“…Food and artifact status values are established using various criteria: texts, ethnohistory, iconography, rarity, exotic origin, contextual associations, diversity, labor-intensity of production and/or preparation, subjection to sumptuary restriction, periodicity, and/or simply inherent nutritional value (Bray 2003a;Crader 1990;Curet and Pestle 2010;DeFrance 2009, table 1;Goldstein and Hageman 2010;Grant 2002;Jackson and Scott 2003;Reents-Budet 1998;Sykes 2004, Thomas 2007van der Veen 2003). In historical contexts, price is often used to assess a food's ranking (Mylona 2008, pp.…”