Abrams, Jr., H. Leon, 1987, The preference for animal protein and fat: A cross-cultural study. In Food and evolution, Harris, Marvin and Ross, Eric B. (eds.), Temple University Press, Philadelphia, pp. 207–223.Google Scholar

Adams, Vanessa, 2011, Frybread as identity: Consuming a discourse of survival and resistance in contemporary Native American society. BA senior honors thesis, Department of Anthropology, University of California Berkeley, on file in the Anthropology Library, UC Berkeley.Google Scholar

Adapon, Joy, 2008, Culinary art and anthropology, Oxford University Press, Oxford.Google Scholar

Agarwal, Sabrina C, Dumitriu, M., Tomlinson, G.A., and Grynpas, M.D., 2004, Medieval trabecular bone architecture: The influence of age, sex, and lifestyle, American Journal of Physical Anthropology 124(1):33–44.CrossRefGoogle ScholarPubMed

Agarwal, Sabrina C. and Glenncross, Bonnie (eds.), 2011, Social bioarchaeology, John Wiley and Sons, Oxford.CrossRefGoogle Scholar

Albarella, Umberto and Serjeantson, Dale, 2002, A passion for pork: Meat consumption at the British Late Neolithic site of Durrington Walls. In Consuming passions and patterns of consumption, Miracle, Preston and Milner, Nicky (eds.), MacDonald Institute of Archaeology Monograph, Cambridge, pp. 33–48.Google Scholar

Albion, Sara, 1997, Recipes from Shantivan forest of peace. Eternity Ink, Melbourne, Australia.Google Scholar

Alcock, Susan E., Sinapoli, Carla, Schreiber, Katrinia, and D’Altroy, Terence (eds.), 2001, Empires: Perspectives from archaeology and history, Cambridge University Press, Cambridge.Google Scholar

Aldenderfer, Mark (ed.), 1993, Domestic architecture, ethnicity and complimentarity in the south-central Andes, University of Iowa Press, Iowa City.CrossRefGoogle Scholar

Allen, Brigid (ed.), 1994, Food: An Oxford anthropology, Oxford University Press, Oxford.Google Scholar

Allen, Stuart Lee, 2002, In the devil’s garden, Ballantine Books, New York.Google Scholar

Allison, Anne, 1997, Japanese mothers and obentos. In Food and culture, a reader, Counihan, Carole and van Esterik, Penny (eds.), Routledge, London, pp. 296–314.Google Scholar

Ambrose, Stanley, 1993, Isotopic analysis of paleodiets: Methodological and interpretive considerations, in Investigations of ancient human tissue: Chemical analyses in anthropology, Sandford, M.K. (ed.), Gordon and Breach Science Publishers, Langhorne, pp. 59–130.Google Scholar

Ambrose, Stanley H., Butler, Brian M., Hanson, Douglas B., Hunter-Anderson, Rosalind L., and Krueger, Harold W., 1997, Stable isotopic analysis of human diet in the Marianas Archipelago, Western Pacific, American Journal of Physical Anthropology 104(3):343–361.3.0.CO;2-W>CrossRefGoogle ScholarPubMed

Ambrose, Stanley and Katzenberg, M. Anne, 2000, Biochemical approaches to paleoediet analysis, Kluwer Academic/Plenum Publishers, New York.Google Scholar

Ambrose, S.H., Buikstra, J.E., and Krueger, H.W., 2003, Gender and status differences in diet at Mound 72, Cahokia, revealed by isotopic analysis of bone. Journal of Anthropological Archaeology, 22:217–226.CrossRefGoogle Scholar

Ammerman, Albert J. and Cavalli-Sforza, Luca L., 1971, Measuring the rate of spread of early farming in Europe. Man, 6(4):674–688.CrossRefGoogle Scholar

Anderson, Benedict R. and O’Gorman, Richard, 1991, Imagined communities: Reflections on the origin and spread of nationalism, Verso, London.Google Scholar

Anderson, Eugene N., 1980, Heating and cooling foods in Hong Kong and Taiwan. Social Science Information 19(2):237–268.CrossRefGoogle Scholar

Anderson, Eugene N., 1988, The food of China, Yale University Press, New Haven.Google Scholar

Anderson, J. 1971, A Solid Sufficiency: An Ethnography of Yeoman Foodways in Stuart England. PhD dissertation, Department of Anthropology, University of Pennsylvania Folklore and Folklife Department, Philadelphia, PA, UMI Ann Arbor.Google Scholar

Andrews, Jean, 1993, Diffusion of Mesoamerican food complex to Southeastern Europe. Geographical Review, 194–204.CrossRefGoogle Scholar

Andrews, Peter, Molleson, Theya, and Boz, Başak, 2005, The human burials at Çatalhöyük. In Inhabiting Çatalhöyük: Reports from the 1995–1999 seasons, Hodder, Ian (ed.), McDonald Institute Monographs and British Institute of Archaeology at Ankara, pp. 261–278.Google Scholar

Angier, Natalie, 2002, Cooking and how it slew the beast within, New York Times, May 28, D1.Google Scholar

Apicius, Caelius, 1958, The Roman cookery book [De re coquinaria]. Translated by Flower, Barbara and Rosenbaum, Elisabeth, Harrap, London.Google Scholar

Appadurai, Arjun, 1981, Gastro-politics in Hindu South Asia. American Ethnologist 8(3):494–511.CrossRefGoogle Scholar

Appadurai, Arjun (ed.), 1986, The social life of things: Commodities in cultural perspective, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Arendt, Hannah, 1998 [1958], The human condition, University of Chicago Press, Chicago.CrossRefGoogle Scholar

Arnold, Bettina, 1999, Drinking the feast: Alcohol and the legitimation of power in Celtic Europe. Cambridge Archaeological Journal 9(1):71–93.CrossRefGoogle Scholar

Arnold, Denise Y. and de Dios Yapita, Juan, 1996, La papa, el amor y la violencia. La crisis ecológica y las batallas rituals en el linde entre Oruro y Norte de Potosí. In Madre melliza y sus crías. Antología de la papa, Arnold, Denise Y. y de Dios Yapita, Juan (eds.), ILCA and Hisbol, La Paz, pp. 311–371.Google Scholar

Arnold, Denise Y. and Hastorf, Christine A., 2008, Heads of State: Icons, power and politics in the ancient and modern Andes, Left Coast Press, Walnut Creek, CA.Google Scholar

Arnott, Margaret Louise, 1975, The breads of Mani. In Gastronomy: The anthropology of food habits, Arnott, M.L. (ed.), Mouton Publishers, The Hague, pp. 297–307.Google Scholar

Arnott, Margaret Louise (ed.), 1975, Gastronomy: The anthropology of food habits, Mouton Publishers, The Hague.Google Scholar

Arnott, Sigrid, 1990, Gender, power and meat: Fasting women in the Middle Ages. In symposium Thinking about Eating, organized by Sissel Johannessen and Christine Hastorf, Annual Meetings of the Society for American Archaeology, Las Vegas.Google Scholar

Arnott, Sigrid, 1991a, Gender and power in the flesh: Fasting medieval women. In symposium Thinking about Eating, American Anthropological Association Annual Meeting, Chicago, Illinois, November 21.Google Scholar

Arnott, Sigrid, 1991b, Meat, gender and power in the Middle Ages. MS on file with the author.Google Scholar

Arriaza, B.O., 1996, Preparation of the dead in coastal Andean preceramic populations. In Human mummies: A global survey of their status and the techniques of conservation, Spindler, K, Wilfing, H., Rastbichler-Zissernig, E., zür Nedden, D., and Nuedurfer, H. (eds.), Springer-Verlag, Berlin, pp. 131–140.CrossRefGoogle Scholar

Arzigian, Connie, 1987, The emergence of horticultural economies in southwestern Wisconsin. In Horticultural economies of the Eastern Woodlands, Keegan, W.F. (ed.), Southern Illinois Press, Carbondale, IL. pp. 217–242.Google Scholar

Ashkenazi, Michael, 1991, From tachi soba to maorai: Cultural implications of the Japanese meal. Social Science Information 30(2):287–304.CrossRefGoogle Scholar

Ashmore, Wendy and Wilk, Richard, 1988, Introduction: Household and community in the Mesoamerican Past, in Household and community in the Mesoamerican past, Ashmore, Wendy and Wilk, Richard (eds.), University of New Mexico Press, Albuquerque.Google Scholar

Atalay, Sonya and Hastorf, Christine A., 2005, Foodways at Çatalhöyük. In Çatalhöyük perspectives: Themes from the 1995–1999 seasons, Hodder, Ian (ed.), McDonald Institute Press, Cambridge and the British Institute of Anatolian Archaeology, Cambridge, pp. 111–125.Google Scholar

Atalay, Sonya and Hastorf, Christine A., 2006, Food, meals and daily activities: The habitus of food practices at Neolithic Çatalhöyük. American Antiquity 71: 283–319.CrossRefGoogle Scholar

Atchison, J. and Fullagar, R., 1998, Starch residues on pounding implements from Jinmium rock-shelter. In A closer look: Recent Australian studies of stone tools, Fullagar, R. (ed.), Sydney University Archaeological Methods Series No. 6, Sydney, pp. 109–126.Google Scholar

Atkinson, Jane, 1987, Wana shamanship, Stanford University Press, Stanford.Google Scholar

Atran, Scott, 1985, The nature of folk botanical life forms. American Anthropologist 87:298–315.CrossRefGoogle Scholar

‘Azzām, ‘Imām Abdullāh, 2004, The ruling on meat slaughtered in the West, www.kalamullah.com/Books/the-ruling-on-meat-slaughtered-in-the-west.pdf, 29-4-2013.Google Scholar

Babot, M del Pilar, 2003, Starch grain damage as an indicator of food processing. In Phytolith and starch research in the Australian-Pacific-Asian regions: The state of the art, Vol. 19, Hard, D.M. and Wallis, L.A. (eds.), Pandanus Books, Australian National University, Canberra.Google Scholar

Bakker, Egbert J., 2013, The Meaning of Meat and the Structure of the Odyssey. Cambridge, Cambridge University Press.CrossRefGoogle Scholar

Balée, William L., 1994, Footprints of the forest: Ka’apor ethnobotany – the historical ecology of plant utilization by an Amazonian people, Columbia University Press, New York.Google Scholar

Ballanyne, Rachel M., 2006, Narratives of food procurement and cultural identity in Roman Britain, American Institute of Archaeology 107th Annual Meeting Abstracts. Montreal, Vol. 29:47, Oxbow Books, Oxford.Google Scholar

Bandy, Matthew, 2001, Population and history in the ancient Titicaca Basin. PhD Dissertation, Department of Anthropology, University of California-Berkeley, University Microfilms International, Ann Arbor.Google Scholar

Bandy, Matthew, 2005, Energetic efficiency and political expediency in Titicaca Basin raised field agriculture. Journal of Anthropological Archaeology 24 (3):271–296.CrossRefGoogle Scholar

Barker, Lewis (ed.), 1982a, The psychology of human food selection, Ellis Horwood Ltd Publishers, Chichester.Google Scholar

Barker, Lewis, 1982b, Geography and genetics as factors in the psychobiology of human food selection. In The psychology of human food selection, Barker, L. (ed.), Ellis Horwood Ltd Publishers, Chichester, pp. 205–224.Google Scholar

