Search results for ""Author Stacie M. King""
John Wiley and Sons Ltd Residential Burial: A Multiregional Exploration
This volume represents a comprehensive archaeological discussion of residential burials in a variety of geographic, temporal, and social contexts. The volume chapters explore the many social meanings associated with the practice of burying the dead in residential contexts, touching on a variety of themes related to social memory, social reproduction, landscapes, identity, and power. Emphasis throughout these essays is on the important connections that people have with their deceased forbears and how these connections can be identified archaeologically. The Archaeological Papers of the American Anthropological Association (AP3A) is published on behalf of the Archaeological Division of the American Anthropological Association. AP3A publishes original monograph-length manuscripts on a wide range of subjects generally considered to fall within the purview of anthropological archaeology. There are no geographical, temporal, or topical restrictions. Organizers of AAA symposia are particularly encouraged to submit manuscripts, but submissions need not be restricted to these or other collected works.
£22.75
University of Texas Press Mesquite Pods to Mezcal: 10,000 Years of Oaxacan Cuisines
New case studies documenting ten thousand years of cuisines across the cultures of Oaxaca, Mexico, from the earliest gathered plants, such as guajes, to the contemporary production of tejate and its health implications. Among the richest culinary traditions in Mexico are those of the “eight regions” of the state of Oaxaca. Mesquite Pods to Mezcal brings together some of the most prominent scholars in Oaxacan archaeology and related fields to explore the evolution of the area’s world-renowned cuisines. This volume, the first to address food practices across Oaxaca through a long-term historical lens, covers the full spectrum of human occupation in Oaxaca, from the early Holocene to contemporary times. Contributors consider the deep history of agroecological management and large-scale landscape transformation, framing food production as a human-environment relation. They explore how, after the arrival of the Spanish, Oaxacan cuisines adapted, diets changed, and food became a stronger marker of identity. Examining the present, further studies document how traditional foodways persist and what they mean for contemporary Oaxacans, whether they are traveling ancient roads, working outside the region, or rebuilding after an earthquake. Together, the original case studies in this volume demonstrate how new methods and diverse theoretical approaches can come together to trace the development of a rich food tradition, one that is thriving today.
£48.60
