Abstract
This article reviews current archaeological research on the interactions between food and intrasocietal diversity. Today’s archaeology of food and diversity is theoretically diverse but generally views food as biologically necessary and cognitively prominent material culture that plays an active role in constructing and negotiating social distinctions. Areal foci in the literature include Europe, Southwest Asia, Mesoamerica, the U.S. Southwest, and the Andes; thematic emphases include economic, status, ethnic, gender, and religious distinctions. Methodological issues that must be considered when assessing the social implications of food remains include not only the contexts and characters of specific samples but also the integration of multiple data sets that may all differ with respect to their taphonomic histories and the aspects of food behavior they reflect.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References cited
Adams, R. L. (2005). Ethnoarchaeology in Indonesia illuminating the ancient past at Çatalhöyük? American Antiquity 70: 181–188.
Albarella, U., and Serjeantson, D. (2002). A passion for pork: Meat consumption at the British Late Neolithic site of Durrington Walls. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 33–49.
Ambrose, S. H. (1993). Isotopic analysis of paleodiets: Methodological and interpretive considerations. In Sandford, M. K. (ed.), Investigations of Ancient Human Tissue: Chemical Analyses in Anthropology, Gordon and Breach, Langhorne, PA, pp. 59–130.
Ambrose, S. H., Buikstra, J. E., and Krueger, H. W. (2003). Status and gender differences in diet at Mound 72, Cahokia, revealed by isotopic analysis of bone. Journal of Anthropological Archaeology 22: 217–226.
Amundsen, C. P. (2008). Culture Contact, Ethnicity and Food Practices of Coastal Finnmark, Norway (1200 to 1600 A.D.), Ph.D. dissertation, Department of Anthropology, City University of New York, New York.
Appadurai, A. (1981). Gastro-politics in Hindu South Asia. American Ethnologist 8: 494–511.
Atalay, S., and Hastorf, C. A. (2006). Food, meals, and daily activities: Food habitus at Neolithic Çatalhöyük. American Antiquity 71: 283–319.
Bendall, L. M. (2004). Fit for a king? Hierarchy, exclusion, aspiration and desire in the social structure of Mycenean banqueting. In Halstead, P., and Barrett, J. C. (eds.), Food, Cuisine and Society in Prehistoric Greece, Oxbow, Oxford, pp. 105–135.
Blitz, J. H. (1993). Big pots for big shots: Feasting and storage in a Mississippian community. American Antiquity 58: 80–96.
Bogaard, A., Charles, M. P., Twiss, K. C., Fairbairn, A. S., Yalman, E. N., Filipovic, D., Demirergi, G. A., Ertuğ, F., Russell, N., and Henecke, J. (2009). Private pantries and celebrated surplus: Saving and sharing food at Neolithic Çatalhöyük, central Anatolia. Antiquity 83: 649–668.
Bowen, J. (1998). To market, to market: Animal husbandry in New England. Historical Archaeology 32: 137–152.
Bray, T. (2003a). Inka pottery as culinary equipment: Food, feasting and gender in imperial state design. Latin American Antiquity 14: 3–28.
Bray, T. L. (2003b). The commensal politics of early states and empires. In Bray, T. L. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 1–13.
Bray, T. L. (2003c). To dine splendidly: Imperial pottery, commensal politics, and the Inca state. In Bray, T. L. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 93–142.
Brown, L. A. (2001). Feasting on the periphery: The production of ritual feasting and village festivals and the Ceren site, El Salvador. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 368–390.
Brumbach, H. J., and Jarvenpa, R. (1997). Ethnoarchaeology of subsistence space and gender: A subarctic Dene case. American Antiquity 62: 414–423.
Brumfiel, E. M. (1991). Weaving and cooking: Women’s production in Aztec Mexico. In Gero, J. M., and Conkey, M. W. (eds.), Engendering Archaeology: Women and Prehistory, Blackwell, Cambridge, MA, pp. 224–252.
Campbell, G. (2000). Plant utilisation: The evidence from charred plant remains. In Cunliffe, B. (ed.), The Danebury Environs Programme: The Prehistory of a Wessex Landscape. Volume 1: Introduction, English Heritage/Oxford University Committee for Archaeology, Oxford, pp. 45–59.
Carrasco, M. D. (2010). From field to hearth: An earthly interpretation of Maya and other Mesoamerican creation myths. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 601–634.
Casella, E. (2006). Transplanted technologies and rural relics: Australian industrial archaeology and questions that matter. Australasian Historical Archaeology 24: 65–75.
Christakis, K. S. (1999). Pithoi and food storage in Neopalatial Crete: A domestic perspective. World Archaeology 31: 1–20.
Claassen, C. (1991). Gender, shellfishing, and the Shell Mound Archaic. In Gero, J. M., and Conkey, M. W. (eds.), Engendering Archaeology: Women and Prehistory, Blackwell, Cambridge, MA, pp. 276–300.
Clarke, M. J. (2001). Akha feasting: An ethnoarchaeological perspective. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 144–167.
Collins, D. (1987). Tradition and network: Interpreting the fish remains from Riverside’s Chinatown. In Great Basin Foundation (ed.), Wong Ho Leun: An American Chinatown, Volume 2, Archaeology, Great Basin Foundation, Center for Anthropological Research, San Diego, CA, pp. 121–132.
Cool, H. E. M. (2006). Eating and Drinking in Roman Britain, Cambridge University Press, Cambridge.
Cooremans, B. (2008). The Roman cemeteries of Tienen and Tongeren: Results from the archaeobotanical analysis of the cremation graves. Vegetation History and Archaeobotany 17: 3–13.
Coupland, G., Stewart, K., and Patton, K. (2010). Do you never get tired of salmon? Evidence for extreme salmon specialization at Prince Rupert harbour, British Columbia. Journal of Anthropological Archaeology 29: 189–207.
Crabtree, P. J. (1990). Zooarchaeology and complex societies: Some uses of faunal analysis for the study of trade, social status, and ethnicity. Archaeological Method and Theory 2: 155–205.
Crader, D. C. (1984). The zooarchaeology of the Storehouse and the Dry Well at Monticello. American Antiquity 49: 542–558.
Crader, D. C. (1990). Slave diet at Monticello. American Antiquity 55: 690–717.
Crown, P. L. (2000). Women’s role in changing cuisine. In Crown, P. L. (ed.), Women and Men in the Prehispanic Southwest, School of American Research Press, Santa Fe, NM, pp. 226–266.
Curet, L. A., and Pestle, W. J. (2010). Identifying high-status foods in the archeological record. Journal of Anthropological Archaeology 29: 413–431.
Dabney, M. K., Halstead, P., and Thomas, P. (2004). Mycenaean feasting on Tsouzinga at ancient Nemea. In Wright, J. C. (ed.), The Mycenaean Feast, American School of Classical Studies at Athens, Princeton, NJ, pp. 77–96.
Dahlin, B. H., Bair, D., Beach, T., Moriarty, M., and Terry, R. (2010). The dirt on food: Ancient feasts and markets among the Lowland Maya. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 191–232.
Daróczi-Szabó, L. (2004). Animal bones as indicators of kosher food refuse from 14th century AD Buda, Hungary. In O’Day, S. J., van Neer, W., and Ervynck, A. (eds.), Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford, pp. 252–261.
Dawson, M. (2008). Changing tastes in sixteenth-century England: Evidence from the household accounts of the Willoughby family. In Baker, S., Allen, M., Middle, S., and Poole, K. (eds.), Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007, Prospect Books, Trowbridge, UK, pp. 20–27.
DeBoer, W. R. (2001). The Big Drink: Feast and forum in the Upper Amazon. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 215–239.
DeFrance, S. D. (1996). Iberian foodways in the Moquegua and Torata Valleys of southern Peru. Historical Archaeology 30: 20–48.
DeFrance, S. D. (2009). Zooarchaeology in complex societies: Political economy, status, and ideology. Journal of Archaeological Research 17: 105–168.