Barlow, K. Renee, 2002, Predicting maize agriculture among the Fremont: An economic comparison of farming and foraging in the American Southwest, American Antiquity 67(1):65–88.CrossRefGoogle Scholar

Barnett, H.G., 1938, The nature of the potlatch, American Anthropologist 40(3): 349–358.CrossRefGoogle Scholar

Barrett, John, 1989, Food gender and metal: Quest of social reproduction. In The Bronze Age – Iron Age transition in Europe, Sorensen, Marie Louise and Thomas, Roger (eds.), British Archaeological Reports 483(ii), Oxford.Google Scholar

Barrett, John, 1994, Fragments from antiquity, Blackwell, Oxford.Google Scholar

Barth, Fredric, 1967, Economic spheres in Darfur. In Themes in economic anthropology, Firth, Raymond (ed.), Tavistock, London, pp. 149–174.Google Scholar

Barthes, Roland, 1979 [1961], Towards a psychosociology of contemporary food consumption. In Food and drink in history: Selections from the annales, economies, societes, civilizations, volume 5, Forster, Robert and Ranum, Orest (eds.), Johns Hopkins University Press, Baltimore, pp. 166–173.Google Scholar

Bartram, William, 1928, Travels of William Bartram, 1773–1778, Van Doren, Marck (ed.), Dover, New York.Google Scholar

Bass, George F., 1986, A Bronze Age Shipwreck at Ulu Burun (Kaş): 1984 Campaign. American Journal of Archaeology, pp. 269–296.CrossRefGoogle Scholar

Bayles, Bryan, 2001, Scaling the world trees: Ethnobotanical insights into Maya spiked vessels. Journal of Latin American Lore 21(1):55–78.Google Scholar

Baysal, Adnan and Wright, Katherine I., 2005, Cooking, crafts and curation: Ground stone artefacts from Çatalhöyük (1995–99 Excavations). In Changing materialities at Çatalhöyük: Reports from the 1995–99 seasons, Hodder, Ian (ed.), McDonald Institute Press, Cambridge and the British Institute of Anatolian Archaeology, Cambridge.Google Scholar

Beaudry, Mary, C., 1999, House and household: The archaeology of domestic life in early America. In Old and new worlds, Egan, G. and Michael, R.L. (eds.), Oxbow Books, Oxford, pp. 117–126Google Scholar

Beaudry-Corbett, Marilyn, 2002, Ceramics and their use at Cerén. In Before the volcano erupted, the ancient Cerén village in Central America, Sheets, Payson (ed.), University of Texas Press, Austin, pp. 117–138.CrossRefGoogle Scholar

Beaudry-Corbett, Marilyn, Simmons, Scott E., and Tucker, David B., 2002, Ancient home and garden: The view from Household 1 at Cerén. In Before the volcano erupted, the ancient Cerén village in Central America, Sheets, Payson (ed.), University of Texas Press, Austin, pp. 44–57.Google Scholar

Becker, Sara K., 2013, Labor and the rise of the Tiwanaku state (AD 500–1100): A bioarchaeological study of activity patterns, Doctoral dissertation, Anthropology Department, University of North Carolina at Chapel Hill.Google Scholar

Beehr, Dana E. and Ambrose, Stanley H., 2007, Were they what they cooked? Stable isotopic analysis of Mississippian pottery residues. In We are what we eat: Archaeology, food and identity, Twiss, Kathryn (ed.), Southern Illinois University Press, Carbondale, pp. 171–191.Google Scholar

Beidler, Lloyd M., 1982, Biological basis of food selection. In Human food selection, Barker, Lewis M. (ed.), Ellis Horwood Ltd, Chichester, pp. 3–15.Google Scholar

Bell, Catherine, 1992, Ritual theory, ritual practice. Oxford University Press, Oxford.Google Scholar

Bell, David and Valentine, Gill, 1997, Consuming geographies: We are where we eat. Routledge, London.Google Scholar

Bender, Barbara, 1978, Gatherer-hunter to farmer: A social perspective. World Archaeology 10:204–222.CrossRefGoogle Scholar

Bentley, R.A., Chikhi, L. and Price, T.D., 2003, The Neolithic transition in Europe: Comparing broad scale genetic and local scale isotopic evidence. Antiquity, 77(295), pp.63–66.CrossRefGoogle Scholar

Berdan, F., 1993, Trade and tribute in the Aztec Empire. In Current topics in Aztec studies: Essays in honor of Dr. H.B. Nicholson, Vol. 30, Cordy-Collins, A. and Sharon, D. (eds.), San Diego Museum of Man, San Diego, pp. 71–84.Google Scholar

Berlin, Brent, 1973, The relation of folk systematics to biological classification and nomenclature. Annual Review of Ecology and Systematics 4:259–271.CrossRefGoogle Scholar

Berlin, Brent, 1992, Ethnobiological classification: Principles of categorization of plants and animals in traditional societies. Princeton University Press, Princeton.CrossRefGoogle Scholar

Betanzos, Juan de, 1996, Narrative of the Incas translated and edited by Hamilton, Roland and Buchanan, Dana, University of Texas Press, Austin.Google Scholar

Bethel, P.H., Evershed, R.P., and Goad, L.J., 1993, The investigation of lipids in organic residues by gas chromatography / mass spectrometry: Applications to Palaeodietary studies. In Prehistoric human bone-archaeology at the molecular level, Lambert, Joseph B. and Grupe, Gisela (eds.), Springer-Verlag, New York, pp. 229–255.CrossRefGoogle Scholar

Bianca D’Anna, Maria, 2012, Between inclusion and exclusion: Feasting and redistribution of meals at Late Chalcolithic Arslantepe (Malatya, Turkey), in Between feasts and daily meals: Toward an archaeology of commensal spaces, Pollock, Susan (ed.), eTopoi, Special Volume 2: 97–123.Google Scholar

Bickle, P. and Whittle, A. eds., 2013. The first farmers of central Europe: Diversity in LBK lifeways. Oxbow Books.Google Scholar

Biers, William R. and McGovern, Patrick E. (eds.), 1990, Organic contents of ancient vessels: materials analysis and archaeological investigation, Vol 7 MASCA Research Papers in Science and Archaeology, University of Pennsylvania, Philadelphia.Google Scholar

Binford, Lewis R., 1967, Smudge pits and hide smoking: The use of analogy in archaeological reasoning. American Antiquity 32:1–12.CrossRefGoogle Scholar

Binford, Lewis R., 1978, Nunamiut ethnoarchaeology. Academic Press, New York.Google Scholar

Bird, Robert McK., 1970, Maize and its cultural and natural environment in the sierra of Huanuco, Peru. Department of Geography, PhD, University of California, Berkeley.Google Scholar

Bird, Robert Mck., 1984, The Chupachu/Serrano cultural boundary – multifaceted and stable. In Social and economic origins in the Andes, Browman, D., Burger, R., and Rivera, M. (eds.), British Archaeological Reports International 194, Oxford, pp. 79–95.Google Scholar

Black, Maggie, 1985, Food and cooking in Medieval Britain: History and recipes. English Heritage, Birmingham.Google Scholar

Blinman, Eric, 1989, Potluck in the protokiva: Ceramics and ceremonialism in Pueblo I villages. In The architecture of social integration in prehistoric pueblos, Hegmon, Michelle and Lipe, William D. (eds.), Crow Canyon Archaeological Center, Cortez, pp. 113–124.Google Scholar

Blitz, J.H. 1993, Big pots for big shots: Feasting and storage in a Mississippian community. American Antiquity 58(1):80–96.CrossRefGoogle Scholar

Blom, F., 1932, Commerce, trade, and monetary units of the Maya. Publication 4, No. 14. MARI, New Orleans.Google Scholar

Bober, Phyllis Pray, 1999, Art, culture, and cuisine, ancient and medieval gastronomy. The University of Chicago Press, Chicago.Google Scholar

Bocquet-Appel, J.P., 2009, The demographic impact of the agricultural system in human history. Current Anthropology, 50(5), pp. 657–660.CrossRefGoogle Scholar

Bocquet-Appel, J.P., Naji, S., Vander Linden, M. and Kozlowski, J., 2012, Understanding the rates of expansion of the farming system in Europe. Journal of Archaeological Science, 39(2), pp. 531–546.CrossRefGoogle Scholar

Bogaard, Amy, 2004, Neolithic farming in central Europe: An archaeobotanical study of crop husbandry practices. London, Routledge.Google Scholar

Bogaard, Amy, Michael Charles, M., Twiss, Katheryna C., Fairbairn, Andrew S., Yalman, Nurçan, Filipović, Dragana, Demirergi, G.A., Ertuğ, Fusun, Russell, Nerissa, and Henecke, J., 2009, Private pantries and celebrated surplus: Storing and sharing food at Neolithic Çatalhöyük, Central Anatolia. Antiquity, 83(321), pp. 649–668.CrossRefGoogle Scholar

Bogan, Arthur E., 1983, Evidence for faunal resources partitioning in an eastern N. American chiefdom. In Animals and archaeology. Hunters and their prey, Clutton-Brock, T. and Grigson, C. (eds.), British Archaeological Review, Oxford, pp. 305–324.Google Scholar

Bohrer, Vorsilla, 1991, Recently recognized cultivated and encouraged plants among the Hohokam. The Kiva 56(3):227–235.CrossRefGoogle Scholar

Bonsall, C., Cook, C.T., Hedges, R.E.M., Higham, T.F.G., Pickard, C., and Radovanovic, I., 2004, Radiocarbon and stable isotope evidence of dietary change from the Mesolithic to the Middle Ages in the Iron Gates: New results from Lepenski Vir, Radiocarbon 46(1):P293–300.CrossRefGoogle Scholar

Bordo, Susan, 1987, The flight to objectivity: Essays on Cartesianism and culture, State University of New York Press, Albany.Google Scholar

Borić, Dušan, 2003, ‘Deep time’ metaphor Mnemonic and apotropaic practices at Lepenski Vir. Journal of social archaeology, 3(1), pp. 46–74.CrossRefGoogle Scholar

Borić, Dušan and Douglas Price, T., 2013, Strontium isotopes document greater human mobility at the start of the Balkan Neolithic. Proceedings of the National Academy of Sciences, 110(9), pp. 3298–3303.CrossRefGoogle Scholar

Borić, D., Radović, M. and Stefanović, S., 2012, Mesolithic-Neolithic Transformations The Populations of the Danube Gorges. Sickness, Hunger, War, and Religion, p.25.Google Scholar

Boserup, Ester, 1965, The conditions of agricultural growth: The economics of agrarian change under population pressure, Aldine Pub. Co., Chicago.Google Scholar

Bottéro, Jean, 2004, The oldest cuisine in the world, University of Chicago Press, Chicago, translated by Teresa Lavender Fagan.Google Scholar

Bourdain, Anthony, 2001, Kitchen confidential: Adventures in the culinary underbelly. Harper Collins Publishers, New York.Google Scholar

Bourdieu, Pierre, 1977, Outline of a Theory of Practice, translated by Nice, R., Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Bourdieu, Pierre, 1979, Algeria 1960: The disenchantment of the world, the sense of honour and the Kabyle house or the world reversed: Essays, translated by Nice, Richard, Cambridge University Press, Cambridge.Google Scholar

Bourdieu, Pierre, 1984, Distinction: A social critique of the judgment of taste. Routledge and Kegan Paul, London.Google Scholar

Bourdieu, Pierre, 1990, The logic of practice, translated by Nice, Richard, Polity Press, Cambridge.CrossRefGoogle Scholar

