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03841aam a2200445 i 4500 001 A8494098DA3111EB950CCE9F56ECA4DB 003 SILO 005 20210701010029 008 200629s2021 aluab b 001 0 eng 010 $a 2020027456 020 $a 0817359850 020 $a 9780817359850 020 $a 0817320822 020 $a 9780817320829 035 $a (OCoLC)1145600137 040 $a DLC $b eng $e rda $c DLC $d OCLCF $d OCLCO $d TOH $d YDX $d OCLCO $d SILO 042 $a pcc 050 00 $a GN799.F6 $b C87 2021 082 00 $a 641.309/012 $2 23 100 1 $a Cutright, Robyn E., $e author. 245 14 $a The story of food in the human past : $b how what we ate made us who we are / $c Robyn E. Cutright. 264 1 $a Tuscaloosa : $b The University of Alabama Press, $c [2021] 300 $a xi, 282 pages : $b illustrations (some color), maps ; $c 23 cm. 490 1 $a Archaeology of food 504 $a Includes bibliographical references and index. 505 0 $a Introduction : food for thought -- Part I. How did food shape us as humans? : food in human evolution -- Hunters and scavengers : the true "caveman" diet -- Little house on the savanna : fire, grandmothers, and homo erectus -- Big game and small houses in the upper Paleolithic -- Part II. What role did food play in past human societies? : the prehistory of food -- Domesticating humans : the origins of the agricultural lifestyle -- "Drinking beer in a blissful mood" : feasts and fancy meals in the past -- The taste of power : cuisine, class, and conquest -- Foods of the gods and sacred meals -- Daily bread : everyday meals, gender, and identity in the past -- Conclusion : we are what we ate. 520 $a "This work 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 domestication of plants and animals and the emergence of complex societies. Part I of this volume discusses how food shaped humans in evolutionary terms. Chapters consider chimpanzees as our closest living relatives to understand what makes human eating unique, the use of fire to cook, and the origins of cuisine as culture and adaptation through the example of Neanderthals. Part II 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. It 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 in the past. The engaging chapters synthesize recent paleoanthropological and archaeological research on ancient diet and cuisine. Cutright 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 we ate in the past and what that reveals about who we are"-- $c Provided by publisher. 650 0 $a Prehistoric peoples $x Food. 650 0 $a Prehistoric peoples $x Nutrition. 650 0 $a Human evolution. 650 0 $a Nutritional anthropology. 650 7 $a SOCIAL SCIENCE / Anthropology / General. $2 bisacsh 650 7 $a Human evolution. $2 fast $0 (OCoLC)fst00963030 650 7 $a Nutritional anthropology. $2 fast $0 (OCoLC)fst01042322 650 7 $a Prehistoric peoples $x Food. $2 fast $0 (OCoLC)fst01075245 830 0 $a Archaeology of food (Series) 941 $a 1 952 $l UNUX074 $d 20210701010725.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=A8494098DA3111EB950CCE9F56ECA4DB 994 $a Z0 $b NIUInitiate Another SILO Locator Search