Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

For the majority of creatures on this earth, the elements of our first meals together--a flashing fire, bared teeth, a quantity of food placed in the center of a group of hungry animals--spell trouble in a myriad of ways. For us, the idea of a group of people coming together for a meal seems like the most natural thing in the world. The family dinner, a client luncheon, a holiday spread--a huge part of our social lives is spent eating in company. How did eating together become such a common occurrence for man? In Feast, archaeologist Martin Jones presents both historic and modern scientific evidence to illuminate how humans first came to share food and the ways in which the human meal has developed since that time. He also shows how our culture of feasting has had far-reaching consequences for human social evolution. By studying the activities of our closest relatives, chimpanzees, and unearthing ancient hearths, some over 30,000 years old, scientists have been able to piece together a picture of how our ancient ancestors found, killed, cooked, and divided food supplies. They have also created a timeline showing the introduction of increasingly advanced tools and sophisticated social customs. In sites uncovered all over the world, fragments of bone, remnants of charred food, pieces of stone or clay serving vessels, and the outlines of ancient halls tell the story of how we slowly developed the complex traditions of eating we recognize in our own societies today. Jones takes on a tour of the most fascinating sites and artifacts that have been discovered, and shows us how archeologists are able to make their fascination conclusions. In addition, he traces the rise of such recent phenomena as biscuits, "going out to eat," and the Thanksgiving-themed TV dinner. From the earliest evidence of human consumption around half a million years ago to the era of the drive-through diner, this fascinating account unfolds the history of the human meal and its huge impact on

Ethnology. Cultural anthropology --- Archeology --- Dinners and dining. --- Food habits. --- Habitudes alimentaires --- Repas --- Alimentation --- Histoire

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

History of civilization --- anno 500-1499 --- Dinners and dining --- Dinners and dining in literature. --- Food habits in literature. --- Gastronomy in literature. --- Repas --- Repas dans la littérature --- Habitudes alimentaires dans la littérature --- Gastronomie dans la littérature --- History. --- Histoire --- -Dinners and dining in literature --- Food habits in literature --- Gastronomy in literature --- Banquets --- Dining --- Eating --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Cooking --- Gastronomy --- Menus --- Table --- History --- Repas dans la littérature --- Habitudes alimentaires dans la littérature --- Gastronomie dans la littérature --- Dinners and dining in literature --- Dinners and dining - Europe - History. --- manières --- repas

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Thematology --- Classical Greek literature --- Drama --- Greek drama (Comedy) --- Dinners and dining --- Food habits --- Dinners and dining in literature. --- Cookery --- Cooks in literature. --- Comédie grecque --- Repas --- Habitudes alimentaires --- Repas dans la littérature --- History and criticism. --- History. --- History --- Histoire et critique --- Histoire --- Comédie grecque --- Repas dans la littérature --- Cooking in literature --- Cooking --- Cooks in literature --- Dinners and dining in literature --- Food habits in literature --- Gastronomy in literature --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Banquets --- Dining --- Meals --- Caterers and catering --- Entertaining --- Etiquette --- Gastronomy --- Menus --- Table --- Cuisine --- Food preparation --- Home economics --- Cookbooks --- Food --- Cookery in literature --- History and criticism --- Cooking, Greek. --- Food science

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Anthropologues et historiens ont souvent souligné combien le régime alimentaire constitue un marqueur fondamental de chaque groupe humain. L'identité culturelle vient se greffer sur le binôme religion-alimentation, en établissant une correspondance entre la manière de s'alimenter et la manière de prier, qui font partie des éléments permettant de caractériser une culture déterminée vis-à-vis des autres. La distinction alimentaire permet de reconnaître l'appartenance d'un individu à un groupe, puisque son identité se construit - entre autres facteurs - sur la base des choix alimentaires et du culte professé aux êtres surnaturels. Ce volume étudie des pratiques comme le jeûne, la pénitence ou l'interdit alimentaire, en les plaçant dans la perspective de la distinction alimentaire. Autrement dit, il analyse comment tous ces phénomènes deviennent des marqueurs identitaires qui permettent de reconnaître une pratique religieuse. Distinguer c'est avant tout opérer une séparation entre les membres d'une communauté et le reste du "monde". L'adoption de normes déterminées contribue à construire une identité religieuse distincte par rapport aux personnes qui ne suivent pas les mêmes règles. Cela dit, les techniques de préparation, le choix des aliments et des ingrédients, tout comme les modes de consommation adoptés représentent un champ d'action privilégié pour observer ce phénomène.

Nutrition --- Alimentation --- Religious aspects --- Aspect religieux --- Religious studies --- Sociology of religion --- Nutritionary hygiene. Diet --- Food habits --- Food --- Repas --- Tabous alimentaires. --- Aspect religieux. --- Food - Religious aspects --- Rites alimentaires --- Religious aspects.

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Thematology --- French literature --- anno 1800-1899 --- French fiction --- Food in literature --- Gastronomy in literature --- Dinners and dining in literature --- Roman français --- Aliments dans la littérature --- Gastronomie dans la littérature --- Repas dans la littérature --- History and criticism --- Histoire et critique --- Huysmans, J.-K. --- Flaubert, Gustave, --- Maupassant, Guy de, --- Zola, Emile, --- Roman français --- Aliments dans la littérature --- Gastronomie dans la littérature --- Repas dans la littérature --- Zola, Émile,