Boyd, Brian, 2001, Ways of eating/ways of being in the Later Epipalaeolithic (Natufian) Levant. In Thinking through the body: Archaeologies of corporeality, Hamilakis, Y, Pluciennik, Mark, and Tarlow, Sarah (eds.), Kluwer Academic/Plenum Publishers, New York, pp. 137–152.Google Scholar

Boz, Başak, 2005, The oral health of Çatalhöyük. In Inhabiting Çatalhöyük: Reports from the 1995–1999 seasons, Hodder, Ian (ed.), McDonald Institute Monographs and British Institute of Archaeology at Ankara, pp. 587–592.Google Scholar

Brace, Loring C., 1995, The stages of human evolution, Prentice Hall, Englewood Cliffs.Google Scholar

Brace, Loring C., 1999, Comment in Wrangham, R.W., Jones, J.H., Laden, G., Pilbeam, D. and Conklin-Brittain, N., 1999. The raw and the stolen. Current Anthropology, 40(5), pp. 577–579.Google Scholar

Bradley, Richard, 2000, An archaeology of natural places. Routledge, London.Google Scholar

Braidwood, Robert J., Sauer, Jonathan D., Helbaek, Hans, Mangelsdorf, Paul C., Cutler, Hugh C., Coon, Carleton S., Linton, Ralph, Steward, Julian Oppenheim, and Leo, A., 1953, Did man once live by beer alone? American Anthropologist 55:515–526.Google Scholar

Braithwaite, Mary, 1982, Decoration as ritual symbol: A theoretical proposal and an ethnographic study in southern Sudan. In Symbolic and structural archaeology, Hodder, Ian (ed.), Cambridge University Press, Cambridge, pp. 80–88.CrossRefGoogle Scholar

Brandes, Stanley, 1990, Ritual eating and drinking in Tzintzuntzan: A contribution to the study of Mexican foodways, Western Folklore 49: 163–175.CrossRefGoogle Scholar

Brandes, Stanley, 1999, The perilous potato and the terrifying tomato. Consequences of cultivar diffusion, Ethnology Monographs 17:85–96.Google Scholar

Brandes, Stanley and Anderson, Thor, 2011, Ratatouille: An animated account of cooking, taste, and human evolution, Journal of Anthropology 76(3):277–299.Google Scholar

Braudel, Fernand, 1972, The Mediterranean and the Mediterranean world in the age of Philip II, Harper and Row, New York.Google Scholar

Braudel, Fernand, 1973, Capitalism and material life, 1400–1800, Harper and Row, New York.Google Scholar

Bray, Tamara L., 2003a, Inka pottery as culinary equipment: Food, feasting and gender in imperial state design, Latin American Antiquity 14(1):3–28.CrossRefGoogle Scholar

Bray, Tamara L, 2003b, To dine splendidly: Imperial Inca pottery, commensal politics and the Inca state. In The archaeology and politics of food and feasting in early states and empires, Bray, Tamara L. (ed.), Kluwer Academic/Plenum Publishers, New York, pp. 93–142.CrossRefGoogle Scholar

Bray, Tamara and Cook, Anita, 1999, The iconography of Andean Empires: A comparison of the Inca and Huari state ceramic assemblages. MS on file with the author.Google Scholar

Briggs, George and Colloway, Doris H., 1984, Nutrition and physical fitness. 11th edition, Rinehart and Winston, New York.Google Scholar

Brookfield, Harold, 1972 Intensification and disintensification in Pacific Agriculture, Pacific Viewpoint 13:30–48.CrossRefGoogle Scholar

Brookfield, Harold, 1984, Intensification revisited. Pacific Viewpoint 25:15–44.CrossRefGoogle Scholar

Brown, C.H., 1985, Mode of subsistence and folk biological taxonomy. Current Anthropology 26(1):43–64.CrossRefGoogle Scholar

Brown, Judith, 1975, Iroquois women: An ethnohistoric note. In Toward an anthropology of women, Reiter, Rayna R. (ed.), Monthly Review Press, New York, pp. 235–251.Google Scholar

Brown, Linda A., 2001, Feasting in the periphery, the production of ritual feasting and village festivals at the Cerén site, El Salvador. In Feasting, Dietler, Michael and Hayden, Brian (eds.), Smithsonian Institution Press, Washington D.C., pp. 368–390.Google Scholar

Brown, Linda, A, 2002, Household and community animal use at Cerén. In Before the volcano erupted, the ancient Cerén village in Central America, Sheets, Payson (ed.), University of Texas Press, Austin, pp. 151–158.CrossRefGoogle Scholar

Brown, Linda A. and Gerstle, Andrea I., 2002, Structure 10: Feasting and village festivals. In Before the volcano erupted, the ancient Cerén village in Central America, Sheets, Payson (ed.), University of Texas Press, Austin, pp. 97–103.CrossRefGoogle Scholar

Brown, Linda K. and Mussell, Kay, 1984, Ethnic and regional foodways in the United States: The performance of group identity. University of Tennessee Press, Knoxville.Google Scholar

Brück, Joanna, 2001, Body metaphors and technologies of transformation in the English middle and late Bronze Age. In Bronze Age landscapes: Tradition and transformation, Brück, J. (ed.), Oxbow Books, Oxford, pp. 149–160.Google Scholar

Brück, Joanna, 2005, Homing instincts: Grounded identities and dividual selves in the British Bronze Age. In The archaeology of plural and changing identities: Beyond identification, Casella, Eleanor C and Fowler, Chris (eds.), Plenum, New York, pp. 125–160.Google Scholar

Brumfiel, Elizabeth M., 1991, Weaving and cooking: Women’s production in Aztec Mexico. In Engendering archaeology, Gero, Joan and Conkey, Margaret (eds.), Basil Blackwell, Cambridge MA., pp. 224–251.Google Scholar

Brumfiel, Elizabeth M. and Earle, Timothy K. (eds.), 1987, Specialization, exchange and complex societies, Cambridge University Press, Cambridge.Google Scholar

Buccini, Anthony F., 2006, Western Mediterranean Vegetable Stews and the Integration of Culinary Exotica. In Authenticity in the Kitchen. Proceedings of the Oxford Symposium on Food and Cookery 2005, Prospect Books, Totnes, England, pp. 132–45.Google Scholar

Buccini, Anthony F., 2011, Continuity in culinary aesthetics in the wesern Mediterranean Roman Garum and liquamen in the light of the local survival of fermented fiahs seasoning in Japan and the western Mediterranean. In Cured, fermented and smoked foods: Proceedings of the Oxford Symposium on Food and Cookery 2010, Helen Saberi (ed.), Prospect Books, Totnes, England, pp. 66–75.Google Scholar

Buchler, Justus, 1940, The philosophy of Peirce, Kegan Paul, Trench, Trubner and Co, Ltd., London.Google Scholar

Buikstra, Jane E. and Milner, George R., 1991, Isotopic and archaeological interpretations of diet in the central Mississippi Valley, Journal of Archaeological Science 18:319–329.CrossRefGoogle Scholar

Busby, Cecilia, 1997, Permeable and partible persons: A comparative analysis of gender and the body in South India and Melanesia, The Journal of the Royal Anthropological Institute 3:261–278.CrossRefGoogle Scholar

Bush, Leslie L., 2001, Boundary conditions: Botanical remains of the Oliver Phase, Central Indiana, A.D. 1200–1450. Department of Anthropology, Unpublished PhD dissertation, Indiana University.Google Scholar

Bush, Peter and Zubrow, Ezra B.W., 1986, The art and science of eating, Science and Archaeology 28:38–43.Google Scholar

Butler, Judith, 1990, Gender trouble: Feminism and the subversion of identity, Routledge, New York.Google Scholar

Butler, Judith, 1993, Bodies that matter, Routledge, London.Google Scholar

Bynum, Caroline W., 1987, Holy feast and holy fast: The religious significance of food to medieval women, University of California Press, Berkeley.Google Scholar

Bynum, Caroline W., 1997, Fast, feast and flesh. In Food and culture, a reader, Counihan, Carole and van Esterik, Penny (eds.), Routledge, London, pp. 138–159.Google Scholar

Cadwallader, Lauren, 2013, Investigating 1500 Years of Dietary Change in the Lower Ica Valley, Peru Using an Isotopic Approach. PhD dissertation, Fitzwilliam College, University of Cambridge.Google Scholar

Cambridge Evening News, 2013, Winship Road, Milton, Cambridge, CB24 6BQ, UK.Google Scholar

Campbell, Ewan, 2000, The raw, the cooked and the burnt. Archaeological Dialogues 7(2):184–198.CrossRefGoogle Scholar

Canclini, N.G., 2001, Consumers and citizens: Globalization and multicultural conflicts, University of Minnesota Press, Minneapolis.Google Scholar

Cane, Rachel M., Cuthrell, Rob Q., Sayre, Matthew P., Soluri, K. Elizabeth, and Hastorf, Christine A., 2012, The life of Building 3 through plant use: The macrobotanical evidence of Neolithic dwelling from the Berkeley Archaeology at Çatalhöyük (BACH) excavations 1997–2003. In Last house on the hill: BACH Area Reports from Çatalhöyük, Turkey, Tringham, Ruth and Stevanović, Mirjana (eds.), Monumenta Archaeologica 27, Cotsen Institute of Archaeology Press, UCLA, Los Angeles, pp. 269–295.CrossRefGoogle Scholar

Caplan, Pat, 1993, Feasts, fasts, famine: Food for thought. Berg Occasional Papers in Anthropology, no. 2, New York University, Oxford, pp. 13–15.Google Scholar

Caplan, Pat (ed.), 1997a, Food health and identity, Routledge, London.Google Scholar

Caplan, Pat, 1997b, Approaches to the study of food, health and identity. In Food health and identity, Routledge, London, pp. 1–31.Google Scholar

Capparelli, Aylen, Valamoti, Soultana Maria, and Wollstonecroft, Michèle M., 2011, After the harvest: Investigating the role of food processing in past human societies, Archaeological Anthropological Science 3:1–5.CrossRefGoogle Scholar

Carsten, Janet and Hugh-Jones, Stephen, 1995, About the house, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Cassoli, Pier Francesco and Tagliacozzo, Antonio, 1997, Butchering and cooking of birds in the palaeolithic site of Grotta Romanelli (Italy), International Journal of Osteoarchaeology 7(4):303–320.3.0.CO;2-R>CrossRefGoogle Scholar

Castells, Manuel, 1999, The power of identity, Blackwell, Oxford.Google Scholar

Cauvin, Jacques, 2000, The Birth of the Gods and the Origins of Agriculture. New Studies in Archaeology. New York: Cambridge University Press.Google Scholar

Cessford, Craig, 2005, Estimating the Neolithic population at Çatalhöyük. In Inhabiting Çatalhöyük: Reports from the 1995–1999 seasons, Hodder, Ian (eds.), McDonald Institute Mongraphs and the British Institute of Anatolian Archaeology, Cambridge, pp. 323–326.Google Scholar

Cessford, Craig, 2007, The north area. In Excavating Çatalhöyük: South, north and KOPAL area report from the 1995–1999 seasons, Hodder, Ian (ed.), McDonald Institute Monographs and British Institute of Anatolian Archaeology at Ankara, Cambridge, pp. 345–531.Google Scholar

