Social Dimensions of Food in the Prehistoric Balkans

Social Dimensions of Food in the Prehistoric Balkans

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Ever since the definition of the Neolithic Revolution by Vere Gordon Childe, archaeologists have been aware of the crucial importance of food for the understanding of prehistoric developments. Numerous studies have classified and described cooking ware, hearths and ovens, have studied food residues and more recently also stable isotopes in skeletal material. However, we have not yet succeeded in integrating traditional, functional perspectives on nutrition and semiotic approaches (e.g. dietary practices as an identity marker) with current research in the fields of Food Studies and Material Culture Studies.

This volume brings together leading specialists in archaeobotany, economic zooarchaeology, and palaeoanthropology to discuss practices of food production and consumption in their social dimensions from the Mesolithic to the Early Iron Age in the Balkans, a region with intermediary position between and the Aegean Sea on one side and Central Europe and the Eurasian steppe regions on the other. The prehistoric inhabitants of the Balkans were repeatedly confronted with foreign knowledge and practices of food production and consumption which they integrated and thereby transformed into their life.

In a series of transdisciplinary studies, the contributors shed new light on the various social dimensions of food in a synchronous as well as diachronic perspective. Contributors present a series of case studies focused on themes of social interaction, communal food preparation and consumption, the role of feasting, and the importance and management of salt production.

Product Details

ISBN-13: 9781789250817
Publisher: Oxbow Books
Publication date: 10/31/2018
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 386
File size: 46 MB
Note: This product may take a few minutes to download.

About the Author

Maria Ivanova Is Lecturer In Prehistoric Archaeology At The University Of Heidelberg. Her Research Area Includes The Neolithic And Copper Age Of East And Southeast Europe, With A Particular Focus On Ancient Technology, Spheres Of Exchange, And The Transmission Of Innovations. She Is Currently Conducting Research On The Farming Transition In The Balkans, The Main Corridor For The Introduction Of Plant Cultivation And Animal Herding From Anatolia Into Europe.
Bogdan Athanassov Is An Assistant Professor For Prehistoric Archaeology And Director Of The Archaeometry And Experimental Archaeology Lab At The New Bulgarian University In Sofia. He Studied Archaeology In Bulgaria, Greece And Germany And His Research Focuses On Archaeology Of Space, Frontiers, And Spatial And Social Marginality. Together With Philipp W. Stockhammer He Co-Directs The Bresto Excavations In Southwest Bulgaria.
Vanya Petrova Lecturer In Textile Archaeology At St. Kliment Ohridski University Of Sofia. She Completed Her Phd At The University Of Sofia In 2011. Her Main Research Interests Are focused On The Bronze Age In Southeastern Europe, Pottery And Textile Technology, Environmental Dynamics And Subsistence Strategies As Factors In Cultural Transformation.

Table of Contents

Introduction: Social dimensions of food
Philipp Stockhammer, Bogdan Athanassov and Maria Ivanova

Chapter 1. „Herd“ mentality
Laszlo Bartosiewicz and Clive Bonsall

Chapter 2. Neolithic taboos in Anatolia and Southeast Europe
Nerissa Russell

Chapter 3. Eating out: food and social context in the Early Neolithic of Greece
Kostas Kotsakis

Chapter 4. Breath of change: food and pottery in the course of the Neolithic in Northern Greece
Dushka Urem-Kotsou

Chapter 5. Carcasses, ceramics, and cooking at Makriyalos I: towards an integrated approach to human diet and commensality in Late Neolithic northern Greece
Valasia Isaakidou and Paul Halstead

Chapter 6. Painted pottery and culinary practices: Use-alteration analysis of Middle Neolithic painted pottery from the site Starčevo-Grad
Olga Bajčev

Chapter 7. Feasting during the Early Neolithic of the central Balkans: the fauna from Blagotin, Serbia
Haskel J. Greenfield and Tina L. Jongsma-Greenfield

Chapter 8. Of pits and bones: Social context of animals at the Neolithic site of Sarnevo in Thrace
Krum Bacvarov and John Gorczyk

Chapter 9. Foraging and food production strategies during the Early Neolithic in the Balkans-Carpathian area. The site of Bucova Pusta in Romanian Banat
Raiko Krauß, Bea De Cupere and Elena Marinova

Chapter 10. “No quern, no food”? Milling technology and the spread of farming in south-east Europe
Maria Ivanova

Chapter 11. Prehistoric agricultural toolkits in diachronic perspective: a case study from Bulgaria
Maria Gurova

Chapter 12. Social dimensions of salt in the later prehistory of the eastern Balkans
Vassil Nikolov

Chapter 13. Salt in European prehistory: social and economic considerations
Anthony Harding

Chapter 14. Plant-based food at Chalcolithic and Early Bronze Age Drama, SE Bulgaria: continuity and innovations
Ralf Gleser and Elena Marinova

Chapter 15. Food, status, and power: animal production and consumption practices during the Carpathian Basin Bronze Age
Amy Nicodemus

Chapter 16. Plant food from the Late Bronze and Iron Age hilltop site Kush Kaya, Eastern Rhodope Mountains, Bulgaria: insights on the cooking practices
Hristo Popov, Elena Marinova, Ivanka Hristova and Stanislav Iliev

Chapter 17. Food supply and disposal of food remains at Late Bronze and Early Iron Age Ada Tepe: bioarchaeological aspects of food production, processing and consumption
Krassimir Nikov, Elena Marinova, Ivanka Hristova and Hristo Popov

Chapter 18. Hunting together: social aspects of hunting at a 13th-12th century BC fortified site in Southwestern Bulgaria
John Gorczyk, Bogdan Athanassov and Philipp W. Stockhammer

Chapter 19. Where Angel feared not to tread: anthropometric approaches to food studies in Aegean and Balkan prehistory
Eva Rosenstock and Alisa Scheibner

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