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| LEADER |
00000nam a2200000 i 4500 |
| 001 |
in00005668607 |
| 003 |
OCoLC |
| 006 |
m o d |
| 007 |
cr cnu---unuuu |
| 008 |
231003s2023 sz a o 000 0 eng d |
| 005 |
20251117203915.4 |
| 019 |
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|a 1400971442
|a 1401058567
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| 020 |
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|a 9783031410178
|q (electronic bk.)
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| 020 |
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|a 3031410173
|q (electronic bk.)
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| 020 |
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|z 9783031410161
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| 020 |
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|z 3031410165
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| 024 |
8 |
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|a 90102761422
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| 035 |
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|a (OCoLC)1401632269
|z (OCoLC)1400971442
|z (OCoLC)1401058567
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| 040 |
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|a N$T
|b eng
|e rda
|e pn
|c N$T
|d N$T
|d GW5XE
|d EBLCP
|d YDX
|d OCLCF
|d OCLCO
|d OCLCQ
|d UKAHL
|d WAU
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| 050 |
|
4 |
|a GN799.F6
|b P47 2023
|
| 082 |
0 |
4 |
|a 394.1/200901
|2 23/eng/20231005
|
| 100 |
1 |
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|a Peres, Tanya M.,
|e author.
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| 245 |
1 |
0 |
|a Foodways archaeology :
|b methods and cases /
|c Tanya M. Peres.
|
| 264 |
|
1 |
|a Cham :
|b Springer,
|c 2023.
|
| 300 |
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|a 1 online resource ( xiii, 118 pages) :
|b illustrations (black and white).
|
| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
|
| 490 |
1 |
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|a SpringerBriefs in archaeology
|
| 532 |
1 |
|
|3 EBSCOhost
|a "EBSCO evaluates our products based on the Web Content Accessibility Guidelines (WCAG) and the related Section 508 and EN 301 549 regulations in the US and EU. Most EBSCO products are substantially conformant with WCAG 2.2 level AA." Source: https://connect.ebsco.com/s/article/EBSCO-VPATs?language=en_US. Last accessed April 22, 2025.
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| 588 |
0 |
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|a Print version record.
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| 505 |
0 |
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|a Intro -- Acknowledgments -- Contents -- List of Figures -- List of Tables -- Chapter 1: Archaeology of Foodways -- 1.1 Components of Foodways Archaeology -- 1.2 Research Themes in Foodways Archaeology -- 1.3 Background to the Case Studies -- 1.4 Organization of the Volume -- References -- Chapter 2: Zooarchaeology of Foodways -- 2.1 Sample Recovery Best Practices -- 2.2 Analysis Methods -- 2.2.1 Primary Data Collection -- 2.3 Number of Identified Specimens (NISP) -- 2.4 Weights -- 2.4.1 Secondary Data Collection -- 2.5 Minimum Number of Individuals -- 2.6 Biomass
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| 505 |
8 |
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|a 2.7 Species Diversity and Equitability -- 2.8 Zooarchaeology of the Earliest Introduction of Iberian Foodways to the Americas -- 2.9 Summary -- References -- Chapter 3: Paleoethnobotany of Foodways -- 3.1 Plant Samples Common to Archaeological Sites -- 3.1.1 Food Plants -- 3.1.2 Fuel Plants -- 3.1.3 Pollen and Pollen Rain -- 3.2 Plant Sample Recovery Best Practices -- 3.3 Lab Analysis Methods -- 3.3.1 Primary Data Collection -- 3.3.2 Secondary Data Measures -- 3.4 Taphonomy and Sample Bias -- 3.4.1 Differential Preservation -- 3.4.2 Modern and Ancient Biases
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| 505 |
8 |
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|a 3.5 Interpreting Plants as Part of Foodways -- 3.6 Summary -- References -- Additional Resources -- Chapter 4: Bioarchaeology of Foodways -- 4.1 Ethical and Legal Considerations in Bioarchaeology -- 4.2 Discovery of Human Remains -- 4.2.1 Best Practices in the Recovery of Human Remains -- 4.3 Lab Analysis Methods -- 4.3.1 Basic Osteological Identification -- 4.3.2 Basic Demographic Identification -- 4.4 Biomarkers of Foodways (Diet and Nutrition) -- 4.4.1 Paleopathology -- 4.4.2 Dental Wear and Tear -- 4.4.3 Diet Reconstruction Based on Stable Isotope Analysis -- 4.4.4 Growth Disruption
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| 505 |
8 |
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|a 4.4.5 Iron Deficiency Anemia -- 4.5 Biomarkers of Foodways (Physical Work and Activity) -- 4.5.1 Osteoarthritis -- 4.5.2 Skeletal Morphology -- 4.6 Discussion -- 4.7 Summary -- References -- Additional Resources -- Chapter 5: Chemical Analysis of Foodways -- 5.1 Organic Residue Analysis -- 5.2 Diet Reconstruction Based on Stable Isotope Analysis -- 5.2.1 Basics of Stable Isotope Analysis -- 5.3 Experimental Studies with Absorbed Residues -- 5.4 Dietary Reconstructions of the Mission Period -- 5.5 Summary -- References -- Chapter 6: Ceramic Analysis and Foodways -- 6.1 Why Do We Study Ceramics?
