Food, culture and identity in the Neolithic and Early Bronze Age

摘要: In the last twenty years historians and social scientists have seen a veritable explosion of research into food its consumption context. And yet archaeology has been slow to catch on. This is all more surprising since 'bread butter' are residues preparation - animal bones, pottery other containers, cooking places technologies preparation, plant remains (micro macro), landscapes settlements, grave goods, etc., etc. volume papers arises out conference held in Sheffield 1999, organised jointly by The Prehistoric Society University Archaeology Society, on 'Food, Identity Culture Neolithic Early Bronze Age'. aim was bring together different archaeological interests from science humanities perspectives as cultural artefact/ecofact, examine potential new developing scientific techniques for reconstructing prehistoric habits, foster an integrated approach regardless researchers' specialisms.The 12 this include: (1) Food, culture identity: introduction overview; (2) Explaining dietary isotope evidence rapid adoption Britain; (3) kinship cows: centrality cattle earlier southern (4) Animals ancestors: domestication, identity Late Orkney; (5) diets: pathology dental wear; (6) use microwear infer diet subsistence patterns past human populations; (7) You where you ate: isotopic analysis reconstruction residency; (8) Diet Britain: Yarnton; (9) Dairying, dairy products milk residues: studies European prehistory; (10) Age 'food' northern Greece: archaeobotanical evidence; (11) Changing paradigms: metaphor among fisher-gatherer-hunter communities Europe; (12) Mead, chiefs feasts later Europe.