discourse on identity formation and politics within the power relations created by colonization that will be useful to archaeologists in the academy as well as in cultural resource management.
What is sacrifice? How can we identify it in the archaeological record? And what does it tell us about the societies that practice it? Sacred Killing: The Archaeology of Sacrifice in the Ancient Near East investigates these and other questions through the evidence for human and animal sacrifice in the Near East from the Neolithic to the Hellenistic periods. Drawing on sociocultural anthropology and history in addition to archaeology, the book also includes evidence from ancient China and a riveting eyewitness account and analysis of sacrifice in contemporary India, which engage some of the key issues at stake. Sacred Killing vividly presents a variety of methods and theories in the study of one of the most profound and disturbing ritual activities humans have ever practiced.
There is widespread acknowledgement among anthropologists, archaeologists, ethnobotanists, as well as researchers in related disciplines that specific foods and cuisines are linked very strongly to the formation and maintenance of cultural identity and ethnicity. Strong associations of foodways with culture are particularly characteristic of South American Andean cultures. Food and drink convey complex social and cultural meanings that can provide insights into regional interactions, social complexity, cultural hybridization, and ethnogenesis. This edited volume presents novel and creative anthropological, archaeological, historical, and iconographic research on Andean food and culture from diverse temporal periods and spatial settings. The breadth and scope of the contributions provides original insights into a diversity of topics, such as the role of food in Andean political economies, the transformation of foodways and cuisines through time, and ancient iconographic representations of plants and animals that were used as food. Thus, this volume is distinguished from most of the published literature in that specific foods, cuisines, and culinary practices are the primary subject matter through which aspects of Andean culture are interpreted.
Foodways in Roman Republican Italy explores the production, preparation, and consumption of food and drink in Republican Italy to illuminate the nature of cultural change during this period. Traditionally, studies of the cultural effects of Roman contact and conquest have focused on observing changes in the public realm: that is, changing urban organization and landscape, and monumental construction. Foodways studies reach into the domestic realm: How do the daily behaviors of individuals express their personal identity, and How does this relate to changes and expressions of identity in broader society? Laura M. Banducci tracks through time the foodways of three sites in Etruria from about the third century BCE to the first century CE: Populonia, Musarna, and Cetamura del Chianti. All were established Etruscan sites that came under Roman political control over the course of the third and second centuries BCE. The book examines the morphology and use wear of ceramics used for cooking, preparing, and serving food in order to deduce cooking methods and the types of foods being prepared and consumed. Change in domestic behaviors was gradual and regionally varied, depending on local social and environmental conditions, shaping rather than responding to an explicitly “Roman” presence.
Foreword -- The Silk Road, medieval globality, and 'everyday cosmopolitanism' -- The Silk Road as literary spacetime -- Techniques of worldmaking in medieval Armenia -- Making and unmaking the world of the Kasakh Valley -- Traveling through Armenia : caravan inns and the material experience of Silk Road travel -- The world in a bowl : intimate and delicious everyday spacetimes on the Silk Road -- Everyday cosmopolitanisms : rewriting the shape of the Silk Road world.
This volume is a collection of current work in medieval archaeology, mainly as it is practiced in North America, with a comprehensive view rather than a local or regional perspective, allowing scholars from different regions access to research from across the medieval world. It includes chapters from well-established professors and up-and-coming scholars. The majority of the papers came from the first annual conference in medieval archaeology held at the State University of New York at Cortland in 2013. This conference gave those located in North America who were interested in medieval archaeology, both of Europe and the Mediterranean world, a chance to see what the latest developments were in the discipline. This volume includes both methodological and theoretical approaches, such as integrating remote sensing with laser scanning or exploring the definition of ethnicity; chapters include Viking Vinland, castles in Ireland and England, several Byzantine and Islamic-era sites in the eastern Mediterranean, and various other topics, ranging from a church in Hungary to the social construction of the medieval diet.