Food and Identity in the Fifth mill. BCE

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Standard

Food and Identity in the Fifth mill. BCE. / Kerner, Susanne.

Food, Social Change and Identity. red. / Cynthia Chou; Susanne Kerner. Palgrave Macmillan, 2021. s. 139-161 (Consumption and Public Life, Bind XVII).

Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt

Harvard

Kerner, S 2021, Food and Identity in the Fifth mill. BCE. i C Chou & S Kerner (red), Food, Social Change and Identity. Palgrave Macmillan, Consumption and Public Life, bind XVII, s. 139-161. https://doi.org/10.1007/978-3-030-84371-7_8

APA

Kerner, S. (2021). Food and Identity in the Fifth mill. BCE. I C. Chou, & S. Kerner (red.), Food, Social Change and Identity (s. 139-161). Palgrave Macmillan. Consumption and Public Life Bind XVII https://doi.org/10.1007/978-3-030-84371-7_8

Vancouver

Kerner S. Food and Identity in the Fifth mill. BCE. I Chou C, Kerner S, red., Food, Social Change and Identity. Palgrave Macmillan. 2021. s. 139-161. (Consumption and Public Life, Bind XVII). https://doi.org/10.1007/978-3-030-84371-7_8

Author

Kerner, Susanne. / Food and Identity in the Fifth mill. BCE. Food, Social Change and Identity. red. / Cynthia Chou ; Susanne Kerner. Palgrave Macmillan, 2021. s. 139-161 (Consumption and Public Life, Bind XVII).

Bibtex

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title = "Food and Identity in the Fifth mill. BCE",
abstract = "Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein{\textquoteright}s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.",
keywords = "Faculty of Humanities, Food, Archaeology, Identity, Social Anthropology, Chalcolithic",
author = "Susanne Kerner",
year = "2021",
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language = "English",
isbn = "9783030843731",
series = "Consumption and Public Life",
publisher = "Palgrave Macmillan",
pages = "139--161",
editor = "Cynthia Chou and Susanne Kerner",
booktitle = "Food, Social Change and Identity",
address = "United Kingdom",

}

RIS

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T1 - Food and Identity in the Fifth mill. BCE

AU - Kerner, Susanne

PY - 2021

Y1 - 2021

N2 - Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein’s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.

AB - Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein’s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.

KW - Faculty of Humanities

KW - Food

KW - Archaeology

KW - Identity

KW - Social Anthropology

KW - Chalcolithic

UR - https://link.springer.com/chapter/10.1007%2F978-3-030-84371-7_8

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DO - 10.1007/978-3-030-84371-7_8

M3 - Book chapter

SN - 9783030843731

T3 - Consumption and Public Life

SP - 139

EP - 161

BT - Food, Social Change and Identity

A2 - Chou, Cynthia

A2 - Kerner, Susanne

PB - Palgrave Macmillan

ER -

ID: 287000487