MARC details
| 000 -LEADER |
|---|
| fixed length control field |
02683cam a22004098i 4500 |
| 001 - CONTROL NUMBER |
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| control field |
2016016037 |
| 003 - CONTROL NUMBER IDENTIFIER |
|---|
| control field |
DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
|---|
| control field |
20190729110835.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
160404s2016 nyuab b 001 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
|---|
| LC control number |
2016016037 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781107153363 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781316607251 (paperback) |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Language of cataloging |
eng |
| Description conventions |
rda |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| -- |
MvI |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
GN799.F6 |
| Item number |
H37 2016 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
394.1/200901 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Hastorf, Christine Ann, |
| Dates associated with a name |
1950- |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The social archaeology of food : |
| Remainder of title |
thinking about eating from prehistory to the present / |
| Statement of responsibility, etc. |
Christine A. Hastorf, University of California, Berkeley. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE |
|---|
| Place of production, publication, distribution, manufacture |
New York, NY : |
| Name of producer, publisher, distributor, manufacturer |
Cambridge University Press, |
| Date of production, publication, distribution, manufacture, or copyright notice |
2016. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xviii, 400 pages : |
| Other physical details |
illustrations, maps ; |
| Dimensions |
24 cm |
| 336 ## - CONTENT TYPE |
|---|
| Content type term |
text |
| Content type code |
txt |
| Source |
rdacontent |
| 337 ## - MEDIA TYPE |
|---|
| Media type term |
unmediated |
| Media type code |
n |
| Source |
rdamedia |
| 338 ## - CARRIER TYPE |
|---|
| Carrier type term |
volume |
| Carrier type code |
nc |
| Source |
rdacarrier |
| 520 2# - SUMMARY, ETC. |
|---|
| Summary, etc. |
"This book offers a global perspective on the role food has played in shaping human societies, through both individual and collective identities. It integrates ethnographic and archaeological case studies from the European and Near Eastern Neolithic, Han China, ancient Cahokia, Classic Maya, the Inka and many other periods and regions, to ask how the meal in particular has acted as a social agent in the formation of society, economy, culture and identity. Drawing on a range of social theorists, Hastorf provides a theoretical toolkit essential for any archaeologist interested in foodways. Studying the social life of food, this book engages with taste, practice, the meal and the body to discuss power, identity, gender and meaning that creates our world as it created past societies"--Bookdepository.com. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Includes bibliographical references and index. |
| 505 0# - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Prehistoric peoples |
| General subdivision |
Food. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Food habits |
| General subdivision |
History |
| Chronological subdivision |
To 1500. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Diet |
| General subdivision |
History |
| Chronological subdivision |
To 1500. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Excavations (Archaeology) |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Social archaeology |
| Form subdivision |
Case studies. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Ethnology |
| Form subdivision |
Case studies. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u694472 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
GN799 .F6 H37 2016 |
| w |
LC |
| c |
1 |
| h |
EY8Z |
| i |
33039001426849 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
35661 |