Dennell, R. W. (1976). The economic importance of plant resources represented on archaeological sites. Journal of Archaeological Science 3: 229–247.
Detienne, M. (1989). Culinary practices and the spirit of sacrifice. In Detienne, M., and Vernant, J.-P. (eds.), The Cuisine of Sacrifice Among the Greeks, University of Chicago Press, Chicago, pp. 1–20.
Dietler, M. (2001). Theorizing the feast: Rituals of consumption, commensal politics, and power in African contexts. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 65–114.
Dietler, M. (2003). Clearing the table: Some concluding reflections on commensal politics and imperial states. In Bray, T. L. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 271–284.
Dietler, M. (2006). Alcohol: Anthropological/archaeological perspectives. Annual Review of Anthropology 35: 229–249.
Dietler, M. (2007). Culinary encounters: Food, identity and colonialism. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 218–242.
Dietler, M., and Hayden, B. (2001a). Digesting the feast—good to eat, good to drink, good to think: An introduction. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 1–22.
Dietler, M., and Hayden, B. (eds.) (2001b). Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC.
Dietler, M., and Herbich, I. (2001). Feasts and labor mobilization: Dissecting a fundamental economic practice. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 240–264.
Dolukhanov, P. M. (1995). Archaeology in Russia and its impact on archaeological theory. In Ucko, P. J. (ed.), Theory in Archaeology: A World Perspective, Routledge, New York, pp. 327–342.
Dolukhanov, P. M. (1996). Archaeology and nationalism in totalitarian and post-totalitarian Russia. In Atkinson, J. A., Banks, I., and O’Sullivan, J. (eds.), Nationalism and Archaeology: Scottish Archaeological Forum, Cruithne, Glasgow, pp. 200–213.
Earle, T. K., and D’Altroy, T. N. (1982). Storage facilities and state finance in the upper Mantaro Valley, Peru. In Erikson, J. E., and Earle, T. K. (eds.), Contexts for Prehistoric Exchange, Academic, New York, pp. 265–291.
Emery, K. F. (2003). The noble beast: Status and differential access to animals in the Maya world. World Archaeology 34: 498–515.
Flannery, K. V. (1972). The origins of the village as a settlement type in Mesoamerica and the Near East: A comparative study. In Ucko, P. J., Tringham, R., and Dimbleby, G. W. (eds.), Man, Settlement and Urbanism, Duckworth, London, pp. 23–53.
Flannery, K. V. (2002). The origins of the village revisited: From nuclear to extended households. American Antiquity 67: 417–433.
Forbes, H. (2002). Prudent producers and concerned consumers: Ethnographic and historical observations on staple storage and urban consumer behavior. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 97–111.
Fox, R., and Harrell, K. (2008). An invitation to war: Constructing alliances and allegiances through Mycenean palatial feasts. In Baker, S., Allen, M., Middle, S., and Poole, K. (eds.), Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007, Prospect Books, Trowbridge, UK, pp. 28–35.
Franklin, M. (2001). The archaeological and symbolic dimensions of soul food: Race, culture, and Afro-Virginian identity. In Orser Jr., C. E. (ed.), Race, Material Culture, and the Archaeology of Identity, University of Utah Press, Salt Lake City, pp. 88–107.
Friedel, D., and Reilly III, F. K. (2010). The flesh of God: Cosmology, food, and the origins of political power in ancient southeastern Mesoamerica. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 635–680.
Freiwald, C. R. (2010). Dietary diversity in the Upper Belize River Valley: A zooarchaeological and isotopic perspective. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 399–420.
Genz, H. (2003). Cash crop production and storage in the Early Bronze Age Levant. Journal of Mediterranean Archaeology 16: 59–78.
Gero, J. M. (1992). Feasts and females: Gender ideology and political meals in the Andes. Norwegian Archaeological Review 25: 1–16.
Gifford-Gonzalez, D. (1993). Gaps in zooarchaeological analyses of butchery. Is gender an issue? In Hudson, J. (ed.), Bones to Behavior: Ethnoarchaeological and Experimental Contributions to the Interpretation of Faunal Remains, Southern Illinois University Press, Carbondale, pp. 181–199.
Gifford-Gonzalez, D., and Sunseri, K. U. (2007). Foodways on the frontier: An early colonial pueblo in New Mexico. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 260–287.
Goldstein, D. J., and Hageman, J. B. (2010). Power plants: Paleobotanical evidence of rural feasting in Late Classic Belize. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 421–440.
Goldstein, D. J., and Shimada, I. (2010). Feeding the fire: Food and craft production in the Middle Sicán period (AD 950-1050). In Klarich, E. A. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 161–189.
Goody, J. (1982). Cooking, Cuisine, and Class: A Study in Comparative Sociology, Cambridge University Press, Cambridge.
Grant, A. (2002). Food, status and social hierarchy. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 17–23.
Gumerman IV, G. (1997). Food and complex societies. Journal of Archaeological Method and Theory 4: 105–139.
Halstead, P. (1989). The economy has a normal surplus: Economic stability and social change among early farming communities of Thessaly, Greece. In Halstead, P., and O’Shea, J. (eds.), Bad Year Economics: Cultural Responses to Risk and Uncertainty, Cambridge University Press, Cambridge, pp. 68–80.
Halstead, P. (1996). Pastoralism or household herding? Problems of scale and specialization in early Greek animal husbandry. World Archaeology 28: 20–42.
Halstead, P. (1997). Storage strategies and states on prehistoric Crete: A reply to Strasser. Journal of Mediterranean Archaeology 10: 103–107.
Halstead, P. (1999). Neighbours from hell? The household in Neolithic Greece. In Halstead, P. (ed.), Neolithic Society in Greece, Sheffield Academic Press, Sheffield, UK, pp. 77–95.
Halstead, P. (2007). Carcasses and commensality: Investigating the social context of meat consumption in Neolithic and Early Bronze Age Greece. In Mee, C., and Renard, J. (eds.), Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow, Oxford, pp. 25–48.
Hamilakis, Y. (1998). Eating the dead: Mortuary feasting and the politics of memory in Aegean Bronze Age Societies. In Branigan, K. (ed.), Cemetery and Society in the Aegean Bronze Age, Sheffield Academic Press, Sheffield, UK, pp. 115–132.
Hamilakis, Y. (1999). Food technologies/technologies of the body: The social context of wine and oil production and consumption in Bronze Age Crete. World Archaeology 31: 38–54.
Hamilakis, Y. (2003). The sacred geography of hunting: Wild animals, social power, and gender in early farming societies. In Kotjabopoulou, E., Hamilakis, Y., Halstead, P., Gamble, C., and Elefanti, P. (eds.), Zooarchaeology in Greece: Recent Advances, British School at Athens, London, pp. 239–248.
Hamilakis, Y. (2008). Time, performance, and the production of a mnemonic record: From feasting to an archaeology of eating and drinking. In Hitchcock, L., Laffineur, R., and Crowley, J. (eds.), DAIS: The Aegean Feast, University of Liège, Liège, and University of Texas, Austin, pp. 3–17.
Hamilakis, Y., and Konsolaki, E. (2004). Pigs for the gods: Burnt animal sacrifices as embodied rituals at a Mycenean Sanctuary. Oxford Journal of Archaeology 23: 135–151.
Hastorf, C. A. (1991). Gender, space and food in prehistory. In Gero, J. M., and Conkey, M. W. (eds.), Engendering Archaeology: Women and Prehistory, Blackwell, Cambridge, MA, pp. 132–159.
Hastorf, C. A., and Johannessen, S. (1993). Pre-Hispanic politic change and the role of maize in the central Andes of Peru. American Anthropologist 95: 115–138.
Hastorf, C. A., and Weismantel, M. (2007). Food: Where opposites meet. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 308–333.
Hayden, B. (1990). Nimrods, piscators, pluckers, and planters: The emergence of food production. Journal of Anthropological Archaeology 9: 31–69.