Chandler-Ezell, Karol, Pearsall, Deborah M., and Zeidler, James A., 2006, Root and tuber phytoliths and starch grains document manioc (Manihot esculenta) arrowroot (Maranta arundinacea) and llerén (Calathea sp.) at the Real Alto site, Ecuador, Economic Botany 60(2):103–120.CrossRefGoogle Scholar

Chang, K.C., 1977a, Ancient China. In Food in Chinese culture, Chang, K.C. (ed.), Yale University Press, New Haven, pp. 25–52.Google Scholar

Chang, K.C. (ed.), 1977b, Food in Chinese culture, Yale University Press, New Haven.Google Scholar

Chapman, G. and Maclean, H., 1993, “Junk food” and “healthy food” meanings of food in adolescent women’s culture, Journal of Nutrition Education 25(3): 108–13.CrossRefGoogle Scholar

Charles, M., Jones, G., and Hodgson, J.G., 1997, FIBS in archaeobotany: Functional interpretation of weed floras in relation to husbandry practices, Journal of Archaeological Science 24:1151–1161.CrossRefGoogle Scholar

Charters, S., Evershed, R.P., Goad, L.J., Blinkhorn, P.W., and Denham, V., 1993, Quantification and distribution of lipid in archaeological ceramics: Implications for sampling potsherd for organic residue analysis, Archaeometry 35(2):211–223.CrossRefGoogle Scholar

Chisholm, B.S., Nelson, D.E., and Schwarcz, H.P., 1982, Stable carbon ratios as a measure of marine versus terrestrial protein in ancient diets, Science 216:1131–1132.CrossRefGoogle ScholarPubMed

Christakis, Kostas S., 1999, Pithoi and food storage in Neopalatial Crete: A domestic perspective. World Archaeology, 31(1), pp.1–20.CrossRefGoogle Scholar

Claasen, Cheryl, 1991, Gender, shellfishing, and the shell mound archaic. In Engendering archaeology. Women and prehistory, Gero, Joan M. and Conkey, Margaret W. (eds.), Basil Blackwell, Cambridge, MA, pp. 276–300.Google Scholar

Clutton-Brock, J., 1999, Domesticated animals, 2nd edition. British Museum of Natural History, London.Google Scholar

Cobb, Charles R., 2003, Mississippian chiefdoms: How complex? Annual Review of Anthropology 32:63–84.CrossRefGoogle Scholar

Cobb, Charles R., 2005, Archaeology and the “savage slot”: Displacement and emplacement in the premodern world, American Anthropologist 107(4): 563–574.CrossRefGoogle Scholar

Cobo, Bernabe, 1979, History of the Inca Empire: An Account of the Indian's Customs and Their Origin, Together with a Treatise on Inca Legend. University of Texas Press, Austin.Google Scholar

Codere, H., 1950, Fighting with property: A study of Kwakiutl Potlatching and Warfare 1792–1930, Monographs of the American Ethnological Society; 18, University of Washington Press, Seattle.Google Scholar

Cohen, M.N. and Crane-Kramer, G.M.M. (eds.), 2007. Ancient health: Skeletal indicators of agricultural and economic intensification. Bioarchaeological interpretations of the human past: Local, regional, and global perspectives, University Press of Florida, Gainesville.Google Scholar

Collins, , 1986, English dictionary, Collins, London.Google Scholar

Conkey, Margaret and Spector, Janet, 1984, Archaeology and the study of gender. In Advances in archaeological method and theory, vol. 7, Schiffer, M. (ed.), Academic Press, New York, pp. 1–38.Google Scholar

Conkey, Margaret W. and Gero, Joan M., 1991. Tensions, pluralities, and engendering archaeology: An introduction to women and prehistory. Engendering archaeology: Women and prehistory, Basil Blackwell, Cambridge MA, pp.3–30.Google Scholar

Conklin, Beth A., 1993, Hunting ancestor: Death and alliance in Wari’ cannibalism, Latin American Anthropology Review 5(2):65–70.CrossRefGoogle Scholar

Conklin, Beth A., 1995, “Thus are our bodies, thus was our custom”: Mortuary cannibalism in an Amazonian society, American Ethnologist 22(1):75–101.CrossRefGoogle Scholar

Conklin, Harold, 1957, Hanunoo agriculture: A report on an integral system of shifting cultivation in the Philippines, Food and Agriculture Organization of the United Nations, Rome.Google Scholar

Conklin, George H., 1988, The influence of economic development on patterns of conjugal power and extended family residence in India. Journal of Comparative Family Studies, pp. 187–205.CrossRefGoogle Scholar

Connell, R.W. 1987, Gender and power: Society, the person and sexual politics, Polity Press, Cambridge.Google Scholar

Connerton, Paul, 1989, How societies remember. Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Copley, M.S., Berstan, R., Dudd, S.N., Docherty, G., Mukherjee, A.J., Straker, V., Payne, S., and Evershed, R.P., 2003, From the cover: Direct chemical evidence for widespread dairying in prehistoric Britain. PNAS 100, 1524–1529.Google Scholar

Cordain, L., Eaton, S.B., Miller, J. Brand, Mann, N., and Hill, K., 2002, The paradoxical nature of hunter-gatherer diets: Meat-based, yet non-atherogenic. European Journal of Clinical Nutrition 56(1):542–552.CrossRefGoogle ScholarPubMed

Cornejo Happel, Claudia A., 2012, You are what you eat: Food as expression of social identity and intergroup relations in the colonial Andes, Cincinnati Romance Review 33:175–193.Google Scholar

Costin, Cathy L., 1986, From chiefdom to empire state: Ceramic economy among the prehistoric Wanka of Highland Peru. Ph.D. dissertation, Department of Anthropology, UCLA.Google Scholar

Costin, Cathy L. and Earle, Timothy K., 1989, Status distinction and legitimation of power as reflected in changing patterns of consumption in late prehispanic Peru, American Antiquity 54(4):691–714.CrossRefGoogle Scholar

Counihan, Carole M., 1985, What does it mean to be fat, thin, and female in the United States: A review essay, Food & Foodways 1(1):77–94.CrossRefGoogle Scholar

Counihan, Carole M., 1997 (1984), Bread as world: Food habits and social relations in modernizing Sardinia. In Food and Culture, Counihan, Carole and Van Esterik, Penny (eds.), Routledge, London, pp. 283–295.Google Scholar

Counihan, Carole M., 1999, The anthropology of food and body, Routledge, New York.Google Scholar

Counihan, Carole M. and Kaplan, Steven L. (eds.), 1998, Food and gender: Identity and power. Harwood Academic Publishers, Netherlands.Google Scholar

Counihan, Carole M. and Van Esterik, Penny (eds.), 2013, Food and culture, third edition, Routledge, London.Google Scholar

Coupland, G., Stewart, K. and Patton, K., 2010. Do you never get tired of salmon? Evidence for extreme salmon specialization at Prince Rupert harbour, British Columbia. Journal of Anthropological Archaeology, 29(2), pp. 189–207.CrossRefGoogle Scholar

Courty, Marie-Agnès, Goldberg, Paul, and Macphail, Richard, 1989, Soils and micromorphology in archaeology, Cambridge University Press, Cambridge.Google Scholar

Coveney, John, 2000, Food, morals and meaning; the pleasure and anxiety of eating, Routledge, London.Google Scholar

Coy, Jennie P., 1975, Iron Age cookery. In Archaeozoological studies, Claeson, A.T. (ed.), North Holland, Amsterdam, pp. 426–430.Google Scholar

Crabtree, Pam, 1990, Zooarchaeology and complex societies: Some uses of faunal analysis for the study of trade, social status, and ethnicity, Archaeological Method and Theory 2:155–205.Google Scholar

Crabtree, Pam, 1996, Production and consumption in an early complex society: Animal use in Middle Saxon East Anglia, World Archaeology 28(1):58–75.CrossRefGoogle Scholar

Crader, Diana C., 1990, Slave diet at Monticello, American Antiquity 55(4):690–717.CrossRefGoogle Scholar

Craig, Oliver E., 2003, Dairying, dairy products and milk residues: Potential studies in European prehistory. In Food culture and identity in the Neolithic and early Bronze Age, Pearson, M. Parker (ed.), BAR International Series 1117, Archaeopress, Oxford, pp. 89–96.Google Scholar

Craig, Oliver E., and Collins, M.J., 2000, An improved method for the immunological detection of mineral bound protein using hydrofluoric acid and direct capture, Journal of Immunological Methods 236:89–97.CrossRefGoogle ScholarPubMed

Craig, Oliver E., Steele, V.J., Fischer, A., Hartz, S., Andersen, S.H., et al., 2011, Ancient lipids reveal continuity in culinary practices across the transition to agriculture in Northern Europe. Proc Natl Acad Sci USA 108(44): 17910–17915.CrossRefGoogle Scholar

Cramp, Lucy, Richard, J.E., Evershed, P., and Eckardt, H., 2011, What was a mortarium used for? Organic residues and cultural change in Iron Age and Roman Britain, Antiquity, 85(330):1339–1352.CrossRefGoogle Scholar

Crawford, Gary, 1992 The transitions to agriculture in Japan. In Transitions to agriculture in prehistory, Gebauer, A.B. and Price, T.D (eds.), Prehistory Press, Madison, pp. 117–132.Google Scholar

Crawford, Gary W. and Shen, Chen, 1998, The origins of rice agriculture: Recent progress in East Asia (Special Section: Rice Domestication), Antiquity 72(278):858–866.CrossRefGoogle Scholar

Crosby, Jr., Alfred W., 2003. The Columbian exchange: Biological and cultural consequences of 1492 (Vol. 2). Greenwood Publishing Group, Westport, Connecticut.Google Scholar

Crosswhite, Frank, 1981, Desert plants; habitat and agriculture in relation to the major pattern of cultural differentiation in the O’odham People of the Sonoran Desert, Desert Plants 3(2):47–76.Google Scholar

Crown, Patricia L., 2000, Women’s role in changing cuisine. In Women and men in the prehispanic Southwest, Crown, Patricia L. (ed.), School of American Research Advanced Seminar Series, Santa Fe, pp. 221–266.Google Scholar

Csordas, Thomas J., 1990, Embodiment as a paradigm for Anthropology, Ethos 18:5–46.CrossRefGoogle Scholar

Csordas, Thomas J., 1994, Introduction. In Embodiment and experience, Csordas, Thomas J. (ed.), Cambridge University Press, Cambridge, pp. 3–14.Google Scholar

Cummins, Thomas B.F., 2002, Toasts with the Inca: Andean abstraction and colonial images in quero vessels, University of Michigan Press, Ann Arbor.Google Scholar

Curtin, Deane W., 1992, Food/body/person. In Cooking, eating, thinking: Transformative philosophies of food, Curtin, Deane W. and Heldke, Lisa M. (eds.), Indiana University Press, Bloomington, pp. 3–22.Google Scholar

Cushing, Frank H., 1886, A study of Pueblo pottery as illustrative of Zuni culture growth. Fourth Annual Report of the Bureau of Ethnology 1882–3. Washington, DC.Google Scholar

Cutler, Hugh C. and Cárdenas, M., 1947, Chicha, a native South American beer, Botanical Museum Leaflets, Harvard University 13(3):33–60.CrossRefGoogle Scholar

Daggett, R.H., 1972 [1888], Introduction. In The legends and myths of Hawaii: The fables and folklore of a strange people by Kalakaua, David, Charles Tuttle Company, Vermont, pp. 1–15.Google Scholar

