Humans, animals and the craft of slaughter in archaeo-historic societies:
In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production -...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Cambridge
Cambridge University Press
[2018]
|
| Schlagworte: | |
| Online-Zugang: | BSB01 FHN01 UBG01 Volltext |
| Zusammenfassung: | In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production - that have heretofore been considered in isolation from one another. Focusing on the activity inherent in butcher, he describes the history of knowledge that typifies the craft. He also provides anthropological and archaeological case studies which showcase examples of butchery practices in varied contexts that are seldom identified with zooarchaeological research. Situating the relationship between practice, practitioner, material and commodity, this imaginative study offers new insights into food production, consumption, and the craft of cuisine Cover; Half-title; Title page; Copyright information; Contents; Figures; Tables; Preface; From Apprenticeship to Scholarship; Acknowledgements; Part I Butchery as Craft and Social Praxis; Chapter One Animal Bodies, Human Technology; From Flesh to Meat; Practice; This Book in Context; Chapter Two Conceptualising 'Butchery'; Introduction; 'Terms' of Engagement; Emphasizing Human Cognition; Conceptualizing the 'When' and the 'What'; 'Amber Moments'; Butchery as Process; Conclusions; Chapter Three Thinking Practically; Introduction; Archaeological Thinking on Activity; Chaîne Opératoire Applying Theory to Assess Butchery PracticeConclusions; Chapter Four Craft, Practice, and Social Boundaries; Introduction; Craft, Marginalised Groups, and Archaeology; Carcass to Meat -- A Hard Act to Swallow?; Case Studies in Social Differentiation; India; Japan; Korea; Tibet and China; African Examples; Projecting the Character of 'the Butcher'; Stratification through the Lens of Archaeology; Routes to Professionalisation of Practice; Concluding Comments; Chapter Five Intellectualising Practice: Bridging Analogy and Technology; 'Living Archaeology'; Drivers of Modern Butchery |
| Beschreibung: | 1 Online-Ressource (xx, 260 Seiten) Illustrationen |
| ISBN: | 9781108553544 |
| DOI: | 10.1017/9781108553544 |
Internformat
MARC
| LEADER | 00000nmm a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV046756718 | ||
| 003 | DE-604 | ||
| 005 | 20210218 | ||
| 007 | cr|uuu---uuuuu | ||
| 008 | 200609s2018 xxk|||| o||u| ||||||eng d | ||
| 020 | |a 9781108553544 |c Online |9 978-1-108-55354-4 | ||
| 024 | 7 | |a 10.1017/9781108553544 |2 doi | |
| 035 | |a (ZDB-20-CBO)CR9781108553544 | ||
| 035 | |a (OCoLC)1164655586 | ||
| 035 | |a (DE-599)BVBBV046756718 | ||
| 040 | |a DE-604 |b ger |e rda | ||
| 041 | 0 | |a eng | |
| 044 | |a xxk |c XA-GB | ||
| 049 | |a DE-12 |a DE-473 |a DE-92 | ||
| 084 | |a NW 3100 |0 (DE-625)132077: |2 rvk | ||
| 100 | 1 | |a Seetah, Krish |e Verfasser |0 (DE-588)1163753823 |4 aut | |
| 245 | 1 | 0 | |a Humans, animals and the craft of slaughter in archaeo-historic societies |c Krish Seetah Stanford University |
| 264 | 1 | |a Cambridge |b Cambridge University Press |c [2018] | |
| 300 | |a 1 Online-Ressource (xx, 260 Seiten) |b Illustrationen | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b c |2 rdamedia | ||
| 338 | |b cr |2 rdacarrier | ||
| 520 | 3 | |a In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production - that have heretofore been considered in isolation from one another. Focusing on the activity inherent in butcher, he describes the history of knowledge that typifies the craft. He also provides anthropological and archaeological case studies which showcase examples of butchery practices in varied contexts that are seldom identified with zooarchaeological research. Situating the relationship between practice, practitioner, material and commodity, this imaginative study offers new insights into food production, consumption, and the craft of cuisine | |