Hayden, B. (1995). Pathways to power: Principles for creating socioeconomic inequalities. In Price, T. D., and Feinman, G. (eds.), Foundations of Social Inequality, Plenum, New York, pp. 15–86.
Hayden, B. (2001). Fabulous feasts: A prolegomenon to the importance of feasting. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 23–64.
Hayden, B. (2003). Were luxury foods the first domesticates? Ethnoarchaeological perspectives from Southeast Asia. World Archaeology 34: 458–469.
Hegmon, M. (2003). Setting theoretic egos aside: Issues and theory in North American archaeology. American Antiquity 68: 213–243.
Hendon, J. A. (2003). Feasting at home: Community and house solidarity among the Maya of southeastern Mesoamerica. In Bray, T. L. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 203–234.
Hesse, B. (1990). Pig lovers and pig haters: Patterns of Palestinian pork production. Journal of Ethnobiology 10: 195–225.
Hesse, B., and Wapnish, P. (1997). Can pig remains be used for ethnic diagnosis in the ancient Near East? In Silberman, N. A., and Small, D. B. (eds.), The Archaeology of Israel: Constructing the Past, Interpreting the Present, Sheffield Academic Press, Sheffield, UK, pp. 238–270.
Hesse, B., and Wapnish, P. (1998). Pig use and abuse in the ancient Levant: Ethnoreligious boundary-building with swine. In Nelson, S. (ed.), Ancestors for the Pigs: Pigs in Prehistory, University of Pennsylvania Museum of Archaeology and Anthropology Philadelphia, pp. 123–135.
Hildebrand, E. A. (2003). Motives and opportunities for domestication: An ethnoarchaeological study in southwest Ethiopia. Journal of Anthropological Archaeology 22: 358–375.
Hodder, I. (1982). Symbols in Action, Cambridge University Press, New York.
Ijzereef, E. G. (1989). Social differentiation from animal bone studies. In Sergeantson, D., and Waldron, T. (eds.), Diet and Crafts in Towns, BAR International Series 199, Archaeopress, Oxford, pp. 41–53.
Insoll, T. (1999). The Archaeology of Islam, Blackwell, Malden, MA.
Isaakidou, V. (2007). Cooking in the Labyrinth: Exploring ‘cuisine’ at Bronze Age Knossos. In Mee, C., and Renard, J. (eds.), Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow, Oxford, pp. 5–24.
Isaakidou, V., Halstead, P., Davis, J., and Stocker, S. (2002). Burnt animal sacrifice at the Mycenaean ‘Palace of Nestor’, Pylos. Antiquity 76: 86–92.
Jackson, H. E., and Scott, S. L. (1995). The faunal record of the southeastern elite: The implications of economy, social relations, and ideology. Southeastern Archaeology 14: 103–119.
Jackson, H. E., and Scott, S. L. (2003). Patterns of elite faunal utilization at Moundville, Alabama. American Antiquity 68: 552–572.
Jackson, T. L. (1991). Pounding acorn: Women’s production as social and economic focus. In Gero, J. M., and Conkey, M. W. (eds.), Engendering Archaeology: Women and Prehistory, Blackwell, Cambridge, MA, pp. 301–325.
Jamieson, R. W., and Sayre, M. B. (2010). Barley and identity in the Spanish colonial Audiencia of Quito: Archaeobotany of the 18th century San Blas neighborhood in Riobamba. Journal of Anthropological Archaeology 29: 208–218.
Jennings, J., Antrobus, K. L., Atencio, S. J., Glavich, E., Johnson, R., Loffler, G., Luu, C., Dietler, M., Hastorf, C. A., Hayden, B., Ikram, S., Le Count, L. J., McGovern, P. E., Samuel, D., Sigaut, F., Smalley, J. D., and Stika, H.-P. (2005). “Drinking beer in a blissful mood”: Alcohol production, operational chains, and feasting in the ancient world. Current Anthropology 46: 275–303.
Jochim, M. (1976). Hunter-Gatherer Subsistence and Settlement: A Predictive Model, Academic Press, New York.
Jones, A. (1999). The world on a plate: Ceramics, food technology and cosmology in Neolithic Orkney. World Archaeology 31: 55–77.
Jones, A., and Richards, C. (2003). Animals into ancestors: Domestication, food and identity in Late Neolithic Orkney. In Parker Pearson, M. (ed.), Food, Culture and Identity in the Neolithic and Early Bronze Age, BAR International Series 1117. Archaeopress, Oxford, pp. 45–51.
Jones, M. K. (2002). Eating for calories or for company? Concluding remarks on consuming passions. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 131–136.
Joyce, A. A. (2010). Expanding the feast: Food preparation, feasting, and the social negotiation of gender and power. In Klarich, E. A. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 221–239.
Junker, L. L. (2001). The evolution of ritual feasting systems in prehispanic Philippine chiefdoms. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 267–310.
Junker, L. L., and Niziolek, L. (2010). Food preparation and feasting in the household and political economic of Pre-Hispanic Philippine chiefdoms. In Klarich, E. A. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 17–53.
Keene, A. S. (1983). Biology, behavior and borrowing: A critical examination of optimal foraging theory in archaeology. In Moore, J. A., and Keene, A. S. (eds.), Archaeological Hammers and Theories, Academic Press, New York, pp. 137–155.
Keene, A. S. (1985). Nutrition and economy: Models for the study of prehistoric diet. In Gilbert, Jr., R. I., and Mileke, J. H. (eds.), The Analysis of Prehistoric Diets, Academic Press, Orlando, FL.
Killen, J. (2004). Wheat, barley, flour, olives and figs on Linear B tablets. In Halstead, P., and Barrett, J. C. (eds.), Food, Cuisine and Society in Prehistoric Greece, Oxbow, Oxford, pp. 155–173.
Kirch, P. (2001). Polynesian feasting in ethnohistoric, ethnographic, and archaeological contexts. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 168–184.
Klarich, E. A. (ed.) (2010). Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder.
Langenwalter II, P. E. (1980). The archaeology of 19th century Chinese subsistence at the Lower China store, Madera County, California. In Schuyler, R. E. (ed.), Archaeological Perspectives on Ethnicity in America: Afro-American and Asian American Culture History, Baywood, Farmingdale, NY, pp. 102–112.
Le Huray, J. D., and Schutkowski, H. (2005). Diet and social status during the La Tene period in Bohemia: Carbon and nitrogen stable isotope analysis of bone collagen from Kutna Hora-Karlov and Radovesice. Journal of Anthropological Archaeology 24: 135–147.
LeCount, L. J. (2010). Maya palace kitchens: Suprahousehold food preparation at the Late and Terminal Classic site of Xunantunich, Belize. In Klarich, E. A. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 133–159.
Lentacker, A., Ervynck, A., and van Neer, W. (2004). Gastronomy or religion? The animal remains from the mithraeum at Tienen (Belgium). In O’Day, S. J., van Neer, W., and Ervynck, A. (eds.), Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford, pp. 77–94.
Leroi-Gourhan, A. (1983). Gesture and Speech, MIT Press, Cambridge, MA.
Lev-Tov, J. (1999). The influences of religion, social structure and ethnicity on diet: An example from Frankish Corinth. In Vaughan, S. J., and Coulson, W. D. (eds.), Palaeodiet in the Aegean, Oxbow, Oxford, pp. 85–98.
Lev-Tov, J. (2004). Implications of risk theory for understanding nineteenth century slave diets in the southern United States. In O’Day, S. J., van Neer, W., and Ervynck, A. (eds.), Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford, pp. 304–317.
Lev-Tov, J., and Maher, E. F. (2001). Food in Late Bronze Age funerary offerings: Faunal evidence from tomb 1 at Tell Dothan. Palestine Exploration Quarterly 133: 91–110.
Lewis, K. A. (2007). Fields and tables of Sheba: Food, identity and politics in ancient southern Arabia. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 192–217.
