StartseiteThe archaeology of food: culture and identity

StartseiteThe archaeology of food: culture and identity

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Veröffentlicht am Dienstag, 15. Februar 2005



The archaeology of food: culture and identity


Colloquium session

Archaeological Institute of America (AIA) annual meeting

Montréal, Québec (Canada)

January 5-8 2006


Food is an important part of culture and identity.  Archaeologists, zooarchaeologists, archaeobotanists and other specialists are fully aware of the scope of their researches and the various sub-disciplines of archaeology have now moved beyond the lists of taxa or daunting type-series. This colloquium session invites specialists of various fields to discuss what bioarchaeological remains and/or material culture can reveal on the role of food in cultural and social identity and on the relation between human and their environment in the past.


Any queries can be addressed to the session organiser at the address below.  The AIA attracts mainly specialists of the Classical periods and Antiquity but participants working on other periods are also most welcomed to submit a paper.  Title, abstract (max. 250 words), contact information, professional affiliation and the amount of time requested (10, 15 or 20 minutes) must be submitted by 11 March 2005 to the session organiser.  Please note that the AIA will accept papers given in English or French.  Information on the AIA, the annual meeting and travel funds is available online at:


Manon Savard

Université du Québec à Rimouski

300, allée des Ursulines
Rimouski (Québec)

G5L 3A1


Phone : (+1) 418 723-1986 ext. 1225

E-mail :



  • Montreal, Kanada


  • Freitag, 11. März 2005


  • Manon Savard
    courriel : manon_savard [at] uqar [dot] qc [dot] ca


  • Nicolas Beaudry
    courriel : nicolas [dot] beaudry [at] umontreal [dot] ca


CC0-1.0 Diese Anzeige wird unter den Bedingungen der Creative Commons CC0 1.0 Universell .


« The archaeology of food: culture and identity », Beitragsaufruf, Calenda, Veröffentlicht am Dienstag, 15. Februar 2005,

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