| 520 | 3 | |a Cover; Half-title; Title page; Copyright information; Contents; Figures; Tables; Preface; From Apprenticeship to Scholarship; Acknowledgements; Part I Butchery as Craft and Social Praxis; Chapter One Animal Bodies, Human Technology; From Flesh to Meat; Practice; This Book in Context; Chapter Two Conceptualising 'Butchery'; Introduction; 'Terms' of Engagement; Emphasizing Human Cognition; Conceptualizing the 'When' and the 'What'; 'Amber Moments'; Butchery as Process; Conclusions; Chapter Three Thinking Practically; Introduction; Archaeological Thinking on Activity; Chaîne Opératoire | |
| 520 | 3 | |a Applying Theory to Assess Butchery PracticeConclusions; Chapter Four Craft, Practice, and Social Boundaries; Introduction; Craft, Marginalised Groups, and Archaeology; Carcass to Meat -- A Hard Act to Swallow?; Case Studies in Social Differentiation; India; Japan; Korea; Tibet and China; African Examples; Projecting the Character of 'the Butcher'; Stratification through the Lens of Archaeology; Routes to Professionalisation of Practice; Concluding Comments; Chapter Five Intellectualising Practice: Bridging Analogy and Technology; 'Living Archaeology'; Drivers of Modern Butchery | |
| 653 | 0 | |a Slaughtering and slaughter-houses / History | |
| 653 | 0 | |a Meat industry and trade / History | |
| 653 | 0 | |a Slaughtering and slaughter-houses ; History | |
| 653 | 0 | |a Meat industry and trade ; History | |
| 776 | 0 | 8 | |i Erscheint auch als |n Druck-Ausgabe |z 9781108447317 |
| 856 | 4 | 0 | |u https://doi.org/10.1017/9781108553544 |x Verlag |z URL des Erstveröffentlichers |3 Volltext |
| 912 | |a ZDB-20-CBO | ||
| 999 | |a oai:aleph.bib-bvb.de:BVB01-032166349 | ||
| 966 | e | |u https://doi.org/10.1017/9781108553544 |l BSB01 |p ZDB-20-CBO |q BSB_PDA_CBO_Kauf |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.1017/9781108553544 |l FHN01 |p ZDB-20-CBO |q FHN_PDA_CBO |x Verlag |3 Volltext | |
| 966 | e | |u https://doi.org/10.1017/9781108553544 |l UBG01 |p ZDB-20-CBO |q UBG_PDA_CBO |x Verlag |3 Volltext | |
Datensatz im Suchindex
| _version_ | 1804181519721299968 |
|---|---|
| adam_txt | |
| any_adam_object | |
| any_adam_object_boolean | |
| author | Seetah, Krish |
| author_GND | (DE-588)1163753823 |
| author_facet | Seetah, Krish |
| author_role | aut |
| author_sort | Seetah, Krish |
| author_variant | k s ks |
| building | Verbundindex |
| bvnumber | BV046756718 |
| classification_rvk | NW 3100 |
| collection | ZDB-20-CBO |
| ctrlnum | (ZDB-20-CBO)CR9781108553544 (OCoLC)1164655586 (DE-599)BVBBV046756718 |
| discipline | Geschichte |
| discipline_str_mv | Geschichte |
| doi_str_mv | 10.1017/9781108553544 |
| format | Electronic eBook |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03831nmm a2200457 c 4500</leader><controlfield tag="001">BV046756718</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20210218 </controlfield><controlfield tag="007">cr|uuu---uuuuu</controlfield><controlfield tag="008">200609s2018 xxk|||| o||u| ||||||eng d</controlfield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781108553544</subfield><subfield code="c">Online</subfield><subfield code="9">978-1-108-55354-4</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1017/9781108553544</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(ZDB-20-CBO)CR9781108553544</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)1164655586</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV046756718</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">rda</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">xxk</subfield><subfield code="c">XA-GB</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-12</subfield><subfield code="a">DE-473</subfield><subfield code="a">DE-92</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">NW 3100</subfield><subfield code="0">(DE-625)132077:</subfield><subfield code="2">rvk</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Seetah, Krish</subfield><subfield code="e">Verfasser</subfield><subfield code="0">(DE-588)1163753823</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Humans, animals and the craft of slaughter in archaeo-historic societies</subfield><subfield code="c">Krish Seetah Stanford University</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">Cambridge</subfield><subfield code="b">Cambridge University