Dalby, A. 1996. Siren feasts: A history of food and gastronomy in Greece. Routledge, London.Google Scholar

D’Altroy, Terence N., 2001, Politics, resources, and blood in the Inka Empire. In Empires: Perspectives from archaeology and history, Susan Alcock, Terence N. D’Altroy, Kathleen Morrison and Carla M. Sinopoli (eds.). Cambridge University Press, Cambridge, pp. 201–26.Google Scholar

D’Altroy, Terence N., 2002, The Incas, Blackwell, Oxford.Google Scholar

D’Altroy, Terence N., 2014, The Incas. John Wiley & Sons, New York.Google Scholar

D’Altroy, Terence N. and Earle, Timothy K., 1985, Staple finance, wealth finance, and storage in the Inka Political economy, Current Anthropology 26:187–206.CrossRefGoogle Scholar

D’Altroy, Terence N. and Hastorf, Christine A., 1984, The distribution and contents of Inca state store houses in the Xauxa region of Peru, American Antiquity 49(2):334–349.CrossRefGoogle Scholar

D’Altroy, Terence N. and Hastorf, Christine A. (eds.), 2001, Empire and domestic economy, Plenum Publ. Corp., New York.Google Scholar

D’Andrea, A.C., 1999, The dispersal of domesticated plants into north-eastern Japan. In The prehistory of food, appetites for change, Gosden, Chris and Hather, Jon (eds.), Routledge, London, pp. 166–183.Google Scholar

D’Andrea, A.C, Crawford, Gary W., Yoshizaki, M, and Kudo, T., 1995, Late Jomon cultigens in northeastern Japan. Antiquity 69:146–152.CrossRefGoogle Scholar

D’Arms, John N., 2004, The culinary reality of Roman upper-class convivia, Society for Comparative Study of Society and History 46(3):450–428.Google Scholar

Damerow, Peter, 1996, Food production and social status as documented in proto-cuneiform texts. In Food and the status quest, Wiessner, Polly and Schiefenhövel, W. (eds.), Berghahn Books, Oxford, pp. 149–170.Google Scholar

DaSilva, Cara (ed.), 1996, In memory’s kitchen, a legacy from the women of Terezín, Jason Aronson Inc., London.Google Scholar

David, Nick, Sterner, Judy, and Gavua, K., 1988, Why pots are decorated, Current Anthropology 29:365–388.CrossRefGoogle Scholar

Davis, C.M., 1928. Self selection of diet by newly weaned infants: An experimental study. American Journal of Diseases of Children, 36(4):651–679.Google Scholar

Davis, C.M., 1939. Results of the self-selection of diets by young children. Canadian Medical Association Journal, 41(3):257.Google Scholar

Davidson, Adam, 2015, On money, The New York Times Magazine, August 30, pp. 22–26.Google Scholar

Davidson, Alan, 1999, The Oxford companion to food, Oxford University Press, Oxford.Google Scholar

DeBoer, Warren R., 1975, The archaeological evidence for manioc cultivation: A cautionary note, American Antiquity 40:419–433.CrossRefGoogle Scholar

DeBoer, Warren, R., 2001, The big drink: Feast and forum in the Upper Amazon. In Feasting, Dietler, Michael and Hayden, Brian (eds.), Smithsonian Institution Press, Washington, DC, pp. 215–239.Google Scholar

deCerteau, Michel, 1989, The practice of everyday life, University of California Press, Berkeley.Google Scholar

deCerteau, Michel, Giard, L., and Mayol, P., 1998, The practice of everyday life, vol. 2, living and cooking, University of Minnesota Press, Minneapolis.Google Scholar

Deetz, James, 1977, In small things forgotten: An archaeology of early American Life, Doubleday, Garden City.Google Scholar

DeMarrais, Elizabeth, Gosden, Chris, and Renfew, Colin (eds.), 2004, Rethinking materiality: The engagement of mind with the material world, McDonald Institute for Archaeological Research, Cambridge.Google Scholar

DeMoulins, D., 2000, Abu Hureyra: Plant remains from the Neolithic. In Village on the Euphrates, from foraging to farming at Abu Hureyra, Moore, A.M.T., Hillman, G.C., and Legge, A.J. (eds.), Oxford University Press, Oxford, pp. 399–422.Google Scholar

DeNiro, Michael J., 1987, Stable isotopes and archaeology, American Scientist 75:182–191.Google Scholar

DeNiro, Michael, J. and Epstein, Sam, 1978, Influence of diet on the distribution of carbon isotopes in animals, Geochimica and Cosmochimica Acta 42:495–506.CrossRefGoogle Scholar

DeNiro, Michael J. and Hastorf, Christine A., 1985, Alteration of ¹⁵N/¹⁴N and ¹³C/¹²C ratios of plant matter during the initial stages of diagenesis: Studies utilising archaeological specimens from Peru, Geochimica and Cosmochimica Acta 49:97–115.CrossRefGoogle Scholar

DeNiro, Michael J. and Weiner, Steve, 1988, Use of collagenase to purify collagen from prehistoric bones for stable isotopic analysis, Geochimica et Cosmochimica Acta 52(10):2425–2431.CrossRefGoogle Scholar

Dennell, Robin, 1976, The economic importance of plant resources represented on archaeological sites, Journal of Archaeological Science 3:229–247.CrossRefGoogle Scholar

Dennell, Robin, 1979, Prehistoric diet and nutrition: Some food for thought. World Archaeology 11(2):121–135.CrossRefGoogle ScholarPubMed

Derrida, J., 1999, Hospitality, justice and responsibility: A dialogue with Jacques Derrida. In Questioning ethics: Debates in contemporary philosophy, Richard Kearney and Mark Dooley (eds.) Routledge, New York, pp. 65–83.Google Scholar

Descola, Phillipe, 1994, In the society of Nature. Cambridge University Press, Cambridge.Google Scholar

de Garine, Igor, 1997, Food preferences and taste in an African perspective: A word of caution. In Food preferences and taste: Continuity and change 2, Macbeth, Helen (ed.), Berghahn Books, Providence, RI, pp. 187–207.Google Scholar

Dickson, C., 1996, Food, medicinal and other plants from the 15th century drains of Paisley Abbey, Scotland, Vegetation History and Archaeobotany 5:25–31.CrossRefGoogle Scholar

Dietler, Michael, 1990, Driven by drink: The role of drinking in the political economy and the cast of early Iron Age France, Journal of Anthropological Archaeology 9:352–406.CrossRefGoogle Scholar

Dietler, Michael, 1996, Feast and commensal politics in the political economy: Food power, and status in prehistoric Europe. In Food and the status quest: An interdisciplinary perspective, Wiessner, Polly and Schiefenhövel, W. (eds.), Berghahn Books, Providence, pp. 87–125.Google Scholar

Dietler, Michael, 1998, Consumption, agency, and cultural entanglement: Theoretical implications of Mediterranean colonial encounter. In Studies in culture contact: Interaction, culture change, and archaeology, Cusick, James G. (ed.), Center for Archaeological Investigations, Southern Illinois University, Carbondale, pp. 288–315.Google Scholar

Dietler, Michael, 1999, Rituals of commensality and the politics of state formation in the “princely” societies of early Iron Age Europe. In Les Princes de la protohistoire et l’emergence de’Etat, Ruby, P. (ed.), Actes de la Table Rondu internationale, Ecole Francaise de Rome, Paris, pp. 135–152.CrossRefGoogle Scholar

Dietler, Michael, 2001, Theorizing the feast: Rituals of consumption, commensal politics, and power in African contexts. In Feasts: Archaeological and ethnographic perspectives on food, politics and power, Dietler, M and Hayden, B. (eds.), Smithsonian Institution Press, Washington DC, pp. 65–114.Google Scholar

Dietler, Michael, 2007, Culinary encounters: Food, identity and colonialism. In The archaeology of food and identity, Twiss, Kathleen (ed.), Southern Illinois University Press, Carbondale, pp. 218–242.Google Scholar

Dietler, Michael, 2010, Archaeologies of colonialism, consumption, entanglement, and violence in ancient Mediterranean France, University of California Press, Berkeley.CrossRefGoogle Scholar

Dietler, Michael and Hayden, Brian (eds.), 2001a, Feasts: Archaeological and ethnographic perspectives on food, politics and power, Smithsonian Institution Press, Washington, DC.Google Scholar

Dietler, Michael and Hayden, Brian, 2001b, Digesting the feast – good to eat, good to drink, good to think: An introduction. In Feasts: Archaeological and ethnographic perspectives on food, politics and power, Dietler, Michael and Hayden, Brian (eds.), Smithsonian Institution Press, Washington, DC, pp. 1–22.Google Scholar

Dietler, Michael and Herbich, Ingrid, 1998, Habitus, techniques, style: An integrated approach to the social understanding of material culture and boundaries. In The archaeology of social boundaries, Stark, Miriam (ed.), Smithsonian Institution Press. Washington, DC, pp. 232–263.Google Scholar

Dietler, Michael and Ingrid, Herbich, 2001, Feasts and labor mobilization. In Feasts: Archaeological and ethnographic perspectives on food, politics and power, Dietler, Michael and Hayden, Brian (eds.), Smithsonian Institution Press, Washington, DC, pp. 240–264.Google Scholar

Di Schino, June, 2011, Kimchi: Ferment at the heart of Korean cuisine, from local identity to global consumption, In Cured, fermented and smoked foods: Proceedings of the Oxford Symposium on Food and Cookery 2010, Helen Saberi (ed.), Totnes, England: Prospect Books, pp. 76–83.Google Scholar

Dobres, Marica-Anne, 2000, Technology and social agency: Outlining a practice framework for archaeology, Blackwell, Oxford.Google Scholar

Dobres, Marcia-Anne and Robb, John, 2000, Agency in archaeology, Routledge, London.Google Scholar

Donnan, Christopher B. and Cock, Guillermo A. (eds.), 1986, The Pacatnamu papers, vol. 1, Fowler Museum of Cultural History, University of California, Los Angeles.Google Scholar

Donnan, Christopher B. and Cock, Guillermo A. (eds.), 1997, The Pacatnamu papers, vol. 2, Fowler Museum of Cultural History, University of California, Los Angeles.Google Scholar

Douglas, Mary, 1966, Purity and danger: An analysis of concepts of pollution and taboo, Routledge and Kegan Paul, London.Google Scholar

Douglas, Mary, 1970, Natural symbols, Random House, New York.Google Scholar

Douglas, Mary, 1971, Lele economy compared with the Bushong. In Economic development and social change, Dalton, George (ed.), The Natural History Press, Garden City, pp. 62–87.Google Scholar

Douglas, Mary, 1975, Implicit Meanings: Essays in Anthropology, Routledge and Kegan Paul, London, Boston.Google Scholar

Douglas, Mary, 1982, Passive voice theories. In Religious sociology. In the active voice, Douglas, M. (ed.), Routledge and Kegan Paul, London, pp. 1–10.Google Scholar

Douglas, Mary, 1984, Standard social uses of food: Introduction. In Food in the social order, studies of food and festivities in three American communities, Douglas, M. (ed.), Russell Sage Foundation, New York, pp. 1–39.Google Scholar

Douglas, Mary, 1985, Taboo, Magic, Witchcraft, and Religion, Third Edition, Lehmann, Arthur C. and Myers, James E. (eds.), Mayfield Publishing Co., Mountain View, pp. 50–54.Google Scholar

