Abstract
Foodways have been a component of archaeological research for decades. However, cooking and food preparation, as specific acts that could reveal social information about life beyond the kitchen, only became a focus of archaeological inquiry more recently. A review of the literature on cooking and food preparation reveals a shift from previous studies on subsistence strategies, consumption, and feasting. The new research is different because of the social questions that are asked, the change in focus to preparation and production rather than consumption, and the interest in highlighting marginalized people and their daily experiences. The theoretical perspectives the literature addresses revolve around practice, agency, and gender. As a result, this new focus of archaeological research on cooking and preparing food is grounded in anthropology.
This is a preview of subscription content, access via your institution.
References Cited
Ackerman, S. (2008). Household religion, family religion, and women’s religion in ancient Israel. In Bodel, J. P., and Olyan, S. (eds.), Household and Family Religion in Antiquity, Blackwell, Malden, MD, pp. 127–158.
Alderfer, K. (2016). Taste ancient ales with dogfish head at the Penn Museum. Philadelphia, April 4, Philadelphia, PA.
Allison, P. M., and Sterry, M. (2012). “Family” meals? Who ate where, and with whom, in early imperial military bases? Paper presented at the 22nd International Limes, Roman Frontiers, Congress, Ruse, Bulgaria.
Allred, L. (2006). Cooks and Kitchens: Centralized Food Production in Late Third Millennium Southern Mesopotamia, Ph.D. dissertation, Department of Near Eastern Studies, Johns Hopkins University, Baltimore, MD.
Aranda-Jiménez, G., and Montón-Subias, S. (2011). Feasting death: Funerary rituals in the Bronze Age societies of south-eastern Iberia. In Aranda-Jiménez, G., Montón-Subías, S., and Sánchez-Romero, M. (eds.), Guess Who’s Coming To Dinner: Feasting Rituals in the Prehistoric Societies of Europe and the Near East, Oxbow Books, Oxford, pp. 130–157.
Arthur, J. W. (2014). Culinary crafts and foods in southwestern Ethiopia: An ethnoarchaeological study of Gamo groundstones and pottery. African Archaeological Review 31: 131–168.
Ashley, C. Z. (2010). Towards a socialized archaeology of ceramics in Great Lakes Africa. African Archaeological Review 27: 135–163.
Atalay, S. (2005). Domesticating clay: The role of clay balls, mini balls, and geometric objects in daily life at Çatalhöyük. In Hodder, I. (ed.), Changing Materialities at Çatalhöyük: Reports from the 1995–1999 Seasons, Çatalhöyük Project, Vol. 5, McDonald Institute Monographs, British Institute of Archaeology at Ankara, Cambridge, pp. 221–284.
Atalay, S., and Hastorf, C. (2006). Food, meals, and daily activities: Food habitus at Neolithic Çatalhöyük. American Antiquity 71: 283–319.
Banducci, L. M. (2015). Fuel, cuisine and food preparation in Etruria and Latium: Cooking stands as evidence for change. In Spataro, M., and Villing, A. (eds.) (2015). Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 157–169.
Ben-Shlomo, D., Shai, I., Zukerman, A., and Maeir, A. M. (2008). Cooking identities: Aegean-style cooking jugs and cultural interaction in Iron Age Philistia and neighboring regions. American Journal of Archaeology 112: 225–246.
Biskowski, M., and Watson, K. D. (2013). Changing approaches to maize preparation at Cerro Portezuelo. Ancient Mesoamerica 24: 213–223.
Black, S. L., and Thoms, A. V. (2014). Hunter-gatherer earth ovens in the archaeological record: Fundamental concepts. American Antiquity 79: 204–226.
Bolger, D., and Wright, R. P. (2013). Gender in southwest Asian prehistory. In Bolger, D. (ed.), A Companion to Gender Prehistory, John Wiley and Sons, Hoboken, NJ, pp. 372–394.
Bottéro, J. (2004). The Oldest Cuisine in the World: Cooking in Mesopotamia, University of Chicago Press, Chicago.
Bourdieu, P. (1977). Outline of a Theory of Practice, Cambridge University Press, Cambridge.
Bray, T. L. (ed.) (2003a). The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academic/Plenum Publishers, New York.
Bray, T. L. (2003b). Inka pottery as culinary equipment: Food, feasting, and gender in imperial state design. Latin American Antiquity 14: 3–28.
Bray, T. L. (2012). Ritual commensality between human and non-human persons: Investigating native ontologies in the late pre-Columbian Andean world. eTopoi. Journal for Ancient Studies 2: 197–212.
Briggs, R. V. (2015). The hominy foodway of the historic Native Eastern Woodlands. Native South 8: 112–146.
Broekmans, T., Adriaens, A., and Pantos, E. (2004). Analytical investigation of cooking pottery from Tell Beydar (NE-Syria). Nuclear Instruments and Methods in Physics Research B, 226: 92–97.
Brumfiel, E. M. (1991). Weaving and cooking: Women’s production in Aztec Mexico. In Gero, J. M., and Conkey, M. (eds.), Engendering Archaeology: Women and Prehistory, Basil Blackwell, Oxford, pp. 224–251.
Brumfiel, E. M. (1998). Origins of social inequality. In Ember, C. R., Ember, M., and Peregrine, P. N. (eds.), Research Frontiers in Anthropology: Archaeology 1, Prentice Hall, Englewood Cliffs, NJ, pp. 3–20.
Brumfiel, E. M. (2013). The archaeology of gender in Mesoamerica: Moving beyond gender complementarity. In Bolger, D. (ed.) A Companion to Gender Prehistory, John Wiley and Sons, Inc., Hoboken, NJ, pp. 564–583.
Brumfiel, E. M., and Robin, C. (2008). Gender, households, and society: An introduction. In Robin, C., and Brumfiel, E. M. (eds.), Gender, Households, and Society: Unraveling the Threads of the Past and Present, Archeological Papers No. 18, American Anthropological Association, Washington, DC, pp. 1–16.
Capparelli, A., Pochettino, M. L., Lema, V., López, M. L., Andreoni, D., Ciampagna, M. L., and Carina, L. (2015). The contribution of ethnobotany and experimental archaeology to interpretation of ancient food processing: Methodological proposals based on the discussion of several case studies on Prosopis spp., Chenopodium spp. and Cucurbita spp. from Argentina. Vegetation History and Archaeobotany 24: 151–163.
Carretero, L. G., Wollstonecroft, M., and Fuller, D. Q. (2017). A methodological approach to the study of archaeological cereal meals: A case study at Çatalhöyük (Turkey). Vegetation History and Archaeobotany, online, pp. 1–19, doi 10.1007/s00334-017-0602-6.
Carroll, M. (2005). The preparation and consumption of food as a contributing factor towards communal identity in the Roman army. In Visy, Z. (ed.), Limes 19: Proceedings of the 19th International Congress of Roman Frontier Studies Held in Pécs, Hungary, September 2003, University of Pécs Press, Pécs, Hungary, pp. 363–372.
Cau Ontiveros, M. Á., Montana, G., Tsantini, E., and Randazzo, L. (2015). Ceramic ethnoarchaeometry in western Sardinia: Production of cooking ware at Pabillonis. Archaeometry 57: 453–475.
Chase, B. (2012). Crafting Harappan cuisine on the Saurashtran frontier of the Indus civilization. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 145–171.
Cheetham, D. (2010). Corn, colander, and cooking: Early maize processing in the Maya lowlands and its implications. In Staller, J. E., and Carrasco, M. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica, Springer, Berlin, pp. 345–368.
Chirikure, S. (2016). ‘Ethno’ plus ‘archaeology’: What’s in there for Africa(ns)? World Archaeology 48: 693–699.
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.
Costin, C. L. (1991). Craft specialization: Issues in defining, documenting, and explaining the organization of production. In Schiffer, M. B. (ed.), Archaeological Method and Theory, Vol. 3, University of Arizona Press, Tuscon, pp. 1–56.
Costin, C. L. (2016). Who benefits? Structural change and lived experience in the late prehispanic Andes. In Hegmon, M. (ed.), Archaeology of the Human Experience, Archeological Papers No. 27, American Anthropological Association, Washington, DC, pp. 120–142.
Craig, O. E., Shillito, L.-M., Albarella, U., Viner-Daniels, S., Chan, B., Cleal, R., Ixer, R., Jay, M., Marshall, P., Simmons, E., Wright, E., and Pearson, M. P., (2015). Feeding Stonehenge: Cuisine and consumption at the Late Neolithic site of Durrington Walls. Antiquity 89: 347.
