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Chapter 3 - Food and Economics

Published online by Cambridge University Press:  11 November 2019

Katheryn C. Twiss
Katheryn C. Twiss
Affiliation:
State University of New York, Stony Brook
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Summary

Whereas once archaeologists discussed food and economics largely in terms of subsistence strategies, today we see research on household investments, urban market systems, intercontinental trade networks, and more. This chapter discusses food production and procurement, surplus and abundance, labor, commerce, currency, privatization, globalization, and the causes of economic change.

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The Archaeology of Food
Identity, Politics, and Ideology in the Prehistoric and Historic Past
 , pp. 49 - 72
Publisher: Cambridge University Press
Print publication year: 2019

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  • Food and Economics
  • Katheryn C. Twiss, State University of New York, Stony Brook
  • Book: The Archaeology of Food
  • Online publication: 11 November 2019
  • Chapter DOI: https://doi.org/10.1017/9781108670159.003
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  • Food and Economics
  • Katheryn C. Twiss, State University of New York, Stony Brook
  • Book: The Archaeology of Food
  • Online publication: 11 November 2019
  • Chapter DOI: https://doi.org/10.1017/9781108670159.003
Available formats
×

Save book to Google Drive

To save content items to your account, please confirm that you agree to abide by our usage policies. If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your account. Find out more about saving content to Google Drive.

  • Food and Economics
  • Katheryn C. Twiss, State University of New York, Stony Brook
  • Book: The Archaeology of Food
  • Online publication: 11 November 2019
  • Chapter DOI: https://doi.org/10.1017/9781108670159.003
Available formats
×