Press</subfield><subfield code="c">[2018]</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 Online-Ressource (xx, 260 Seiten)</subfield><subfield code="b">Illustrationen</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">c</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">cr</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production - that have heretofore been considered in isolation from one another. Focusing on the activity inherent in butcher, he describes the history of knowledge that typifies the craft. He also provides anthropological and archaeological case studies which showcase examples of butchery practices in varied contexts that are seldom identified with zooarchaeological research. Situating the relationship between practice, practitioner, material and commodity, this imaginative study offers new insights into food production, consumption, and the craft of cuisine</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">Cover; Half-title; Title page; Copyright information; Contents; Figures; Tables; Preface; From Apprenticeship to Scholarship; Acknowledgements; Part I Butchery as Craft and Social Praxis; Chapter One Animal Bodies, Human Technology; From Flesh to Meat; Practice; This Book in Context; Chapter Two Conceptualising 'Butchery'; Introduction; 'Terms' of Engagement; Emphasizing Human Cognition; Conceptualizing the 'When' and the 'What'; 'Amber Moments'; Butchery as Process; Conclusions; Chapter Three Thinking Practically; Introduction; Archaeological Thinking on Activity; Chaîne Opératoire</subfield></datafield><datafield tag="520" ind1="3" ind2=" "><subfield code="a">Applying Theory to Assess Butchery PracticeConclusions; Chapter Four Craft, Practice, and Social Boundaries; Introduction; Craft, Marginalised Groups, and Archaeology; Carcass to Meat -- A Hard Act to Swallow?; Case Studies in Social Differentiation; India; Japan; Korea; Tibet and China; African Examples; Projecting the Character of 'the Butcher'; Stratification through the Lens of Archaeology; Routes to Professionalisation of Practice; Concluding Comments; Chapter Five Intellectualising Practice: Bridging Analogy and Technology; 'Living Archaeology'; Drivers of Modern Butchery</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Slaughtering and slaughter-houses / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Meat industry and trade / History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Slaughtering and slaughter-houses ; History</subfield></datafield><datafield tag="653" ind1=" " ind2="0"><subfield code="a">Meat industry and trade ; History</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Erscheint auch als</subfield><subfield code="n">Druck-Ausgabe</subfield><subfield code="z">9781108447317</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="u">https://doi.org/10.1017/9781108553544</subfield><subfield code="x">Verlag</subfield><subfield code="z">URL des Erstveröffentlichers</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-20-CBO</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-032166349</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1017/9781108553544</subfield><subfield code="l">BSB01</subfield><subfield code="p">ZDB-20-CBO</subfield><subfield code="q">BSB_PDA_CBO_Kauf</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1017/9781108553544</subfield><subfield code="l">FHN01</subfield><subfield code="p">ZDB-20-CBO</subfield><subfield code="q">FHN_PDA_CBO</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="966" ind1="e" ind2=" "><subfield code="u">https://doi.org/10.1017/9781108553544</subfield><subfield code="l">UBG01</subfield><subfield code="p">ZDB-20-CBO</subfield><subfield code="q">UBG_PDA_CBO</subfield><subfield code="x">Verlag</subfield><subfield code="3">Volltext</subfield></datafield></record></collection> |
| id | DE-604.BV046756718 |
| illustrated | Not Illustrated |
| index_date | 2024-07-03T14:43:17Z |
| indexdate | 2024-07-10T08:52:57Z |
| institution | BVB |
| isbn | 9781108553544 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-032166349 |
| oclc_num | 1164655586 |
| open_access_boolean | |
| owner | DE-12 DE-473 DE-BY-UBG DE-92 |
