Food and Identity in the Fifth mill. BCE

Research output: Chapter in Book/Report/Conference proceedingBook chapterResearchpeer-review

Food is a main component of negotiating identity in modern as well as ancient times. First archaeological evidence from Gil Stein’s work in Hacinebi (Turkey) and then pottery from Shiqmim, Grar, Gilat and Tuleilat Ghassul (Southern Levant) are used to show how commensal groups were constructed and identity negotiated. The example from Hacinebi shows how practices connected to butchering and food consumption can remain constant for a considerable amount of time to preserve an identity in new surroundings. The sites from the Levant have different sizes and functions, but a surprising similar repertoire of vessels (with some meaningful exceptions) indicate a similar cultural identity of the inhabitants, expressed through similar habits and practices of how to prepare and serve food and drink.
Original languageEnglish
Title of host publicationFood, Social Change and Identity
EditorsCynthia Chou, Susanne Kerner
Number of pages23
PublisherPalgrave Macmillan
Publication date2021
Pages139-161
ISBN (Print)9783030843731
ISBN (Electronic)9783030843717
DOIs
Publication statusPublished - 2021
SeriesConsumption and Public Life
VolumeXVII

ID: 287000487