Archaeology of food : an encyclopedia / edited by Karen Bescherer Metheny and Mary C. Beaudry.

Includes bibliographical references and index.

Volume 1: A-K. Agave distillation -- Agricultural features, identification and analysis -- Agricultural/Horticultural sites -- Agriculture, origins of -- Agriculture, procurement, processing, and storage -- Amphorae -- Ancient clam gardens (Northwest coast, North America) -- Animal domestication -- Animal husbandry and herding -- Archaeobotany -- Archaeology of cooking -- Archaeology of household food production -- Architectural analysis -- Areni (Armenia) -- Bakeries -- Barley -- Bean/Common bean -- Bedrock features -- Beer -- Bioarchaeological analysis -- Biomolecular analysis -- Black drink (Cassina) -- Bogs -- Bone fat extraction -- Bottle gourd -- Bread -- Breweries -- Brewing/Malting -- Broad spectrum revolution -- Butchery -- Cacao/Chocolate -- Cannibalism -- Carvings/Carved representations of food -- Catalhoyuk (Turkey) -- Cattle -- Cereals -- Chicha -- Chicken -- Chili peppers -- Clay cooking balls -- Coca -- Coffee -- Columbian exchange -- Commensality -- Conchopata (Peru) -- Condiments -- Consumption -- Cookbooks -- Cooking vessels, ceramic -- Cooking vessels, metal -- Cooking vessels, other matherials -- Cooperative hunting -- Creole cuisines/Foodways -- Creolization -- Cultivation -- Curry -- Dental analysis -- Dhra' (Jordan) -- Diaspora foodways -- Digestion and human evolution -- Distillation -- Distilled spirits -- DNA analysis -- Documentary analysis -- Domestic sites -- Ethnoarchaeology -- Ethnographic sources -- Experimental archaeology -- Factories -- Famine -- Feasting -- Feddersen Wierde (Germany) -- Fermentation -- Fire and the development of cooking -- Fire and the development of cooking technology -- Fire-based cooking features -- Fish/Shellfish -- Fishing -- Flotation -- Food and capitalism -- Food and colonialism -- Food and conflict -- Food and dining as social display -- Food and gender -- Food and identity -- Food and inequality -- Food and politics -- Food and power -- Food and ritual -- Food and status -- Food appropriation and culinary imperialism -- Food as a commodity -- Food as sensory experience -- Food preservation -- Food production and the formation of complex societies -- Food production and the origins of writing in Mesopotamia -- Food sharing -- Food storage -- Food technology and ideas about food, spread of -- Foodways -- Foodways and gender roles -- Foodways and religious practices -- Foraging -- Franchthi Cave (Greece) -- Fruits -- Fungi -- Gao (Mali) -- Gas chromatography/Gas chromatography-Mass spectrometry -- Gesher Benot Ya'aqov (Israel) -- Globalization -- Gobekli Tepe (Turkey) -- Gordion (Turkey) -- Gran Dolina (Spain) -- Greens/Herbs -- Guila Naquitz (Mexico) -- Gut analysis -- Haithabu/Hedeby (Germany) -- Hazor (Israel) -- Herculaneum and Pompeii (Italy) -- High performance liquid chromatography -- Hilazon Tachtit (Israel) -- Honey and nectar -- Household archaeology -- Hunter-gatherer subsistence -- Iceman -- Immigrant foodways -- Industrialization of food and food production -- Informal economic exchange -- Infrared spectroscopy/Fourier transform intrared spectroscopy -- Innovation and risk -- Insecticides/Repellants -- Insects -- Irrigation/Hydraulic engineering -- Jamestown, Virginia (United States) -- Jerimalai Cave (East Timor) -- Joya de Ceren (El Salvador) -- Kabah (Mexico).

This indispensable resource provides an illustrated introduction to and overview of the archaeological study of food and foodways today.