Sharyn Jones – författare

Food and Gender in Fiji is an ethnoarchaeological investigation of the social relations surrounding foodways on the island of Nayau in Fiji. Writing from the perspective of an archaeologist, Jones answers questions raised by her archaeological research using original ethnographic data and material culture associated women and fishing, the intersection that forms the basis of the subsistence economy on Nayau. She focuses on food procurement on the reef, domestic activities surrounding foodways, and household spatial patterns to explore the meaning of food amongst the Lau Group of Fiji beyond the obvious nutritional and ecological spheres. Jones presents her findings alongside original archaeological data, demonstrating that it is possible to illuminate contemporary food-related social issues through historical homology and comparison with the lifeways of the Lauan people. Offering a comprehensive and rigorous example of ethnoarchaeology at work, this book has major implications for archaeological interpretations of foodways, gender, identity, and social organization in the Pacific Islands and beyond.

This Element explores Pacific Island foodways, documenting the challenges of studying archaeologically identifiable culinary practices in a widespread diverse region. The authors' overview of gastronomic activities addresses current and foundational research while emphasizing living cultures and past cultures from New Guinea to East Polynesia. This Element employs a variety of perspectives and methodologies, including zooarchaeological, ethnoarchaeological, ethnohistoric, ethnobotanical, and Indigenous. The authors' discussion of food, feasting, ritual, identity, heritage, and community consider the complex sensory and environmental experiences involved in eating. This Element presents an approach for understanding the nature and culture of food, the way that humans make food and food makes us.

This Element explores Pacific Island foodways, documenting the challenges of studying archaeologically identifiable culinary practices in a widespread diverse region. The authors' overview of gastronomic activities addresses current and foundational research while emphasizing living cultures and past cultures from New Guinea to East Polynesia. This Element employs a variety of perspectives and methodologies, including zooarchaeological, ethnoarchaeological, ethnohistoric, ethnobotanical, and Indigenous. The authors' discussion of food, feasting, ritual, identity, heritage, and community consider the complex sensory and environmental experiences involved in eating. This Element presents an approach for understanding the nature and culture of food, the way that humans make food and food makes us.

Culture, Humanity, and History: Conversations About Anthropology provides students with an engaging collection of writings and cases studies centered on human diversity and culture across all societies, including the past, present, and future. Students learn how anthropologists and scholars in the humanities and social sciences study humans to better understand who and what we are, and how we should live.The reader is divided into four sections. In Section I, students learn about the origins of humanity and the concept of culture. Section II features readings that address ideas about humanity, race, ethnicity, and ritual from the perspectives of a biological anthropologist and a scholar of religion. In Section III, the selected articles examine ecological, economic, and medical anthropology, demonstrating human strategies for obtaining, using, and distributing resources. The final section focuses on a novel approach in the field called posthuman anthropology, demonstrating to students how the discipline of anthropology is growing and evolving.Approachable and thought provoking, Culture, Humanity, and History is an ideal text for foundational courses in anthropology.