Hostname: page-component-78c5997874-8bhkd Total loading time: 0 Render date: 2024-11-04T19:47:15.212Z Has data issue: false hasContentIssue false
  • English
  • Français

Christine A. Hastorf. The Social Archaeology of Food: Thinking about Eating from Prehistory to the Present (Cambridge University Press, Cambridge, 2017, xviii and 400pp., 27 figs, hbk, ISBN 978-107-15336-3)

Published online by Cambridge University Press:  23 April 2018

Mary C. Beaudry
Mary C. Beaudry*
Affiliation:
Department of Archaeology, Boston University, USA
Get access Rights & Permissions [Opens in a new window]

Abstract

An abstract is not available for this content so a preview has been provided. Please use the Get access link above for information on how to access this content.
Image of the first page of this content. For PDF version, please use the ‘Save PDF’ preceeding this image.'
Type
Book Review
Information
European Journal of Archaeology , Volume 21 , Issue 2 , May 2018 , pp. 302 - 305
Copyright
Copyright © European Association of Archaeologists 2018 

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Appadurai, A. 1981. Gastro-Politics in Hindu South Asia. American Ethnologist, 8(3): 494–511.Google Scholar
Bourdieu, P. 1980. The Logic of Practice. Stanford: Stanford University Press. doi: https://doi.org/10.1525/ae.1981.8.3.02a00050Google Scholar
Day, J., ed. 2013. Making Senses of the Past: Toward a Sensory Archaeology (Center for Archaeological Investigations Occasional Paper 40). Carbondale: Southern Illinois University Press.Google Scholar
Douglas, M. 1975. Implicit Meanings: Essays in Anthropology. London: Routledge.Google Scholar
Hamilakis, Y. 2013. Archaeology and the Senses: Human Experience, Memory, and Affect. Cambridge: Cambridge University Press.Google Scholar
Lévi-Strauss, C. 1968. Mythologiques 3 : L'origine des manières de table. Paris: Plon.Google Scholar
Meigs, A. 1988. Food as a Cultural Construction. Food & Foodways, 2: 341–57.Google Scholar
Rozin, E. 1973. The Flavor Principle Cookbook. New York: Hawthorn. doi: https://doi.org/10.1080/07409710.1987.9961926Google Scholar