Cramp, L. J., Evershed, R. P., and Eckardt, H. (2011). What was a mortarium used for? Organic residues and cultural change in Iron Age and Roman Britain. Antiquity 85: 1339–1352.
Crenshaw, K. (1991). Mapping the margins: Intersectionality, identity politics, and violence against women of color. Stanford Law Review 43: 1241–1299.
Croucher, S. K. (2011). ‘A concubine is still a slave’: Sexual relations and Omani colonial identities in nineteenth-century East Africa. In Voss, B. L., and Casella, E. C. (eds.), The Archaeology of Colonialism: Intimate Encounters and Sexual Effects, Cambridge University Press, Cambridge, pp. 67–84.
Crown, P. L. (2000). Women’s role in changing cuisine. In Crown, P. L. (ed.), Women and Men in the Prehispanic Southwest: Labor, Power and Prestige, School of American Research Press, Santa Fe, NM, pp. 226–266.
Crowther, A. (2012). The differential survival of native starch during cooking and implications for archaeological analysis. Archaeological and Anthropological Sciences 4: 221–235.
Cuéllar, A. M. (2013). The archaeology of food and social inequality in the Andes. Journal of Archaeological Research 21: 123–174.
Cummings, L. S. (2015). Phytolith analysis. In Metheny, K. B., and Beaudry, M. C. (eds.), Archaeology of Food: An Encyclopedia, Vol. 2, Rowman and Littlefield, New York, pp. 404–406.
Dawdy, S. L. (2010). “A wild taste”: Food and colonialism in eighteenth-century Louisiana. Ethnohistory 57: 389–414.
Day, P., Cau-Ontiveros, M. Á., Mas-Florit, C., and Müller, N. S. (2015). A contextual ethnography of cooking vessel production at Pòrtol, Mallorca (Balearic Islands). In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 55–64.
de Certeau, M., Giard, L., and Mayol, P. (1998). The Practice of Everyday Life, Vol. 2, University of Minnesota Press, Minneapolis.
Deagan, K. (1974). Sex, Status, and Role in the Mestizaje of Spanish Colonial Florida, Ph.D. dissertation, Department of Anthropology, University of Florida, Gainesville.
De León, J. P. (2009). Rethinking the organization of Aztec salt production: A domestic perspective. In Hirth, K. (ed.), Housework: Craft Production and Domestic Economy in Ancient Mesoamerica, Archeological Paper No. 19, American Anthropological Association, Washington, DC, pp. 45–57.
Deetz, K. F. (2015). Stolen bodies, edible memories: The influence and function of west African foodways in the early British Atlantic. In Helstosky, C. (ed.), The Routledge History of Food, Routledge Taylor and Francis Group, London, pp. 113–130.
deFrance, S. D. (2009). Zooarchaeology in complex societies: Political economy, status, and ideology. Journal of Archaeological Research 17: 105–168.
Delgado, A., and Ferrer, M. (2011). Representing communities in heterogeneous worlds: Staple foods and ritual practices in the Phoenician diaspora. In Aranda-Jiménez, G., Montón-Subías, S., and Sánchez-Romero, M. (eds.), Guess Who’s Coming To Dinner: Feasting Rituals in the Prehistoric Societies of Europe and the Near East, Oxbow Books, Oxford pp. 184–203.
Deori, B. G. (2016). Indigenous foodways of the Galos: A challenge to archaeology. Journal of Indo-Pacific Archaeology 37: 59–63.
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.
Dezendorf, C. (2013). The effects of food processing on the archaeological visibility of maize: An experimental study of carbonization of lime-treated maize kernels. Ethnobiology Letters 4: 12–20.
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. (2010a). Archaeologies of Colonialism: Consumption, Entanglement, and Violence in Ancient Mediterranean France, University of California Press, Berkeley.
Dietler, M. (2010b). Cocina y colonialismo: Encuentros culinarios en la Francia mediterránea protohistórica. In Pareño, C. M., Jordà, G. P., and Sánchez, J. V. (eds.), De la cuina a la taula: IV Reunió d’Economia en el Primer Millenni aC., Universitat de Valencia, Saguntum, pp. 11–26.
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. 1–20.
Dietler, M., and Hayden, B. (eds.) (2001b). Feasts: Archaeological and Ethnographic Perspectives on Food, Politics, and Power, Smithsonian Institution Press, Washington, DC.
Dikomitou-Eliadou, M., Georgiou, A., and Vionis, A. K. (2016). Cooking fabric recipes: An interdisciplinary study of Cypriot cooking pots of the Late Bronze Age. Journal of Archaeological Science: Reports 7: 451–457.
Disspain, M. C., Ulm, S., Izzo, C., and Gillanders, B. M. (2016). Do fish remains provide reliable palaeoenvironmental records? An examination of the effects of cooking on the morphology and chemistry of fish otoliths, vertebrae and scales. Journal of Archaeological Science 74: 45–59.
Dixon, K. J., Novak, S. A., Robbins, G., Schablitsky, J. M., Scott, G. R., and Tasa, G. L. (2010). “Men, women, and children starving”: Archaeology of the Donner Family Camp. American Antiquity 75: 627–656.
Dixon, K. J., Schablitsky, J. M., and Novak, S. A. (eds.) (2014). An Archaeology of Desperation: Exploring the Donner Party’s Alder Creek Camp. University of Oklahoma Press, Norman.
Djordjević, B. (2016). The manufacture of traditional bread-baking pans: Ethnoarchaeology and the safeguarding of intangible heritage. In Biagetti, S., and Lugli, F. (eds.), The Intangible Elements of Culture in Ethnoarchaeological Research, Springer, Berlin, pp. 313–320.
Douglas, M. (1997). Deciphering a meal. In Counihan, C., and Van Esterik, P. (eds.), Food and Culture: A Reader, Routledge, New York, pp. 36–54.
Dupont, F. (2015). Food, gender, and sexuality. In Wilkins, J., and Nadeau, R. (eds.), A Companion to Food in the Ancient World, John Wiley and Sons, West Sussex, UK, pp. 76–84.
Ebeling, J. R., and Rowan, Y. M. (2004). The archaeology of the daily grind: Ground stone tools and food production in the southern Levant. Near Eastern Archaeology 67: 108–117.
Ekroth, G. (2007). Meat in ancient Greece: Sacrificial, sacred or secular? Food and History 5: 249–272.
Ekroth, G., and Wallensten, J. (eds.) (2013). Bones, Behaviour and Belief: The Zooarchaeological Evidence as a Source for Ritual Practice in Ancient Greece and Beyond, Acta Instituti Atheniensis Regni Sueciae, Swedish Institute at Athens, Stockholm.
Evershed, R. P. (2008). Organic residue analysis in archaeology: The archaeological biomarker revolution. Archaeometry 50: 895–924.
Faas, P. (2003). Around the Roman Table: Food and Feasting in Ancient Rome, Whiteside, S. Trans., University of Chicago Press, Chicago.
Fales, F. M., and Rigo, M. (2014). Everyday life and food practices in Assyrian military encampments. In Milano, L., and Bertoldi, F. (eds.), Paleonutrition and Food Practices in the Ancient Near East: Towards a Multidisciplinary Approach, History of the Ancient Near East Vol. 14, S.A.R.G.O.N. Editrice e Librería, Padova, Italy, pp. 413–437.
Fernandes, R., Meadows, J., Dreves, A., Nadeau, M.-J., and Grootes, P. (2014). A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock). Journal of Archaeological Science 50: 153–159.
Fowles, S. M. (2008). Steps toward an archaeology of taboo. In Fogelin, L. (ed.), Religion, Archaeology, and the Material World, Occasional Paper, Vol. 36, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 15–37.
Fowles, S. M. (2013). An Archaeology of Doings: Secularism and the Study of Pueblo Religion, School for Advanced Research Press, Santa Fe, NM.
Gaillard, M., Morrison, K. D., and Whitehouse, N. (2015). Past anthropogenic land-use and land cover change at the global scale for climate modeling studies. Quarternary Perspectives 22: 25–27.
Gaspa, S. (2012). Meat offerings and their preparation in the state cult of the Assyrian empire. Bulletin of School of Oriental and African Studies 72: 249–273.
Gauss, W., Klebinder-Gauss, G., Kiriatzi, E., Pentedeka, A., and Georgakopoulou, M. (2015). Aegina: An important center of production of cooking pottery from the prehistoric to the historic era. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 65–90.
Geib, P. R., and Smith, S. J. (2008). Palynology and archaeological inference: Bridging the gap between pollen washes and past behavior. Journal of Archaeological Science 35: 2085–2101.
Geller, P. L. (2009). Identity and difference: Complicating gender in archaeology. Annual Review of Anthropology 38: 65–81.
