Titre du document / Document title

Food technologies/technologies of the body : the social context of wine and oil production and consumption in Bronze Age Crete = Technologies alimentaires et technologies du corps : le contexte social de la production et de la consommation de vin et d'huile dans l'Age du Bronze de la Crête

Auteur(s) / Author(s)

HAMILAKIS Y. ⁽¹⁾ ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

⁽¹⁾ Department of Archaeology, University of Wales Lampeter, ROYAUME-UNI

Résumé / Abstract

This paper argues that conventional archaeological approaches to food need a new and sophisticated theoretical framework which acknowledges that food is culturally defined and acquires immense significance in all societies because it involves the human body. It is (through consumption) an act of incorporation involving senses, feelings and emotions. Away from the nutritionist paradigm and the subsistence discourse, this study re-examines the issue of wine and olive oil production and consumption in Bronze Age Crete and suggests that they are related to broader social and political developments rather than to environmental conditions or micro-economic concerns on the part of Bronze Age Cretan farmers.

Revue / Journal Title

World archaeology    ISSN  0043-8243 

Source / Source

1999, vol. 31, n^o1, pp. 38-54 (4 p.)

Langue / Language

Anglais

Editeur / Publisher

Taylor & Francis, Basingstoke, ROYAUME-UNI  (1969) (Revue)

Mots-clés anglais / English Keywords

Ethnology

;

Daily life

;

Diet

;

Wine

;

Oil

;

Social organization

;

Bronze Age

;

Europe

;

Crete

;

Mots-clés français / French Keywords

Ethnologie

;

Vie quotidienne

;

Alimentation

;

Vin

;

Huile

;

Organisation sociale

;

Age du Bronze

;

Europe

;

Crète

;

Localisation / Location

INIST-CNRS, Cote INIST : 23432, 35400008569916.0030