Lightfoot, K. G., Schiff, A. M., Martinez, A., Wake, T. A., Silliman, S. W., Mills, P. R., and Holm, L. (1997a). Culture change and persistence in the daily lifeways of interethnic households. In Lightfoot, K., Wake, T., and Schiff, A. M. (eds.), The Archaeology and Ethnohistory of Fort Ross, California: Volume 2, The Native Alaskan Neighborhood: A Multiethnic Community at Colony Ross, Contributions 55, Archaeological Research Facility, University of California, Berkeley, pp. 355–419.
Lightfoot, K. G., Wake, T. A., and Schiff, A. M. (1997b). Conclusion. In Lightfoot, K., Wake, T., and Schiff, A. M. (eds.), The Archaeology and Ethnohistory of Fort Ross, California: Volume 2, The Native Alaskan Neighborhood: A Multiethnic Community at Colony Ross, Contributions 55, Archaeological Research Facility, University of California, Berkeley.
Linseele, V. (2004). Cultural identity and the consumption of dogs in western Africa. In O’Day, S. J., van Neer, W., and Ervynck, A. (eds.), Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford, pp. 318–326.
Livarda, A. (2008). New temptations? Olive, cherry and mulberry in Roman and medieval Europe. In Baker, S., Allen, M., Middle, S., and Poole, K. (eds.), Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007, Prospect Books, Trowbridge, UK, pp. 73–83.
London, G. (2008). Why milk and meat don’t mix: A new explanation for a puzzling kosher law. Biblical Archaeology Review 34: 66–69.
Lucy, S. (2005). Ethnic and cultural identities. In Díaz-Andreu, M., Lucy, S., Babić, S., and Edwards, D. N. (eds.), The Archaeology of Identity: Approaches to Gender, Age, Status, Ethnicity and Religion, Routledge, New York, pp. 86–109.
Lyman, R. L. (1987). On zooarchaeological measures of socioeconomic position and cost-efficient meat purchases. Historical Archaeology 21(1): 58–66.
Malinowski, B. (1935). Coral Gardens and Their Magic: A Study of the Methods of Tilling the Soil and of Agricultural Rites in the Trobriand Islands, American Book Company, New York.
Margomenou, D. (2008). Food storage in prehistoric northern Greece: Interrogating complexity at the margins of the Mycenaean World. Journal of Mediterranean Archaeology 21: 191–212.
McCormick, F. (2002). The distribution of meat in a hierarchical society: The Irish evidence. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 25–31.
McCormick, F. (2008). The decline of the cow: Agricultural and settlement change in early medieval Ireland. Peritia 20: 210–225.
McGovern, P. E. (2009). Uncorking the Past: The Quest for Wine, Beer, and Other Alcoholic Beverages, University of California Press, Berkeley.
McKee, L. W. (1987). Delineating ethnicity from the garbage of early Virginians: Faunal remains from the Kingsmill Plantation slave quarter. American Archaeology 6: 31–39.
McKee, L. W. (1999). Food supply and plantation social order: An archaeological perspective. In Singleton, T. (ed.), I, Too, Am American: Studies in African-American Archaeology, University Press of Virginia, Charlottesville, pp. 218–239.
McNeil, C. (ed.) (2006). Chocolate in Mesoamerica: A Cultural History of Cacao, University Press of Florida, Gainesville.
Mee, C. (2007). The production and consumption of pottery in the Neolithic Peloponnese. In Mee, C., and Renard, J. (eds.), Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow, Oxford, pp. 200–224.
Mee, C., and Renard, J. (eds.) (2007). Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow Books, Oxford.
Mennell, S. (1996). All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present, University of Illinois Press, Urbana.
Milne, C., and Crabtree, P. J. (2001). Prostitutes, a rabbi, and a carpenter—Dinner at the Five Points in the 1830s. Historical Archaeology 35(3): 31–48.
Milner, N., and Miracle, P. (2002). Introduction: Patterning data and consuming theory. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 1–5.
Mintz, S. (1985). Sweetness and Power: The Place of Sugar in Modern History, Penguin, New York.
Mintz, S. W., and Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology 31: 99–119.
Miracle, P. (2002). Mesolithic meals from Mesolithic middens. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 65–88.
Mobley-Tanaka, J. L. (1997). Gender and ritual space during the pithouse to pueblo transition: Subterranean mealing rooms in the North American Southwest. American Antiquity 62: 437–448.
Morehart, C. T., and Eisenberg, D. T. (2010). Prosperity, power, and change: Modeling maize at Postclassic Xaltocan, Mexico. Journal of Anthropological Archaeology 29: 94–112.
Mrozowski, S. A., Franklin, M., and Hunt, L. (2008). Archaeobotanical analysis and interpretations of enslaved Virginian plant use at Rich Neck Plantation (44wb52). American Antiquity 73: 699–728.
Mylona, D. (2008). Fish-Eating in Greece from the Fifth Century BC to the Seventh Century AD: A Story of Impoverished Fishermen or Luxurious Fish Banquets? BAR International Series S1754, Archaeopress, Oxford.
Nelson, S. M. (2003). Feasting the ancestors in early China. In Bray, T. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 65–89.
Nyerges, E. A. (2004). Ethnic traditions in meat consumption and herding at a 16th century Cumanian settlement in the Great Hungarian Plain. In O’Day, S. J., van Neer, W., and Ervynck, A. (eds.), Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford, pp. 262–270.
O’Sullivan, A. (2003). Place, memory and identity among estuarine fishing communities: Interpreting the archaeology of early medieval fish weirs. World Archaeology 35: 449–468.
Otto, J. S. (1984). Cannon’s Point Plantation, 1794–1860: Living Conditions and Status Patterns in the Old South, Academic Press, Orlando, FL.
Pappa, M., Halstead, P., Kotsakis, K., and Urem-Kostou, D. (2004). Evidence for large-scale feasting at Late Neolithic Makriyalos, N Greece. In Halstead, P., and Barrett, J. C. (eds.), Food, Cuisine and Society in Prehistoric Greece, Oxbow, Oxford, pp. 16–44.
Parker Pearson, M. (2003). Food, identity and culture: An introduction and overview. In Parker Pearson, M. (ed.), Food, Culture and Identity in the Neolithic and Early Bronze Age, BAR International Series 1117, Archaeopress, Oxford, pp. 1–30.
Pauketat, T. R., Kelly, L. S., Fritz, G. J., Lopinot, N. H., Elias, S., and Hargrave, E. A. (2002). The residues of feasting and public ritual at early Cahokia. American Antiquity 67: 257–279.
Pearson, J. A. (2007). Hunters, fishers and scavengers: A review of the isotope evidence for Neanderthal diet. Before Farming: The Archaeology and Anthropology of Hunter-Gatherers 2/2: 1–16.
Perego, E. (2009). The ritualization of eating and drinking: Politics, religion and food consumption in pre-Roman Veneto, Italy. In Baker, S., Gray, A., Lakin, K., Madgwick, R., Poole, K., and Sandias, M. (eds.), Food and Drink in Archaeology 2: University of Nottingham Postgraduate Conference 2008, Prospect Books, Trowbridge, UK, pp. 73–80.
Perodie, J. R. (2001). Feasting for prosperity: A study of southern Northwest Coast feasting. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 185–214.
Phillips Jr., D. A., and Sebastian, L. (2004). Large-scale feasting and politics: An essay on power in precontact southwestern societies. In Mills, B. (ed.), Identity, Feasting, and the Archaeology of the Greater Southwest, University Press of Colorado, Boulder, pp. 233–258.
Pierce, E. (2008). Dinner at the edge of the world: Why the Greenland Norse tried to keep a European diet in an unforgiving landscape. In Baker, S., Allen, M., Middle, S., and Poole, K. (eds.), Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007, Prospect Books, Trowbridge, UK, pp. 96–105.
Piper, A. (1988). Chinese diet and cultural conservatism in nineteenth-century southern New Zealand. Australasian Historical Archaeology 6: 34–42.
