Ancient Indigenous Cuisines: Archaeological Explorations of the Midcontinent: Archaeology of Food
Editat de Susan M. Kooiman, Jodie A. O'Gorman, Autumn M. Painter Contribuţii de Rebecca K. Albert, Alleen Betzenhauser, Jennifer R. Haas, Mary M. King, Mary E. Malainey, Terrance J. Martin, Fernanda Neubauer, Kelsey Nordine, Jeffrey M. Painter, Kimberly Schaefer, Mary Simonen Limba Engleză Paperback – 14 ian 2025
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
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Specificații
ISBN-13: 9780817361822
ISBN-10: 0817361820
Pagini: 326
Ilustrații: 34 B&W figures - 6 maps - 18 tables
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.51 kg
Editura: University Of Alabama Press
Colecția University Alabama Press
Seria Archaeology of Food
ISBN-10: 0817361820
Pagini: 326
Ilustrații: 34 B&W figures - 6 maps - 18 tables
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.51 kg
Editura: University Of Alabama Press
Colecția University Alabama Press
Seria Archaeology of Food
Notă biografică
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.
Extras
An anthropology of food celebrates the old adage “you are what you eat” and expands it with a caveat—you are also how you eat. The types of foods that we eat and the ways in which we prepare, cook, and consume those foods are strongly tied to our backgrounds, to our past and present selves and relationships, and to a specific time and place. These routines and rituals are encapsulated by the term “cuisine,” which undoubtedly evokes a specific meaning to each reader. Archaeologists have become especially fond of the term for this very reason; it is imbued with cultural significance, and therefore particularly useful in our endeavors to understand past cultures. Furthermore, new and/or improved methods of identifying foodstuffs, analyses of food processing tools, and the increasingly integrative application of these approaches allow for new insights and perspectives on past cooking and consumption. This volume features archaeological explorations of the cuisines of ancient Indigenous peoples of the Midcontinent of North America, examined through a range of cutting-edge methods and perspectives, and exemplifying a wide range of questions and outcomes that demonstrate the versatility and strength of culinary studies.
Recenzii
“Demonstrates how much progress archaeologists have made studying food, dishes, and meals in their broader social and geographical contexts. The editors showcase research in the North American Midcontinent while demonstrating examples of globally relevant theoretical approaches and advances in techniques.”—Gayle Fritz, author of Feeding Cahokia: Early Agriculture in the North American Heartland
Descriere
Ancient Indigenous Cuisines explores the deep cultural and historical roots of Indigenous food traditions across the Americas, revealing how culinary practices are intertwined with ritual, identity, and resistance. Susan Kooiman blends archaeology, ethnography, and food studies to illuminate how ancient recipes and cooking techniques continue to shape contemporary Indigenous resilience and cultural revitalization.