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eBook
The Story of Food in the Human Past
2021
Overview
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.
Publisher
University of Alabama Press,The University of Alabama Press
Subject
ISBN
9780817320829, 0817320822, 0817359850, 9780817359850