Douglas, Mary, 1997 [1972], Deciphering a meal. In Food and culture, Counihan, Carole and Van Esterik, Penny (eds.), Routledge, New York, pp. 36–54.Google Scholar

Douglas, Mary and Ney, S., 1998, Missing persons: A critique of personhood in the social sciences, University of California Press, Berkeley.Google Scholar

Douglas, Mary and Nicod, Michael, 1974, ‘Taking the biscuit’: The structure of British meals, New Society 30:744–747.Google Scholar

Drummond, J.C. and Wilbraham, Anne, 1994 [1939], The Englishman’s food, five centuries of English diet. Pimlico, London.Google Scholar

Dudd, Stephanie N. and Evershed, Richard P., 1998, Direct demonstration of milk as an element of archaeological economies, Science 282:1478–1481.CrossRefGoogle ScholarPubMed

Dudd, S.N., Evershed, Richard P., and Gibson, A.M., 1999, Evidence for varying patterns of exploitation of animal products in different prehistoric pottery tradition based on lipids preserved in surface and absorbed residues, Journal of Archaeological Science 26:1473–1478.CrossRefGoogle Scholar

Dudley, Robert, 2000, Evolutionary origins of human alcoholism in primate frugivory, Quarterly Review of Biology 75:3–15.CrossRefGoogle ScholarPubMed

Dudley, Robert, 2014, The drunken monkey: Why we drink and abuse alcohol, University of California Press, Berkeley.CrossRefGoogle Scholar

Dunne, Julie, Evershed, Richard P., Salque, Mélanie, Cramp, Lucy, Bruni, Silvia, Ryan, Kathleen, Biagetti, Stefano, and Di Lernia, Savino, 2012, First dairying in green Saharan Africa in the fifth millennium BC, Nature 486:390–394.CrossRefGoogle ScholarPubMed

Düring, Belda S., 2006, Constructing communities: Clustered neighborhoods settlements of the central Anatolian Neolithic, CA 8500–5500 BC. Unpublished PhD dissertation, Department of Archaeology, University of Leiden, The Netherlands.Google Scholar

Durkheim, Emile, 1965 [1915], The elementary forms of religious life, Free Press, New York.Google Scholar

Earle, Timothy K., 1987, Specialization and the production of wealth: Hawaiian chiefdoms and the Inka Empire. In Specialization, exchange and complex societies, Brumfiel, E. and Earle, T.K. (eds.), Cambridge University Press, Cambridge, pp. 1–9.Google Scholar

Earle, Timothy K., 1997, How chiefs came to power: The political economy of prehistory, Stanford University Press, Stanford.CrossRefGoogle Scholar

Earle, Timothy K. and Christenson, Andrew (eds.), 1980, Modeling change in prehistoric subsistence economies, Academic Press, New York.Google Scholar

Earle, Timothy K and Ericson, J.E. (eds.), 1977, Exchange systems in prehistory, Academic Press, New York.Google Scholar

Edwards, Kevin, 1991, Using space in cultural palynology: The value of the off-site pollen. In Modeling ecological change, Harris, D. and Thomas, K. (eds.), Institute of London, London, pp. 61–73.Google Scholar

Eichinger Ferro-Luzzi, G., 1980, Food avoidances during the puerperium and lactation in Tamilnadu. In Food, ecology and culture, Robson, J.R.K. (ed.), Gordon and Breach, New York, pp. 109–118.Google Scholar

Eliade, Mircea, 1959, Cosmos and history; the myth of the eternal return. Translated from French by Trask, Willard R.. Harper, New York.Google Scholar

Elias, Norbert, 1978 [1939], The civilizing process, volume 1, The history of manners, Basil Blackwell, Oxford.Google Scholar

Ellis, R., 1983, The way to a man’s heart: Food in the violent home. In The sociology of food and eating: Essays on the sociological significance of food, Murcott, Anne (ed.), Gower, Aldershot, Hants, pp. 164–171.Google Scholar

Engels, Friedrich, 1942, The origin of the family, private property and the state, in the light of the researches of Lewis H. Morgan, International Publishers, New York.Google Scholar

Erickson, Clark, 1987, The dating of raised-field agriculture in the Lake Titicaca basin, Peru. In Pre-Hispanic agricultural fields in the Andean region. Proceedings of the 45 Congreso Internacional de Americanistas, Denevan, W. Mathewson, K., and Knapp, G. (eds.), volume 359 (ii), International Series, British Archaeological Reports, Oxford, pp. 373–384.Google Scholar

Erickson, Clark, 1988. Raised field agriculture in the Lake Titicaca basin, Expedition 30(3):8–16.Google Scholar

Ericson, Jon and Stickel, Gary, 1973, A proposed classification system for ceramics. World Archaeology 4(3):357–367.CrossRefGoogle Scholar

Ericson, Jonathon E., West, Michael, Sullivan, Charles H., and Krueger, Harold, 1989, The development of maize agriculture in the Viru Valley, Peru. In The chemistry of prehistoric human bone, Douglas Price, T. (ed.), Cambridge University Press, Cambridge, pp. 68–104.Google Scholar

Etkin, Nina L., 2006, Edible medicines, University of Arizona, Tucson.Google Scholar

Eveleigh, David J., 1997, Old cooking utensils, Shire Publications Ltd, Risborough.Google Scholar

Evershed, R.P., 1993, Biomolecular archaeology of lipids, World Archaeology 25(1):74–93.CrossRefGoogle Scholar

Evershed, R.P., Heron, C., Charles, C., and Goad, L.J., 1992, The survival of food residues: New methods of analysis interpretation and application. In New developments in archaeological science, Pollard, M.A. (ed.), Proceedings of the British Academy 77:187–208, London.Google Scholar

Evershed, R.P., Heron, Carl, and Goad, L. John, 1990, Analysis of organic residues of archaeological origin by high-temperature gas chromatography and gas chromatography/mass spectrometry, The Analyst 115:1339–1342.CrossRefGoogle Scholar

Evershed, Richard P., Payne, Sebastian, Sherratt, Andrew G., Copley, Mark S., Coolidge, Jennifer, Urem-Kotsu, Duska, Kotsakis, Kostas, Özdogan, Mehmet, Özdogan, Aslý E., Nieuwenhuyse, Olivier, Akkermans, Peter M.M.G., Bailey, Douglass, Andeescu, Radian-Romus, Campbell, Stuart, Farid, Shahina, Hodder, Ian, Yalman, Nurcan, Özbaşaran, Mihriban, Erhan, Yossef Garfinkel, Levy, Thomas, and Burton, Margie M., 2008, Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding, Nature 455:528–532.CrossRefGoogle ScholarPubMed

Evershed, Richard and Tuross, Noreen, 1996, Proteinaceous material from potsherds and associated soils, Journal of Archaeological Science 23:429–436.CrossRefGoogle Scholar

Fairbairn, Andrew, Near, Julie, and Martinoli, Daniele, 2005, Macrobotanical investigations of the north, south and KOPAL area excavations at Çatalhöyük east. In Inhabiting Çatalhöyük: Reports from the 1995–1999 seasons, Çatalhöyük Project, Hodder, Ian (ed.), McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge, pp. 137–202.Google Scholar

Fairbairn, Andrew S., and Weiss, Ehud (eds.), 2009, From Foragers to Farmers: Papers in honour of Gordon C. Hillman, Oxford, UK; Oakville, CT: Oxbow Books.Google Scholar

Fajans, Jane 1988, The transformative value of food: A review essay, Food and Foodways 3:143–166.CrossRefGoogle Scholar

Falk, Pasi, 1991, Homo culinarius: Towards an historical anthropology of taste. Social Science Information 4:757–790.CrossRefGoogle Scholar

Falk, Pasi, 1994, The consuming body, Sage, London.CrossRefGoogle Scholar

Farahani, Alan, Katherine Chiou, Anna Harkey, Christine A. Hastorf, David L. Lentz, and Payson D. Sheets, 2016, Exploring plantscapes at the ancient Maya Village of Joya de Cerén, El Salvador, Antiquity.CrossRefGoogle Scholar

Farb, Peter and Armelagos, George, 1980, Consuming passions: The anthropology of eating, Washington Square Press, New York.Google Scholar

Farid, Shahina, 2007, Introduction to the South Area excavations. In Excavating Çatalhöyük: South, North and KOPAL area reports from the 1995–1999 seasons, Çatalhöyük Project, Hodder, Ian (ed.), McDonald Institute Monographs/British Institute of Archaeology at Ankara, Cambridge, pp. 41–58.Google Scholar

Fausto, Carlos, 2007, Feasting on people, Current Anthropology 48(4):497–530.CrossRefGoogle Scholar

Felton, David L., Lortie, Frank, and Schulz, Peter D., 1984, The Chinese laundry on second street: Papers on archaeology at the Woodland Opera house site. California Archaeological Reports, No. 24, California, Department of Parks and Recreation, Sacramento.Google Scholar

Fenton, Alexander and Owen, T.M. (eds.), 1981, Food in perspective, John Donald Publishers, Ltd, Edinburgh.Google Scholar

Fiddes, Nick, 1991, Meat, a natural symbol, Routledge, London, New York.Google Scholar

Fiddes, Nick, 1995, The Omnivore’s Paradox. In Food choice and the consumer, Marshall, David W. (ed.), Chapman and Hall, London, pp. 131–151.CrossRefGoogle Scholar

Finucane, Brian, Agurto, Patricia Maita, and Isbell, William H., 2006, Human and animal diet at Conchopata, Peru: Stable isotope evidence for maize agriculture and animal management practices during the Middle Horizon, Journal of Archaeological Science 33(2):1766–1776.CrossRefGoogle Scholar

Fischer, Anders, Olsen, Jesper, Richards, Mike, Heinemeier, Jan, Sveinbjörnsdóttir, Arny E., and Bennike, Pia, 2007, Coast-inland mobility and diet in the Danish Mesolithic and Neolithic: Evidence from stable isotope values of humans and dogs, Journal of Archaeological Science 34:2125–2150.CrossRefGoogle Scholar

Fischler, Claude, 1980, Food habits, social change and the nature/culture dilemma, Social Science Information 19(6):937–953.CrossRefGoogle Scholar

Fischler, Claude, 1988, Food, self and identity, Social Science Information 27(2):275–292.CrossRefGoogle Scholar

Fish, Suzanne K., 1994, Archaeological palynology in gardens and fields. In Archaeology of garden and field, Miller, N. and Gleason, K. (eds.), University of Pennsylvania Press, Philadelphia, pp. 44–69.Google Scholar

Fish, Suzanne K, Fish, Paul R., and Madsen, John H., 1990, Analyzing regional agriculture: A Hohokam example. In The archaeology of regions, Fish, S.K. and Kowalewski, S.A. (eds.), Smithsonian Institution Press, Washington, DC, pp. 189–218.Google Scholar

Fish, Suzanne K., Fish, Paul, Miksicek, C., and Madson, John, 1985, Prehistoric agave cultivation in southern Arizona, Desert Plants 7(100):107–112.Google Scholar

Fisher, Len, 2011, Fermented, cured and smoked: The science and savour of dry-fermented sausages. In Cured, fermented and smoked foods: Proceedings of the Oxford Symposium on Food and Cookery 2010, edited by Helen Saberi (ed.), rospect Books, Totnes, England, pp. 102–105.Google Scholar

