Food, Cuisine and Society in Prehistoric Greece

Food and drink, along with the material culture involved in their consumption, can sugnify a variety of social distinctions, identities and values. Thus, in Early Minoan Knossos, tableware was used to emphasize the difference between the host and the guests, and at Mycenaean Pylos the status of banqueters was declared as much by the places assigned to them as by the quality of the vessels form which they ate and drank. The ten contributions to this volume highlight the extraordinary opportunity for multi-disciplinary research in this area.Halstead, Paul is the author of 'Food, Cuisine and Society in Prehistoric Greece', published 2005 under ISBN 9781842171677 and ISBN 1842171674.