Gero, J. M., and Conkey, M. W. (eds.) (1991). Engendering Archaeology: Women and Prehistory, Basil Blackwell, New York.
Gero, J. M. (2015). Yutopian: Archaeology, Ambiguity and the Production of Knowledge in Northwest Argentina, University of Texas Press, Austin.
Giddens, A. (1984). The Constitution of Society, University of California Press, Berkeley.
Gifford-Gonzalez, D. (2008). Thoughts on a method for zooarchaeological study of daily life. In Montón-Subías, S., and Sánchez-Romero, M. (eds.), Engendering Social Dynamics: The Archaeology of Maintenance Activities, BAR International Series, Vol. 1862, Archaeopress, Oxford, pp. 15–23.
Gokee, C. (2014). Crafting, cooking, and constructing histories: Women and the politics of everyday life along the Falémé River (ca. AD 1000–1900), Archaeological Review 31: 233–263.
Gokee, C., and Logan, A. L. (2014). Comparing craft and culinary practice in Africa: Themes and perspectives. African Archaeological Review 31: 87–104.
Goldstein, D. J., and Hageman, J. (2010). Power plants: Paleobotanical evidence of rural feasting in Late Classic Belize. In Staller, J. E., and Carrasco, M. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient 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. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 161–189.
González-Marcén, P., Montón-Subías, S., and Picazo, M. (2008). Towards an archaeology of maintenance activities. In Montón-Subías, S., and Sánchez-Romero, M. (eds.), Engendering Social Dynamics: The Archaeology of Maintenance Activities, BAR International Series, Vol. 1862, Archaeopress, Oxford, pp. 3–8.
Goody, J. (1994). Cooking, Cuisine and Class: A Study in Comparative Sociology, Cambridge University Press, Cambridge.
Graesch, A. P., DiMare, T., Schachner, G., Schaepe, D. M., and Dallen, J. (2014). Thermally modified rock: The experimental study of “fire-cracked” byproducts of hot rock cooking. North American Archaeologist 35: 167–200.
Graff, S. R. (2012). Culinary preferences: Seal-impressed vessels from western Syria as specialized cookware. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Boulder, pp. 19–46.
Graff, S. R., and Rodríguez-Alegría, E. (eds.) (2012). The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Boulder.
Greenfield, H., and Bouchnick, R. (2011). Kashrut and Shechita: The relationship between dietary practices and ritual slaughtering of animals on Jewish identity. In Amundsen-Meyer, L., Engel, N., and Pickering, S. (eds.), Identity Crisis: Archaeological Perspectives on Social Identity, Proceedings of the 42nd Annual Chacmool Archaeology Conference, University of Calgary, Calgary, Alberta, Canada, pp. 106–120.
Grillo, K. M. (2014). Pastoralism and pottery use: An ethnoarchaeological study in Samburu, Kenya. African Archaeological Review 31: 105–130.
Gumerman IV, G. (2010). Big hearths and big pots: Moche feasting on the north coast of Peru. In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 111–131.
Gur-Arieh, S., Boaretto, E., Maeir, A., and Shahack-Gross, R. (2012). Formation processes in Philistine hearths from Tell es-Safi/Gath (Israel): An experimental approach. Journal of Field Archaeology 37: 121–131.
Gur-Arieh, S., Mintz, E., Boaretto, E., and Shahack-Gross, R. (2013). An ethnoarchaeological study of cooking installations in rural Uzbekistan: Development of a new method for identification of fuel sources. Journal of Archaeological Science 40: 4331–4347.
Haaland, R. (2012). Changing foodways as indicators of emerging complexity in Sudanese Nubia: From Neolithic agropastoralists to the Meroitic civilization. Azania 47: 327–343.
Halstead, P. (2012). Feast, food and fodder in Neolithic-Bronze Age Greece: Commensality and the construction of value. eTopoi. Journal for Ancient Studies 2: 21–51.
Halstead, P., and Isaakidou, V. (2011). Political cuisine: Rituals of commensality in the Neolithic and Bronze Age Aegean. In Aranda-Jiménez, G., Montón-Subías, S., and Sánchez-Romero, M. (eds.), Guess Who’s Coming To Dinner: Feasting Rituals in the Prehistoric Societies of Europe and the Near East, Oxbow Books, Oxford, pp. 91–108.
Hamilakis, Y. (2013). Archaeology and the Senses: Human Experience, Memory, and Affect, Cambridge University Press, New York.
Hamilakis, Y., and Harris, K. (2011). The social zooarchaeology of feasting: The evidence from the “ritual” deposit at Nopigeia-Drapanias. In Kapsomenos, E. G., Andreadaki-Vlazaki, M., Andrianakis, M., and Papadopoulou, E. (eds.), Proceedings of the 10th International Cretological Congress, Khania, 2011, Vol. 1, Fillologikos Syllogos Chrysostomos, Khania, Crete, pp. 225–244.
Hamilakis, Y. (2016). Decolonial archaeologies: From ethnoarchaeology to archaeological ethnography. World Archaeology 48: 678–682.
Hamon, C., and Le Gall, V. (2013). Millet and sauce: The uses and functions of querns among the Minyanka (Mali). Journal of Anthropological Archaeology 32: 109–121.
Hart, J. P., Lovis, W. A., Schulenberg, J. K., and Urquhart, G. R. (2007). Paleodietary implications from stable carbon isotope analysis of experimental cooking residues. Journal of Archaeological Science 34: 804–813.
Hastorf, C. A. (1991). Gender, space, and food in prehistory. In Gero, J. M., and Conkey, M. (eds.), Engendering Archaeology: Women and Prehistory, Basil Blackwell, Cambridge, pp. 132–159.
Hastorf, C. A. (2012a). The habitus of cooking practices at Neolithic Çatalhöyük. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Boulder, pp. 65–86.
Hastorf, C. A. (2012b). Steamed or boiled: Identity and value in food preparation. eTopoi. Journal for Ancient Studies 2: 213–242.
Hawkes, A. (2015). Fulachtaí fia and Bronze Age cooking in Ireland: Reappraising the evidence. Proceedings of the Royal Irish Academy 115C: 1–31.
Hayashida, F. M. (2008). Ancient beer and modern brewers: Ethnoarchaeological observations of chicha production in two regions of the north coast of Peru. Journal of Anthropological Archaeology 27: 161–174.
Hayden, B. (2014). The Power of Feasts: From Prehistory to the Present, Cambridge University Press, New York.
Hayden, B., and Villeneuve, S. (2011). A century of feasting studies. Annual Review of Anthropology 40: 433–439.
Hays-Gilpin, K. (2000). Feminist scholarship in archaeology. Annals, American Academy of Political and Social Sciences 571: 89–106.
Hegmon, M. (ed.) (2016a). Archaeology of the Human Experience, Archeological Paper No. 27, American Anthropological Association, Wiley, Hoboken, NJ.
Hegmon, M. (2016b). Archaeology of the human experience: An introduction. In Hegmon, M. (ed.), Archaeology of the Human Experience, Archeological Paper No. 27, American Anthropological Association, Wiley, Hoboken, NJ, pp. 7–21.
Hegmon, M., Ortman, S. G., and Mobley-Tanaka, J. L. (2000). Women, men, and the organization of space. In Crown, P. L. (ed.), Women and Men in the Prehispanic Southwest: Labor, Power, and Prestige, School of American Research Press, Santa Fe, NM, pp. 43–90.
Hein, A., Müller, N. S., and Kilikoglou, V. (2015). Heating efficiency of archaeological cooking vessels: Computer models and simulations of heat transfer. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 49–54.
Heiss, A. G., Pouget N., Wiethold J., Delor-Ahu A., and Le Goff, I. (2015). Tissue-based analysis of a charred flat bread (galette) from a Roman cemetery at Saint-Memmie (Dep. Marne, Champagne-Ardenne, northeastern France). Journal of Archaeological Science 55: 71–82.
Heitman, C. C. (2016). “A mother for all the people”: Feminist science and Chacoan archaeology. American Antiquity 81: 471–489.
Hendon, J. (2007). The engendered household. In Nelson, S. M. (ed.), Women in Antiquity: Theoretical Approaches to Gender and Archaeology, AltaMira Press, Lanham, MD, pp. 171–198.
Henry, A. G., Hudson, H. F., and Piperno, D. R. (2009). Changes in starch grain morphologies from cooking. Journal of Archaeological Science 36: 915–922.
Herbich, I., and Dietler, M. (2008). The long arm of the mother-in-law: Learning, postmarital resocialization of women, and material culture style. In Stark, M. T., Bowser, B. J., and Horne, L. (eds.), Cultural Transmission and Material Culture: Breaking Down Boundaries, University of Arizona Press, Tucson, pp. 223–244.
