Food and Identity in the Fifth mill. BCE
Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review
Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein’s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.
Original language | English |
---|---|
Title of host publication | Food, Social Change and Identity |
Editors | Cynthia Chou, Susanne Kerner |
Number of pages | 23 |
Publisher | Palgrave Macmillan |
Publication date | 2021 |
Pages | 139-161 |
ISBN (Print) | 9783030843731 |
ISBN (Electronic) | 9783030843717 |
DOIs | |
Publication status | Published - 2021 |
Series | Consumption and Public Life |
---|---|
Volume | XVII |
- Faculty of Humanities - Food, Archaeology, Identity, Social Anthropology, Chalcolithic
Research areas
ID: 287000487