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Food in Ancient China : Elements in the Archaeology of Food - Yitzchak Jaffe

Food in Ancient China

By: Yitzchak Jaffe

Paperback | 21 December 2023

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Paperback
92 Pages

Dimensions(cm)
22.86 x 15.24 x 0.48

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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.

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You Can Find This Book In

Non-Fiction Society & Culture Cultural Studies Food & Society History Regional & National History Asian History Archaeology Reference, Information & Interdisciplinary Subjects Interdisciplinary Studies Regional Studies Sociology & Anthropology

Anthropology Social & Cultural Anthropology, Ethnography

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