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          Archaeology of Food

          The Archaeology of Food book series showcases recent developments in the archaeology of food. The series offers new contributions and critical findings in food archaeology, chiefly through case studies that explore issues such as past diets, origins of agriculture, plant and animal domestication and exploitation, global networks of food exchange in the past, colonialism and food, food and gender in ancient and early modern times, food and identity in the past, human-environmental interactions around food, archaeology of food technologies, and archaeological approaches to everyday meals and feasts.

          Contributions to the series also consider the relevance of food archaeology to contemporary issues, from sustainable agricultural practice and preserving biodiversity to documenting the effects of globalization and cultural encounters. Read More . . .

          Series Editors: Karen Bescherer Metheny (kmetheny [at] bu [dot] edu)
          Christine Hastorf (hastorf [at] berkeley [dot] edu)
          Tanya M. Peres (tanya [dot] peres [at] fsu [dot] edu)
          Acquisitions Editor: Wendi Schnaufer (wschnaufer@uapress.ua.edu)

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          Plant Foods of Greece

          Plant Foods of Greece

          A Culinary Journey to the Neolithic and Bronze Ages

          by Soultana Maria Valamoti

          Price: $69.95

          ISBN: 9780817321598

          Pub Date: June 2023

          Format: Hardcover

          A synthesis of culinary practices of prehistoric Greece based on plant food ingredients
           
          An Archaeologist’s Guide to Organic Residues in Pottery

          An Archaeologist's Guide to Organic Residues in Pottery

          by Eleanora A. Reber

          Price: $64.95

          ISBN: 9780817321222

          Pub Date: August 2022

          Format: Hardcover

          A guide for mastering the technical specialty of organic residue analysis of pottery
           
          The Story of Food in the Human Past

          The Story of Food in the Human Past

          How What We Ate Made Us Who We Are

          by Robyn E. Cutright

          Price: $34.95

          ISBN: 9780817359850

          Pub Date: January 2021

          Format: Paperback

          A sweeping overview of how and what humans have eaten in their long history as a species
           
          Salt in Eastern North America and the Caribbean

          Salt in Eastern North America and the Caribbean

          History and Archaeology

          Edited by Ashley A. Dumas and Paul N. Eubanks

          Contributions by Ian W. Brown, Ashley A. Dumas, Ann M. Early, Paul N. Eubanks, Hannah Guidry, Nancy A. Kenmotsu, Larry McKee, Heather McKillop, Steven M. Meredith, Maurreen Meyers, Joost Morsink, Timothy K. Perttula, Kevin E. Smith and Alyssa Sperry

          Price: $69.95

          ISBN: 9780817320768

          Pub Date: February 2021

          Format: Hardcover

          Case studies examining the archaeological record of an overlooked mineral
          Feeding Cahokia

          Feeding Cahokia

          Early Agriculture in the North American Heartland

          by Gayle J. Fritz

          Price: $29.95

          ISBN: 9780817360047

          Pub Date: March 2020

          Format: Paperback

          An authoritative and thoroughly accessible overview of farming and food practices at Cahokia
          Baking, Bourbon, and Black Drink

          Baking, Bourbon, and Black Drink

          Foodways Archaeology in the American Southeast

          Edited by Tanya M. Peres Lemons and Aaron Deter-Wolf

          Contributions by Rachel V. Briggs, Stephen B. Carmody, Aaron Deter-Wolf, Thomas E. Emerson, Kandace D. Hollenbach, Megan C. Kassabaum, Scot Keith, Nicolas Laracuente, Kelly L. Ledford, Tanya M. Peres Lemons, Thomas J. Pluckhahn, Neill J. Wallis, Lauren A. Walls and Elic M. Weitzel

          Price: $64.95

          ISBN: 9780817319922

          Pub Date: August 2018

          Format: Hardcover

          Archaeological case studies that explore the rituals and cultural significance of foods in the southeastern United States
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