Holtzman, J. D. (2006). Food and memory. Annual Review of Anthropology 35: 361–378.
Homsey, L. K., Walker, R. B., and Hollenbach, K. D. (2010). What’s for dinner? Investigating food processing technologies at Dust Cave, Alabama. Southeastern Archaeology 29: 182–196.
Hruby, J. (2008). You are how you eat: Mycenaean class and cuisine. In Hitchcock, L., Laffineur, R., and Crowley, J. L. (eds.), DAIS: The Aegean Feast, Vol. 29, Université de Liège, Liège, pp. 151–157.
Hruby, J. (2011). “It is very difficult to know people…”: Cuisine and identity in Mycenaean Greece. In Amundsen-Meyer, L., Engel, N., and Pickering, S. (eds.), Identity Crisis: Archaeological Perspectives on Social Identity, University of Calgary, Calgary, Alberta, pp. 121–131.
Ikram, S. (1995). Choice Cuts: Meat Production in Ancient Egypt, Peeters Press, Leuven, Belgium.
Ingold, T. (1993). The temporality of the landscape. World Archaeology 25: 152–174.
Iriarte, J., Gillam, J. C., and Marozzi, O. (2008). Monumental burials and memorial feasting: An example from the southern Brazilian highlands. Antiquity 82: 947–961.
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 Books, Oxford, pp. 5–24.
Isbell, W. H., and Groleau, A. (2010). The Wari brewer woman: Feasting, gender, offerings, and memory. In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 191–219.
Jennings, J., Antrobus, K., Atencio, S., Glavich, E., Johnson, R., Loffler, G., Luu, C., Dietler, M., Hastorf, C., and Hayden, B. (2005). “Drinking beer in a blissful mood”: Alcohol production, operational chains, and feasting in the ancient world. Current Anthropology 46: 275–303.
Jones, M. (2007). Feast: Why Humans Share Food, Oxford University Press, Oxford.
Jones, S. (2009). Food and Gender in Fiji: Ethnoarchaeological Explorations, Lexington Books, Lanham, MD.
Jones, S., and Quinn, R. (2010). Waitui Kei Vanua: Interpreting sea- and land-based foodways in Fiji. In VanDerwarker, A. M., and Peres, T. M. (eds.), Integrating Zooarchaeology and Paleoethnobotany: A Consideration of Issues, Methods, and Cases, Springer, Berlin, pp. 135–172.
Jones, S., Walsh-Haney, H., and Quinn, R. (2012). Kana Tamata or feasts of men: An interdisciplinary approach for identifying cannibalism in prehistoric Fiji. International Journal of Osteoarchaeology 25: 127–145.
Jordan, A. (2015). Spice island stew: Creolization of foodways on colonial era nutmeg plantations, Maluku Province, Indonesia. Journal of Indo-Pacific Archaeology 37: 33–48.
Joyce, R., and Henderson, J. S. (2007). From feasting to cuisine: Implications of archaeological research in an early Honduran village. American Anthropologist 109: 642–653.
Joyner, L. (2007). Cooking pots as indicators of cultural change: A petrographic study of Byzantine and Frankish cooking wares from Corinth. Hesperia: The Journal of the American School of Classical Studies at Athens 76: 183–227.
Junker, L. L., and Niziolek, L. (2010). Food preparation and feasting in the household and political economy of pre-Hispanic Philippine chiefdoms. In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Colorado, pp. 17–53.
Kelly, L. (2012). New flavors for the oldest recipes. Saudi Aramco World 63: 38–41.
Kennedy, J. R. (2012). Commensality and labor in terminal Ubaid northern Mesopotamia. eTopoi. Journal for Ancient Studies 2: 125–156.
Kenoyer, M. J. (2000). Wealth and socioeconomic hierarchies of the Indus Valley civilization. In Richards, J., and Van Buren, M. (eds.), Order, Legitimacy, and Wealth in Ancient States, Cambridge University Press, Cambridge, pp. 88–109.
Killgrove, K. (2016). Archaeologists draft ancient Chinese beer recipe. Forbes May 23.
Klarich, E. A. (ed.) (2010a). Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder.
Klarich, E. A. (2010b). Behind the scenes and into the kitchen: New directions for the study of prehistoric meals. In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 1–15.
Koca, Z. E. (ed.) (2015). Archaeological team prepares 4,000-year-old Hittite meals. Daily Sabah September 8.
Kooiman, S. (org.) (2017). Some like it hot: Analytic diversity and complementarity in the exploration of past cooking and cuisine. Symposium at the annual meeting of the Society for American Archaeology, Vancouver, Canada.
Koon, H. E., O’Connor, T. P., and Collins, M. J. (2010). Sorting the butchered from the boiled. Journal of Archaeological Science 37: 62–69.
Kuckelman, K. A. (2016). Cycles of subsistence stress, warfare, and population movement in the northern San Juan. In VanDerwarker, M. A., and Wilson, D. G. (eds.), The Archaeology of Food and Warfare: Food Insecurity in Prehistory, Springer, Berlin, pp. 107–132.
Kubiak-Martens, L., Brinkkemper, O., and Oudemans, T. F. (2015). What’s for dinner? Processed food in the coastal area of the northern Netherlands in the Late Neolithic. Vegetation History and Archaeobotany 24: 47–62.
Lamb, J., and Loy, T. (2005). Seeing red: The use of Congo red dye to identify cooked and damaged starch grains in archaeological residues. Journal of Archaeological Science 32: 1433–1440.
Langridge-Noti, E. (2015). Unchanging tastes: First steps towards the correlation of the evidence for food preparation and consumption in ancient Laconia. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 148–156.
LeCount, L. J. (2010). Maya palace kitchens. In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 133–160.
Lemonnier, P. (ed.) (1993). Technological Choices: Transformations in Material Cultures Since the Neolithic, Routledge, London.
Leroi-Gourhan, A. (1993). Le geste et la parole I and II: Gesture and Speech, trans. Berger, A. B., MIT Press, Cambridge.
Lewis, K. (2007). Fields and tables of Sheba: Food, identity, and politics in early historic southern Arabia. In Twiss, K. C. (ed.), The Archaeology of Food and Identity, Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 192–217.
Lindenbaum, S. (2004). Thinking about cannibalism. Annual Review of Anthropology 33: 475–498.
Logan, A. L. (2016). An archaeology of food security in Banda, Ghana. In Hegmon, M. (ed.), Archaeology of the Human Experience, Archeological Paper No. 27, American Anthropological Association, John Wiley and Sons, Walden, MA, pp. 106–119.
Logan, A. L., and Cruz, M. D. (2014). Gendered taskscapes: Food, farming, and craft production in Banda, Ghana in the eighteenth to twenty-first centuries. African Archaeological Review 31: 203–231.
London, G. A. (2016). Ancient Cookware from the Levant: An Ethnoarchaeological Perspective, Worlds of the Ancient Near East and Mediterranean Series, Equinox, Sheffield, UK.
Luley, B. P. (2014). Cooking, class, and colonial transformations in Roman Mediterranean France. American Journal of Archaeology 118: 33–60.
Lyons, D. (2007). Integrating African cuisines: Rural cuisine and identity in Tigray, highland Ethiopia. Journal of Social Archaeology 7: 346–371.
Lyons, D. (2014). Perceptions of consumption: Constituting potters, farmers and blacksmiths in the culinary continuum in eastern Tigray, northern highland Ethiopia. African Archaeological Review 31: 169–201.
Magness, J. (2010). Early Islamic pottery: Evidence of a revolution in diet and dining habits? In Steadman, S., and Ross, J. C. (eds.), Agency and Identity in the Ancient Near East: New Paths Forward, Approaches to Anthropological Archaeology, Equinox, London, pp. 117–128.
Martin, L. (2000). Hunting, herding, feasting: Animal use at Neolithic Çatalhöyük, Turkey. Archaeology International 4: 39–42.
Masson, M. A. (1999). Animal resource manipulation in ritual and domestic contexts at Postclassic Maya communities. World Archaeology 31: 93–120.
McCoy, P. C. (2011). Signs of a divine reality: The materiality of bird cook stones (Pōhaku ‘Eho) from the dry interior uplands and mountainous regions of the island of Hawai‘i. Hawaiian Archaeology 12: 65–107.
McGovern, P. E., and Hall, G. R. (2015). Charting a future course for organic residue analysis in archaeology. Journal of Archaeological Method and Theory 23: 592–622.
