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Food systems in archaeology. Examining production and consumption in the past

Published online by Cambridge University Press:  12 May 2021

Kelly Reed
Kelly Reed*
Affiliation:
Oxford Martin School, University of Oxford, Oxford, UK
*
Email: kellyreed@hotmail.co.uk
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Abstract

Research on food has a long history in archaeology and anthropology, with many agreeing that we need to examine the food of complex societies in a more holistic way, through the various stages from production to disposal. Typically, this has occurred through the application of the concept of foodways, although this has a range of definitions and is generally only used in historical archaeological and anthropological research. By building on this important area of research this paper will explore the usefulness of applying a food-systems framework to understanding food in the past. Systems research is already well established in archaeology, sharing elements with approaches such as social-network analysis and complexity science. These theories have been used to address a broad array of questions about the relationships between actors, activities and outcomes for individuals and larger groups at a range of social scales. Thus food systems can help us to explore greater connections between food, human society and the environment via a combination of different archaeological evidence and comparative data.

Keywords

Archaeologyagriculturecomplexity theorydietsystems thinking
Type
Articles
Information
Archaeological Dialogues , Volume 28 , Issue 1 , June 2021 , pp. 51 - 75
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© The Author(s) 2021. Published by Cambridge University Press

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