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Feast: Why Humans Share Food
written by Martin Jones, 1940- (New York, NY: Oxford University Press, 2007, originally published 2007), 379 page(s)
The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evid...
Sample
written by Martin Jones, 1940- (New York, NY: Oxford University Press, 2007, originally published 2007), 379 page(s)
Description
The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evidence to illuminate how prehistoric humans first came to share food and to trace the ways in which the human meal has shaped our cultura...
The family dinner, the client luncheon, the holiday spread--the idea of people coming together for a meal seems the most natural thing in the world. But that is certainly not the case for most other members of the animal kingdom. In Feast, archeologist Martin Jones presents both historic and modern scientific evidence to illuminate how prehistoric humans first came to share food and to trace the ways in which the human meal has shaped our cultural evolution. Jones shows that by studying the activities of our closest animal relative, the chimpanzee, and by unearthing ancient hearths, some more than 30,000 years old, scientists have been able to piece together a picture of how our ancient ancestors found, killed, cooked, and divided food. In sites uncovered all over the world, fragments of bone, remnants of charred food, pieces of stone or clay serving vessels, and the outlines of ancient halls tell the story of how we slowly developed the complex traditions of eating we recognize in our own societies today. Jones takes us on a tour of the most fascinating sites and artifacts that have been discovered, and shows us how archeologists have made many fascinating discoveries. In addition, he traces the rise of such recent phenomena as biscuits, 'going out to eat,' and the Thanksgiving-themed TV dinner. From the earliest evidence of human consumption around half a million years ago to the era of the drive-through diner, this fascinating account unfolds the history of the human meal and its profound impact on human society.
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Field of Study
Anthropology
Content Type
Book
Contributor
Martin Jones, 1940-
Author / Creator
Martin Jones, 1940-
Date Published / Released
2007
Publisher
Oxford University Press
Topic / Theme
Diet and food, Apes, Cooking, Seasons, Humans and human ancestors, Food habits, Early 21st Century United States (2001– )
Copyright Message
Copyright © 2007 by Martin Jones
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Quest's World of Wonder, 41, Istanbul
produced by Warner Brothers, in Quest's World of Wonder, 41 (Atlanta, GA: Cable News Network (CNN), 2023), 23 mins
A bustling iconic city famous for its food and rich history, Istanbul has moments of peaceful quiet to be found in some of the city's centuries-old traditions.
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produced by Warner Brothers, in Quest's World of Wonder, 41 (Atlanta, GA: Cable News Network (CNN), 2023), 23 mins
Description
A bustling iconic city famous for its food and rich history, Istanbul has moments of peaceful quiet to be found in some of the city's centuries-old traditions.
Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Richard Quest, 1962-, Warner Brothers
Date Published / Released
2023
Publisher
Cable News Network (CNN)
Series
Quest's World of Wonder
Topic / Theme
Regional cuisine, Fast food restaurants, Local foods, Turkish people, City life, Traditional history, Explorers, International travel, Turkish
Copyright Message
Copyright © 2023 Cable News Network (CNN)
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Roman Restaurant Rhythms
directed by Michael Herzfeld, 1947- (Berkeley, CA: Berkeley Media, 2011), 39 mins
This delightful and mouth-watering documentary provides a 'backstage,' behind-the-scenes foray into the rhythms of food preparation in four traditional restaurants in Rome. Behind the stately courses of a modern Roman meal -- antipasto, pasta, perhaps a diversion into pizza, then a main course, vegetable specialty...
Sample
directed by Michael Herzfeld, 1947- (Berkeley, CA: Berkeley Media, 2011), 39 mins
Description
This delightful and mouth-watering documentary provides a 'backstage,' behind-the-scenes foray into the rhythms of food preparation in four traditional restaurants in Rome. Behind the stately courses of a modern Roman meal -- antipasto, pasta, perhaps a diversion into pizza, then a main course, vegetable specialty, and dessert -- lies another, more frantic tempo, hidden behind the swing doors of the kitchens. This is the space, as one restaurant...
This delightful and mouth-watering documentary provides a 'backstage,' behind-the-scenes foray into the rhythms of food preparation in four traditional restaurants in Rome. Behind the stately courses of a modern Roman meal -- antipasto, pasta, perhaps a diversion into pizza, then a main course, vegetable specialty, and dessert -- lies another, more frantic tempo, hidden behind the swing doors of the kitchens. This is the space, as one restaurant owner remarks, that the customer doesn't get to see. As orders start arriving and organized confusion intensifies, the film explores the cultural diversity behind one of the world's most self-consciously traditionalizing of cuisines, its origins allegedly lying in ancient Roman recipes conserved by the Jewish culture of the ghetto but augmented by the pork-accented food of the hinterland. This dietary confusion now also confronts the Muslim Bangladeshis who constitute much of the restaurant labor force but who have adopted the Roman attitude of 'accommodation' by treating work and religion as separate domains of life. Together the food artisans of Rome generate a kaleidoscopic feast of taste, smell, motion, and vision that will generate thought and discussion about culture, cuisine, and tradition in a wide array of courses. Roman Restaurant Rhythms was produced by Michael Herzfeld, Professor of Anthropology and Curator of European Ethnology in the Peabody Museum at Harvard University. The film is in Italian with English subtitles.
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Field of Study
Food Studies Online
Content Type
Documentary
Contributor
Michael Herzfeld, 1947-
Author / Creator
Michael Herzfeld, 1947-
Date Published / Released
2011
Publisher
Berkeley Media
Topic / Theme
Restaurants, Food preparation, Bangladeshis, Italians
Copyright Message
Copyright © 2011 by Berkeley Media LLC
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