McGuire, R. H., and Van Dyke, R. M. (2008). Dismembering the trope: Imagining cannibalism in the ancient Pueblo world. In Nichols, D. L., and Crown, P. L. (eds.), Social Violence in the Prehispanic American Southwest, University of Arizona Press, Tucson, pp. 7–40.
Mee, C., and Renard, J. (eds.) (2007). Cooking Up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow, Oxford.
Mentzer, S. (2012). Microarchaeological approaches to the identification and interpretation of combustion features in prehistoric archaeological sites. Journal of Archaeological Method and Theory, online, pp. 1–53, doi 10.1007/s10816-012-9163-2.
Meyers, C. (2008). Grinding to a halt: Gender and the changing technology of flour production in Roman Galilee. In Montón-Subías, S., and Sánchez-Romero, M. (2008). Engendering Social Dynamics: The Archaeology of Maintenance Activities, BAR International Series 1862, Archaeopress, Oxford, pp. 65–74.
Miller, C. (2015). Soil microtechniques. In Metheny, K. B., and Beaudry, M. C. (eds.), Archaeology of Food: An Encyclopedia, Vol. 2, Rowman and Littlefield, Denver, pp. 467–469.
Mills, B. J. (2004). Identity, Feasting, and the Archaeology of the Greater Southwest, University Press of Colorado, Boulder.
Mills, B. J. (2008). Colonialism and cuisine: Cultural transformation, agency, and history at Zuni Pueblo. In Horne, L., Bowser, B. J., and Stark, M. T. (eds.), Cultural Transmission and Material Culture: Breaking Down Boundaries, University of Arizona Press, Tucson, pp. 245–262.
Mintz, S. W., and Du Bois, C. M. (2002). The anthropology of food and eating. Annual Review of Anthropology 31: 99–119.
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.
Monroe, J. C., and Janzen, A. (2014). The Dahomean feast: Royal women, private politics, and culinary practices in Atlantic West Africa. African Archaeological Review 31: 299–337.
Montón Subías, S. (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. 7–16.
Morrison, J. E., Sofianou, C., Brogan, T. M., Alyounis, J., and Mylona, D. (2015). Cooking up new perspectives for late Minoan IB domestic activities: An experimental approach to understanding the possibilities and probabilities of using ancient cooking pots. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 115–124.
Morrison, K. D. (2010). Dharmic projects, imperial reservoirs, and new temples of India: An historical perspective on dams in India. Conservation and Society 8: 26–39.
Morrison, K. D. (2012). Great transformations: On the archaeology of cooking. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 231–244.
Morrison, K. D. (2016). From millets to rice (and back again?): Cuisine, cultivation, and health in early South India. In Shug, G. R., and Walimba, S. (eds.), A Companion to South Asia in the Past, Wiley Blackwell, New York, pp. 358–373.
Müller, N. S., Hein, A., Kilikoglou, V., and Day, P. (2013). Bronze Age cooking pots: Thermal properties and cooking methods. Préhistoires Méditerranéennes 4: 2–10.
Müller, N. S., Kilikoglou, V., and Day, P. (2015). Home-made recipes: Tradition and innovation in Bronze Age cooking pots from Akrotiri, Thera. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 37–48.
Nabil, A. (2015). The human aspect of technology: An ethnoarchaeological study of cooking ware from Jordan. Near Eastern Archaeology 78: 80–87.
Nash, D. J. (2010). Fine dining and fabulous atmosphere: Feasting facilities and political interaction in the Wari realm. In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 83–109.
Nelson, K. (2010). Environment, cooking strategies, and containers. Journal of Anthropological Archaeology 29: 238–247.
Nelson, S. M. (ed.) (2006). Handbook of Gender in Archaeology, AltaMira, Lanham, MD.
Nichols, D. L., and Crown, P. L. (eds.) (2008). Social Violence in the Prehispanic American Southwest, University of Arizona Press, Tucson.
Novak, S. A. (2014). [Wo]man and beast: Skeletal signatures of a starvation diet. In Dixon, K. J., Schablitsky, J. M., and Novak, S. A. (eds.), An Archaeology of Desperation: Exploring the Donner Party’s Alder Creek Camp, University of Oklahoma Press, Norman, pp. 185–218.
Novak, S. A., and Kollmann, D. D. (2000). Perimortem processing of human remains among the Great Basin Fremont. International Journal of Osteoarchaeology 10: 65–75.
O’Conner, A. (2010). Maya foodways: A reflection of gender and ideology. In Staller, J. E., and Carrasco, M. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica, Springer, Berlin, pp. 487–510.
Olsson, M., and Isaksson, S. (2008). Molecular and isotopic traces of cooking and consumption of fish at an early medieval manor site in eastern middle Sweden. Journal of Archaeological Science 35: 773–780.
Otto, A. (2012). Defining and transgressing the boundaries between ritual commensality and daily commensal practices: The case of Late Bronze Age Tall Bazi. eTopoi. Journal for Ancient Studies 2: 179–195.
Øye, I. (2011). Food and technology: Cooking utensils and food processing in medieval Norway. In Klápšte, J., and Sommer, P. (eds.), Food in the Medieval Rural Environment: Processing, Storage, Distribution of Food, Brepols, Brussels, pp. 225–234.
Papadopoulou, E., and Prévost-Dermarkar, S. (2007). ‘Il n’y a pas de cuisine sans feu’: Une approche des techniques culinaires au Néolithique et à l’Âge du Bronze Ancien à travers les structures de combustion en Gréce du Nord. In Mee, C., and Renard, J. (eds.), Cooking up the Past. Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow Books, Oxford, pp. 123–135.
Papaefthymiou, A., Pilali, A., and Papadopoulou, E. (2007). Les installations culinaires dans un village du Bronze Ancien en Grèce du Nord: Archontiko Giannitsa. In 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, pp. 136–147.
Pauketat, T. R., Kelly, L. S., Fritz, G. J., Lopinot, N. H., Elias, S., and Hargrave, E. (2002). The residues of feasting and public ritual at early Cahokia. American Antiquity 67: 257–279.
Paulette, T., and Fisher, M. (2014). Brewing beer in Mesopotamia: Technology, technique, and tradition. Paper presented at the American Anthropological Association Annual Meeting, Washington, DC.
Pecci, A., Burri, S., Durand, A., Inserra, F., and Cau Ontiveros, M. Á. (2016). Residue analysis of the floors of a charcoal burner’s hut at Naour (Morocco). In Biagetti, S., and Lugli, F. (eds.), The Intangible Elements of Culture in Ethnoarchaeological Research, Springer, Berlin, pp. 253–261.
Pecci, A., Cau Ontiveros, M. Á., Valdambrini, C., and Inserra, F. (2013). Understanding residues of oil production: Chemical analyses of floors in traditional mills. Journal of Archaeological Science 40: 883–893.
Pecci, A., Gabrieli, R. S., Inserra, F., Cau, M. A., and Waksman, S. Y. (2015). Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus). Science and Technology of Archaeological Research 1: 99–105.
Pérez, V. R., Nelson, B., and Martin, D. L. (2008). Veneration or violence? A study of variation in human bone modification at La Quemada. In Nichols, D. L., and Crown, P. L. (eds.), Social Violence in the Prehispanic American Southwest, University of Arizona Press, Tuscon, pp. 123–142.
Peyronel, L., and Spreafico, G. (2008). Food processing in the Levant during the Middle Bronze Age: Fire installations, cooking pots and grinding tools at Tell Mardikh-Ebla (Syria): Two case studies. In Fiorentino, G., and Magri, D. (eds.), Charcoals from the Past: Cultural and Palaeoenvironmental Implications: Proceedings of the Third International Meeting of Anthracology, Cavallino-Lecce (Italy), June 28th–July 1st 2004, BAR International Series 1807, Archaeopress, Oxford, pp. 213–223.
Pezzarossi, G., Kennedy, R., and Law, H. (2012). “Hoe cake and pickerel”: Cooking traditions, community, and agency at a nineteenth-century Nipmuc farmstead. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 201–229.
Pfälzner, P. (2007). Archaeological investigations in the royal palace of Qatna. In Bonacossi, D. M. (ed.), Urban and Natural Landscapes of an Ancient Syrian Capital. Settlement and Environment at Tell Mishrifeh/Qatna and in Central-Western Syria, Vol. 1, Studi Archeologici Su Qatna, Udine, pp. 29–64.
Pfälzner, P. (2012). How did they bury the kings of Qatna? In Pfälzner, P., Niehr, H., Pernicka, E., and Wissing, A. (eds.), (Re-)Constructing Funerary Rituals in the Ancient Near East, Proceedings of the First International Symposium of the Tübingen Post-Graduate School “Symbols of the Dead” in May 2009, Qatna Studien, University of Tübingen, Harrassowitz, Wiesbaden, pp. 205–220.
