World Archaeology

When is food a luxury?
pp. 405-427(23)
Author: van der Veen, Marijke

Beyond affluence: the zooarchaeology of luxury
pp. 428-441(14)
Authors: Ervynck, Anton; Van Neer, Wim; Hüster-Plogmann, Heide; Schibler, Jörg

Did East Polynesians have a concept of luxury foods?
pp. 442-457(16)
Author: Leach, Helen

Were luxury foods the first domesticates? Ethnoarchaeological perspectives from Southeast Asia
pp. 458-469(12)
Author: Hayden, Brian

Pre-Columbian Andean animal domesticates at the edge of empire
pp. 470-483(14)
Author: Stahl, Peter

New archaeological insights into food and status: a case study from pre-contact Hawaii
pp. 484-497(14)
Authors: Kirch, Patrick; O'Day, Sharyn Jones

The noble beast: status and differential access to animals in the Maya world
pp. 498-515(18)
Author: Emery, Kitty

Brewing beer: status, wealth and ceramic use alteration among the Gamo of south-western Ethiopia
pp. 516-528(13)
Author: Arthur, John

Pomegranates in eastern Mediterranean contexts during the Late Bronze Age
pp. 529-541(13)
Author: Ward, Cheryl

Access to luxury foods in Central Europe during the Roman period: the archaeobotanical evidence
pp. 542-557(16)
Authors: Bakels, Corrie; Jacomet, Stefanie

Archaeology, luxury and the exotic: the examples of Islamic Gao (Mali) and Bahrain
pp. 558-570(13)
Authors: MacLean, Rachel; Insoll, Timothy

'Luxury foods' in medieval Islamic societies
pp. 571-580(10)
Author: Waines, David