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dc.contributor.author
Saña Seguí, Maria
dc.contributor.author
Navarrete Belda, Vanessa
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dc.contributor.author
Ferratges Kwekel, Eloísa
dc.date.available
2023-09-18T17:55:29Z
dc.date.issued
2021-09
dc.identifier.citation
Saña Seguí, Maria; Navarrete Belda, Vanessa; Ferratges Kwekel, Eloísa; Animal Resources, Foodways and Cooking Practices during the Neolithic in the Western Mediterranean: An Integrated Archaeozoological Approach; Brepols; Food and History; 19; 1-2; 9-2021; 203-233
dc.identifier.issn
1780-3187
dc.identifier.uri
http://hdl.handle.net/11336/211886
dc.description.abstract
Food and cooking practices are fundamental to the existence of human communities, having a direct impact on the way that daily life is organized. At the beginning of the Holocene, the adoption of settled modes of life, the domestication of plants and animals, and the development of pottery, induced important changes in the ways that food was acquired, processed and consumed. The evaluation through archaeozoological analyses of animal management strategies and consumption patterns of a significant sample of Neolithic sites located in the western Mediterranean area (9th–6th millennia cal. BC), have shown a high degree of variability. In this article, the causes of the diversity facing foodways in early farming communities are evaluated, taking account of sociocultural dynamics, regional environmental conditions and animal availability. The integrated analysis of all these aspects contribute to our knowledge of foodways in a period of change, the Neolithic, when new productive processes based on animal husbandry allowed access to a wide range of new foodstuffs. The processing, preparation and consumption of these new foods changed diets significantly, directly influencing health, organization, and the demographic patterns of human populations.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Brepols
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
ANIMAL DOMESTICATION
dc.subject
ARCHAEOZOOLOGY
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CONSUMPTION
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COOKING PRACTICES
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FOOD STORAGE
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FOODWAYS
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HUSBANDRY
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IBERIAN PENINSULA
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NEOLITHIC
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WESTERN MEDITERRANEAN
dc.subject.classification
Arqueología
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dc.subject.classification
Historia y Arqueología
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dc.subject.classification
HUMANIDADES
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dc.title
Animal Resources, Foodways and Cooking Practices during the Neolithic in the Western Mediterranean: An Integrated Archaeozoological Approach
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-09-14T17:34:54Z
dc.identifier.eissn
2034-2101
dc.journal.volume
19
dc.journal.number
1-2
dc.journal.pagination
203-233
dc.journal.pais
Reino Unido
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dc.description.fil
Fil: Saña Seguí, Maria. Universitat Autònoma de Barcelona; España
dc.description.fil
Fil: Navarrete Belda, Vanessa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto Superior de Estudios Sociales. Universidad Nacional de Tucumán. Instituto Superior de Estudios Sociales; Argentina
dc.description.fil
Fil: Ferratges Kwekel, Eloísa. Universitat Autònoma de Barcelona; España
dc.journal.title
Food and History
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1484/J.FOOD.5.126405
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