MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02187nam a2200325 a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
GR-AtICH |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20230504153047.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
171025s2007 enkab b 100 0 eng |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781842172278 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
1842172271 |
| 082 04 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
394.10938 |
| 245 00 - TITLE STATEMENT |
|---|
| Title |
Cooking up the past : |
| Remainder of title |
food and culinary practices in the Neolithic and Bronze Age Aegean / |
| Statement of responsibility, etc |
edited by Christopher Mee and Josette Renard. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Place of publication, distribution, etc |
Oxford : |
| Name of publisher, distributor, etc |
Oxbow, |
| Date of publication, distribution, etc |
2007. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
x, 379 p. : |
| Other physical details |
ill., maps ; |
| Dimensions |
25 cm. |
| 336 ## - CONTENT TYPE |
|---|
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Source |
rdacarrier |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc |
Includes bibliographical references. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc |
"This volume focuses on the ways in which the production and consumption of food developed in the Aegean region in the Neolithic and Early Bronze Age, to see how this was linked to the appearance of more complex forms of social organization. Sites from Macedonia in the north of Greece down to Crete are discussed and chronologically the papers cover not only the Neolithic and Early Bronze Age but extend into the Middle and Late Bronze Age and Classical period as well. The evidence from human remains, animal and fish bones, cultivated and wild plants, hearths and ovens, ceramics and literary texts is interpreted through a range of techniques, such as residue and stable isotope analysis. A number of key themes emerge, for example the changes in the types of food that were produced around the time of the Final Neolithic-Early Bronze Age transition, which is seen as a particularly critical period, the ways in which foodstuffs were stored and cooked, the significance of culinary innovations and the social role of consumption."-- Publisher's description. |
| 546 ## - LANGUAGE NOTE |
|---|
| Language note |
Text in English and French. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Prehistoric peoples |
| General subdivision |
Food |
| Geographic subdivision |
Greece |
| 9 (RLIN) |
14119 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking, Greek |
| General subdivision |
History |
| Form subdivision |
Congresses |
| 9 (RLIN) |
14120 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Cooking |
| General subdivision |
Social aspects |
| Form subdivision |
Congresses |
| 9 (RLIN) |
14121 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food habits |
| Geographic subdivision |
Greece |
| General subdivision |
History |
| Form subdivision |
Congresses |
| 9 (RLIN) |
14122 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Mee, C. |
| Fuller form of name |
(Christopher) |
| 9 (RLIN) |
12759 |
| 700 1# - ADDED ENTRY--PERSONAL NAME |
|---|
| Personal name |
Renard, Josette, |
| Titles and other words associated with a name |
Prof. |
| 9 (RLIN) |
14123 |
