original ) (raw )Food, drink and 'the Other' in the Celtiberian city-state of Segeda I (Zaragoza, Spain)
Aaron Romero
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Food and Drink in Archaeology I: University of Nottingham Postgraduate Conference 2007
Martyn Allen
2008
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2016 Stockhammer, P.W., Past Food for Thought: The Potential of Archaeology for Food Studies. Gastronomica: The Journal of Critical Food Studies 16, 3, 2016, 91–101.
Philipp Wolfgang Stockhammer
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Drinking and eating together: the social and symbolic context of commensality rituals in the Bell Beakers of the interior of Iberia (2500-2000 cal BC)
Cristina Tejedor-Rodríguez , Íñigo García-Martínez de Lagrán , Manolo Rojo Guerra
Aranda Jiménez, G.; Montón-Subías, S. & Sánchez Romero, M. (eds.): Guess who’s coming to dinner. Feasting rituals in the prehistoric societies of Europe and the Near East. Oxbow Books, 2011
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Schmidt, Isabell; Tafelmaier, Yvonne (2012): Introduction to the Session: Food for Thoughts! Some Thoughts on Food – Reconstructing Prehistoric Food Procurement. In: Actas das IV Jornadas de Jovens em Investigação Arqueológica - JIA 2011, Vol. II. ,149–152
Yvonne Tafelmaier
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Changes in the social and food practices of indigenous people in the New Kingdom of Granada (Colombia): through artifacts
Diana Vernot
Journal of Ethnic Foods, 2018
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Interdisciplinary approaches to the study of ancient Roman foodways, Journal of Archaeological Science: Reports 19, 2018, p. 979-981
Roksana Chowaniec
Journal of Archaeological Science, 2018
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2023, Justin Jennings, Aleksa Alaica, and Matthew Biwer. Beer, Drugs and Meat: A Reconsideration of Early Wari Feasting and Statecraft. Archaeology of Food and Foodways. First View
Justin Jennings
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Social Organization, Technology of Production, and the Function of Utilitarian Ceramics for Feasting during the Middle and Late Formative Periods in the Central Andes
Hugo C Ikehara-Tsukayama
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Exploring the culinary uses of Santa María and Belén painted vessels from the Late Intermediate Period in Catamarca, Argentina
Valeria Palamarczuk , Irene Lantos , NORMA RATTO
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Did Style Matter? The Selection and Use of Local and Imported Drinking Vessels from the Archaic Deposit on Taxiarchis Hill/Didyma
Bettina Reichardt
R.G. Gürtekin Demir, H. Cevizoğlu, Y. Polat & G. Polat (eds), Archaic and Classical Western Anatolia: New Perspectives in Ceramic Studies, 2018
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Approaching an Archaeology of Choice: Consumption, Resistance, and Religion in the Prehispanic Southwest
Barbara J Mills , Lewis Borck
Foreign Objects: Rethinking Indigenous Consumption in American Archaeology
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Tafelmaier, Yvonne; Schmidt, Isabell (2012): Remembering the invisible – blind spots in the reconstruction of prehistoric food procurement. In: Actas das IV Jornadas de Jovens em Investigação Arqueológica - JIA 2011, Vol. II. , 153–159.
Yvonne Tafelmaier
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Eating and Drinking with the Dead: Commensal Hospitality for Integrating People in the Multiethnic Society during the Middle Sicán Period (ca. AD 950-1100)
Go Matsumoto
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Households, Crafts, and Feasting in the Ancient Andes: The Village Context of Early Nasca Craft Consumption
Kevin J Vaughn
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The archaeology of food and social diversity
Katheryn Twiss
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A Multi Theory Approach for Studying Presumed Ritual Pottery -The Stirrup Spout Bottle as a Case Study from the Pre-Hispanic Andes
Detlef Wilke
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Ceramics, foodways and local ‘sub-cultures’ in north-western Iberia at the height of the Roman Empire. The Castro do Vieito case study.
António José Marques da Silva
HEROM – Journal on Hellenistic and Roman Material Culture, 2015
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Queros as Inalienable Objects: Ritual Drinking Vessels and the End of the Inka Empire at Moqi (Locumba Valley, Southern Peru)
Colleen Zori
Latin American Antiquity, 2021
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Cod, Salt and Wine: Tracing Portuguese Pottery in the English North Atlantic World. (North Atlantic Archaeology, 2014)
Sarah Newstead
North Atlantic Archaeology, Vol. 3, p. 75-92., 2014
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Pottery for the dead: exploring raw materials exploitation in the pottery of Can Gambús-1 (Sabadell, Catalonia)
joan manuel coll riera
The Exploitation of Raw Materials in Prehistory, 2017
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Premodern Food Studies: Practices and Ideologies
Emily Colbert Cairns
La corónica: A Journal of Medieval Hispanic Languages, Literatures, and Cultures, 2021
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Mixing Food, Mixing Culture: Archaeological Perspectives
Mary Beaudry
Archaeological Review from Cambridge 28(1): 283–295., 2013
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Meals in Motion: Ceramic and Botanical Investigations of Foodways in the Late Formative and Tiwanaku IV/V, Lake Titicaca Basin, Bolivia
Sophie Reilly
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The Substance and Context of Paracas Ceramic Ritual Offerings (English)
Lisa DeLeonardis
Boletin de Pontificía Universidad la Católica del Perú, 2013
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The archaeology of food consumption
Martin Pitts
A Companion to Food in the Ancient World (edited by John Wilkins and Robin Nadeau), 2015
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Feeding Teotihuacan: integrating approaches to studying food and foodways of the ancient metropolis
Andrew D Somerville
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The trouble with material culture. 2007 Journal of Iberian Archaeology 9/10 , 11-23.
Julian Thomas
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Ritual practices and collective consumption of animal products at the Iron Age rural settlement ao Mas Castellar de Pontós (Girona, Spain) (%th-4th centuries BC), Journal of Environmental Archaeology 2013 vol.13, nº 2: 154-164.
Enriqueta Pons
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Between Religion and Consumption: Culinary and Drinking Equipment in Venetic Ritual Practice
Elisa Perego
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A multi-analytical approach applied to the archaeological residues in Iberian glasses. Earliest evidences on the consumption of fermented beverages in votive rituals
eloisa manzano
Microchemical Journal, 2016
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Identifying high-status foods in the archeological record
William Pestle , L. Antonio Curet
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Changing foodways: new strategies in food preparation, serving and consumption in the bronze age of iberian peninsula
Margarita Sánchez Romero
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“If the Flavour Be Agreeable”: The Meal as Sensory Experience. Paper presented at the Annual Meeting of the Council for Northeast Historical Archaeology, St. John’s, Newfoundland. 2012
Karen Metheny
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E. Kistler, Feasts. Wine and Society. eighth-sixth centuries BCE, in: A. Naso (eds.), Etruscology (Berlin/New York 2017), 195-206
Erich Kistler
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