Fitchen, Janet M., 1988, Hunger, malnutrition and poverty in the contemporary United States: Some observations on their social and cultural context, Food and Foodways 2:309–333.CrossRefGoogle Scholar

Flannery, Kent V., 1968, The Olmec and the Valley of Oaxaca: A model for inter-regional interaction in formative times. In Dumbarton Oaks Conference on the Olmec, Benson, E.P. (ed.), Dumbarton Oakes, Washington DC, pp. 79–110.Google Scholar

Flannery, Kent V., 1972, The cultural evolution of civilizations. Annual Review of Ecology and Systematics, 3 Annual Reviews: 399–426.CrossRefGoogle Scholar

Flannery, Kent V., 1973a, Prehistory and human ecology of the Valley of Oaxaca, Museum of Anthropology, University of Michigan, Memoirs of the Museum of Anthropology, No. 7, University of Michigan, Ann Arbor.Google Scholar

Flannery, Kent V., 1973, The origins of agriculture, Annual Reviews of Anthropology, 2:271–310.CrossRefGoogle Scholar

Forson, P.W. and Counihan, C., 2013, Taking food public: Redefining foodways in a changing world. Routledge, London.CrossRefGoogle Scholar

Forster, R. and Ranum, O., 1979, Food and drink in history, Johns Hopkins University Press, Baltimore.Google Scholar

Foss, Pedar William, 1994, Kitchens and dining rooms at Pompeii: The spatial and social relationship of cooking to eating in the Roman household. PhD dissertation, Department of Classical Art and Archaeology, University of Michigan, Ann Arbor.Google Scholar

Foucault, Michel, 1979, Discipline and punishment. The birth of the prison. Penguin Books, Harmondsworth.Google Scholar

Foucault, Michel, 1980, Body/Power. In Michel Foucault: Power/Knowledge selected interviews and other writings 1972–1977, Gordon, Colin (ed.), Harvester Press, Brighton, pp. 55–62.Google Scholar

Foucault, Michel, 1988, Technologies of the self. In Technologies of the self: A seminar with Michel Foucault, Martin, L.H., Gutman, H, and Hutton, P.H (eds.), Tavistock,London, pp. 16–49.Google Scholar

Fowler, Brenda, 2002, The last meal of the Ice Man. www.pbs.org.wgbh/nova/icemummies/iceman.htm/Google Scholar

Fowler, Catherine, 1995, Some notes on ethnographic subsistence systems on Mojavean environments in the Great Basin, Journal of Ethnobiology 151(1):99–117.Google Scholar

Fowler, Chris, 2004, The archaeology of personhood, Routledge, London.CrossRefGoogle Scholar

Fox, Rachel Sarah, 2012, Feasting practices and changes in Greek society from the Late Bronze age to early Iron Age, British Archaeological Reports International Series 2345, Oxford.Google Scholar

Frake, Charles, 1969, The ethnographic study of cognitive systems. In Cognitive anthropology: Readings Stephen A. Tyler (ed.), Holt, Rinehart, and Winston, New York, pp. 28–41.Google Scholar

Frank, Arthur, 1991, For a sociology of the body: An analytical review. In The body: Social process and cultural theory, Featherstone, Mike, Hepworth, Mike, and Turner, Brian S. (eds.), Sage, London, pp. 36–102.CrossRefGoogle Scholar

Franklin, Maria, 2001, The archaeological dimensions of soul food: Interpreting race, culture, and Afro-Virginian identity. In Race and the archaeology of identity, Orser, Charles E., Jr. (ed.), University of Utah Press, Salt Lake City, pp. 88–107.Google Scholar

Frazer, J.G., 1959 [1890] The golden bough, a study in magic and religion. Macmillan, New York.Google Scholar

Freeman, Michael, 1977, Sung. In Food in Chinese culture, Chang, K.C. (ed.), Yale University Press, New Haven, pp. 143–193.Google Scholar

Friedman, Jonathan and Rowlands, Michael, 1978, Notes toward an epigenetic model of the evolution of “civilization”. In The evolution of social systems, Friedman, J. and Rowlands, M.J. (eds.), Duckworth, London, pp. 201–278.Google Scholar

Friesen, T. Max, 2001, A zooarchaeological signature for meat storage: Rethinking the drying utility index, American Antiquity 66(2):315–331.CrossRefGoogle ScholarPubMed

Frink, Lisa, 2007, Storage and status in precolonial and colonial coastal western Alaska, Current Anthropology 48(3):349–374.CrossRefGoogle Scholar

Frison, George C., 1970, The Genrock Buffalo Jump, 48 CO304. Plains Anthropologist Memoir No. 7, Plains Anthropologist Corp, Lincoln.Google Scholar

Frison, George C., 1974, The Casper site: A Hell Gap Bison Kill on the high plains. Academic Press, New York.Google Scholar

Frison, George C., 1983, Stone circles, stone-filled fire pits, grinding stone and high plains archaeology. In From microcosm to macrocosm: Advances in tipi ring investigation and interpretation, Davis, L. (ed.), Plains Anthropologist Memoir No. 19, Plains Anthropologist Corp, Lincoln, pp. 81–91.Google Scholar

Froehle, A.W., Kellner, C.M., and Scheoninger, M.J., 2010, FOCUS: Effect of diet and protein source on carbon stable isotope ratios in collagen: Follow up to Warinner and Tuross (2009), Journal of Archaeological Science 37:2662–2670.CrossRefGoogle Scholar

Fuller, Dorian Q., 2001, Harappan seeds and agriculture: Some considerations, Antiquity 75:410–414.CrossRefGoogle Scholar

Fuller, Dorian Q. and Rowlands, Mike, 2011, Ingestion and food technologies: Maintaining differences over the long-term in West, South and East Asia. In Interweaving worlds: Systematic interactions in Eurasia, 7th to 1st millennia BC, Bennet, J., Sherratt, S., and Wilkinson, T.C. (eds.), Oxbow Books Ltd., Oxford, pp. 37–60.CrossRefGoogle Scholar

Fuller, Dorian Q. and Stevens, Chris, 2009, Agriculture and the development of complex societies: An archaeobotanical agenda. In From foragers to farmers: Papers in honour of Gordon C. Hillman, Fairbairn, Andrew and Weiss, Ehud (eds.), Oxbow, Exeter, pp. 37–57.Google Scholar

Fuller, Dorian Q., Stevens, Chris, and McClatchie, Meriel, 2008, Routine activities, tertiary refuse and labor organization: Social inference from everyday archaeobotany. In Ancient plants and people. Contemporary trends in archaeobotany, Madella, Marco and Savard, Manon (eds.), University of Arizona Press, Tucson, pp. 174–217.Google Scholar

Fuller, Dorian Q., Allaby, Robin G., and Stevens, Chris, 2010, Domestication as innovation: The entanglement of techniques, technology and chance in the domestication of cereal crops, World Archaeology 42(1):13–28.CrossRefGoogle Scholar

Galaty, J., 1989, Cattle and cognition: Aspects of Maasai practical reasoning. In Domesticated animals from early times, Clutton-Brock, J. (ed.), University of Texas Press, Austin, pp. 215–230.Google Scholar

Gamerith, Anni, 1981, The privileged position of farinaceous foods in Austria. In Food in perspective, Fenton, A. and Owen, T.M. (eds.), John Donald Publishers Ltd, Edinburgh, pp. 83–117.Google Scholar

Garb, J.L. and Stunkard, A.J., 1974, Taste aversions in man, American Journal of Psychiatry 131:1204–1207.Google ScholarPubMed

Garcilaso de la Vega, El Inca, 1966 [1609], Royal commentaries of the Incas and general history of Peru, translated by Livermore, Harold V., University of Texas Press, Austin.Google Scholar

Garnsey, Peter, 1988, Famine and food supply in the Graeco-Roman World, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Garnsey, Peter, 1999, Food and society in Classical Antiquity, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Garnsey, Peter and Morris, Ian, 1989, Risk and the polis: The evolution of institutionalized responses to food supply problems in the ancient Greek state. In Bad year economics, Halstead, Paul and O’Shea, John (eds.), Cambridge University Press, Cambridge, pp. 98–105.CrossRefGoogle Scholar

Gasco, Jan and Voorhies, Barbara, 1989, The ultimate tribute: The role of the Soconusco as an Aztec tributary. In Ancient trade and tribute: Economies of the Soconusco region of Mesoamerica, Voorhies, B. (ed.), University of Utah Press, Salt Lake City, pp. 48–94.Google Scholar

Gasser, Robert E. and Kwiatkowski, Scott M., 1991a, Regional signatures of Hohokam plant use, The Kiva 56(3):207–226.CrossRefGoogle Scholar

Gasser, Robert E. and Kwiatkowski, Scott M., 1991b, Food for thought: Recognizing patterns in Hohokam subsistence. In Exploring the Hohokam; prehistoric desert peoples of the American Southwest, Gumerman, George J. (ed.), Amerind Foundation Publication, Dragoon, pp. 417–459.Google Scholar

Gebauer, A.B. and Price, T.D. (eds.), 1992, Transitions to agriculture in prehistory, Prehistory Press, Madison.Google Scholar

Geertz, Clifford, 1973, The interpretation of culture, Basic Books, New York.Google Scholar

Gell, Alfred, 1998, Art and agency: An anthropological theory, Oxford University Press, Oxford.CrossRefGoogle Scholar

Gentry, Howard S., 1982, Agaves of continental North America, University of Arizona Press, Tuscon.CrossRefGoogle Scholar

Gerhardt, Klaus, Searles, Scott, and Biers, William, 1990, Corinthian figure vases: Non-destruction extraction and gas chromatography-mass spectroscopy. In Organic contents of ancient vessels: Materials analysis and archaeological investigation, Biers, William and McGovern, Patrick (eds.), MASCA Research Papers in Science and Archaeology, Vol. 7, University of Pennsylvania Museum of Archaeology and Anthropology, Philadelphia, pp. 41–50.Google Scholar

Gero, Joan M., 1990, Pottery, power and parties! At Queyash, Peru, Archaeology March–April:52–55.Google Scholar

Gero, Joan M., 1992, Feasts and females: Gender ideology and political meals in the Andes, Norwegian Archaeological Review 25:15–30.CrossRefGoogle Scholar

Gero, Joan and Conkey, Margaret W. (eds.), 1991, Engendering archaeology: Women and prehistory, Basil Blackwell, Cambridge MA.Google Scholar

Gero, Joan and Hastorf, Christine A., 1991, Political meals in the Andes. Symposium in the Society for American Archaeology, New Orleans.Google Scholar

Gerritsen, Fokke, 2000, Of calories and culture, introduction to a special section, Archaeological Dialogues 7(2):169–172.CrossRefGoogle Scholar

Gerry, John, 1998, Bone isotope ratios and their bearing on elite privilege among the classic Maya, Geoarchaeology 12(1):41–69.3.0.CO;2-9>CrossRefGoogle Scholar

Gibbins, D.J.L., 1991, The Roman wreck of c. AD 200 at Plemmirio, near Siracusa (Sicily): Third interim report: The domestic assemblage 2: Kitchen and table pottery, glass, and fishing weights. International Journal of Nautical Archaeology 20(3):227–246.CrossRefGoogle Scholar

Giddens, Anthony, 1979 Central problems in social theory: Action, structure and contradiction in social analysis. MacMillan, London.CrossRefGoogle Scholar

Giddens, Anthony and Cassell, Philip (ed.), 1993, The Giddens reader, Macmillan Press, London.Google Scholar

