Ancient Indigenous Cuisines
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A01=Alleen Betzenhauser
A01=Jennifer R. Haas
A01=Mary E. Malainey
A01=Mary M. King
A01=Rebecca K. Albert
A01=Susan M Kooiman
A01=Terrance J. Martin
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American Bottom
AMS residues
Anishinaabe
anthropology of food
archaeobotany
archaeology
archaeometric analysis
Author_Alleen Betzenhauser
Author_Jennifer R. Haas
Author_Mary E. Malainey
Author_Mary M. King
Author_Rebecca K. Albert
Author_Susan M Kooiman
Author_Terrance J. Martin
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B01=Autumn M. Painter
B01=Jodie A. O'Gorman
B01=Susan M Kooiman
Cahokia
Canada
Category1=Non-Fiction
Category=HD
Category=JBCC4
Category=JBSL
Category=JBSL11
Category=JFCV
Category=JFSL9
Category=NK
ceramics
ceremonies
Cloudman site
cooking technology
COP=United States
cultigens
Delivery_Pre-order
diet
Early Archaic period
earth ovens
Eastern Agricultural Complex
Eastern Woodlands
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eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
ethnography
experimental archaeology
farming
fauna
feasting
Finch site
fire-cracked rocks
fish
fishing
food
food exchanges
food residues
food storage
foodways
Great Lakes
Hopewell Interaction Sphere
hunting
hybridity
Illinois
Indigenous communities
Lake Superior
Language_English
Late Archaic period
Late Precontact period
maize
mammals
Manitoba
Mesoamerica
Michigan
Middle Archaic period
Middle Woodland period
Midwest
migration
Minnesota
Mississippians
Morton Village site
nixtamalization
North America
North Dakota
Ohio
Ojibwe
Oneota
Ontario
PA=Not yet available
phytoliths
pit features
plant taxa
plants
plates
pottery
pottery analysis
Price_€20 to €50
PS=Forthcoming
refuse pits
religion
rituals
softlaunch
spatial analysis
stumpware
subsistence
taphonomy
Upper Mississippian groups
Upper Peninsula
wild rice
Wisconsin
women's roles
Woodlands
zooarchaeology
Product details
- ISBN 9780817361822
- Weight: 513g
- Dimensions: 152 x 229mm
- Publication Date: 14 Jan 2025
- Publisher: The University of Alabama Press
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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New essays from foodways archaeology related to cuisine in social, cultural, and environmental contexts
This collection of original essays is the first to cover recent trends in foodways archaeology in the Midwest using the concept of cuisine: the selection of food ingredients and methods of food preparation, cooking, and serving/consumption in relation to their social, cultural, and environmental contexts. This work span the Early Archaic (9000 BC) to Late Precontact (up to around AD 1500) in ecological zones of present-day Michigan, Indiana, Illinois, Wisconsin, Minnesota, North Dakota, and Manitoba. Chapters trace development from hunter-gathering to horticultural practices to the more robust farming/fishing/hunting model centered on maize, squash, and other domesticates.
As Susan M. Kooiman, Jodie A. O’Gorman, and Autumn M. Painter note, identification of past cooking habits and evolving methods for foodstuffs identification can help archaeologists to reconstruct foodways and connect food behaviors with identity and associated fundamental societal beliefs. Contributors to this collection use cutting-edge methods and perspectives and consider a range of questions and outcomes that demonstrate the versatility and strength of culinary studies. To move the field forward, contributors also note areas for further analysis and improvement.
This volume targets archaeologists and students, archaeobotanists and zooarchaeologists, and those curious about Indigenous food culture. Engaging content includes chapters on the construction of earth ovens, the use-alteration of pottery and residue, a discussion of cuisine combining plant and animal data with ceramic trends, and the various contexts of plates to understand cooking methods and the social role of cuisine. Others examine faunal remains, the plant remains of feasting, the introduction of maize, the use of limestone nixtamalization, and archaeobotanical assemblages that reveal shifts in cuisine. A conclusion addresses the question, Why cuisine?
CONTRIBUTORS
Rebecca K. Albert / Alleen Betzenhauser / Jennifer R. Haas / Mary M. King / Susan M. Kooiman / Mary E. Malainey / Terrance J. Martin / Fernanda Neubauer / Kelsey Nordine / Jodie A. O’Gorman / Autumn M. Painter / Jeffrey M. Painter / Kimberly Schaefer / Mary Simon
This collection of original essays is the first to cover recent trends in foodways archaeology in the Midwest using the concept of cuisine: the selection of food ingredients and methods of food preparation, cooking, and serving/consumption in relation to their social, cultural, and environmental contexts. This work span the Early Archaic (9000 BC) to Late Precontact (up to around AD 1500) in ecological zones of present-day Michigan, Indiana, Illinois, Wisconsin, Minnesota, North Dakota, and Manitoba. Chapters trace development from hunter-gathering to horticultural practices to the more robust farming/fishing/hunting model centered on maize, squash, and other domesticates.
As Susan M. Kooiman, Jodie A. O’Gorman, and Autumn M. Painter note, identification of past cooking habits and evolving methods for foodstuffs identification can help archaeologists to reconstruct foodways and connect food behaviors with identity and associated fundamental societal beliefs. Contributors to this collection use cutting-edge methods and perspectives and consider a range of questions and outcomes that demonstrate the versatility and strength of culinary studies. To move the field forward, contributors also note areas for further analysis and improvement.
This volume targets archaeologists and students, archaeobotanists and zooarchaeologists, and those curious about Indigenous food culture. Engaging content includes chapters on the construction of earth ovens, the use-alteration of pottery and residue, a discussion of cuisine combining plant and animal data with ceramic trends, and the various contexts of plates to understand cooking methods and the social role of cuisine. Others examine faunal remains, the plant remains of feasting, the introduction of maize, the use of limestone nixtamalization, and archaeobotanical assemblages that reveal shifts in cuisine. A conclusion addresses the question, Why cuisine?
CONTRIBUTORS
Rebecca K. Albert / Alleen Betzenhauser / Jennifer R. Haas / Mary M. King / Susan M. Kooiman / Mary E. Malainey / Terrance J. Martin / Fernanda Neubauer / Kelsey Nordine / Jodie A. O’Gorman / Autumn M. Painter / Jeffrey M. Painter / Kimberly Schaefer / Mary Simon
Susan M. Kooiman is assistant professor of anthropology at Southern Illinois University, Edwardsville. She is the author of Ancient Pottery, Cuisine, and Society at the Northern Great Lakes.
Jodie A. O’Gorman is associate professor emeritus of anthropology at Michigan State University specializing in the archaeology of the Midwest with a long-term interest in the intersection of food, gender, and community.
Autumn M. Painter is an archaeologist with a regional focus on the eastern woodlands of North America and broad interests in zooarchaeology, foodways, social interaction, and coalescent communities.
Jodie A. O’Gorman is associate professor emeritus of anthropology at Michigan State University specializing in the archaeology of the Midwest with a long-term interest in the intersection of food, gender, and community.
Autumn M. Painter is an archaeologist with a regional focus on the eastern woodlands of North America and broad interests in zooarchaeology, foodways, social interaction, and coalescent communities.
