Skip Navigation Links
Food & History (FOOD 19:1-2)

Food & History - 19:1-2 (2021)
Dietary Practices of the First Mediterranean Farmers: Producing, Storing, Preparing and Consuming Foodstuffs in the Neolithic Period

381 p., 67 b/w ill., 32 b/w tables, 178 x 254 mm, 2021
ISBN: 978-2-503-59211-4
Languages: English
PaperbackPaperback
The publication is in production.The publication is in production. (12/2021)
Retail price: EUR 163,00 excl. tax
How to order?
Table of Contents

Highlighting the Diversity of Food Practices in the First Mediterranean Farming Societies
Julien Vieugué and Niccolò Mazzucco

Section 1 - The Neolithic Food Transition in the Eastern Mediterranean

The Subsistence and Foodways Transition during the Neolithization Process. Glimpses from a Contextualized Dental Perspective
Fanny Bocquentin, Berenice Chamel, Marie Anton and Camille Noûs

An Inter-Regional Comparison of Animal Domestication in the Northern and Southern Levant
Lionel Gourichon and Liora Kolska Horwitz

Archaeology of Plant Foods. Methods and Challenges in the Identification of Plant Consumption during the Pre-Pottery Neolithic in Southwest Asia
Amaia Arranz-Otaegui

Knapped Tools for Obtaining Food Resources in the Origins of Farming in the Near East
Fiona Pichon and Juan José Ibáñez

Exploring Food Practices among the First Agro-Pastoral Communities of the Southern Levant. The Ground Stone Tool Perspective
Laure Dubreuil and Nigel Goring-Morris

House and Hearth. The Social Setting of Food Preparation in the Western Anatolian and Southeastern European Neolithic
Elisha O. Van Den Bos

Section 2 - The Neolithic Food Transition in the Central and Western Mediterranean

Animal Resources, Foodways and Cooking Practices during the Neolithic in the Western Mediterranean. An Integrated Archaeozoological Approach
Maria Saña Seguí, Vanessa Navarrete Belda and Eloísa Ferratges Kwekel

Archaeobotanical Evidence of Plant Food Consumption among Early Farmers (5700-4500 BC) in the Western Mediterranean Region
Ferran Antolín, Laurent Bouby, Lucie Martin, Mauro Rottoli and Ana Jesus

Stones that Made Food. A Lithic Viewpoint on Food Production Practices in the Early Mediterranean Neolithic
Niccolò Mazzucco

A Revolution in Food Preparation? Grinding and Pounding Plants in the First Farming Communities of Western Europe and the Mediterranean Region
Caroline Hamon

The Social Function of Cooking Structures during the Neolithic. A View from the Central Mediterranean
Cecilia Conati Barbaro

Afterword: Understanding the Neolithization Processes in the Mediterranean based on Food Traditions
Julien Vieugué and Niccolò Mazzucco

Book Reviews / Comptes rendus

Interest Classification:
Medieval & Renaissance History (c.400-1500)
Medieval European history (400-1500) : main subdisciplines
Social & economic history

Privacy Policy - Terms and Conditions © 2021 Brepols Publishers NV/SA - All Rights Reserved