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The technology of food preparation: ...

Clayton, Lucy Ann.

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The technology of food preparation: The social dynamics of changing food preparation styles (Turkey).

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The technology of food preparation: The social dynamics of changing food preparation styles (Turkey)./
作者:	Clayton, Lucy Ann.
面頁冊數:	159 p.
附註:	Source: Masters Abstracts International, Volume: 43-04, page: 1107.
Contained By:	Masters Abstracts International43-04.
標題:	Anthropology, Archaeology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1424906
ISBN:	0496923145

The technology of food preparation: The social dynamics of changing food preparation styles (Turkey).
Clayton, Lucy Ann.

The technology of food preparation: The social dynamics of changing food preparation styles (Turkey). - 159 p.

Source: Masters Abstracts International, Volume: 43-04, page: 1107.

Thesis (M.A.)--State University of New York at Binghamton, 2005.

This study examines the social dynamics of food preparation through a multi-level analysis of grain processing equipment, providing insight into mobility patterns in the Halaf period (c.a. 6500--5100 BC) of the Near East. Important changes associated with increased usage of domestic plants have been identified and studied, yet related changes in food preparation style and household organization remain under-explored. This multi-level analysis includes; (1) an examination of Halaf period cultivated cereal crops, grain processing techniques, grain storage, and grain processing equipment; and, (2) a discussion of archaeological evidence from the Halaf period sites of Fistikli Hoyuk and Kazane Hoyuk in southeastern Turkey. This study demonstrates how; (1) different styles of food preparation correspond to differences in social organization; (2) food preparation tools and food preparation style are related to the degree of mobility; and, (3) food preparation styles can and do change with the shifting needs of the community.

ISBN: 0496923145Subjects--Topical Terms:

622985
Anthropology, Archaeology.

The technology of food preparation: The social dynamics of changing food preparation styles (Turkey).
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520 $a This study examines the social dynamics of food preparation through a multi-level analysis of grain processing equipment, providing insight into mobility patterns in the Halaf period (c.a. 6500--5100 BC) of the Near East. Important changes associated with increased usage of domestic plants have been identified and studied, yet related changes in food preparation style and household organization remain under-explored. This multi-level analysis includes; (1) an examination of Halaf period cultivated cereal crops, grain processing techniques, grain storage, and grain processing equipment; and, (2) a discussion of archaeological evidence from the Halaf period sites of Fistikli Hoyuk and Kazane Hoyuk in southeastern Turkey. This study demonstrates how; (1) different styles of food preparation correspond to differences in social organization; (2) food preparation tools and food preparation style are related to the degree of mobility; and, (3) food preparation styles can and do change with the shifting needs of the community.
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