Pfälzner, P., Niehr, H., Pernicka, E., and Wissing, A. (2012). (Re-)Constructing Funerary Rituals in the Ancient Near East, Proceedings of the First International Symposium of the Tübingen Post-Graduate School “Symbols of the Dead” in May 2009, Qatna Studien, University of Tübingen, Harrassowitz, Wiesbaden.
Picazo, M. (2008). Greek terracotta figurines: Images and representations of everyday life. In Montón-Subías, S., and Sánchez-Romero, M. (eds.), Engendering Social Dynamics: The Archaeology of Maintenance Activities, BAR International Series 1862, Archaeopress, Oxford, pp. 57–63.
Pitock, T. (2015). A scientist walks into a bar…What happens when genome mapping meets the ancient craft of brewing? Discover, October: 36–41.
Pollock, S. (2012). Between feasts and daily meals. Towards an archaeology of commensal spaces. eTopoi. Journal for Ancient Studies 2: 1–20.
Popkin, P. R. (2013). Hittite animal sacrifice: Integrating zooarchaeology and textual analysis. In Ekroth, G., and Wallensten, J. (eds.), Bones, Behavior and Belief. The Zooarchaeological Evidence as a Source for Ritual Practice in Ancient Greece and Beyond, Acta Instituti Atheniensis Regni Sueciae Series IN 4°, 55, Swedish Institute at Athens, Stockholm, pp. 101–114.
Potter, J. M. (2010). Making meals (matter). In Klarich, E. (ed.), Inside Ancient Kitchens: New Directions in the Study of Daily Meals and Feasts, University Press of Colorado, Boulder, pp. 241–251.
Preston-Werner, T. (2008). Breaking down binaries: Gender, art, and tools in ancient Costa Rica. In Brumfiel, E., and Robin, C. (eds.), Gender, Households, and Society: Unraveling the Threads of the Past and the Present, Archeological Papers No. 18, American Anthropological Association, Washington, DC, pp. 49–59.
Raviele, M. E. (2011). Experimental assessment of maize phytolith and starch taphonomy in carbonized cooking residues. Journal of Archaeological Science 38: 2708–2713.
Reddy, S. N. (2015). Feeding family and ancestors: Persistence of traditional Native American lifeways during the Mission period in coastal Southern California. Journal of Anthropological Archaeology 37: 48–66.
Restelli, F. B., and Mori, L. (2014). Bread, baking moulds and related cooking techniques in the Ancient Near East. Food and History 12: 39–55.
Robb, J., Elster, E. S., Isetti, E., Knüsel, C. J., Tafuri, M. A., and Traverso, A. (2015). Cleaning the dead: Neolithic ritual processing of human bone at Scaloria Cave, Italy. Antiquity 89: 39–54.
Robin, C. (2006). Gender, farming, and long-term change: Maya historical and archaeological perspectives. Current Anthropology 47: 409–433.
Roddick, A. P., and Hastorf, C. A. (2010). Tradition brought to the surface: Continuity, innovation and change in the Late Formative period, Taraco Peninsula, Bolivia. Cambridge Archaeological Journal 20: 157–178.
Rodríguez-Alegría, E. (2005). Eating like an Indian: Negotiating social relations in the Spanish colonies. Current Anthropology 46: 551–573.
Rodríguez-Alegría, E. (2012). From grinding corn to dishing out money: A long-term history of cooking in Xaltocan, Mexico. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 99–118.
Rodríguez-Alegría, E., and Graff, S. R. (2012). Introduction: The menial art of cooking. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 1–18.
Rodríguez-Alegría, E., and Stoner, W. D. (2016). The trade in cooking pots under the Aztec and Spanish empires. Ancient Mesoamerica 27: 197–207.
Roffet-Salque, M., Dunne, J., Altoft, D. T., Casanova, E., Cramp, L. J., Smyth, J., Whelton, H., and Evershed, R. P. (in press). From the inside out: Upscaling organic residue analyses of archaeological ceramics. Journal of Archaeological Science: Reports.
Rothschild, N. A. (2015). Women in Spanish colonial contexts. In Funari, P. P., and Senatore, M. X. (eds.), Archaeology of Culture Contact and Colonialism in Spanish and Portuguese America, Springer, Berlin, pp. 183–198.
Rotroff, S. I. (2015). The Athenian kitchen from the Early Iron Age to the Hellenistic period. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 180–189.
Roumpou, M., Psaraki, K., Aravantinos, V., and Heron, C. (2007). Early Bronze Age cooking vessels from Thebes: Organic residue analysis and archaeological implications In Mee, C., and Renard, J. (eds.), Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow Books, Oxford, pp 158–173.
Rova, E. (2014). Tannurs, tannur concentrations and centralised bread production at Tell Beydar and elsewhere: An overview. In Milano, L., and Bertoldi, F. (eds.), Paleonutrition and Food Practices in the Ancient Near East: Towards a Multidisciplinary Approach, S.A.R.G.O.N., Padova, pp. 121–170.
Rowan, Y. M. (2011). Beyond belief: The archaeology of religion and ritual. In Rowan, Y. M. (ed.), Beyond Belief: The Archaeology of Religion and Ritual, Archeological Papers No. 21, American Anthropological Association, Washington, DC, pp .1–10.
Russell, N. (2011). Social Zooarchaeology: Humans and Animals in Prehistory, University of Cambridge Press, Cambridge.
Russell, N. (2015). Food and ritual. In. Metheny, K. B., and Beaudry, M. C. (eds.), Archaeology of Food: An Encyclopedia, Vol. 1, Rowman and Littlefield, New York, pp. 197–199.
Russell, N., and Bogaard, A. (2010). Subsistence actions at Çatalhöyük. In Steadman, S., and Ross, J. C. (eds.), Agency and Identity in the Ancient Near East: New Paths Forward, Equinox, London, pp. 63–79.
Russell, N., and Martin, L. (2012). Cooking meat and bones at Neolithic Çatalhöyük. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 87–98.
Sabban, F. (2015). The ideological foundations of the food culture of pre-Imperial China. In Wilkins, J., and Nadeau, R. (eds.), Companion to Food in the Ancient World, Wiley Blackwell, Hoboken, pp. 393–402.
Sallaberger, W. (2012). Home-made bread, municipal mutton, royal wine: Establishing social relations during the preparation and consumption of food in religious festivals at Late Bronze Age Emar. eTopoi. Journal for Ancient Studies 2: 157–177.
Samuel, D. J. (2013). Who made bread, and how, at Amarna? Akhetaten Sun 19: 2–7.
Scaramelli, K. T. de (2008). Coffee, tea, or chicha? Commensality and culinary practice in the Middle Orinoco following colonial contact. In Martinez, A. R. (ed.), Descencuentros culturales: una mirada desde la cultura material de las Américas, Cuadernos de Arqueología Mediterránea, Vol. 17, Portico Librerias, S.A., Barcelona, pp. 53–71.
Scaramelli, K. T. de, and Scaramelli, F. (2012). Cooking for fame or fortune: The effect of European contact on casabe production in the Orinoco. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 119–144.
Schucany, C. (2005). Cooking like a native, dining like a Roman: Food preparation and consumption in Roman Switzerland. In Carroll, M., Hadley, D. M., and Willmott, H. (eds.), Consuming Passions: Dining from Antiquity to the Eighteenth Century, Tempus, Stroud, pp. 39–48.
Simmons, A. (2012). A foodways research recipe. Australasian Historical Archaeology 30: 43–51.
Simms, S. R., Berna, F., and Bey III, G. J. (2013). A prehispanic Maya pit oven? Microanalysis of fired clay balls from the Puuc region, Yucatan, Mexico. Journal of Archaeological Science 40: 1144–1157.
Skibo, M. J. (2015). Pottery use-alteration analysis. In Marreiros, M. J., Gibaja Bao, F. J., and Ferreira Bicho, N. (eds.), Use-Wear and Residue Analysis in Archaeology, Springer, Berlin, pp. 189–198.
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. L. (ed.), The Archaeology and Politics of Food and Feasting in Early States and Empires, Kluwer Academics/Plenum Publishers, New York, pp. 39–64.
Smogorzewska, A. (2012). Fire installations in household activities: Archaeological study from Tell Arbid (north-east Syria). Paléorient 38: 227–247.
Solari, A., Olivera, D., Gordillo, I., Bosch, P., Fetter, G., Lara, V. H., and Novelo, O. (2015). Cooked bones? Method and practice for identifying bones treated at low temperature. International Journal of Osteoarchaeology 25: 426–440.
