By Christine A. Hastorf
This e-book deals a world standpoint at the function foodstuff has performed in shaping human societies, via either person and collective identities. It integrates ethnographic and archaeological case reviews from the eu and close to jap Neolithic, Han China, old Cahokia, vintage Maya, the Inka and plenty of different sessions and areas, to invite how the meal particularly has acted as a social agent within the formation of society, economic climate, tradition and id. Drawing on quite a number social theorists, Hastorf presents a theoretical toolkit crucial for any archaeologist drawn to foodways. learning the social lifetime of nutrients, this ebook engages with style, perform, the meal and the physique to debate strength, identification, gender and which means that creates our international because it created prior societies.
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Additional info for The Social Archaeology of Food - Thinking about Eating from Prehistory to the Present
Once power shifted to the south at the end of this phase, the imperial cuisine became a mix of northern and southern flavors, which evolved into the Cantonese cuisine of today (Sabban 2000). I focus especially on the Han dynasty (206 BC–AD 220) because of the excellent artifactual and textual evidence about meals and manners from this time period. Across the empire, a series of painted murals in noble tombs depicts the specific feast serving sequence, beginning with wine, then keng meat stew, grain dishes, and finally dessert, with fruit or fruitbased custards, almond custard, sweet locust soup, and so on, presented in specific types of bowls (Freeman 1977:69; Sterckx 2005).
Comportment and bodily control were important qualities of this trend, which still operate in Western society; the media is often pointing out the limits of current good taste. Appetite is a state of mind that can be reflected and reaffirmed in a range of daily tasks (Bourdieu 1979). Because food tastes are formed through daily practice and learned cultural values, food consumption reflects the psychology and the standing of a person within society. People can change their taste and manners and thus attempt to alter their position.
These activities stimulate tensions at deep psychological levels. This is the Omnivore’s Paradox, first spelled out by food sociologist Fischler (1980, 1988), and is a form of cognitive dissonance. People are basically conservative in their consumption patterns, repeating preferences and avoiding new foods. How do people make new dishes palatable? A common strategy for accepting new foods is to add common flavors to the new food, masking the newness, such as roasted horsemeat in place of roasted beef during World War II in northern Europe (Fiddes 1991).