Archaeology of food
Mgr. Tereza Šálková Ph.D.
Annotation:
Food archaeology is a specialised branch of archaeology that focuses on the study of the dietary habits and food practices of past societies. This branch examines various aspects related to food.
The course will provide an overview of the various forms of preservation of different types of food (e.g. plant remains, animal remains, preparation and storage vessels). Attention will be given to food practices: the ways in which societies obtained, prepared, consumed, and distributed food, including cooking techniques, utensil making, crop gathering and harvesting, hunting, and animal husbandry. Importantly, the economic and social aspects of food have been an important part of the economy and social structure in historical societies, providing information on economic relations, social status and rituals associated with eating and drinking. Analysis of archaeological food finds and the remains of their consumers can provide information on the nutritional values and dietary preferences of past societies.
Food archaeology helps to understand how food influenced people's lives in the past and how food practices evolved and changed over time and between different cultures.
Each participant will receive an email 3-5 days prior to class with all relevant information.
More information:
1. Research methods
2. Research methods II
3. Hunters and gatherers
4. Prehistoric farmers I
5. Prehistoric farmers II
6. Food in the Middle Ages
7. Food in the Middle Ages II
8. Food in the Modern era
9. What came from the New World
10. Fishermen and fishmongers
11. Beer and breweries
12. Wine and mead
13. Luxury and festivities
Files:
Ke kurzu nejsou žádné přílohy
Contact:
Mgr. Monika HOSNEDLOVÁ