Pohl, M. D. (1994). The economics and politics of Maya meat eating. In Brumfiel, E. M. (ed.), The Economic Anthropology of the State, Monographs in Economic Anthropology No. 11, University Press of America, Lanham, MD, pp. 121–149.
Politis, G. G., and Saunders, N. J. (2002). Archaeological correlates of ideological activity: Food taboos and spirit-animals in an Amazonian hunter-gatherer society. In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 113–131.
Pollock, S. (2003). Feasts, funerals, and fast food in early Mesopotamian states. In Bray, T. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 17–38.
Popper, V. S. (1988). Quantitative measurements in paleoethnobotany. In Hastorf, C. A., and Popper, V. S. (eds.), Current Paleoethnobotany: Analytical Methods and Cultural Interpretations of Archaeological Plant Remains, University of Chicago Press, Chicago, pp. 53–71.
Potter, J. M. (2000). Pots, parties, and politics: Communal feasting in the American Southwest. American Antiquity 65: 471–492.
Potter, J. M. (2010). Making meals (matter). In Klarich, E. A. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 241–251.
Potter, J. M., and Ortman, S. G. (2004). Community and cuisine in the prehispanic American Southwest. In Mills, B. J. (ed.), Identity, Feasting, and the Archaeology of the Greater Southwest, University Press of Colorado, Boulder, pp. 173–191.
Privat, K. L., O’Connell, T. C., and Richards, M. P. (2002). Stable isotope analysis of human and faunal remains from the Anglo-Saxon cemetery at Berinsfield, Oxfordshire: Dietary and social implications. Journal of Archaeological Science 29: 779–790.
Reents-Budet, D. (1998). Elite Maya pottery and artisans as social indicators. In Costin, C. L., and Wright, R. P. (eds.), Craft and Social Identity, Archeological Papers No. 8, American Anthropological Association, Arlington, VA, pp. 71–89.
Reitz, E. J., Gibbs, T., and Rathbun, T. A. (1985). Archaeological evidence for subsistence on coastal plantations. In Singleton, T. A. (ed.), The Archaeology of Slavery and Plantation Life, Academic Press, Orlando, FL, pp. 163–191.
Reitz, E. J., Ruff, B. L., and Zierden, M. A. (2006). Pigs in Charleston, South Carolina: Using specimen counts to consider status. Historical Archaeology 40(4): 102–124.
Robinson, M. (2002). Domestic burnt offerings and sacrifices at Roman and pre-Roman Pompeii, Italy. Vegetation History and Archaeobotany 11: 93–99.
Rosenswig, R. M. (2007). Beyond identifying elites: Feasting as a means to understand early Middle Formative society on the Pacific Coast of Mexico. Journal of Anthropological Archaeology 26: 1–27.
Rossel, S. (2004). Food for the dead, the priest, and the mayor: Looking for status and identity in the Middle Kingdom settlement at South Abydos, Egypt. In O’Day, S. J., van Neer, W., and Ervynck, A. (eds.), Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford, pp. 198–202.
Rovira, N., and Chabal, L. (2008). A foundation offering at the Roman port of Lattara (Lattes, France): The plant remains. Vegetation History and Archaeobotany 17 (Supplement 1): S191–S200.
Samuel, D. (1999). Bread making and social interactions at the Amarna workmen’s village, Egypt. World Archaeology 31: 121–144.
Schulz, P., and Gust, S. M. (1983). Faunal remains and social status in 19th century Sacramento. Historical Archaeology 17(1): 44–53.
Schutkowski, H., Herrmann, B., Wiedemann, F., Bocherens, H., and Grupe, G. (1999). Diet, status and decomposition at Weingarten: Trace element and isotope analyses on early mediaeval skeletal material. Journal of Archaeological Science 26: 675–685.
Schwarcz, H. P., and Schoeninger, M. (1991). Stable isotope analysis in human nutritional ecology. Yearbook of Physical Anthropology 34: 283–321.
Scott, E. M. (1996). Who ate what? Archaeological food remains and cultural diversity. In Reitz, E., Newsom, L. A., and Scudder, S. J. (eds.), Case Studies in Environmental Archaeology, Plenum, New York, pp. 339–356.
Scott, E. M. (2001). Food and social relations at Nina Plantation. American Anthropologist 103: 671–691.
Scott, E. M. (2007). “Pigeon soup … and plover in pyramids:” French foodways in New France and the Illinois Country. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 243–259.
Sherratt, A. (1991). Paleoethnobotany: From crops to cuisine. In Queiroga, F., and Dinis, A. P. (eds.), Paleoecologia e Arqueologia 2, Centro de Estudos Famalicenses, Villa Nova de Famalicao, Portugal, pp. 221–236.
Shuman, A. (2008). Foodways as a reflection of cultural identity in a Roman frontier province: Bridging the gap from theory to material. In Baker, S., Allen, M., Middle, S., and Poole, K. (eds.), Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007, Prospect Books, Trowbridge, UK, pp. 141–148.
Simons, D. D. (1997). Bird remains from the Fort Ross and native Alaskan village sites. In Lightfoot, K., Wake, T., and Schiff, A. M. (eds.), The Archaeology and Ethnohistory of Fort Ross, California: Volume 2, The Native Alaskan Neighborhood: A Multiethnic Community at Colony Ross, Contributions No. 55, Archaeological Research Facility, University of California, Berkeley, pp. 310–318.
Smith, F. (2008). The Archaeology of Alcohol and Drinking, University Press of Florida, Gainesville.
Smith, M. L. (2006). The archaeology of food preference. American Anthropologist 108: 480–493.
Smith, S. T. (2003). Pharaohs, feasts, and foreigners: Cooking, foodways, and agency on ancient Egypt’s southern frontier. In Bray, T. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York, pp. 39–64.
Spielmann, K. A. (2002). Feasting, craft specialization, and the ritual mode of production in small-scale societies. American Anthropologist 104: 195–207.
Spielmann, K. A., Clark, T., Hawkey, D., Rainey, K., and Fish, S. K. (2009). “…being weary, they had rebelled”: Pueblo subsistence and labor under Spanish colonialism. Journal of Anthropological Archaeology 28: 102–125.
Stahl, P. W. (2003). Pre-Colombian Andean animal domesticates at the edge of empire. World Archaeology 34: 470–483.
Staller, J. E., and Carrasco, M. D. (2010). Pre-Columbian foodways in Mesoamerica. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 1–20.
Strasser, T. F. (1997). Storage and states on prehistoric Crete: The function of the koulouras in the first Minoan palaces. Journal of Mediterranean Archaeology 10: 73–100.
Stross, B. (2010). This world and beyond: Food practices and the social order in Maya religion. In Staller, J. E., and Carrasco, M. D. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Mesoamerica, Springer, New York, pp. 553–576.
Subías, S. M. (2002). Cooking in zooarchaeology: Is this issue still raw? In Miracle, P., and Milner, N. (eds.), Consuming Passions and Patterns of Consumption, McDonald Institute for Archaeological Research, Cambridge, pp. 7–15.
Sunseri, K. U. (2009). Nowhere to Run, Everywhere to Hide: Multi-scalar Identity Practices at Casitas Viejas, Ph.D. dissertation, Department of Anthropology, University of California, Santa Cruz.
Sykes, N. (2004). The dynamics of status symbols: Wildfowl exploitation in England AD 410–1550. Archaeological Journal 161: 82–105.
Sykes, N. J. (2006). The impact of the Normans on hunting practices in England. In Woolgar, C., Serjeantson, D., and Waldron, T. (eds.), Food in Medieval England: History and Archaeology, Oxford University Press, Oxford, pp. 162–175.
Taube, K. (1985). The Maya Maize God: A reappraisal. In Fields, V. (ed.), Fifth Palenque Round Table, Pre-Columbian Art Research Institute, San Francisco, pp. 171–181.