Sophronidou, M., and Tsirtsoni, Z. (2007). What are the legs for? Vessels with legs in the Neolithic and Early Bronze Age. In Mee, C., and Renard, J. (eds.), Cooking up the Past: Food and Culinary Practices in the Neolithic and Bronze Age Aegean, Oxbow Books, Oxford, pp. 247–269.
Spataro, M., and Villing, A. (eds.) (2015). Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford.
Stahl, A. B. (2005). Introduction: Changing perspectives on Africa’s pasts. In Stahl, A. B. (ed.), African Archaeology: A Critical Introduction, Wiley-Blackwell, Hoboken, NJ, pp. 1–17.
Stahl, A. B. (2014). Intersections of craft and cuisine: Implications for what and how we study. African Archaeological Review 31: 383–393.
Staller, J. E. (2010). Ethnohistoric sources on foodways, feasts, and festivals in Mesoamerica. In Staller, J. E., and Carrasco, M. (eds.), Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica, Springer, Berlin, pp. 23–69.
Stein, G. (2012). Food preparation, social context, and ethnicity in a prehistoric Mesopotamian colony. In Graff, S. R., and Rodríguez-Alegría, E. (eds.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, University Press of Colorado, Bouder, pp. 47–64.
Sunseri, C. K. (2015). Food politics of alliance in a California frontier Chinatown. International Journal of Historical Archaeology 19: 416–431.
Swenson, E. (2015). The archaeology of ritual. Annual Review of Anthropology 44: 329–345.
Symanski, L. C., and Gomes, D. M. (2015). Material culture, mestizage, and social segmentation in Santarém, northern Brazil. In Funari, P. P., and Senatore, M. X. (eds.), Archaeology of Culture Contact and Colonialism in Spanish and Portuguese America, Springer, New York, pp. 199–217.
Tallet, P. (2015). Food in ancient Egypt. In Wilkins, J., and Nadeau, R. (eds.), A Companion to Food in the Ancient World, John Wiley and Sons, Hoboken, NJ, pp. 319–325.
Thomas, R. I. (2014). Portable stoves and braziers in terracotta. In Villing, A., Bergeron, M., Bourogiannis, G., Johnston, A., Leclere, F., and Masson, A. (eds.), Naukratis: Greeks in Egypt, British Museum, London, pp. 1–5.
Thoms, A. V. (2008). The fire stones carry: Ethnographic records and archaeological expectations for hot-rock cookery in western North America. Journal of Anthropological Archaeology 27: 443–460.
Tsoukala, V. (2009). Cereal processing and the performance of gender in archaic and classical Greece: Iconography and function of a group of terracotta statuettes and vases. In Aygün, Ç. Ö. (ed.), SOMA 2007: Proceedings of the XI Symposium on Mediterranean Archaeology, Istanbul Technical University, 24-29 April 2007, BAR International Series 1900, Archaeopress, Oxford, pp. 387–395.
Tsukimoto, A. (2010). Peace for the dead: On kispu(m) again. Orient 45: 101–110.
Tuma, M. W. (2006). Ethnoarchaeology of subsistence behaviours within a rural African American community: Implications for interpreting vertebrate faunal data from slave quarters areas of antebellum plantation sites. Historical Archaeology 40: 1–26.
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.
Twiss, K. C. (2012a). The archaeology of food and social diversity. Journal of Archaeological Research 20: 357–395.
Twiss, K. C. (2012b). The complexities of home cooking: Public feasts and private meals inside the Çatalhöyük house. eTopoi. Journal for Ancient Studies 2: 53–73.
Um, N. (2003). Spatial negotiations in a commercial city: The Red Sea port of Mocha, Yemen, during the first half of the eighteenth century. The Journal of the Society of Architectural Historians 62:178–193.
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 Books, Oxford, pp. 225–246.
Valenzuela-Lamas, S., Valenzuela-Suau, L., Saula, O., Colet, A., Mercadal, O., Subiranas, C., and Nadal, J. (2014). Shechita and kashrut: Identifying Jewish populations through zooarchaeology and taphonomy: Two examples from medieval Catalonia (northeastern Spain). Quaternary International 330: 109–117.
Van De Mieroop, M. (1999). The Ancient Mesopotamian City, Oxford University Press, Oxford.
VanDerwarker, A. M., Bardolph, D. N., Hoppa, K. M., Thakar, H. B., Martin, L. S., Jaqua, A. L., Biwer, M. E., and Gill, K. M. (2016). New World paleoethnobotany in the new millennium (2000–2013). Journal of Archaeological Research 24: 125–177.
VanDerwarker, A. M., and Detwiler, K. R. (2002). Gendered practice in Cherokee foodways: A spatial analysis of plant remains from the Coweeta Creek site. Southeastern Archaeology 21: 21–28.
VanDerwarker, A. M., and Wilson, G. D. (2015). The Archaeology of Food and Warfare: Food Insecurity in Prehistory, Springer, Berlin.
Villing, A., and Spataro, M. (2015). Investigating ceramics, cuisine and culture: Past, present and future. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp 1–25.
Vokaer, A. (2010). Cooking wares in ancient Syria (first to 10th centuries AD): Reconstructing the production contexts from the consumption sites. Archaeometry 52: 605–627.
Voss, B. L. (2008). Domesticating imperialism: Sexual politics and the archaeology of empire. American Anthropologist 110: 191–203.
Walker, P. L. (2001). A bioarchaeological perspective on the history of violence. Annual Review of Anthropology 30: 573–596.
Warinner, C., and Tuross, N. (2009). Alkaline cooking and stable isotope tissue-diet spacing in swine: Archaeological implications. Journal of Archaeological Science 36: 1690–1697.
Whitbread, I. (2015). Materials choices in utilitarian pottery: Kitchen wares in the Berbati Valley, Greece. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 28–36.
White, C. E., and Ketchum, S. A. (orgs.) (2014). The “hidden intelligence” of kitchens: Techniques and traditions of making meals. Symposium at the annual meeting of the American Anthropological Association, Washington, DC.
Whitley, J., and Boileau, M.-C. (2015). True grit: Production and exchange of cooking wares in the 9th-century BC Aegean. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 75–90.
Wilson, G. D., and VanDerwarker, A. M. (2015). The functional dimensions of earth oven cooking: An analysis of an accidently burned maize roast at the C. W. Cooper site in west-central Illinois. Journal of Field Archaeology 40: 166–175.
Winther-Jacobsen, K. (2015). Cooking wares between the Hellenistic and Roman world: Artefact variability, technological choice and practice. In Spataro, M., and Villing, A. (eds.), Ceramics, Cuisine and Culture: The Archaeology and Science of Kitchen Pottery in the Ancient Mediterranean World, Oxbow Books, Oxford, pp. 91–102.
Wright, J. C. (2004). The Mycenaean Feast, American School of Classical Studies at Athens, Athens.
Wright, K. I. (2014). Domestication and inequality? Households, corporate groups and food processing tools at Neolithic Çatalhöyük. Journal of Anthropological Archaeology 33: 1–33.
Wylie, A. (2002). Thinking from Things, University of California Press, Berkeley.
Yang, X., Yu, J., Lü, H., Cui, T., Guo, J., and Ge, Q. (2009). Starch grain analysis reveals function of grinding stone tools at Shangzhai site, Beijing. Science in China Series D-Earth Sciences 52: 1164–1171.
Bibliography of Recent Literature
Aldeias, V., Gur-Arieh, S., Maria, R., Monteiro, P., and Cura, P. (2016). Shell we cook it? An experimental approach to the microarchaeological record of shellfish roasting. Archaeological and Anthropological Sciences, online, pp. 1–19, doi:10.1007/s12520-016-0413-1.
Allison, P. M. (2009). Understanding Pompeian household practices through their material culture. FACTA: A Journal of Roman Material Culture Studies 3: 11–32.
Allred, L. (2011). The kitchen at Garšana. In Owen, D. (ed.), Garšana Studies, Vol. 6, Cornell University Studies in Assyriology and Sumerology, CDL Press, Bethesda, MD, pp. 11–29.
Amundsen-Meyer, L., Engel, N., and Pickering, S. (eds.) (2011). Identity Crisis: Archaeological Perspectives on Social Identity, Proceedings of the 42nd Annual Chacmool Archaeology Conference, University of Calgary, Calgary, Alberta, Canada.
Becker, K. (ed.). (2012). Studia alimentorum 2003–2013: une décennie de recherche, Food and History 10.2, Brepols, Brussels.
