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How people produced or acquired their food in the past is one of
the main questions in archaeology. Everyone needs food to survive,
so the ways in which people managed to acquire it forms the very
basis of human existence. Farming was key to the rise of human
sedentarism. Once farming moved beyond subsistence, and regularly
produced a surplus, it supported the development of specialisation,
speeded up the development of socio-economic as well as social
complexity, the rise of towns and the development of city states.
In short, studying food production is of critical importance in
understanding how societies developed. Environmental archaeology
often studies the direct remains of food or food processing, and is
therefore well-suited to address this topic. What is more, a wealth
of new data has become available in this field of research in
recent years. This allows synthesising research with a regional and
diachronic approach. Indeed, most of the papers in this volume
offer studies on subsistence and surplus production with a wide
geographical perspective. The research areas vary considerably,
ranging from the American Mid-South to Turkey. The range in time
periods is just as wide, from c. 7000 BC to the 16th century AD.
Topics covered include foraging strategies, the combination of
domestic and wild food resources in the Neolithic, water supply,
crop specialisation, the effect of the Roman occupation on animal
husbandry, town-country relationships and the monastic economy.
With this collection of papers and the theoretical framework
presented in the introductory chapter, we wish to demonstrate that
the topic of subsistence and surplus production remains of
interest, and promises to generate more exciting research in the
future.
How people produced or acquired their food in the past is one of
the main questions in archaeology. Everyone needs food to survive,
so the ways in which people managed to acquire it forms the very
basis of human existence. Farming was key to the rise of human
sedentarism. Once farming moved beyond subsistence, and regularly
produced a surplus, it supported the development of specialisation,
speeded up the development of socio-economic as well as social
complexity, the rise of towns and the development of city states.
In short, studying food production is of critical importance in
understanding how societies developed. Environmental archaeology
often studies the direct remains of food or food processing, and is
therefore well-suited to address this topic. What is more, a wealth
of new data has become available in this field of research in
recent years. This allows synthesising research with a regional and
diachronic approach. Indeed, most of the papers in this volume
offer studies on subsistence and surplus production with a wide
geographical perspective. The research areas vary considerably,
ranging from the American Mid-South to Turkey. The range in time
periods is just as wide, from c. 7000 BC to the 16th century AD.
Topics covered include foraging strategies, the combination of
domestic and wild food resources in the Neolithic, water supply,
crop specialisation, the effect of the Roman occupation on animal
husbandry, town-country relationships and the monastic economy.
With this collection of papers and the theoretical framework
presented in the introductory chapter, we wish to demonstrate that
the topic of subsistence and surplus production remains of
interest, and promises to generate more exciting research in the
future.
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