Food and Identity in the Fifth mill. BCE

Publikation: Bidrag til bog/antologi/rapportBidrag til bog/antologiForskningfagfællebedømt

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.
OriginalsprogEngelsk
TitelFood, Social Change and Identity
RedaktørerCynthia Chou, Susanne Kerner
Antal sider23
ForlagPalgrave Macmillan
Publikationsdato2021
Sider139-161
ISBN (Trykt)9783030843731
ISBN (Elektronisk)9783030843717
DOI
StatusUdgivet - 2021
NavnConsumption and Public Life
Vol/bindXVII

ID: 287000487