Catalogue Search | MBRL
Are you sure you want to remove the book from the shelf?
{{itemTitle}}
160
result(s) for
"Prehistoric peoples Nutrition."
Sort by:
Nourishing diets : how paleo, ancestral and traditional peoples really ate
\"[This book] debunks diet myths to explore what our ancestors from around the globe really ate--and what we can learn from them to be healthy, fit, and better nourished, today\"-- Amazon.com.
Book
The Story of Food in the Human Past
A sweeping overview of how and what humans have eaten in
their long history as a species
The Story of Food in the Human Past: How What We Ate Made Us
Who We Are uses case studies from recent archaeological
research to tell the story of food in human prehistory. Beginning
with the earliest members of our genus, Robyn E. Cutright
investigates the role of food in shaping who we are as humans
during the emergence of modern Homo sapiens and through major
transitions in human prehistory such as the development of
agriculture and the emergence of complex societies. This
fascinating study begins with a discussion of how food shaped
humans in evolutionary terms by examining what makes human eating
unique, the use of fire to cook, and the origins of cuisine as
culture and adaptation through the example of Neandertals. The
second part of the book describes how cuisine was reshaped when
humans domesticated plants and animals and examines how food
expressed ancient social structures and identities such as
gender, class, and ethnicity. Cutright shows how food took on
special meaning in feasts and religious rituals and also pays
attention to the daily preparation and consumption of food as
central to human society. Cutright synthesizes recent
paleoanthropological and archaeological research on ancient diet
and cuisine and complements her research on daily diet, culinary
practice, and special-purpose mortuary and celebratory meals in
the Andes with comparative case studies from around the world to
offer readers a holistic view of what humans ate in the past and
what that reveals about who we are.
eBook
Plant Foods of Greece
A synthesis of culinary practices of prehistoric Greece based on plant food ingredients
In Plant Foods of Greece , Greek archaeologist Soultana Maria Valamoti takes readers on a culinary journey, reconstructing the plant foods and culinary practices of Neolithic and Bronze Age Greece. For more than thirty years, she has been analyzing a large body of archaeobotanical data that was retrieved from nearly twenty sites in mainland Greece and the Greek islands, with an additional analysis of other sites as referenced by published colleagues. Plant foods were the main ingredients of daily meals in prehistoric Greece and most likely of special dishes prepared for feasts and rituals.
Valamoti’s approach allows an exploration of culinary variability through time. The thousands of charred seeds identified from occupation debris correspond to minuscule time capsules. She is able to document changes from the cooking of the first farmers to the sophisticated cuisines of the elites who inhabited palaces in the first cities of Europe in the south of Greece during the Late Bronze Age. Along the way, she explains the complex processes for the addition of new ingredients (such as millet and olives), condiments, sweet tastes, and complex recipes. Valamoti also addresses regional variability and diversity as well as detailing experimentation and research using occasional input from ancient written sources.
Comprehensive and synthetic coverage encompasses bread/cereals, pulses, oils, fruit and nuts, fermented brews, healing foods, cooking, and identity. In addition, Valamoti offers insight into engaging in public archaeology and provides recipes that incorporate ancient plant ingredients and connect prehistory to the present in a critical way. A definitive source for a range of food scientists and scholars, it will also appeal to foodies.
eBook
Prehistoric Mobility and Diet in the West Eurasian Steppes 3500 to 300 BC
Questions concerning mobility and migration as well as subsistence strategies of past societies have always been of major importance in archaeological research. The West Eurasian steppes in the Eneolithic, the Early Bronze and the Iron Age were largely inhabited by cultural communities believed to show an elevated level of spatial mobility, often linked to their subsistence economy. In this volume, questions concerning the mobility and potential migration as well as the diet and economy of the West Eurasian steppes communities during the 4th, the 3rd and the 1st Millennia BC are approached by applying isotope analysis, specifically 87Sr/86Sr, δ18O, δ15N and δ13C analyses. Adapting a combination of different isotopic systems to a study area of vast spatial and chronological dimension allowed a wide variety of questions to be answered and establishes the beginning of a database of biogeochemical data for the West Eurasian steppes. Besides the characterisation of mobility and subsistence patterns of the archaeological communities under discussion, attempts to identify possible Early Bronze Age migrations from the steppes to the steppe-like plains in parts of Eastern Europe were made, alongside an evaluation of the applicability of isotope analysis to this context.
eBook
Perfect health diet : regain health and lose weight by eating the way you were meant to eat
Suffering from chronic illness and unable to get satisfactory results from doctors, husband and wife scientists Paul and Shou-Ching Jaminet took an intensely personal interest in health and nutrition. They embarked on five years of rigorous research. What they found changed their lives--and the lives of thousands of their readers. Here the Jaminets explain in layman's terms how anyone can regain health and lose weight by optimizing nutrition, detoxifying the diet, and supporting healthy immune function. They show how toxic, nutrient-poor diets sabotage health, and how on a healthy diet, diseases often spontaneously resolve. Perfect Health Diet tells you exactly how to optimize health and make weight loss effortless with a clear, balanced, and scientifically proven plan to change the way you eat--and feel--forever!--Publisher description.
Book
Milk of ruminants in ceramic baby bottles from prehistoric child graves
The study of childhood diet, including breastfeeding and weaning, has important implications for our understanding of infant mortality and fertility in past societies
1
. Stable isotope analyses of nitrogen from bone collagen and dentine samples of infants have provided information on the timing of weaning
2
; however, little is known about which foods were consumed by infants in prehistory. The earliest known clay vessels that were possibly used for feeding infants appear in Neolithic Europe, and become more common throughout the Bronze and Iron Ages. However, these vessels—which include a spout through which liquid could be poured—have also been suggested to be feeding vessels for the sick or infirm
3
,
4
. Here we report evidence for the foods that were contained in such vessels, based on analyses of the lipid ‘fingerprints’ and the compound-specific δ
13
C and Δ
13
C values of the major fatty acids of residues from three small, spouted vessels that were found in Bronze and Iron Age graves of infants in Bavaria. The results suggest that the vessels were used to feed infants with milk products derived from ruminants. This evidence of the foodstuffs that were used to either feed or wean prehistoric infants confirms the importance of milk from domesticated animals for these early communities, and provides information on the infant-feeding behaviours that were practised by prehistoric human groups.
Small, spouted vessels found in Bronze and Iron Age graves of infants in Bavaria were used to feed the milk of domesticated animals to infants.
Journal Article