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From Foraging to Farming in the Andes: New Perspectives on Food Production and Social Organization (Hardback)
  • From Foraging to Farming in the Andes: New Perspectives on Food Production and Social Organization (Hardback)
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From Foraging to Farming in the Andes: New Perspectives on Food Production and Social Organization (Hardback)

(editor)
£82.00
Hardback 380 Pages / Published: 14/02/2011
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Archeologists have always considered the beginnings of Andean civilization from c.13,000 to 6,000 years ago to be important in terms of the appearance of domesticated plants and animals, social differentiation, and a sedentary lifestyle, but there is more to this period than just these developments. During this period, the spread of crop production and other technologies, kinship-based labor projects, mound-building, and population aggregation formed ever-changing conditions across the Andes. From Foraging to Farming in the Andes proposes a new and more complex model for understanding the transition from hunting and gathering to cultivation. It argues that such developments evolved regionally, were fluid and uneven, and were subject to reversal. This book develops these arguments from a large body of archaeological evidence, collected over 30 years in two valleys in northern Peru, and then places the valleys in the context of recent scholarship studying similar developments around the world.

Publisher: Cambridge University Press
ISBN: 9781107005273
Number of pages: 380
Weight: 980 g
Dimensions: 253 x 215 x 24 mm


MEDIA REVIEWS
'... a seminal volume that will be referenced and discussed for decades ... Essential for any anthropologist, archaeologist, or botanist, interested in the origins of New World agriculture or domestic plants, as well as for model-building in this issue worldwide.' David Browman, Choice
'[This book] brings us altogether closer to rooting our particular devil out of these emerging details. It will be required reading for those interested in the foundations of Andean civilisation, or indeed the origins of food production worldwide.' David Beresford-Jones, McDonald Institute for Archaeological Research, University of Cambridge

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