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The Story Of Food In The Human Past How What We Ate Made Us Who We Are Robyn E Cutright

  • SKU: BELL-31282038
The Story Of Food In The Human Past How What We Ate Made Us Who We Are Robyn E Cutright
$ 31.00 $ 45.00 (-31%)

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The Story Of Food In The Human Past How What We Ate Made Us Who We Are Robyn E Cutright instant download after payment.

Publisher: University of Alabama Press
File Extension: PDF
File size: 4.22 MB
Author: Robyn E. Cutright
ISBN: 9780817320829, 9780817359850, 9780817393380, 0817320822, 0817359850, 0817393382
Language: English
Year: 2021

Product desciption

The Story Of Food In The Human Past How What We Ate Made Us Who We Are Robyn E Cutright by Robyn E. Cutright 9780817320829, 9780817359850, 9780817393380, 0817320822, 0817359850, 0817393382 instant download after payment.

The Story of Food in the Human Past: How What We Ate Made Us Who We Are uses case studies from recent archaeological research to tell the story of food in human prehistory. Beginning with the earliest members of our genus, Robyn E. Cutright investigates the role of food in shaping who we are as humans during the emergence of modern Homo sapiens and through major transitions in human prehistory such as the development of agriculture and the emergence of complex societies.

This fascinating study begins with a discussion of how food shaped humans in evolutionary terms by examining what makes human eating unique, the use of fire to cook, and the origins of cuisine as culture and adaptation through the example of Neandertals. The second part of the book describes how cuisine was reshaped when humans domesticated plants and animals and examines how food expressed ancient social structures and identities such as gender, class, and ethnicity. Cutright shows how food took on special meaning in feasts and religious rituals and also pays attention to the daily preparation and consumption of food as central to human society.

Cutright synthesizes recent paleoanthropological and archaeological research on ancient diet and cuisine and complements her research on daily diet, culinary practice, and special-purpose mortuary and celebratory meals in the Andes with comparative case studies from around the world to offer readers a holistic view of what humans ate in the past and what that reveals about who we are.

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