Food and Identity in the Fifth mill. BCE
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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Food and Identity in the Fifth mill. BCE. / Kerner, Susanne.
Food, Social Change and Identity. red. / Cynthia Chou; Susanne Kerner. Palgrave Macmillan, 2021. s. 139-161 (Consumption and Public Life, Bind XVII).Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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TY - CHAP
T1 - Food and Identity in the Fifth mill. BCE
AU - Kerner, Susanne
PY - 2021
Y1 - 2021
N2 - Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein’s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.
AB - Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein’s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.
KW - Faculty of Humanities
KW - Food
KW - Archaeology
KW - Identity
KW - Social Anthropology
KW - Chalcolithic
UR - https://link.springer.com/chapter/10.1007%2F978-3-030-84371-7_8
U2 - 10.1007/978-3-030-84371-7_8
DO - 10.1007/978-3-030-84371-7_8
M3 - Book chapter
SN - 9783030843731
T3 - Consumption and Public Life
SP - 139
EP - 161
BT - Food, Social Change and Identity
A2 - Chou, Cynthia
A2 - Kerner, Susanne
PB - Palgrave Macmillan
ER -
ID: 287000487