Testart, A. (1982). The significance of food storage among hunter-gatherers: Residence patterns, population densities, and social inequalities. Current Anthropology 23: 523–537.
Thomas, B. W. (1998). Power and community: The archaeology of slavery at the Hermitage Plantation. American Antiquity 63: 531–551.
Thomas, R. (2007). They were what they ate: Maintaining social boundaries through the consumption of food in medieval England. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 130–151.
Tomczak, P. D. (2003). Prehistoric diet and socioeconomic relationships within the Osmore Valley of southern Peru. Journal of Anthropological Archaeology 22: 262–278.
Tomkins, P. (2007). Communality and competition: The social life of food and containers at Aceramic and Early Neolithic Knossos, Crete. In Mee, C., and Renard, J. (eds.), Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow, Oxford, pp. 174–199.
Tuma, M. W. (2006). Ethnoarchaeology of subsistence behaviors within a rural African American community: Implications for interpreting vertebrate faunal data from slave quarters areas of antebellum plantation sites. Historical Archaeology 40(4): 1–26.
Twiss, K. C. (2007). Home is where the hearth is: Food and identity in the Neolithic Levant. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 50–68.
Twiss, K. C. (2008). Transformations in an early agricultural society: Feasting in the southern Levantine Pre-Pottery Neolithic. Journal of Anthropological Archaeology 27: 418–442.
Urem-Kotsou, D., and Kotsakis, K. (2007). Pottery, cuisine and community in the Neolithic of north Greece. In Mee, C., and Renard, J. (eds.), Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow, Oxford, pp. 225–246.
van der Veen, M. (ed.) (2003). Luxury Foods, World Archaeology 34(3).
van der Veen, M. (2007). Luxury foods: Their nature and role in Iron Age and Early Roman southern Britain. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Occasional Paper No. 34, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 112–129.
van der Veen, M., and Jones, G. (2006). A re-analysis of agricultural production and consumption: Implications for understanding the British Iron Age. Vegetation History and Archaeobotany 15: 217–228.
Wadley, L. (1998). The invisible meat providers: Women in the Stone Age of South Africa. In Kent, S. (ed.), Gender in African Prehistory, AltaMira Press, Walnut Creek, CA, pp. 69–81.
Wake, T. A. (1997). Mammal remains from the Native Alaskan neighborhood. In Lightfoot, K., Wake, T., and Schiff, A. M. (eds.), The Archaeology and Ethnohistory of Fort Ross, California: Volume 2, The Native Alaskan Neighborhood: A Multiethnic Community at Colony Ross, Contributions No. 55, Archaeological Research Facility, University of California, Berkeley, pp. 279–309.
Walshaw, S. (2010). Converting to rice: Urbanization, Islamization and crops on Pemba Island, Tanzania, AD 700-1500. World Archaeology 42: 137–153.
Wandsnider, L. (1997). The roasted and the boiled: Food composition and heat treatment with special emphasis on pit-hearth cooking. Journal of Anthropological Archaeology 16: 1–48.
Watson, P. J., and Kennedy, M. C. (1991). The development of horticulture in the Eastern Woodlands of North America: Women’s role. In Gero, J. M., and Conkey, M. W. (eds.), Engendering Archaeology: Women and Prehistory, Blackwell, Cambridge, MA, pp. 255–275.
Weismantel, M. (1988). Food, Gender, and Poverty in the Ecuadorian Andes, University of Pennsylvania Press, Philadelphia.
Wiessner, P. (2001). Of feasting and value: Enga feasts in a historical perspective (Papua New Guinea). In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 115–143.
Wills, W. H., and Crown, P. L. (2004). Commensal politics in the prehispanic Southwest: An introductory review. In Mills, B. J. (ed.), Identity, Feasting, and the Archaeology of the Greater Southwest, University Press of Colorado, Boulder, pp. 153–172.
Wilson, D. C., and Rathje, W. L. (2001). Garbage and the modern American feast. In Dietler, M., and Hayden, B. (eds.), Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC, pp. 404–421.
Winterhalder, B. P. (1981). Optimal foraging strategies and hunter-gatherer research in anthropology: Theories and models. In Winterhalder, B. P., and Smith, E. A. (eds.), Hunter-Gatherer Foraging Strategies: Ethnographic and Archaeological Analyses, University of Chicago Press, Chicago, pp. 13–35.
Winterhalder, B. P. (1987). The analysis of hunter-gatherer diets: Stalking an optimal foraging model. In Harris, M., and Ross, E. B. (eds.), Food And Evolution: Toward a Theory of Human Food Habits, Temple University Press, Philadelphia, pp. 311–339.
Wright, J. C. (2004). A survey of evidence for feasting in Mycenaean society. In Wright, J. C. (ed.), The Mycenaean Feast, American School of Classical Studies at Athens, Princeton, NJ, pp. 13–58.
Wright, K. I. (1994). Ground stone tools and hunter-gatherer subsistence in Southwest Asia: Implications for the transition to farming. American Antiquity 59: 238––263.
Wright, K. I. (2000). The social origins of cooking and dining in early villages of western Asia. Proceedings of the Prehistoric Society 2: 89–122.
Yentsch, A. E. (1992). Gudgeons, mullet, and proud pigs: Historicity, black fishing, and southern myth. In Yentsch, A. E., and Beaudry, M. C. (eds.), The Art and Mystery of Historical Archaeology, CRC Press, London, pp. 283–314.
Young, A. L. (1997). Risk management strategies among African-American slaves at Locust Grove Plantation. International Journal of Historical Archaeology 1: 5–37.
Zeder, M. A. (1991). Feeding Cities: Specialized Animal Economy in the Ancient Near East, Smithsonian Institution Press, Washington, DC.
Zeder, M. A. (1998). Pigs and emergent complexity in the ancient Near East. In Nelson, S. (ed.), Ancestors for the Pigs: Pigs in Prehistory, Museum of Archaeology and Anthropology, University of Pennsylvania. Philadelphia, pp. 109–122.
Bibliography of recent literature
Arnold, P. J. (2009). Settlement and subsistence among the Early Formative Gulf Olmec. Journal of Anthropological Archaeology 28: 397–411.
Atalay, S., and Hastorf, C. A. (2006). Foodways at Çatalhöyük. In Hodder, I. (ed.), Çatalhöyük Perspectives: Themes from the 1995-9 Seasons, McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge, pp. 109–124.
Bakels, C., and Jacomet, S. (2003). Access to luxury foods in central Europe during the Roman period: The archaeobotanical evidence. World Archaeology 34: 542–557.
Baker, S., Allen, M., Middle, S., and Poole, K. (eds.) (2007). Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007, Prospect Books, Trowbridge, UK.
Baker, S., Gray, A., Lakin, K., Madgwick, R., Poole, K., and Sandias, M. (2009). Food and Drink in Archaeology 2: University of Nottingham Postgraduate Conference 2008, Prospect Books, Trowbridge, UK.
Barrier, C. R. (2011). Storage and relative surplus at the Mississippian site of Moundville. Journal of Anthropological Archaeology 30: 206–219.
Ben-Shlomo, D., and A. C. Hill, et al. (2009). Feasting between the revolutions: Evidence from Chalcolithic Tel Tsaf, Israel. Journal of Mediterranean Archaeology 22: 129–150.
Bernard, J. L. (2008). An Archaeological Study of Resistance, Persistence, and Culture Change in the San Emigdio Canyon, Kern County, California, Ph.D. dissertation, Department of Anthropology, University of California, Los Angeles.
Bosi, G., Mercuri, A. M., Guarnieri, C., and Mazzanti, M. B. (2009). Luxury food and ornamental plants at the 15th century AD Renaissance court of the Este family (Ferrara, northern Italy). Vegetation History and Archaeobotany 18: 389–402.
Bouby, L., Fages, G., and Treffort, J. M. (2005). Food storage in two Late Bronze Age caves of southern France: Palaeoethnobotanical and social implications. Vegetation History and Archaeobotany 14: 313–328.
