The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation

Contents

v Contents List of Figures vii List of Tables xi Acknowledgments xiii Contributors xvii Introduction: The Menial Art of Cooking 1 Enrique Rodríguez-Alegría and Sarah R. Graff 1. Culinary Preferences: Seal-Impressed Vessels from Western Syria as Specialized Cookware 19 Sarah R. Graff 2. Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony 47 Gil J. Stein 3. The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook? 65 Christine A. Hastorf vi Contents 4. Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey 87 Nerissa Russell and Louise Martin 5. From Grinding Corn to Dishing Out Money: A Long-Term History of Cooking in Xaltocan, Mexico 99 Enrique Rodríguez-Alegría 6. Cooking for Fame or Fortune: The Effect of European Contact on Casabe Production in the Orinoco 119 Kay Tarble de Scaramelli and Franz Scaramelli 7. Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization 145 Brad Chase 8. Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling 173 Tiina Manne 9. “Hoe Cake and Pickerel”: Cooking Traditions, Community, and Agency at a Nineteenth-Century Nipmuc Farmstead 201 Guido Pezzarossi, Ryan Kennedy, and Heather Law 10. Great Transformations: On the Archaeology of Cooking 231 Kathleen D. Morrison Index 245 ...