Dear colleagues,
We are delighted to inform you that the publication of the proceedings of
The Archaeology of Food (AIA 107th Annual Meeting, Montréal, January 2006)
will be considered as a special issue of Food & History, a peer-reviewed
journal published by Brepols for the European Institute for the History and
Culture of Food (Tours, France).
Additional papers are welcome, as long as they still fit within the scope
of the colloquia. Contributors who wish to submit their papers should do
so following the attached guidelines, no later than 6 April 2007. We
thank the authors that have already submitted a paper, and kindly request
them to submit a revised version following the attached guidelines. The
editors of the Proceedings and the journal's editorial committee reserve
the right to decline papers or to ask for modifications.
Looking forward to reading you,
Manon Savard & Nicolas Beaudry
Université du Québec à Rimouski
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The Archaeology of Food I: From Environmental Archaeology to Cultural
Investigation
The Archaeology of Food II: Identities and Social Meanings
Food is an important part of culture and
identity. Archaeologists, zooarchaeologists, archaeobotanists and other
specialists are fully aware of the scope of their research and the various
sub-disciplines of archaeology have now moved beyond the lists of taxa or
daunting type-series.
While prehistoric archaeology has long had a strong interest
in bone and plant remains, environmental archaeology has become a
mainstream component of the archaeology of historical periods as well,
allowing the reconstruction of environments, diets, and important aspects
of the economies of past societies. However, the potential of
bioarchaeological data is much wider. Their further exploitation and
combination with other artefactual or documentary evidence allows the
exploration of other food-related aspects of past cultures and societies.
The papers read at both colloquia are to draw from
environmental archaeology to explore how culture can be investigated
through evidence of food production, processing and consumption in past
societies, and how food has been both an expression and a vector of
identities and social meanings.
Manon Savard
Professeure
Module de géographie
Université du Québec à Rimouski
300, allée des Ursulines
Rimouski (Québec)
G5L 3A1
Téléphone +1 (418) 723 1986 ou 1-800-511-3382, poste 1225
Fax: +1 (418) 724 1847
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