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2019•Cambridge University Press eBooksRequires access

Food and Economics

Katheryn C. Twiss

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Abstract

Whereas once archaeologists discussed food and economics largely in terms of subsistence strategies, today we see research on household investments, urban market systems, intercontinental trade networks, and more. This chapter discusses food production and procurement, surplus and abundance, labor, commerce, currency, privatization, globalization, and the causes of economic change.

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Whereas once archaeologists discussed food and economics largely in terms of subsistence strategies, today we see research on household investments, urban market systems, intercontinental trade networks, and more. This chapter discusses food production and procurement, surplus and abundance, labor, commerce, currency, privatization, globalization, and the causes of economic change.

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Available abstract

Whereas once archaeologists discussed food and economics largely in terms of subsistence strategies, today we see research on household investments, urban market systems, intercontinental trade networks, and more. This chapter discusses food production and procurement, surplus and abundance, labor, commerce, currency, privatization, globalization, and the causes of economic change.

Key concepts: Subsistence agriculture, Economics, Currency, Procurement, Globalization, Food systems, Food processing, Production (economics)

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