The Prehistory of Food: Appetites for Change

by Chris Gosden (Editor), Jon G. Hather (Editor)

The Prehistory of Food sets subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change, and includes a wide range of case studies.

Genres: History, Food

552 pages, Hardcover

First published May 20, 1999

About the author

Chris Gosden is a Professorial Fellow in European Archaeology at the University of Oxford. He teaches students in the Archaeology and Anthropology degree. He is also an author of several books on human links with the material world, the long term history of creativity, intelligence, the emotions, and aesthetics; the archaeology of colonisation in the recent past, as well as in older periods such as the setting up of the Roman empire;late Prehistoric periods in Europe from the late Bronze Age to AD 400. Celtic art and other aspects of material culture;issues of identity, especially what it means to be English;the history of museums, their collections, archaeology and anthropology as disciplines.