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Annie Lamalice - One of the best experts on this subject based on the ideXlab platform.

Veronique Coxam - One of the best experts on this subject based on the ideXlab platform.

Flint Dibble - One of the best experts on this subject based on the ideXlab platform.

  • socioenvironmental change as a process changing Foodways as adaptation to climate change in south greece from the late bronze age to the early iron age
    Quaternary International, 2021
    Co-Authors: Flint Dibble, Martin Finne
    Abstract:

    Abstract Recent interest in modern climate change has stimulated extensive scientific study into past societal responses to climate variability. However, examining climate change and society as a historical narrative drawing upon politics, economics, and settlement patterns does not provide a direct link between climate and society. Given that most inhabitants of the premodern world engaged in agriculture and/or pastoralism, examining chronological correlations between climate and Foodways, not as a historical narrative but as a longterm socioenvironmental process, has the potential to identify direct societal adaptations to a changing environment. From South Greece there is evidence for drier conditions at the end of the Late Bronze Age. Is the disappearance of writing, art, and many known settlements at the end of the Bronze Age an example of collapse in the face of inability to adapt to climate change? This is a difficult question to answer given the coarse resolution of many of our archaeological and climatic datasets. Settlement faunal records suggest that food production systems became increasingly homogenous in Late Bronze Age Greece, potentially due to an elite control over various production systems that promoted intensification of certain products. However, in the first millennium B.C.E., animal husbandry, specifically, and food production systems, more broadly, became more heterogenous, and a proportional increase in goats in areas with less rainfall was likely an adaptive response to the drier climate. This paper examines the adaptive relationship between Foodways and climate and argues for a process driven approach when explaining social responses to ancient climate change.

Nicki J Whitehouse - One of the best experts on this subject based on the ideXlab platform.

Sidney C H Cheung - One of the best experts on this subject based on the ideXlab platform.

  • from Foodways to intangible heritage a case study of chinese culinary resource retail and recipe in hong kong
    International Journal of Heritage Studies, 2013
    Co-Authors: Sidney C H Cheung
    Abstract:

    Chinese Foodways is a complex mix of regional elements including a wide range of ingredients and culinary skills, and is considered a system of knowledge not only inherited from the past but also determined by socio-political changes in different eras. Even though great differences can be found between northern and southern ingredients and culinary skills, there are common characteristics shared among cuisines in various regions through internal migration as well as importation of ingredients and cooking skills. Apart from studying Chinese Foodways as regional traditions in the historical context, we should look at it as intangible heritage from the socio-political perspectives regarding the current debate on cultural preservation. In this article, I aim to investigate Chinese Foodways related to heritage preservation focusing on culinary resource in agricultural and cultivation system, wholesale/retail trade network and family recipe, in order to have a better understanding of food heritage in the fast-c...

  • food and Foodways in asia resource tradition and cooking
    2007
    Co-Authors: Sidney C H Cheung, Chee Beng Tan
    Abstract:

    I Ecology, Resources and Food Production 1. Fermented Marine Food Products in Vietnam: Ecological basis and production 2. Namako and Iriko: Historical overview on holothurian (sea cucumber) exploitation, utilization and trade in Japan 3. Fish in the Marsh: A case study of freshwater fish farming in Hong Kong II Tradition and Food Production 4. Poonchoi: The production and popularity of a rural festive cuisine in urban and modern Hong Kong 5. Convenient-Involvement Foods and Production of the Family Meal in South China 6. Edible Mercy: Charity food production and fundraising activities in Hong Kong 7. Estimating Rice, Agriculture, Global Trade, and National Culture in South Korea III Restaurants and Food Production 8. A Taste of the Past: Historically-themed restaurants and social memory in Singapore 9. Indigenous Food and Foodways: Mapping the production of Ainu food in Tokyo 10. Authenticity and Professionalism in Restaurant Kitchens IV Asian Cooking and World Cuisine 11. In Search of a Macanese Cookbook 12. Nyonya Cuisine: Chinese, non-Chinese, and the making of a famous cuisine in Southeast Asia 13. From Malacca to Adelaide... : Fragments towards a biography of cooking, yearning and laksa 14. Asia's Contributions to World Cuisine: a beginning inquiry