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Cooking Up The Past

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Author: Christopher Mee
Publisher: Oxbow Books Limited
ISBN:
Size: 71.63 MB
Format: PDF, Docs
Category : Social Science
Languages : en
Pages : 379
View: 1177


This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organization. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption.

Cooking Up History

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Author: Emma Kay
Publisher: Prospect Books (UK)
ISBN: 9781909248533
Size: 38.57 MB
Format: PDF, Kindle
Category :
Languages : en
Pages : 248
View: 3096


Forgotten cooks from history--an excellent food history primer for those starting to discover this fascinating genre.

Dais

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Author: Louise Hitchcock
Publisher: Peeters Pub & Booksellers
ISBN:
Size: 79.22 MB
Format: PDF, Docs
Category : History
Languages : en
Pages : 432
View: 1819


Preface and Acknowledgments Abbreviations KEYNOTE ADDRESS: Yannis HAMILAKIS: Time, Performance, and the Production of a Mnemonic Record: From Feasting to an Archaeology of Eating and Drinking FEASTS FOR THE GODS: FEASTING PRACTICES AND RELIGIOUS ASPECTS; Jennifer WILSON: What Were the Women Doing While the Men Were Eating and Drinking? : The Evidence of the Frescoes; Anna SIMANDIRAKI: The Minoan Body as a Feast; Bernice JONES: Anthropomorphic Vessels at the Feast: Evidence for Dress or Ornament?; Brent DAVIS: Libation and the Minoan Feast; David COLLARD: Possible Alternatives to Alcohol: The Contextual Analysis of Poppy-shaped Jugs from Cyprus and the Aegean; Dora CONSTANTINIDIS: From Fields to Feasts: Interpreting Aegean Architecture and Iconography in Relation to Feast Preparations; Janice L. CROWLEY: In Honour of the Gods - But Which Gods? Identifying Deities in Aegean Glyptic; Helene WHITTAKER: The Role of Drinking in Religious Ritual in the Mycenaean Period; Elizabeth SHANK: Decorated Dining Halls; Gullog NORDQUIST: Feasting: Participation and Performance FEASTS FOR THE HUMANS: COOKING, FOOD AND WINE; Sarah P. MORRIS: Wine and Water in the Bronze Age: Fermenting, Mixing and Serving Vessels; Thomas M. BROGAN and Andrew J. KOH: Feasting at Mochlos? New Evidence for Wine Production, Storage and Consumption from a Bronze Age Harbor Town on Crete?; Rachel FOX: Tastes, Smells and Spaces: Sensory Perceptions and Mycenaean Palatial Feasting; Bart'omiej LIS: Cooked Food in the Mycenaean Feast - Evidence from the Cooking Pots; Julie HRUBY: You Are How You Eat: Mycenaean Class and Cuisine FEASTS IN THE AEGEAN LANDSCAPE: THE EVIDENCE FROM CRETE; Philip P. BETANCOURT, David S. Reese, Louise L. Verstegen, and Susan C. Ferrence: Feasts for the Dead: Evidence from the Ossuary at Hagios Charalambos; Luca GIRELLA: Feasts in ''transition''? An overview of feasting practices during MM III in Crete; Loeta TYREE, Athanasia KANTA and Harriet Lewis ROBINSON: Evidence for Ritual Eating and Drinking: A View from Skoteino Cave; Judith REID: Dinnertime at Kato Zakro ; Jan DRIESSEN, Alexandre FARNOUX and Charlotte LANGOHR: Favissae. Feasting Pits in LM III; Quentin LETESSON and Jan DRIESSEN: From ''Party'' to ''Ritual'' to ''Ruin'' in Minoan Crete: The Spatial Context of Feasting FEASTS IN THE AEGEAN LANDSCAPE: THE EVIDENCE FROM THE MAINLAND; Jennifer O''NEILL: Utility and Metaphor: The Design of The House of Tiles at Lerna; Kim S. SHELTON: Drinking, Toasting, Consumption and Libation: Late Helladic IIIA Pottery and a Cup for Every Occasion; Salvatore VITALE: Ritual Drinking and Eating at LH IIIA2 Early Mitrou, East Lokris. Evidence for Mycenaean Feasting Activities?; Gisela WALBERG and David S. REESE: Feasting at Midea IMAGES OF THE FEAST: ICONOGRAPHY; Ingo PINI: Are there any Representations of Feasting in the Aegean Bronze Age?; Fritz BLAKOLMER: Processions in Aegean Iconography II: Who are the Participants?; Susan C. FERRENCE: Is There Iconography of the Minoan Feast?; Marcia NUGENT: Picturing the Feast - Recipes as Art. Botanic Motifs of the Late Bronze Age Cycladic Islands FEASTS ABROAD: COMPARATIVE EVIDENCE FROM THE EASTERN MEDITERRANEAN; Jennifer M. WEBB and David FRANKEL: Fine Ware Ceramics, Consumption and Commensality: Mechanisms of Horizontal and Vertical Integration in Early Bronze Age Cyprus; Kathryn O. ERIKSSON: Feasting as Part of the Multiculturalism of Late Bronze Age Cyprus; Alison SOUTH: Feasting in Cyprus: a View from Kalavasos; Louise A. HITCHCOCK: Architectures of Feasting; Karen Polinger FOSTER: A Taste for the Exotic; Ann E. KILLEBREW and Justin LEV-TOV: Early Iron Age Feasting and Cuisine: an Indicator of Philistine-Aegean Connectivity?; Aren M. MAEIR: Aegean Feasting and other Indo-European Elements in the Philistine Household; Assaf YASUR-LANDAU: Hard to Handle: Aspects of Organization in Aegean and Near Eastern Feasts FEASTS IN THE TEXTS: THE WRITTEN RECORD; John G. YOUNGER: Food Rations and Portions in Cretan Hieroglyphic Documents; Ioannis FAPPAS: The Use of Perfumed Oils during Feasting Activities: A Comparison of Mycenaean and Near Eastern Written Sources; Stavroula NIKOLOUDIS: Bulls and Belonging: Another Look at PY Cn 3; Thomas G. PALAIMA: The Significance of Mycenaean Words Relating to Meals, Meal Rituals, and Food; Vassilis P. PETRAKIS: E-ke-ra2-wo ? wa-na-ka: The Implications of a Probable Non-Identification for Pylian Feasting and Politics; Cynthia W. SHELMERDINE: Host and Guest at a Mycenaean Feast; Jorg WEILHARTNER: Some Observations on the Commodities in the Linear B Tablets Referring to Sacrificial Banquets; AFTERTHOUGHT; Thomas G. PALAIMA: A New Linear B Inscription from the Land Down Under: AUS HO(ME) Bo 2008.

