In 22 papers drawn from a 2004 colloquium held at the U. Blaise Pascal in Clermont-Ferrand, France (Renard's campus), international specialists examine excavated sites from Macedonia to Crete for their clues about evolving dietary practices and their impact on social organization in that region from the 7th to 3rd millennia BC. Mee (U. of Liverpool) discusses pottery production and usage over time from a site near Sparta. Analytical techniques applied include bioarcheological ones, and a retrospective study of consumption of meat in modern, pre-refrigeration era rural Greece. Eight of the contributions are in untranslated French. The volume includes b&w illustrations, and a question and answer section. Distributed in North America by The David Brown Book Co. Annotation ©2007 Book News, Inc., Portland, OR (booknews.com)