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Meat Consumption in Africa: Culture, History, Zooarcheaology - Tools of the Trade: Technology and the Drivers of Change

First in a series of three seminars moderated by Dr. Krish Seetah, Department of Anthropology.
Come join us for a seminar on the impact of changing technologies of meat production. Dr. Krish Seetah’s work on meat processing technology in the archaeological record and modern cattle herding practices in a Maasai community in Kenya will be a jumping-off point for this discussion. Perspectives on issues of food and its impacts on public health, environment and identify-formation globally are welcome!
Archaeological evidence shows that humans started using hand-held, stone tools to process meat over 3 million years ago. This durable technology persisted even in the face of other major changes in human food production, such as the domestication of animals. With the advent of metallurgy, butchery and meat processing tools remained relatively similar in form and function. The recent increase in mechanization and industrialization of animal processing worldwide has shifted meat processing away from a universal, intimate experience, to one that increasingly fewer people have experienced. At the same time, the amount of meat consumed worldwide has drastically increased.
Upcoming Seminars in Series:
May 5 - Food for Thought: Social Attitudes towards ConsumptionJune 2 - New Approaches to Old Problems: Research and Ethics

Details

When:

Tuesday, April 14, 2015. 05:30 PM

Where:

Lecture Hall, Stanford Archaeology Center, 488 Escondido Mall

Sponsor:

Center for African Studies

Contact:

650-497-7688
africanstudies@stanford.edu

Admission:

For more information and to access pre-seminar reading material, visit the "More Info" link.