Infusion cuisine : a study of the value of foods in a pottery context across the transition to agriculture in the southern Baltic
Pottery residues offer a promising source of evidence about the types of food that were important in the Late Mesolithic and Early Neolithic, as domesticates began to be incorporated into culinary use. It is argued that although residues are not a reflection of the economy, there were diverse values to food that contributed to the sequence that domesticates appear in the archaeological record, as well as the seeming rate and extent to which they were adopted. Although calorific value has received attention (Rowley-Conwy 1984), and prestige models (Fischer 2002) acknowledge the social embeddedness of food culture, foods are also implicated in multiple evaluation processes that cross-cut the categories of ritual and mundane, prestige and subsistence. Ethnographic accounts suggest that food may be valued as perhaps medicine, for aesthetic purposes, for inducing altered consciousness, as well as negative values such as toxicity or pollution, to name a few. One way of understanding the concept of Cuisine is to suggest that it is a selective mixing and manipulation of these values into a cultural notion of food, rather than simply a literal mixing of food units into a meal, or menu. Such a concept of Cuisine is
Saul, Hayley
Infusion cuisine : a study of the value of foods in a pottery context across the transition to agriculture in the southern Baltic. Pottery residues offer a promising source of evidence about the types of food that were important in the Late Mesolithic and Early Neolithic, as domesticates began to be incorporated into culinary use. It is argued that although residues are not a reflection of the economy, there were diverse values to food that contributed to the sequence that domesticates appear in the archaeological record, as well as the seeming rate and extent to which they were adopted. Although calorific value has received attention (Rowley-Conwy 1984), and prestige models (Fischer 2002) acknowledge the social embeddedness of food culture, foods are also implicated in multiple evaluation processes that cross-cut the categories of ritual and mundane, prestige and subsistence. Ethnographic accounts suggest that food may be valued as perhaps medicine, for aesthetic purposes, for inducing altered consciousness, as well as negative values such as toxicity or pollution, to name a few. One way of understanding the concept of Cuisine is to suggest that it is a selective mixing and manipulation of these values into a cultural notion of food, rather than simply a literal mixing of food units into a meal, or menu. Such a concept of Cuisine is
study value food pottery context across transition_agriculture southern baltic pottery residue offer promise source_evidence type food important late_mesolithic early_neolithic domesticate begin incorporated culinary use argue_although residue reflection economy diverse value food contribute sequence domesticates appear archaeological_record well seem rate extent adopt although value receive_attention prestige model acknowledge social food culture food also implicate multiple evaluation process cross cut category ritual mundane prestige subsistence ethnographic account suggest food may value perhaps medicine aesthetic purpose induce altered consciousness well negative value pollution name few one_way concept suggest selective mixing manipulation value cultural notion food rather_simply literal mix food unit meal concept