Bray, T. L. (ed.) (2003). The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum, New York.
Campana, D. V., Crabtree, P. J., deFrance, S. D., Lev-Tov, J., and Choyke, A. M. (eds.) (2010). Anthropological Approaches to Zooarchaeology: Colonialism, Complexity, and Animal Transformations, Oxbow, Oxford.
Chase, B. A. (2007). Meat Provisioning and the Integration of the Indus Civilization: A Perspective from Gujarat (India), Ph.D. dissertation, Department of Anthropology, University of Wisconsin, Madison.
Chester, H. L. (2005). Early Agriculture in the Mogollon (AD 200–1200): Material Manifestations of Labor Organization and Agricultural Intensification, Ph.D. dissertation, Department of Anthropology, Southern Methodist University, Dallas.
Chicoine, D. (2011). Feasting landscapes and political economy at the Early Horizon center of Huambacho, Nepeña Valley, Peru. Journal of Anthropological Archaeology 30: 432–453.
Chicone, S. J. (2011). From goats to gardens: Feeding southern Colorado working-class poor. Historical Archaeology 45(3): 121–139.
D’Altroy, T. N., and Hastorf, C. A. (eds.) (2001). Empire and Domestic Economy, Kluwer Academic/Plenum, New York.
de Luna, K. M. (2008). Collecting Food, Cultivating Persons: Wild Resource Use in Central African Political Culture, c. 1000 BCE. to c. 1900 CE, Ph.D. dissertation, Department of Anthropology, Northwestern University, Evanston, IL.
Doll, M. (2003). Haustierhaltung und Schlachtsitten des Mittelalters under der Neuzeit. Eine Synthese aus archäologischen, bildlichen und schriftlichen Quellen Mitteleuropas, Verlag Marie Leidorf GmbH, Rahden, Germany.
Fairbairn, A. S., and Omura, S. (2005). Archaeological identification and significance of ESAG (agricultural storage pits) at Kaman-Kalehöyük, central Anatolia. Anatolian Studies 55: 15–23.
Girella, L. (2007). Forms of commensal politics in Neopalatial Crete. Creta Antica 8: 135–168.
Girella, L. (2008). Feasts in “transition?” An overview of feasting practices during MM III in Crete. In Hitchcock, L., Laffineur, R., and Crowley, J. (eds.), DAIS: The Aegean Feast, University of Liège, Liège, and University of Texas, Austin, pp. 167–178.
Haapanen, M. H. (2005). From a Community to Communities of Practice: The Late Shang Dynasty Site of Miaopu Locus North at Anyang, Henan Province, China, Ph.D. dissertation, Department of Anthropology, University of California, Los Angeles.
Haller, M. J., Feinman, G. M., and Nicholas, L. M. (2006). Socioeconomic inequality and differential access to faunal resources at El Palmillo, Oaxaca, Mexico. Ancient Mesoamerica 17: 39–55.
Halstead, P., and Barrett, J. C. (2004). Food, Cuisine and Society In Prehistoric Greece, Sheffield Studies in Aegean Archaeology 5, Oxbow, Oxford.
Hayden, B. (2009). The proof is in the pudding: Feasting and the origins of domestication. Current Anthropology 50: 597–601.
Hayden, B., and Cousins, S. M. (2004). The social dimensions of roasting pits in a winter village site. In Prentiss, W. C., and Kuijt, I. (eds.), Complex Hunter-Gatherers: Evolution and Organization of Prehistoric Communities on the Plateau of Northwestern North America, Elsevier, Berlin, pp. 140–154.
Hodge, C. J. (2007). A Middling Gentility: Taste, Status, and Material Culture at the Eighteenth-Century Wood Lot, Wanton-Lyman-Hazard Site, Newport, Rhode Island, Ph.D. dissertation, Department of Anthropology, Boston University.
Hodgetts, L. M. (2006). Feast or famine? Seventeenth-century English colonial diet at Ferryland, Newfoundland. Historical Archaeology 40(4): 125–138.
Houston, S. D., Stuart, D., and Taube, K. (2006). The Memory of Bones: Body, Being and Experience among the Classic Maya, University of Texas Press, Austin.
Hruby, J. A. (2006). Feasting and Ceramics: A View From the Palace of Nestor at Pylos (Greece), Ph.D. dissertation, Department of Anthropology, University of Cincinnati, Cincinnati, OH.
Hudson, N. F. (2006). Dining in the Late Roman East, Ph.D. dissertation, Department of Anthropology, University of Minnesota, Minneapolis.
Jamieson, R. R. (2008). The market for meat in colonial Cuenca: A seventeenth-century urban faunal assemblage from the southern highlands in Ecuador. Historical Archaeology 42(4): 21–37.
Johnston, R. (2005). A social archaeology of garden plots in the Bronze Age of northern and western Britain. World Archaeology 37: 211–223.
Jones, M. K. (2007). Feast: Why Humans Share Food, Oxford University Press, Oxford.
Jones, S. (2009). Food and Gender in Fiji: Ethnoarchaeological Explorations, Lexington, New York.
Joyce, R. A., and Henderson, J. S. (2007). From feasting to cuisine: Implications of archaeological research in an early Honduran village. American Anthropologist 109: 642–653.
Keenleyside, A., Schwarcz, H., Stirling, L., and Ben Lazreg, N. (2009). Stable isotopic evidence for diet in a Roman and Late Roman population from Leptiminus, Tunisia. Journal of Archaeological Science 36: 51–63.
Kilker, L. A. (2009). Dining like Divinities: Evidence for Ritual and Marital Dining by Women in Ancient Greece, Ph.D. dissertation, Department of Anthropology, Ohio State University, Columbus.
Klippel, W. E., and Sichler, J. A. (2004). North Atlantic fishes in inland context: Pickled mackerel (Scomber scombrus) in the historic period. Historical Archaeology 38(4): 12–24.
Klokler, D. M. (2008). Food for Body and Soul: Mortuary Ritual in Shell Mounds (Laguna - Brazil), Ph.D. dissertation, Department of Anthropology, University of Arizona, Tuscon.
Kuijt, I. (2009). What do we really know about food storage, surplus, and feasting in preagricultural communities? Current Anthropology 50: 641–644.
La Fleur, J. D. (2003). The Culture of Crops on the Gold Coast (West Africa) from the Earliest Times to Circa 1850 (Ghana), Ph.D. dissertation, Department of Anthropology, University of Virginia, Charlottesville.
Lewis, K. A. (2005). Space and the Spice of Life: Food, Landscape, and Politics in Ancient Yemen, Ph.D. dissertation, Department of Anthropology, University of Chicago, Chicago.
Li, M. (2008). Conquest, Concord, and Consumption: Becoming Shang in Eastern China, Ph.D. dissertation, Department of Anthropology, University of Michigan, Ann Arbor.
Lindauer, O. (2000). A Schoolhouse Point perspective on Salado community development. In Dean, J. S. (ed.), Salado, University of New Mexico Press, Albuquerque, pp. 219–240.
Luer, G. M. (2007). Mound Building and Subsistence During the Late Weeden Island Period (ca. AD 700–1000) at Big Mound Key (8CH10), Florida, Ph.D. dissertation, Department of Anthropology, University of Florida, Gainesville.
Margomenou, D. (2005). Food Storage, Surplus and the Emergence of Institutionalized Inequality: A Study of Storage Jars and Food Storage for Central Northern Greece in the Late Bronze and Early Iron Age, Ph.D. dissertation, Department of Anthropology, University of Michigan, Ann Arbor.
Marom, N., Raban-Gerstel, N., Mazar, A., and Bar-Oz, G. (2009). Backbone of society: Evidence for social and economic status of the Iron Age population of Tel Rehov, Beth Shean Valley, Israel. Bulletin - American Schools of Oriental Research 354: 55–75.
Mills, B., (ed.) (2004). Identity, Feasting, and the Archaeology of the Greater Southwest: Proceedings of the 2002 Southwest Symposium, University Press of Colorado, Boulder.
