Household food storage in Ancient Israel and Judah /
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This volume serves as a source on domestic food storage in Ancient Israel and Judah by outlining important ethnographic and ancient textual and pictorial sources relevant to the discussion. These allow us to understand the motivated actions in relation to food storage, and the significance of food storage in daily life.
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Previously issued in print: 2018. :
1 online resource (224 pages) : illustrations (black and white, and colour) :
Specialized. :
9781784919818 (ebook) :
Proceedings of the 3rd Meeting of the Association of Ground Stone Tools Research /
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The papers in this volume focus especially on the relationship between ground stone artefacts and foodways and include archaeological and ethnographic case studies ranging from the Palaeolithic to the current era, and geographically from Africa to Europe and Asia.
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Also issued in print: 2022.
Conference proceedings. :
1 online resource (xviii, 252 pages) : illustrations (black and white, and colour), maps (black and white, and colour) :
Specialized. :
Includes bibliographical references. :
9781789694796 (PDF ebook) :
Growing up in the Cis-Baikal region of Siberia, Russia : reconstructing childhood diet of Middle Holocene hunter-gatherers /
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This volume analyses the dietary life histories of prehistoric hunter-gatherers from six cemeteries in the Lake Baikal region of Siberia, Russia. The overarching goal was to better understand how they lived by examining what they ate, how they utilized the landscape, and how this changed over time.
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Also issued in print: 2023. :
1 online resource (256 pages) : illustrations (colour) :
Specialized. :
Includes bibliographical references. :
9781803274942 (PDF ebook) :
Hunter-gatherers and early food producing societies in northeastern Africa /
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From the contents: 0Hassan Hussein Idris Ahmed : Seventy years of prehistoric work in Sudan (1940-2010).0I. The Nile Valley / Annett Dittrich : Dating the Neolithisation process in the Middle Nile valley: a critical approach / Agnieszka Maczynska: Lower and Upper Egypt in the 4th millennium BC. The development of craft specialisation and social organisation of the Lower Egyptian and Naqada cultures / Karolina Rosinska-Balik: Proto- and Early Dynastic graves from Tell el-Farkha (Egypt) in three-dimensional view. A case study of grave no.1000/ Lenka Sukov : Pictures in place : a case study from Korosko (Lower Nubia) / Elena A. A. Garcea: Origin and Early Development of Food Producing Cultures at Sai Island and Amara West, northern Sudan.
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"Proceedings of the International Symposium organized by the Poznán Archaeological Museum and Institute of Archaeology and Ethnology, Polish Academy of Sciences, for the International Commission of the Later Prehistory of Northeastern Africa, Poznán, 4-7 July 2011" -- Title page verso. :
459 pages : illustrations (some color), maps (some color) ;24 cm. :
Includes bibliographical references. :
8360109435
9788360109434 :
0866-9244 ; :
2015401655
aya
Foraging and farming : the evolution of plant exploitation /
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OCLC 18558399
Results of a symposium held at the World Archaeological Congress, held in Southampton, England, in Sept. 1986. :
xxxiii, 733 pages : illustrations ; 24 cm. :
Includes bibliographical references and index. :
0044450257
Food quality management : Technological and managerial principles and practices /
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Consumer understanding of food quality is crucial as their concerns for healthy, safe and sustainable food production remain high. This forces actors and stakeholders in the agribusiness and food industry to use quality management as a strategic approach in production and innovation. This book describes Food Quality Management (FQM) in one integrated concept. Firstly, all relevant aspects of food quality management are combined into one FQM-function model, which shaped the structure of the book chapters. Secondly, the authors have embedded the techno-managerial approach in the book. This approach starts with the notion that food quality is the outcome of the combined effect of food behaviour and human behaviour. The core principle of this approach is the concurrent use of technological and managerial theories and models to analyse food systems behaviour and people's quality behaviour and generate adequate improvements to the system. Topics covered in the book include food quality properties and concepts, essentials of quality management and food technology, and details about food and human behaviour. Furthermore, this book describes in detail the technological and managerial principles and practices in the five FQM functions, quality design, quality control, quality improvement, quality assurance, and quality policy and strategy. Moreover, for each function a special topic relevant for the function is highlighted, namely consumer-oriented design, product versus resource control, quality gurus and improvement, quality assurance standards and guidelines (like GMP, HACCP, ISO2200, IFS and BRC), and Total Quality Management. This publication is a must-have for students, researchers and agribusiness and food industry professionals active in various areas of food production in the supply chain. The integrated approach with technological and managerial principles and concepts for analysing food quality management issues makes this a valuable reference book.