Cooking Up A Revolution

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Author: Sean Parson
Publisher: Manchester University Press
ISBN: 1526108119
Size: 37.84 MB
Format: PDF, Mobi
Category : History
Languages : en
Pages : 160
View: 3590


Food Not Bombs throughout the world have been arrested provides free meals to the hungry in public space. In doing so the books provides theoretical discussions around issues of gentrification, urban space, broken-windows policing, activism, and the politics surrounding homelessness.

The Ladies Repository

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Author:
Publisher:
ISBN:
Size: 17.44 MB
Format: PDF, ePub
Category : Methodist Episcopal Church
Languages : en
Pages :
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Cooking Up World History

Cooking Up World History PDF

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Author: Patricia C. Marden
Publisher: Libraries Unlimited
ISBN: 9781563081163
Size: 12.53 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 237
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Gathers recipes from Africa, Australia, China, Europe, Japan, Korea, Mexico, the Middle East, the Netherlands, South America, and Southeast Asia

Cooking Up A Mystery

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Author: Gail Pallotta
Publisher: Pelican Ventures Book Group
ISBN: 1522398805
Size: 75.71 MB
Format: PDF, ePub
Category : Fiction
Languages : en
Pages : 270
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Laney Eskridge worked to put her husband through dental school. Then he left with another woman. She's on edge from the emotional scars and her parents' deaths. Then she hears unexplained noises in her new tea house, and her anxiety is tripled. Add a budding romance with Eric—a guy with a fear of commitment—and it's all too much to handle. She cuts ties with Eric and plunges into making her business pay off. When Eric discovers that Laney's in danger, he vows to protect her. But can he make a lasting promise? Will she trust him? . . .and when they overhear a threat that could cause national turmoil, will anyone believe them? There's more brewing than herbal tea in Cooking up a Mystery. **Includes over two dozen recipes**

Cooking Up Library Programs Teens And Tweens Will Love Recipes For Success

Cooking Up Library Programs Teens and  Tweens Will Love  Recipes for Success PDF

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Author: Megan Emery Schadlich
Publisher: ABC-CLIO
ISBN: 1610699629
Size: 68.26 MB
Format: PDF, ePub, Docs
Category : Language Arts & Disciplines
Languages : en
Pages : 179
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Engage teens and ‘tweens with library programs that nurture developmental and social needs—and keep young patrons entertained. • Includes complete plans for more than a dozen educational and entertaining programs • Makes connections to STEAM and maker programming • Provides library programming guidance from the perspective of a library play specialist with nearly a decade's experience

The Rotarian

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Publisher:
ISBN:
Size: 12.77 MB
Format: PDF, ePub, Mobi
Category :
Languages : en
Pages : 56
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Established in 1911, The Rotarian is the official magazine of Rotary International and is circulated worldwide. Each issue contains feature articles, columns, and departments about, or of interest to, Rotarians. Seventeen Nobel Prize winners and 19 Pulitzer Prize winners – from Mahatma Ghandi to Kurt Vonnegut Jr. – have written for the magazine.

Restaurant Hospitality

Restaurant Hospitality PDF

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Author:
Publisher:
ISBN:
Size: 76.94 MB
Format: PDF, ePub
Category : Food service management
Languages : en
Pages :
View: 2360



The U S History Cookbook

The U S  History Cookbook PDF

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Author: Joan D'Amico
Publisher: John Wiley & Sons
ISBN: 0471136026
Size: 24.75 MB
Format: PDF, Mobi
Category : Juvenile Nonfiction
Languages : en
Pages : 192
View: 7130


Serve up a heaping lesson of history with delicious recipes from our nation's past-- from the pilgrims' first feast to today's high-tech, low-fat fare Who knew history could be so delicious? In The U.S. History Cookbook, you'll discover how Americans have lived and dined over the centuries. This scrumptious survey of periods and events in U.S. history mixes together a delectable batter of food timelines, kid-friendly recipes, and fun food facts throughout each chapter, including such fascinating tidbits as: Sunday was baked bean day in many colonial family homes; pioneers took advantage of the rough trails to churn milk into butter; the Girl Scouts first started selling cookies in the 1930s to save money for summer camp; and so much more! Kids will have a great time learning about the past while they cook up easy and yummy recipes, including: * Cornmeal Blueberry Mush, a favorite dish of the Native Americans of the Northeast * King Cake, the traditional cake served at the Mardi Gras Festival in New Orleans, Louisiana * Amazing Country Scrambled Eggs, an essential part of any hearty pioneer breakfast * Cocoanut Pudding, a favorite dessert of travelers riding the transcontinental railroad in the 1870s * Baked Macaroni 'N' Cheese, a popular and inexpensive dish enjoyed during the Depression The U.S. History Cookbook also includes information on cooking tools and skills, with important rules for kitchen safety and clean up.

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