The label “hunter-gatherer” covers an extremely diverse range of societies and behaviors, yet most of what is known is provided by ethnographic and historical data that cannot be used to interpret prehistory. Foraging in the Past takes an explicitly archaeological approach to the potential of the archaeological record to document the variability and time depth of hunter-gatherers.
 
Well-established and young scholars present new prehistoric data and describe new methods and theories to investigate ancient forager lifeways and document hunter-gatherer variability across the globe. The authors use relationships established by cross-cultural data as a background for examining the empirical patterns of prehistory. Covering underwater sites in North America, the peaks of the Andes, Asian rainforests, and beyond, chapters are data rich, methodologically sound, and theoretically nuanced, effectively exploring the latest evidence for behavioral diversity in the fundamental process of hunting and gathering.
 
Foraging in the Past establishes how hunter-gatherers can be considered archaeologically, extending beyond the reach of ethnographers and historians to argue that only through archaeological research can the full range of hunter-gatherer variability be documented. Presenting a comprehensive and integrated approach to forager diversity in the past, the volume will be of significance to both students and scholars working with or teaching about hunter-gatherers.
 
Contributors: Nicholas J. Conard, Raven Garvey, Keiko Kitagawa, John Krigbaum, Petra Krönneck, Steven Kuhn, Julia Lee-Thorp, Peter Mitchell, Katherine Moore, Susanne C. Münzel, Kurt Rademaker, Patrick Roberts, Britt Starkovich, Brian A. Stewart, Mary Stiner
 

Although the archaeology of food has long played an integral role in our understanding of past cultures, the archaeology of cooking is rarely integrated into models of the past. The cooks who spent countless hours cooking and processing food are overlooked and the forgotten players in the daily lives of our ancestors. The Menial Art of Cooking shows how cooking activities provide a window into other aspects of society and, as such, should be taken seriously as an aspect of social, cultural, political, and economic life.

This book examines techniques and technologies of food preparation, the spaces where food was cooked, the relationship between cooking and changes in suprahousehold economies, the religious and symbolic aspects of cooking, the relationship between cooking and social identity, and how examining foodways provides insight into social relations of production, distribution, and consumption. Contributors use a wide variety of evidence-including archaeological data; archival research; analysis of ceramics, fauna, botany, glass artifacts, stone tools, murals, and painted ceramics; ethnographic analogy; and the distribution of artifacts across space-to identify signs of cooking and food processing left by ancient cooks.

The Menial Art of Cooking is the first archaeological volume focused on cooking and food preparation in prehistoric and historic settings around the world and will interest archaeologists, social anthropologists, sociologists, and other scholars studying cooking and food preparation or subsistence.