Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook?

Christine A. Hastorf

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Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük

What Was the Place of the Cook?

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Hastorf, Christine A.. "Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook?". The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, edited by Sarah R. Graff and Enrique Rodríguez-Alegría, University Press of Colorado, 2012, pp. 65-86. https://doi.org/10.5876/9781607321767.c008

Hastorf, C. (2012). Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook?. In S. Graff & E. Rodríguez-Alegría (Ed.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation (pp. 65-86). University Press of Colorado. https://doi.org/10.5876/9781607321767.c008

Hastorf, C. 2012. Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook?. In: Graff, S. and Rodríguez-Alegría, E. ed. The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation. University Press of Colorado, pp. 65-86. https://doi.org/10.5876/9781607321767.c008

Hastorf, Christine A.. "Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook?" In The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation edited by Sarah R. Graff and Enrique Rodríguez-Alegría, 65-86. University Press of Colorado, 2012. https://doi.org/10.5876/9781607321767.c008

Hastorf C. Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük: What Was the Place of the Cook?. In: Graff S, Rodríguez-Alegría E (ed.) The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation. University Press of Colorado; 2012. p.65-86. https://doi.org/10.5876/9781607321767.c008

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Chapters in this book

Front Matter i
Contents v
Figures vii
Tables xi
Acknowledgments xiii
Contributors xvii
Introduction The Menial Art of Cooking 1
Chapter 1 Culinary Preferences 19
Chapter 2 Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony 47
Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük 65
Chapter 4 Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey 87
Chapter 5 From Grinding Corn to Dishing Out Money 99
Chapter 6 Cooking for Fame or Fortune 119
Chapter 7 Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization 145
Chapter 8 Vale Boi 173
Chapter 9 “Hoe Cake and Pickerel” 201
Chapter 10 Great Transformations 231
Index 245

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https://doi.org/10.5876/9781607321767.c008

Chapters in this book

Front Matter i
Contents v
Figures vii
Tables xi
Acknowledgments xiii
Contributors xvii
Introduction The Menial Art of Cooking 1
Chapter 1 Culinary Preferences 19
Chapter 2 Food Preparation, Social Context, and Ethnicity in a Prehistoric Mesopotamian Colony 47
Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük 65
Chapter 4 Cooking Meat and Bones at Neolithic Çatalhöyük, Turkey 87
Chapter 5 From Grinding Corn to Dishing Out Money 99
Chapter 6 Cooking for Fame or Fortune 119
Chapter 7 Crafting Harappan Cuisine on the Saurashtran Frontier of the Indus Civilization 145
Chapter 8 Vale Boi 173
Chapter 9 “Hoe Cake and Pickerel” 201
Chapter 10 Great Transformations 231
Index 245

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Chapter 3 The Habitus of Cooking Practices at Neolithic Çatalhöyük

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