The Prehistory of Food tackles the issues of setting subsistence in its social context by focusing on food as a cultural artefact. It brings together contributors with a scientific and biological expertise as well as those interested in the patterns of consumption and social change. The production and consumption of food can tell us much about different cultures, their construction and the cultural change of their world. The international contributors look at the interaction of food, biology and ecology reflecting the fact that food reaches out into all areas of life. The Prehistory of Food will throw light on to the movements of plants around the world over the last 5000 years by using a combination of archaeological, genetic, botanical and linguistic evidence. Tim Bayliss-Smith, Cambridge University, Anne Butler, Institute of Archaeology, UCL, Edmond De Langhe, Laboratory of Tropical Crop Improvement, KU Leuven, Belgium, Richard Full