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| 505 |
8 |
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|a 6.2 Data Collection on Archaeological Ceramics -- 6.2.1 Raw Material -- 6.2.2 Surface Treatment -- 6.2.3 Vessel Shapes -- 6.3 Ceramic Quantification -- 6.4 Ceramic Classification Systems -- 6.5 The Functional Vessel -- 6.5.1 Processing -- 6.5.2 Storage -- 6.5.3 Cooking -- 6.5.4 Uncommon Cookware -- 6.5.5 Serving -- 6.6 Summary -- References -- Chapter 7: Documentary Analysis of Foodways -- 7.1 Documents Written About the Lived Experience -- 7.2 Historic Documents and Foodways -- 7.2.1 Religious Doctrine -- 7.2.2 Cookbooks -- 7.2.3 Art/Paintings
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| 650 |
|
0 |
|a Prehistoric peoples
|x Food.
|
| 650 |
|
0 |
|a Food habits
|x History
|y To 1500.
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| 650 |
|
0 |
|a Animal remains (Archaeology)
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| 650 |
|
0 |
|a Excavations (Archaeology)
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| 650 |
|
6 |
|a Sociétés préhistoriques
|x Alimentation.
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| 650 |
|
6 |
|a Fouilles (Archéologie)
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| 650 |
|
7 |
|a excavation (process)
|2 aat
|
| 650 |
|
7 |
|a Animal remains (Archaeology)
|2 fast
|
| 650 |
|
7 |
|a Excavations (Archaeology)
|2 fast
|
| 650 |
|
7 |
|a Food habits
|2 fast
|
| 650 |
|
7 |
|a Prehistoric peoples
|x Food
|2 fast
|
| 648 |
|
7 |
|a To 1500
|2 fast
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| 655 |
|
7 |
|a Electronic books.
|2 local
|
| 710 |
2 |
|
|a EBSCOhost
|
| 776 |
1 |
8 |
|i Print version:
|a Peres, Tanya M.
|t Foodways archaeology.
|d Cham : Springer, 2023
|z 9783031410161
|w (OCoLC)1400083699
|
| 830 |
|
0 |
|a SpringerBriefs in archaeology.
|
| 856 |
4 |
0 |
|u http://proxy.library.tamu.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=3687707
|z Connect to the full text of this electronic book
|t 0
|
| 945 |
|
|
|b 547007
|
| 955 |
|
|
|a YBP purchased firm e-records
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| 980 |
|
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|b usergen
|c 90102761422
|g 565750
|k USD
|m 96.79
|p Faculty;Anthropology
|q 1
|s AcqMono Conventional
|t Purchase at vendor system
|u Vendor order reference number
|v ZYBP
|y Faculty - electronic
|z Electronic resource
|
| 999 |
f |
f |
|i 00b9a832-7ee6-4f31-a220-aa74c9be777b
|s 2264ac94-bf2d-451e-b93a-7ce9828cec2b
|t 0
|
| 952 |
f |
f |
|a Texas A&M University
|b College Station
|c Electronic Resources
|d Available Online
|t 0
|e GN799.F6 P47 2023
|h Library of Congress classification
|
| 998 |
f |
f |
|a GN799.F6 P47 2023
|t 0
|l Available Online
|