
Contents
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Introduction Introduction
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Thinking Food Thinking Food
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Procurement Procurement
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Preparation Preparation
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Storage Storage
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Distribution Distribution
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Consumption Consumption
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Disposal Disposal
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Dietary Diversity in the Circum-Baltic Area Dietary Diversity in the Circum-Baltic Area
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Conclusions Conclusions
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References References
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34 Food and Diet: The Châine Opératoire of Mesolithic Food Practice
Get accessGunilla Eriksson, Stockholm University
Kerstin Lidén, Stockholm University
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Published:20 February 2025
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Abstract
Food is at the core of cultural identity, fundamental for survival, yet intrinsically linked to culture. To study activities related to food is, therefore, in effect a way to study cultural practices and cultural differences. This chapter approaches Mesolithic food and diet through the concept of châine opératoire, which is a valuable tool to move beyond simple facts on what foodstuffs were eaten, or what resources were utilized, and instead consider the full spectrum of food practices during the Mesolithic. It is a structured way to describe the mental processes and actions involved in transforming environmental resources into foods, their consumption, and subsequent disposal. These activities require extensive knowledge, technology, and skills, all of which are culturally transmitted. Therefore, they are not only of great archaeological relevance, but they also potentially leave traces in the archaeological record, which can be studied by various approaches. Through a survey of the literature, this chapter provides examples of various Mesolithic food practices throughout Europe, and how these can be detected and interpreted. In addition, it presents a case study of the diverse Mesolithic diets in the Circum-Baltic area as evidenced by stable isotope analysis.
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