Feast: Why Humans Share Food
By Martin Jones
Why this book?
The joy of this book is the way it lays bare the detective work of archaeology. Martin Jones shows us how archaeologists build a picture of the past using fragments of bone; food residues on the inside of cooking pots; grains of pollen; berry seeds and whipworm eggs. He takes us from a group of chimpanzees foraging in Tanzanian fruit trees and the beginnings of sociable eating to the development of cooking among Neanderthals in the Iberian Peninsula and on to a newly-permanent Mesopotamian farming settlement and the competitive dining of a Roman table in Colchester. Organized around the central question of ‘why humans share food’, the book is a history of the meal itself.
When you buy a book we may earn a small commission.