Mills, B. (2007). Performing the feast: Visual display and suprahousehold commensalism in the Puebloan Southwest. American Antiquity 72: 210–239.
Müldner, G., and Richards, M. P. (2005). Fast or feast: Reconstructing diet in later medieval England by stable isotope analysis. Journal of Archaeological Science 32: 39–48.
Müldner, G., and Richards, M. P. (2007). Diet and diversity at later medieval Fishergate: The isotopic evidence. American Journal of Physical Anthropology 134: 162–174.
Müldner, G., and Richards, M. P. (2007). Stable isotope evidence for 1500 years of human diet at the city of York, UK. American Journal of Physical Anthropology 133: 682–697.
Muniz, A. A. (2007). Feeding the Periphery: Modeling Early Bronze Age Economies and the Cultural Landscape of the Faynan District, Southern Jordan, Ph.D. dissertation, Department of Anthropology, University of California, San Diego.
Nelson, K. (2010). Environment, cooking strategies and containers. Journal of Anthropological Archaeology 29: 238–247.
Newman, E. T. (in press). Propagating Revolution: Explorations of a Mexican Hacienda, University of New Mexico Press, Albuquerque.
Newman, E. T. (2010). Butchers and shamans: Zooarchaeology at a central Mexican hacienda. Historical Archaeology 44(2): 35–50.
Nojima, Y. (2008). Cooking with Stones: An Ethnoarchaeological Study of Stone Oven Cooking Strategies in Island Melanesia, Ph.D. dissertation, Department of Anthropology, University of Hawai’i, Manoa.
O’Day, S. J., Van Neer, W., and Ervynck, A. (eds.) (2004). Behaviour Behind Bones: The Zooarchaeology of Religion, Ritual, Status, and Identity, Oxbow, Oxford.
Palmer, D. T. (2005). “Counterpunch the Devil with the Word”: African American Daily Life at Alma and Riverlake Plantations, Louisiana, 1870–1940, Ph.D. dissertation, Department of Anthropology, University of California, Berkeley.
Parker, B. J. (2011). Bread ovens, social networks and gendered space: An ethnoarchaeological study of tandır ovens in southeastern Anatolia. American Antiquity 76: 603–628.
Parker Pearson, M. (ed.) (2003). Food, Culture and Identity in the Neolithic and Early Bronze Age, BAR International Series 1117, Archaeopress, Oxford.
Peres, T. M. (2008). Foodways, economic status and the antebellum Upland South in central Kentucky. Historical Archaeology 42(4): 88–104.
Pestle, W. J. (2010). Diet and Society in Prehistoric Puerto Rico: An Isotopic Approach, Ph.D. dissertation, Department of Anthropology, University of Illinois, Chicago.
Pollock, S. M. (ed.) (in press 2011). Commensality, Social Relations and Ritual: Between Feasts and Daily Meals, special issue of eTopoi. Journal for Ancient Studies 2. http://journal.topoi.org/index.php/etopoi/issue/view/3.
Rodríguez-Alegría, E. (2005). Eating like an Indian: Negotiating social relations in the Spanish Colonies. Current Anthropology 46: 551–573.
Rose, F. (2008). Intra-community variation in diet during the adoption of a new staple crop in the Eastern Woodlands. American Antiquity 73: 413–439.
Salamon, M., Coppa, A., McCormick, M., Rubini, M., Vargiu, R., and Tuross, N. (2008). The consilience of historical and isotopic approaches in reconstructing the medieval Mediterranean diet. Journal of Archaeological Science 35: 1667–1672.
Serjeantson, D. (2006). Birds: Food and a mark of status. In Woolgar, C., Serjeantson, D., and Waldron, T. (eds.), Food in Medieval England: History and Archaeology, Oxbow, Oxford, pp. 129–147.
Serjeantson, D., and Rees. H. (eds.) (2009). Food, Craft and Status in Medieval Winchester: The Plant and Animal Remains from the Suburbs and City Defences: Winchester Excavations Volume 10, Winchester Museums, Winchester, UK.
Shelton, C. P. (2009). Food, Economy, and Identity in the Sangro River Valley, Abruzzo, Italy, 650 BC–AD 150, Ph.D. dissertation, Department of Anthropology, Boston University, Boston, MA.
Soderberg, J. (2001). Feeding communities: Monasteries and urban development in early medieval Ireland. In McNally, S. (ed.), Shaping Community: The Art and Archaeology of Monasticism, BAR International Series 941, Archaeopress, Oxford, pp. 67–77.
Staller, J., and Carrasco, M. (eds.) (2010). Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica, New York, Springer.
Sunseri, C. K. (2009). Spatial Economies of Precontact Exchange in the Greater Monterey Bay Area, California, Ph.D. dissertation, Department of Anthropology, University of California, Santa Cruz.
Tafuri, M. A. (2003). “Marrying In and Eating Out”: Mobility, Food and Social Dynamics in Bronze Age Southern Italy: Trace Element Analysis at Sant’Abbondio (Pompeii, Naples), Ph.D. dissertation, Department of Archaeology, University of Southampton, Southampton, UK.
Tarcan, C. G. (2005). Counting Sheep: Fauna, Contact, and Colonialism at Zuni Pueblo, New Mexico, AD 1300-1900, Ph.D. dissertation, Department of Archaeology, Simon Fraser University, Vancouver.
Thompson, V. D., and Andrus, C. F. (2011). Evaluating mobility, monumentality, and feasting at the Sapelo Island shell ring complex. American Antiquity 76: 315–344.
Troubleyn, L., Kinnaer, F., Ervynck, A., Beeckmans, L., Caluwé, D., Cooremans, B., De Buyser, F., Deforce, K., Desender, K., Lentacker, A., Moens, J., Van Bulck, G., Van Dijck, M., Van Neer, W., and Wouters, W. (2009). Consumption patterns and living conditions inside Het Steen, the late medieval prison of Malines (Mechelen, Belgium). Journal of the Archaeology of the Low Countries 1-2: 5–47.
Tsoukala, V. (2004). The Social Context of Food Preparation and Consumption in Greek Households of the Fifth and Fourth Centuries BC, Ph.D. dissertation, Department of Anthropology, Bryn Mawr College, Bryn Mawr, PA.
Turkon, P. (2004). Food and status in the prehispanic Malpaso Valley, Zacatecas, Mexico. Journal of Anthropological Archaeology 23: 225–251.
Twiss, K. C., Bogaard, A., Charles, M. P., Henecke, J., Russell, N., Martin, L., and Jones, G. (2009). Plants and animals together: Interpreting organic remains from Building 52 at Çatalhöyük. Current Anthropology 5: 885–895.
Vaughn, K. J. (2004). Households, crafts, and feasting in the ancient Andes: The village context of early Nasca craft consumption. Latin American Antiquity 15: 61–88.
Vila, E., Dalix, A.-S. (2004). Alimentation et idéologie: La place du sanglier et du porc à l’Âge du Bronze sur la côte levantine. Anthropozoologica 39: 219–236.
Wright, J. C. (ed.) (2004a). The Mycenaean Feast, Hesperia 73(2), American School of Classical Studies at Athens, Princeton, NJ.
Yvinec, J.-H. (1993). La part du gibier dans l’alimentation du haut Moyen-Age. In Desse, J., and Audouin-Rouzeau, F. (eds.), Rencontres internationalies d’archaeologie et d’histoire d’Antibes (13e: 1992: Ville d’Antibes): Exploitation des animaux sauvages a travers le temps, Editions APDCA, Juan-les-Pins, France, pp. 491–504.
Acknowledgments
My sincere thanks go to David J. Bernstein, Amy Bogaard, Michael P. Charles, Simon Hillson, Elizabeth Newman, Jessica Pearson, G. Arzu Demirergi, and five anonymous reviewers for their information and insights. I also thank Gary Feinman for his editorial input.