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1 online resource (474 pages) : illustrations. :
Includes bibliographical references and index. :
9789086868995
Hunter-gatherer archaeobotany : perspectives from the northern temperate zone /
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xi, 196 pages : illustrations, maps ; 30 cm. :
Includes bibliographical references. :
0905853385
9780905853383 :
https://catalog.loc.gov/vwebv/staffView?searchId=43681&recPointer=0&recCount=25&searchType=0&bibId=13838267
Food Cultures of India /
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In recent times, Food Studies has emerged as an important interdisciplinary field of enquiry, situated at the convergence point of many disciplines. Food Studies is not just about the study of food itself. One could argue that the trajectory of development of Food Studies has been along the similar lines as Cultural Studies (which also, is not only about the study of culture per se). Food Studies deals with more than the mere production, consumption, aesthetic appreciation, and cataloguing of food-related practices. It provides the vantage point to look at the relationship between food and people from the variety of perspectives offered by disciplines, such as arts, science, management, technology, sociology, cultural studies, economics, health, social justice, literature, anthropology, and history. In the context of these exciting developments, the present volume brings together a collection of essays written by academics and scholars belonging to a wide range of disciplines, and who have brought in their subject-expertise towards analysing various dimensions of Food Studies, covering its interface with folklore, social practices, fictional representation, famines, memory, and media studies.
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1 online resource (344 pages) : illustrations. :
Includes bibliographical references and index. :
9789004752245
The Pharaoh's kitchen : recipes from Ancient Egypt's enduring food traditions /
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"Judging from the evidence available from depictions of daily life on tombs and in historical texts, the ancient Egyptians were just as enthusiastic about good food and generous hospitality as are their descendants today. Magda Mehdawy and Amr Hussein have done extensive research on the cultivation, gathering, preparation, and presentation of food in ancient Egypt and have developed nearly a hundred recipes that will be perfectly recognizable to anyone familiar with modern Egyptian food. Beautifully illustrated with scenes from tomb reliefs, objects and artifacts in museum exhibits, and modern photographs, the recipes are accompanied by explanatory material that describes the ancient home and kitchen, cooking vessels and methods, table manners and etiquette, banquets, beverages, and ingredients. Traditional feasts and religious occasions with their own culinary traditions are described, including some that are still celebrated today. A glossary of ingredients and place names provides a useful guide to unfamiliar terms"--Provided by publisher.
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Originally published: 2010. :
x, 161 pages : illustrations (some color) ; 24 cm. :
Includes bibliographical references (pages 155-157) and index. :
9789774168130
9774168135
Food and drink in Egypt and Sudan : selected studies in archaeology, culture, and history /
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The study of historic foodways is as multifaceted and varied as food itself. The changes we see in food habits and choices over history reveal evolving social and political climates and help us envision our ancestors' everyday lives and imagined afterlives. Food certainly played a role in funerary rites; it was offered to the dead, of course, but also shared at the grave among the living family members, symbolically bridging between this world and the next. Choosing the food was embedded in a series of traditions and norms; how it relates to what was actually eaten in associated settlements enables an understanding of its meaning. Feasts, whether for the dead or the living, were laden with political and social meaning. Fasting, although requiring abstention from certain foods, also involves the management--from sourcing and storing to cooking and eating--of the permitted foods, a key concern in contexts such as monasteries where fasting occurred. This collective work demonstrates the diversity of possible approaches to food. It presents the current state of research on the foodways of Egypt and Sudan and highlights the importance of further interdisciplinary collaboration for a "big picture" approach. It brings together 16 articles covering archaeology (in the broadest sense), theory, anthropology, language, ethnography, and architecture to illustrate food traditions and history in Egypt and Sudan from as early as the 4th millennium BC to the 20th century.
L'étude des modes alimentaires historiques est aussi multiple et variée que la nourriture elle-même. Les changements que nous observons dans les habitudes et les choix alimentaires au fil du temps révèlent l'évolution des climats sociaux et politiques et nous aident à imaginer la vie quotidienne et l'au-delà de nos ancêtres. La nourriture jouait certainement un rôle dans les rites funéraires ; elle était offerte aux défunts, bien sûr, mais aussi partagée dans ou à proximité de la sépulture entre les membres vivants de la famille, jetant symboliquement un pont entre le monde d'ici-bas et l'au-delà. Le choix des aliments s'inscrivait dans une série de traditions et de normes ; la comparaison de ceux offerts avec ceux ordinairement consommés permet de comprendre la signification qui leur était attribuée. Les fêtes, qu'elles soient destinées aux morts ou aux vivants, étaient chargées d'une signification politique et sociale. Le jeûne, bien que consistant à s'abstenir de certains aliments, implique également la gestion - depuis l'approvisionnement et le stockage jusqu'à la cuisson et la consommation - des aliments autorisés, une préoccupation essentielle dans des contextes tels que les monastères, où le jeûne était pratiqué. Cet ouvrage collectif rend compte de la diversité des approches possibles portant sur l'alimentation. Il présente l'état actuel de la recherche sur les habitudes alimentaires de l'Égypte et du Soudan et souligne l'importance d'une collaboration interdisciplinaire plus poussée pour une approche globale. Il rassemble 16 articles couvrant l'archéologie (au sens large), la théorie, l'anthropologie, la langue, l'ethnographie et l'architecture, qui illustrent les traditions alimentaires et l'histoire de l'Égypte et du Soudan depuis le IVe millénaire av. J.-C. jusqu'au xxe siècle.
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Text in English. Summaries of contributions in English. Summaries in French and English on the back cove. :
xv, 307 pages : color illustrations, maps, plans ; 29 cm. :
Includes bibliographical references. :
9782724709544 :
0259-3823 ;