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Lecturer(s)
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Šálková Tereza, Mgr. Ph.D.
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Course content
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1. Research methods 2. Research methods II 3. Hunters and gatherers 4. Prehistoric farmers I 5. Prehistoric farmers II 6. Food in the Middle Ages 7. Food in the Middle Ages II 8. Food in the Modern era 9. What came from the New World 10. Fishermen and fishmongers 11. Beer and breweries 12. Wine and mead 13. Luxury and festivities
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Learning activities and teaching methods
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Dialogic (discussion, interview, brainstorming), Work with text (with textbook, with book)
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Learning outcomes
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Archaeology of food is a specialised discipline of archaeology that focuses on the study of the dietary habits and practices of past societies. This discipline investigates various aspects related to food. The course will provide an overview of the various forms of preservation of different types of food (e.g. plant remains, animal remains, preparation and storage vessels). Attention will be given to food practices: the ways in which societies obtained, prepared, consumed, and distributed food, including cooking techniques, utensil making, crop gathering and harvesting, hunting, and animal husbandry. Importantly, the economic and social aspects of food have been an important part of the economy and social structure in historical societies, providing information on economic relations, social status and rituals associated with eating and drinking. Analysis of archaeological food finds and the remains of their consumers can provide information on the nutritional values and dietary preferences of past societies. Food archaeology helps to understand how food influenced people's lives in the past and how food practices evolved and changed over time and between different cultures.
Students will gain an overview of food archaeology.
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Prerequisites
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Basic overview of prehistory and history
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Assessment methods and criteria
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Colloquium
Active participation
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Recommended literature
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CURET, L. Antonio; PESTLE, William J. Identifying high-status foods in the archeological record. Journal of Anthropological Archaeology, 29(4), 413-431. 2010.
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PECCI, Alessandra; BARBA, Luis; ORTIZ, Agustín. Chemical residues as anthropic activity markers. Ethnoarchaeology, experimental archaeology and archaeology of food production and consumption. Environmental Archaeology, 22(4), 343-353. 2017.
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REED, Kelly. Food systems in archaeology. Examining production and consumption in the past. Archaeological Dialogues, 28(1), 51-75 (2021). 2021.
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TWISS, Katheryn. The Archaeology of Food and Social Diversity. J Archaeol Res 20, 357?395 (2012). 2012.
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VAN DER VEEN, Marijke. When is food a luxury?. World Archaeology, 34(3), 405-427 (2003). 2003.
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