Gidney, Louisa, 2000, Economic trends, craft specialization and social status: Bone assemblages from Leicester. In Animal bones, human societies, Rowley-Conwy, Peter (ed.), Oxbow Books, Oxford, pp. 170–178.Google Scholar

Gifford, Diane P., 1980, Ethnoarchaeological contributions to the taphonomy of human sites. In Fossils in the making, Behrensmeyer, A.K. and Hill, A.P. (eds.), University of Chicago Press, Chicago, pp. 93–106.Google Scholar

Gifford, Diane P. and Behrensmeyer, A., 1977, Observed formation and burial of a recent human occupation site in Kenya, Quaternary Research 8:245–266.CrossRefGoogle Scholar

Gifford-Gonzalez, Diane P., 1991, Bones are not enough: Analogues, knowledge and interpretive strategies in zooarchaeology, Journal of Anthropological Archaeology 10:215–254.CrossRefGoogle Scholar

Gifford-Gonzalez, Diane P., 1993, Gaps in the zooarchaeological analysis of butchery: Is gender an issue? In From Bones to Behavior: Ethnoarchaeological and Experimental Contributions to the Interpretation of Faunal Remains, Hudson, J. (ed.), Occasional Papers, No. 21, Center for Archaeological Investigations, Southern Illinois University, pp. 181–199.Google Scholar

Gilchrist, Roberta and Sloane, Barney, 2005, Requiem: The medieval monastic cemetery in Britain, Museum of London Archaeology Service, London.Google Scholar

Gillespie, Susan D., 2000, Maya “nested houses” the ritual construction of place. In Beyond kinship: Social and material reproduction in house societies, Joyce, R.A. and Gillespie, S.D. (eds.), University of Pennsylvania Press, Philadelphia, pp. 135–160,Google Scholar

Giorgi, John, 1997, Diet in late Medieval and Early Modern London: The archaeobotanical evidence. In The age of transition, the archaeology of English Culture 1400–1600, Gaimster, David and Stamper, Paru (eds.), The Society for Medieval Archaeology Monograph 15, Oxbow Monograph, Oxbow Publishers, Oxford, pp. 197–213.Google Scholar

Glassie, Henry, 1975, Folk housing in Middle Virginia: A structural analysis of historic artifacts. University of Tennessee Press, Knoxville.Google Scholar

Glob, Peter V., 1969, The bog people, Faber and Faber, London.Google Scholar

Godelier, Maruice, 1974, On the definition of a social formation: The example of the Incas, Critique of Anthropology 1(1):63–73.CrossRefGoogle Scholar

Goette, Susan, Williams, Michele, Johannessen, Sissel, and Hastorf, Christine A., 1994, Toward reconstructing ancient maize: Experiments in processing and charring, Journal of Ethnobiology 14(1):1–21.Google Scholar

Goldfrank, Walter, 2005, Fresh demand: The consumption of Chilean produce. In The cultural politics of food and eating, Watson, J. and Caldwell, M. (eds.), Blackwell Publishers, Oxford, pp. 42–53.Google Scholar

Goldstein, David J., 2007, Forests and fires: A paleoethnobotanical assessment of the impact of Middle Sicán pyrotechnology on the dry tropical forests of the La Leche River Valley, Lambayeque, Peru (950–1050 CE). PhD dissertation, Department of Anthropology, Southern Illinois University.Google Scholar

González Turmo, Isabel, 1997, The pathways of taste. In Food preferences and taste, Macbeth, H. (ed.), Berghahn Books, Oxford, pp. 115–126.Google Scholar

Goodman, Melissa, 2003, Anthropogenic landscapes in the Andes: A multidisciplinary approach to precolumbian agricultural terraces and their sustainable use. Unpublished PhD dissertation, Department of Archaeology, Cambridge University, Cambridge.Google Scholar

Goody, Jack, 1982, Cooking, cuisine, and class. A study in comparative sociology, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Gosden, Chris, 1999, Introduction. In The prehistory of food, appetites for change, Gosden, C. and Hather, J. (eds.), Routledge, London, pp. 1–9.Google Scholar

Gosden, Chris, 2005, What do objects want? Journal of Archaeological Method and Theory 12(3):193–211.CrossRefGoogle Scholar

Gosden, Chris and Hather, Jon (eds.), 1999, The prehistory of food, appetites for change, Routledge, London.Google Scholar

Gose, Peter, 1991, House rethatching in an Andean annual cycle: Practice, meaning and contradiction. American Ethnologist 18(1):39–66.CrossRefGoogle Scholar

Gose, Peter, 1994, Deathly waters and hungry mountains: Agrarian ritual and class formation in an Andean town, University of Toronto Press, Toronto.Google Scholar

Gozzini Giacosa, Ilaria, 1992, A taste of Ancient Rome, The University of Chicago Press, Chicago.Google Scholar

Graeber, David, 2001, Toward an anthropological theory of value, Palgrave, New York.CrossRefGoogle Scholar

Grainger, Sally, 2006, Cooking Apicius: Roman recipes for today. Prospect Books, London.Google Scholar

Grant, Annie, 1984, Animal husbandry. In Danebury, an Iron Age Hillfort in Hamsphire, vol 2, Cunliffe, Barry (ed.), Council for British Archaeology, London, pp. 496–548.Google Scholar

Grant, Annie, 1988, Animal resources. In The countryside of Medieval England, Astill, Grenville and Grant, Annie (eds.), Basil Blackwell, Oxford, pp. 149–187.Google Scholar

Grant, Annie, 2002, Food, status and society hierarchy. In Consuming passions and patterns of consumption, Preston Miracle and Nicky Milner (eds.), MacDonald Institute of Archaeology Monograph, Cambridge, pp. 17–24.Google Scholar

Greig, James, 1983, Plant foods in the past: A review of the evidence from northern Europe, Journal of Plant Foods 5:179–214.CrossRefGoogle Scholar

Greig, James, 1988, Plant resources. In The Countryside of Medieval England, Basil Blackwell, Oxford, pp. 108–127.Google Scholar

Greig, James, 1990. Plant and parasite remains from 16th century pits 22, 41 and 56, pp. 139–149. In Excavations at 5–8 Fore Street, Burrow, I (ed.), Taunton, 1979. Proceedings of the Somerset Archaeological Natural History Society 132 (for 1988), pp. 95–164.Google Scholar

Greig, James, 1996, Archaeobotanical and historical records compared – a new look at the taphonomy of edible and other useful plants from the 11th to the 18th centuries A.D, Circaea 12(2):211–247.Google Scholar

Gremillion, K.J. (ed.), 1997, Plants and landscapes, University of Alabama Press, Tuscaloosa.Google Scholar

Gremillion, Kristen J., 2011, Ancestral appetites: Food in prehistory, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Grigson, Catherine, 2007, Culture, ecology and pigs from the 5th to the 3rd millennium BC around the Fertile Crescent. In Pigs and Humans, 10,000 years of interaction, Albarella, U., Dobney, K., Ervynck, A., and Rowley-Conwy, P. (eds.), Oxford University Press, Oxford, pp. 83–108.Google Scholar

Grivetti, Louis Evan, 1978, Culture, diet and nutrition: Selected themes and topics, Biosceince 28(3):171–177.CrossRefGoogle Scholar

Grocock, C.W. and Grainger, S. (eds.), 2006, Apicius. Prospect Books, London.Google Scholar

Gudeman, Stephen, 1986, Economics as culture: Models and metaphors of livelihood, Routledge & K. Paul, Boston.Google Scholar

GumermanIV, George, 1991, Subsistence and complex societies: Diet between economic groups at Pacatnamu, Peru. Unpublished Ph.D dissertation, Department of Anthropology, University of California, Los Angeles.Google Scholar

GumermanIV, George, 1994a, Corn for the dead: The significance of Zea mays in Moche burial offerings. In Corn and culture in the prehistoric New World, Johannessen, S. and Hastorf, C.A. (eds.), Minnesota Anthropology Series, Westview Press, Boulder, pp. 399–410.Google Scholar

GumermanIV, George, 1994b, Feeding specialists: The effect of specialization on subsistence variation. In Paleonutrition: The diet and health of prehistoric Americans, Sobolik, Kristin D. (ed.), Center for Archaeological Investigations, Occasional Paper 22, pp. 80–97.Google Scholar

GumermanIV, George, 1997, Food and complex societies, Journal of Archaeological Method and Theory 4(2):105–139.CrossRefGoogle Scholar

GumermanIV, George, 2002, Llama power and empowered fishermen: Food and power at Pacatnamu, Peru. In The dynamics of power, O’Donovan, Maria (ed.), Center for Archaeological Investigations, Occasional Paper No. 30, The Board of Trustees, Southern Illinois University, Carbondale, pp. 238–256.Google Scholar

GumermanIV, George, 2010, Big hearths and big pots: Moche feasting on the north coast of Peru. In Inside ancient kitchens: New directions in the study of daily meals and feasting events, Klarich, Elizabeth A. (ed.), University of Colorado Press, Boulder, pp. 111–132.Google Scholar

Guss, David, M., 1989, To weave and sing, art, symbol and narrative in the South American rain forest. University of California Press, Berkeley.Google Scholar

Haaland, R., 2007, Porridge and pot, bread and oven: Food ways and symbolism in Africa and the Near East from the Neolithic to present, Cambridge Archaeological Journal 17(2):165–182.CrossRefGoogle Scholar

Habu, Junko, 2004, Ancient Jomon of Japan, Cambridge University Press, Cambridge.Google Scholar

Hagen, Ann, 1992, A handbook of Anglo-Saxon food, processing and consumption, Anglo-Saxon Publications, Chippenham.Google Scholar

Hagen, Ann, 1995, The second handbook of Anglo-Saxon food, production and distribution, Anglo-Saxon Publications, Chippenham.Google Scholar

Hagstrum, Melissa, 1989, Technological continuity and change: Ceramic ethnoarchaeology in the Peruvian Andes. PhD dissertation, Department of Anthropology, UCLA.Google Scholar

Hall, S. and DeGuay, P. (eds.), 1996, Questions of cultural identity, Sage, London.Google Scholar

Halstead, Paul and O’Shea, John (eds.), 1989, Bad year economics, Cambridge University Press, Cambridge.CrossRefGoogle Scholar

Hamilakis, Yannis, 1996, Wine, oil and the dialectics of power in Bronze Age Crete: A review of the evidence, Oxford Journal of Archaeology 15(1):1–32.CrossRefGoogle Scholar

Hamilakis, Yannis, 1999, Food technologies/technologies of the body: The social context of wine and oil production and consumption in Bronze Age Crete, World Archaeology 31(1):38–54.CrossRefGoogle ScholarPubMed

Hamilakis, Yannis, 2002, The past as oral history: Towards an archaeology of the senses. In Thinking through the body: Archaeologies of corporeality, Hamilakis, Yannis, Pluciennik, Mark, and Tarlow, Sarah (eds.), Kluwer Academic/Plenum Publishers, New York, pp. 121–136.CrossRefGoogle Scholar

Hamilakis, Yannis, 2004, Sensory archaeology, Cambridge University Press, Cambridge.Google Scholar

Hamilakis, Yannis, Pluciennik, Mark, and Tarlow, Sarah (eds.), 2002, Thinking through the body: Archaeologies of corporeality, Kluwer Academic/Plenum Publishers, New York.CrossRefGoogle Scholar