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The menial art of cooking: archaeological studies of cooking and food preparation

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dc.contributor.authorGraff, Sarah R., editor
dc.contributor.authorRodríguez-Alegría, Enrique, editor
dc.contributor.authorUniversity Press of Colorado, publisher
dc.date.accessioned2007-01-03T05:35:22Z
dc.date.available2007-01-03T05:35:22Z
dc.date.issued2012
dc.descriptionIncludes bibliographical references and index.
dc.description.tableofcontentsIntroduction: The menial art of cooking / Enrique Rodríguez-Alegría and Sarah R. Graff -- Culinary preferences: seal-impressed vessels from Western Syria as specialized cookware / Sarah R. Graff -- Food preparation, social context, and ethnicity in a prehistoric Mesopotamian Colony / Gil J. Stein -- The habitus of cooking practices at Neolithic Çatalhöyük: what was the place of the cook? / Christine A. Hastorf -- Cooking meat and bones at Neolithic Çatalhöyük, Turkey / Nerissa Russell and Louise Martin -- from grinding corn to dishing out money: a long-term history of cooking in Xaltocan, Mexico / Enrique Rodríguez-Alegría -- cooking for fame or fortune: The effect of European contact on Casabe production in the Orinoco / Kay Tarble de Scaramelli and Franz Scaramelli -- crafting Harappan cuisine on the Saurashtran frontier of the Indus civilization / Brad Chase -- Vale Boi: 10,000 years of upper paleolithic bone boiling / Tiina Manne -- "hoe cake and pickerel": cooking traditions, community, and agency at a nineteenth-century nipmuc farmstead / Guido Pezzarossi, Ryan Kennedy, and Heather Law -- Great transformations: on the Archaeology of cooking / Kathleen D. Morrison.
dc.format.mediumborn digital
dc.format.mediumbooks
dc.identifier.urihttp://hdl.handle.net/10217/87519
dc.languageEnglish
dc.language.isoeng
dc.publisherColorado State University. Libraries
dc.relation.ispartofUniversity Press of Colorado
dc.rightsCopyright and other restrictions may apply. User is responsible for compliance with all applicable laws. For information about copyright law, please see https://libguides.colostate.edu/copyright.
dc.rightsAll rights reserved. User is responsible for compliance. Please contact University Press of Colorado at https://upcolorado.com/our-books/rights-and-permissions for use information.
dc.rights.accessAccess is limited to the Adams State University, Colorado State University, Colorado State University Pueblo, Community College of Denver, Fort Lewis College, Metropolitan State University Denver, Regis University, University of Alaska Fairbanks, University of Colorado Boulder, University of Colorado Colorado Springs, University of Colorado Denver, University of Denver, University of Northern Colorado, University of Wyoming, Utah State University and Western Colorado University communities only.
dc.subject.lcshCooking -- History
dc.subject.lcshCooking -- Social aspects -- History
dc.subject.lcshCooks -- History
dc.subject.lcshCookware -- History
dc.subject.lcshFood habits -- History
dc.subject.lcshSocial archaeology
dc.subject.lcshEthnoarchaeology
dc.subject.lcshArchaeology and history
dc.titleThe menial art of cooking: archaeological studies of cooking and food preparation
dc.typeText

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