The series ‘Elements in the Archaeology of Food’, edited by Katheryn C. Twiss (Stony Brook University, NY) and Alexandra Livarda (ICAC/GIAP-CERCA), presents the latest book published ‘The Behavioral Ecology of Food’ by Elic Weitzel and Natalie Munro.
Summary:
Due to the multi-faceted nature of food – as sustenance, symbol, and commodity – diverse theoretical perspectives have been used to study it in archaeology. One of the more influential and versatile of these approaches is behavioral ecology: the study of behavioral adaptation to local environments. Behavioral ecology provides a powerful body of theory for understanding human decision-making in both the past and present. This Element reviews what behavioral ecology is, how it has been used by archaeologists to study decision-making concerning food and subsistence, how it articulates with other ecological approaches, and how it can help us to better understand sustainability in our contemporary world. The use of behavioral ecology to bridge the archaeological and the contemporary can not only explain the roots of important behavioral processes, but provide potential policy solutions to promote a more sustainable society today.
The volume is free to access and download until the 15th of February here:
Check here for forthcoming and past volumes here
Coming soon:
- Food Taboos in Archaeology (Max Price)
- Hunting and Eating Symbols (Nerissa Russell)
Previously published:
- How Urbanism Changes Foodways (Monica Smith)
- Food In Ancient China (Yitzchak Jaffe)
Elements in the Archaeology of Food showcase the vibrancy and intellectual diversity of twenty-first century archaeological research into food. Volumes reveal how food archaeology not only illuminates ancient political manoeuvres, social networks, risk management strategies, and luxurious pleasures, but also engages with modern heritage management, health, and environmental conservation strategies.
