Baking, Bourbon, and Black Drink
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A32=Aaron Deter-Wolf
A32=Kandace D. Hollenbach
A32=Megan C. Kassabaum
A32=Nicolas Laracuente
A32=Rachel V. Briggs
A32=Scot Keith
A32=Stephen B. Carmody
A32=Thomas E. Emerson
Age Group_Uncategorized
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America
American Indians
american south
and animal remains
animal management
archaeology
artifacts
automatic-update
B01=Aaron Deter-Wolf
B01=Tanya M. Peres
Black Drink
bourbon archaeology
bourbon history
Category1=Non-Fiction
Category=HBTB
Category=HDD
Category=JBCC4
Category=JFCV
Category=NHTB
Category=NKD
ceramic
ceramics
ceremonial complex
climate
cooking
cookware
COP=United States
Delivery_Delivery within 10-20 working days
diet
distilling
Dust Cave Site
Early Archaic
Early Paleoindians of North America
Earth Ovens
Eastern United States
eating
environment
eq_bestseller
eq_history
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
excavations
farming
fauna
feasting
feasts
field to table
fishing
food consumption
food procurement
food production
Foodways
geology
habitats
heritage foods
hominy
hunting
hunting and gathering
Indigenous societies
Language_English
maize
marrow
marrow extraction
material culture
Middle and Late Woodland Swift Creek Pottery
Middle Archaic
Middle Woodland
migration
Mississippian Period
mounds
Native Americans
niche construction theory
PA=Available
Paleoindians
plant
plants
Pleistocene
pottery
pre-contact
pre-European contact
Prehistoric Foodways
Price_€50 to €100
projectile points
PS=Active
public archaeology
serving ware
settlement
shell middens
shellfish
softlaunch
southeast
southeastern archaeology
subsistence
turkey foodways
US
violence
warfare
water transportation
whiskey
whiskey archaeology
whiskey distillation
Whiskey Foodway
Woodland Period
Product details
- ISBN 9780817319922
- Weight: 530g
- Dimensions: 154 x 231mm
- Publication Date: 28 Aug 2018
- Publisher: The University of Alabama Press
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Archaeological case studies that explore the rituals and cultural significance of foods in the southeastern United States.
Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast, however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten.
Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy.
Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data.
Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast, however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten.
Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy.
Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data.
Tanya M. Peres is an associate professor in the Department of Anthropology at Florida State University. She is the coeditor of Trends and Traditions in Southeastern Zooarchaeology and Integrating Zooarchaeology and Paleoethnobotany: A Consideration of Issues, Methods, and Cases.
Aaron Deter-Wolf is a prehistoric archaeologist for the Tennessee Division of Archaeology and coeditor of Drawing with Great Needles: Ancient Tattoo Traditions of North America and Ancient Ink: The Archaeology of Tattooing.
Aaron Deter-Wolf is a prehistoric archaeologist for the Tennessee Division of Archaeology and coeditor of Drawing with Great Needles: Ancient Tattoo Traditions of North America and Ancient Ink: The Archaeology of Tattooing.