| owner_facet | DE-12 DE-473 DE-BY-UBG DE-92 |
| physical | 1 Online-Ressource (xx, 260 Seiten) Illustrationen |
| psigel | ZDB-20-CBO ZDB-20-CBO BSB_PDA_CBO_Kauf ZDB-20-CBO FHN_PDA_CBO ZDB-20-CBO UBG_PDA_CBO |
| publishDate | 2018 |
| publishDateSearch | 2018 |
| publishDateSort | 2018 |
| publisher | Cambridge University Press |
| record_format | marc |
| spelling | Seetah, Krish Verfasser (DE-588)1163753823 aut Humans, animals and the craft of slaughter in archaeo-historic societies Krish Seetah Stanford University Cambridge Cambridge University Press [2018] 1 Online-Ressource (xx, 260 Seiten) Illustrationen txt rdacontent c rdamedia cr rdacarrier In this book, Krish Seetah uses butchery as a point of departure for exploring the changing historical relationships between animal utility, symbolism, and meat consumption. Seetah brings together several bodies of literature - on meat, cut marks, craftspeople, and the role of craft in production - that have heretofore been considered in isolation from one another. Focusing on the activity inherent in butcher, he describes the history of knowledge that typifies the craft. He also provides anthropological and archaeological case studies which showcase examples of butchery practices in varied contexts that are seldom identified with zooarchaeological research. Situating the relationship between practice, practitioner, material and commodity, this imaginative study offers new insights into food production, consumption, and the craft of cuisine Cover; Half-title; Title page; Copyright information; Contents; Figures; Tables; Preface; From Apprenticeship to Scholarship; Acknowledgements; Part I Butchery as Craft and Social Praxis; Chapter One Animal Bodies, Human Technology; From Flesh to Meat; Practice; This Book in Context; Chapter Two Conceptualising 'Butchery'; Introduction; 'Terms' of Engagement; Emphasizing Human Cognition; Conceptualizing the 'When' and the 'What'; 'Amber Moments'; Butchery as Process; Conclusions; Chapter Three Thinking Practically; Introduction; Archaeological Thinking on Activity; Chaîne Opératoire Applying Theory to Assess Butchery PracticeConclusions; Chapter Four Craft, Practice, and Social Boundaries; Introduction; Craft, Marginalised Groups, and Archaeology; Carcass to Meat -- A Hard Act to Swallow?; Case Studies in Social Differentiation; India; Japan; Korea; Tibet and China; African Examples; Projecting the Character of 'the Butcher'; Stratification through the Lens of Archaeology; Routes to Professionalisation of Practice; Concluding Comments; Chapter Five Intellectualising Practice: Bridging Analogy and Technology; 'Living Archaeology'; Drivers of Modern Butchery Slaughtering and slaughter-houses / History Meat industry and trade / History Slaughtering and slaughter-houses ; History Meat industry and trade ; History Erscheint auch als Druck-Ausgabe 9781108447317 https://doi.org/10.1017/9781108553544 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Seetah, Krish Humans, animals and the craft of slaughter in archaeo-historic societies |
| title | Humans, animals and the craft of slaughter in archaeo-historic societies |
| title_auth | Humans, animals and the craft of slaughter in archaeo-historic societies |
| title_exact_search | Humans, animals and the craft of slaughter in archaeo-historic societies |
| title_exact_search_txtP | Humans, animals and the craft of slaughter in archaeo-historic societies |
| title_full | Humans, animals and the craft of slaughter in archaeo-historic societies Krish Seetah Stanford University |
| title_fullStr | Humans, animals and the craft of slaughter in archaeo-historic societies Krish Seetah Stanford University |
| title_full_unstemmed | Humans, animals and the craft of slaughter in archaeo-historic societies Krish Seetah Stanford University |
| title_short | Humans, animals and the craft of slaughter in archaeo-historic societies |
| title_sort | humans animals and the craft of slaughter in archaeo historic societies |
| url | https://doi.org/10.1017/9781108553544 |
| work_keys_str_mv | AT seetahkrish humansanimalsandthecraftofslaughterinarchaeohistoricsocieties |