The Archaeology of Food Preference

Food preference is a socially constructed concept in which both consumers and producers define what is “good to eat.” Staple crops and daily meals are an important component of these definitions, as the regular use of particular foods reinforces norms of identity. Food preferences also affect agricultural systems because choices among cultivars are based on social needs in addition to economic variables such as yield and caloric value. Through textual and archaeological evidence, the trajectory of rice production is examined for Sri Lanka, the Brahmaputra Valley, the Tamil region, and Vijayanagara. In these regions and elsewhere in South Asia, shared ideologies of food preference resulted in a consensus mode of agricultural production: Irrigation works increased the tax base for political leaders and the donation base for temple economies, but they also benefited local inhabitants who would have been able to partake of a preferred food on a more regular basis. [