Briggs, R. V. (2016). The civil cooking pot: Hominy and the Mississippian standard jar in the Black Warrior Valley, Alabama. American Antiquity 81: 316–332.
Capparelli, A., Valamoti, M. S., and Wollstonecroft, M. M. (2011). After the harvest: Investigating the role of food processing in past human societies. Archaeological and Anthropological Science 3: 1–5.
Claassen, C. (2010). Feasting with Shellfish in the Southern Ohio Valley: Archaic Sacred Sites and Rituals, University of Tennessee Press, Knoxville.
Claflin, K. W., and Scholliers, P. (2013). Writing Food History: A Global Perspective, Bloomsbury, London.
Crane, E. E. (1999). The World History of Beekeeping and Honey Hunting, Routledge, New York.
Crown, P. L., Emerson, T. E., Gu, J., Hurst, W. J., Pauketat, T. R., and Ward, T. (2012). Ritual black drink consumption at Cahokia. Proceedings of the National Academy of Sciences USA 109: 13,944–13,949.
Curtis, R. J. (2001). Ancient Food Technology, Technology and Change in History Vol. 5, Brill, Leiden.
Daviau, P. M., Hasan, J. K., and Cowell, L. (2016). Traditional methods of cooking: The evidence from ethnography and experimental archaeology. In Daviau, P. M., Battenfield, J. R., Ellis, S., and Popkin, P. R. (eds.), Excavations at Tall Jawa Jordan, Culture and History of the Ancient Near East, Vol. 5, Brill, Leiden, pp. 462–478.
Detienne, M., and Vernant, J.-P. (eds.) (1989). The Cuisine of Sacrifice Among the Greeks, University of Chicago Press, Chicago.
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.
Eusebio, M. S., and Jordan, A. (2015). Beyond subsistence: Food and foodways in Indo-Pacific archaeology. Journal of Indo-Pacific Archaeology 37: 1–3.
Fentress, E. (2010). Cooking pots and cooking practice: An African Bain-Marie? Papers of the British School at Rome 78: 145–150.
Foxhall, L. (2007). Olive Cultivation in Ancient Greece, Oxford University Press, Oxford.
Goldstein, R. C. (2008). Hearths, grinding stones, and households: Rethinking domestic economy in the Andes. In Brumfiel, E., and Robin, C. (eds.) Gender, Households, and Society: Unraveling the Threads of the Past and the Present, Archeological Papers No. 18, American Anthropological Association, Washington, DC, pp. 37–48.
Gremillion, K. J. (2011). Ancestral Appetites: Food in Prehistory, Cambridge University Press, Cambridge.
Gumerman IV, G. (1997). Food and complex societies. Journal of Archaeological Method and Theory 4: 105–139.
Halstead, P., and Barrett, J. C. (eds.) (2004). Food, Cuisine and Society in Prehistoric Greece, Oxbow Books, Oxford.
Hastorf, C. A. (2017). The Social Archaeology of Food: Thinking about Eating from Prehistory to the Present, Cambridge University Press, Cambridge.
Heath, D., and Meneley, A. (2007). Techne, technoscience, and the circulation of comestible commodities: An introduction. American Anthropologist 109: 593–602.
Helstosky, C. (ed.) (2015). The Routledge History of Food, Routledge Taylor and Francis, London.
Jackson, H. E., Scarry, M., and Scott, S. L. (2016). Domestic and ritual meals in the Moundville chiefdom: Patterns of plant and animal use at the Moundville center and its outlying communities. In Steponaitis, V., and Scarry, M. (eds.), Rethinking Moundville and Its Hinterland, University Press of Florida, Gainesville, pp. 187–233.
Karageorghis, V., and Kouka, O. (eds.) (2010). On Cooking Pots, Drinking Cups, Loomweights and Ethnicity in Bronze Age Cyprus and Neighbouring Regions, An International Archaeological Symposium held in Nicosia, November 6th-7th 2010, A.G. Leventis Foundation, Nicosia, Cyprus.
Kaufman, C. K. (2006). Cooking in Ancient Civilizations, Greenwood Press, Westport, CT.
Kelly, S. E., and Ardren, T. (eds.) (2016). Gendered Labor in Specialized Economies: Archaeological Perspectives on Female and Male Work, University Press of Colorado, Boulder.
Kerner, S., Chou, C., and Warmind, M. (2015). Commensality: From Everyday Food to Feast, Bloomsbury, London.
Klápšte, J., and Sommer, P. (eds.) (2011). Food in the Medieval Rural Environment: Processing, Storage, Distribution of Food, Ruralia 8, Brepols, Turnhout, Belgium.
Kwak, S., and Marwick, B. (2015). What did they cook? A preliminary investigation into culinary practices and pottery use in the central part of the Korean Peninsula during the mid to late Holocene. Journal of Indo-Pacific Archaeology 37: 25–32.
Metheny, K. B., and Beaudry, M. C. (2015). Archaeology of Food: An Encyclopedia, Vol. 1–2, Rowman and Littlefield, Lanham, MD.
Milano, L., and Bertoldi, F. (eds.) (2014). Paleonutrition and Food Practices in the Ancient Near East: Towards a Multidisciplinary Approach, History of the Ancient Near East, Vol. 14, S.A.R.G.O.N., Padova.
Montón-Subías, S., and Sánchez-Romero, M. (eds.) (2008). Engendering Social Dynamics: The Archaeology of Maintenance Activities, BAR International Series 1862, Archaeopress, Oxford.
Morrison, J. E. (2015). The Art and Archaeology of Cooking: A Comparative Study of Late Minoan Cook-Pots from Mochlos and Papadiokambos, Ph.D. dissertation, School of Archaeology and Ancient History, University of Leicester, Leicester, UK.
Moss, M. L., and Cannon, A. (eds.) (2011). The Archaeology of North Pacific Fisheries, University of Alaska Press, Fairbanks.
Peres, T. M. (2017). Foodways archaeology: A decade of research from the southeastern United States. Journal of Archaeological Research 25, in press.
Reitz, E. J., Andrus, C. F., and Sandweiss, D. H. (2008). Ancient fisheries and marine ecology of coastal Peru. In Rick, T. C., and Erlandson, J. (eds.), Human Impacts on Ancient Marine Ecosystems: A Global Perspective, University of California Press, Berkeley, pp. 125–146.
Rumold, C. U. (2010). Illuminating Women’s Work and the Advent of Plant Cultivation in the Highland Titicaca Basin of South America: New Evidence from Grinding Tool and Starch Grain Analysis, Ph.D. dissertation, Department of Anthropology, University of California, Santa Barbara.
Saberi, H. (2011). Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food and Cooking, Prospect Books, Devon, UK.
Staller, J. E., and Carrasco, M. (eds.) (2010). Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica, Springer, New York.
Singer, A. (2005). Serving up charity: The Ottoman public kitchen. The Journal of Interdisciplinary History 35: 481–500.
Symons, M. (2004). A History of Cooks and Cooking, University of Illinois Press, Champaign.
Vanderwarker, A. M., and Peres, T. M. (eds.) (2010). Integrating Zooarchaeology and Paleoethnobotany: A Consideration of Issues, Methods, Cases, Springer, New York.
Voorhies, B., and Martínez-Tagüeña, N. (2016). Clamming up: An ethnoarchaeological study of a Costa Rican artisanal clam fishery. The Journal of Island and Coastal Archaeology, 1–23. http://www.tandfonline.com/doi/full/10.1080/15564894.2016.1262483, retrieved December 2016.
Walker, B. J., DeVries, B., LaBianca, Ø. S., Avissar, M., Khalaf, M. A., Salem, H., Gabrieli, R. S. (2009). Reflections of empire: Archaeological and ethnographic studies on the pottery of the Ottoman Levant. The Annual of the American Schools of Oriental Research 64: 1–163.
Wilkins, J., and Nadeau, R. (eds.) (2015). A Companion to Food in the Ancient World, Wiley Blackwell, Oxford.
Acknowledgments
I have deep appreciation and gratitude for the guidance and patience of Gary M. Feinman and Linda Nicholas. They are professional yet benevolent, and this article benefitted greatly from their attention to detail. I also thank five anonymous reviewers who provided invaluable feedback that helped me to bring this article to completion. Laura Popova read a draft of this article and provided feedback and encouragement. Finally, my daughter patiently read novels on many nights and weekends when her mama was unavailable, and I thank her for her understanding.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Graff, S.R. Archaeological Studies of Cooking and Food Preparation. J Archaeol Res 26, 305–351 (2018). https://doi.org/10.1007/s10814-017-9111-5
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10814-017-9111-5
Keywords
- Cooking
- Food preparation
- Cuisine
- Practice
- Agency
- Gender