Food in Ancient China

Yitzchak Jaffe (Autor)

Buch | Softcover

92 Seiten

2023
Cambridge University Press (Verlag)
978-1-009-40838-7 (ISBN)

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This Element provides an overview of food and foodways in Ancient China, from the earliest humans (~500k BP) up to its historical beginnings: the foundation of the Zhou dynasty (at the start of the 1st millennium BCE). While textual data provides insights on food and diet during China's historical periods, archaeological data is the main source for studying the deep past and reconstructing what people ate, how they ate and with whom they ate it. This Element introduces the plants and animals that formed the building blocks of ancient diets and cuisines, as well as how they created localized lifeways and unifying constructs across ancient China. Foodways, how food was grown, prepared and consumed, was central in the development of differing social, economic and political realities, as it shaped ritual and burial practices, differentiated ethnic groups, solidified community ties and deepened or assuaged social inequalities.

Preface; 1. Introduction; 2. The Deep Past: From Gatherer-Hunters to the First Farmers; 3. The Rise and Development of Agricultural Societies; 4. Into the Middle Neolithic (5000–3000 BCE): Food for New Thoughts; 5. Interregional Interaction and Emerging Cities in the 3rd–2nd Millennia Bce; 6. From Ancient to Early China: Some Concluding Thoughts; Bibliography.

Erscheinungsdatum	12.12.2023
Reihe/Serie	Elements in the Archaeology of Food
Zusatzinfo	Worked examples or Exercises
Verlagsort	Cambridge
Sprache	englisch
Gewicht	147 g
Themenwelt	Geisteswissenschaften ► Geschichte ► Regional- / Ländergeschichte
Themenwelt	Sozialwissenschaften ► Soziologie ► Spezielle Soziologien
ISBN-10	1-009-40838-0 / 1009408380
ISBN-13	978-1-009-40838-7 / 9781009408387
Zustand	Neuware