Jones shows that by studying the activities of our closest animal relative, the chimpanzee, and by unearthing ancient hearths, some more than 30,000 years old, scientists have been able to piece together a picture of how our ancient ancestors found, killed, cooked, and divided food. In sites uncovered all over the world, fragments of bone, remnants of charred food, pieces of stone or clay serving vessels, and the outlines of ancient halls tell the story of how we slowly developed the complex traditions of eating we recognize in our own societies today. Jones takes us on a tour of the most fascinating sites and artifacts that have been discovered.

About the Author

Martin Jones is George Pitt-Rivers Professor of Archeological Science at the University of Cambridge, and specializes in the study of the archeological remains of early food. In the 1990s he was Chairman of the Ancient Biomolecule Initiative that pioneered some of the most important new methods of archaeological science used in such research. His previous books include The Molecule Hunt.

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