Food in ancient China / Yitzchak Jaffe.

Format:

Book

Author/Creator:

Jaffe, Yitzchak, author.

Series:

Cambridge elements. Elements in the archaeology of food 2754-2971

Language:

English

Subjects (All):

Food habits--China--History.

Food habits.

Food supply--China--History.

Food supply.

Prehistoric peoples--Food--China.

Prehistoric peoples.

Social archaeology--China.

Social archaeology.

Physical Description:

1 online resource (82 pages) : digital, PDF file(s).

Edition:

First edition.

Place of Publication:

Cambridge : Cambridge University Press, 2023.

Summary:

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.

Notes:

Title from publisher's bibliographic system (viewed on 15 Dec 2023).

Includes bibliographical references.

ISBN:

9781009408349

1009408348

9781009408356

1009408356

9781009408370

1009408372