Chapter 8 Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling

Tiina Manne

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Chapter 8 Vale Boi

10,000 Years of Upper Paleolithic Bone Boiling

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MLA
APA
Harvard
Chicago
Vancouver

Manne, Tiina. "Chapter 8 Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling". 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. 173-199. https://doi.org/10.5876/9781607321767.c013

Manne, T. (2012). Chapter 8 Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling. In S. Graff & E. Rodríguez-Alegría (Ed.), The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation (pp. 173-199). University Press of Colorado. https://doi.org/10.5876/9781607321767.c013

Manne, T. 2012. Chapter 8 Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling. 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. 173-199. https://doi.org/10.5876/9781607321767.c013

Manne, Tiina. "Chapter 8 Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling" In The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation edited by Sarah R. Graff and Enrique Rodríguez-Alegría, 173-199. University Press of Colorado, 2012. https://doi.org/10.5876/9781607321767.c013

Manne T. Chapter 8 Vale Boi: 10,000 Years of Upper Paleolithic Bone Boiling. 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.173-199. https://doi.org/10.5876/9781607321767.c013

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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.c013

Kapitel in diesem Buch

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

University Press of Colorado

Chapter 8 Vale Boi

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