Ancient Indigenous Cuisines : Archaeological Explorations of the Midcontinent

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Title: Ancient Indigenous Cuisines : Archaeological Explorations of the Midcontinent
Description: 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
Authors: Susan M. Kooiman, Jodie A. O'Gorman, Autumn M. Painter
Resource Type: eBook.
Subjects: Indians of North America--Agriculture--Middle West, Hunting and gathering societies--Middle West, Indians of North America--Hunting--Middle West, Indians of North America--Food--Middle West, Indians of North America--Middle West--Antiquities, Indigenous peoples--Agriculture--Middle West, Indigenous peoples--Hunting--Middle West, Cooking--Middle West--History--To 1500, Indigenous peoples--Food--Middle West
Categories: SOCIAL SCIENCE / General, COOKING / History, SOCIAL SCIENCE / Archaeology, SOCIAL SCIENCE / Native American Studies, SOCIAL SCIENCE / Agriculture & Food, COOKING / Regional & Cultural / Native American
Database: eBook Collection (EBSCOhost)
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Text:
  Availability: 0
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DbLabel: eBook Collection (EBSCOhost)
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RelevancyScore: 1129
AccessLevel: 6
PubType: eBook
PubTypeId: ebook
PreciseRelevancyScore: 1129.38305664063
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  Data: Ancient Indigenous Cuisines : Archaeological Explorations of the Midcontinent
– Name: Abstract
  Label: Description
  Group: Ab
  Data: 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
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RecordInfo BibRecord:
  BibEntity:
    Classifications:
      – Code: 977.01
        Scheme: ddc
        Type: prePub
    Languages:
      – Code: eng
        Text: English
    Subjects:
      – SubjectFull: Indians of North America--Agriculture--Middle West
        Type: general
      – SubjectFull: Hunting and gathering societies--Middle West
        Type: general
      – SubjectFull: Indians of North America--Hunting--Middle West
        Type: general
      – SubjectFull: Indians of North America--Food--Middle West
        Type: general
      – SubjectFull: Indians of North America--Middle West--Antiquities
        Type: general
      – SubjectFull: Indigenous peoples--Agriculture--Middle West
        Type: general
      – SubjectFull: Indigenous peoples--Hunting--Middle West
        Type: general
      – SubjectFull: Cooking--Middle West--History--To 1500
        Type: general
      – SubjectFull: Indigenous peoples--Food--Middle West
        Type: general
    Titles:
      – TitleFull: Ancient Indigenous Cuisines : Archaeological Explorations of the Midcontinent
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Susan M. Kooiman
      – PersonEntity:
          Name:
            NameFull: Jodie A. O'Gorman
      – PersonEntity:
          Name:
            NameFull: Autumn M. Painter
      – PersonEntity:
          Name:
            NameFull: Susan M. Kooiman
      – PersonEntity:
          Name:
            NameFull: Jodie A. O'Gorman
      – PersonEntity:
          Name:
            NameFull: Autumn M. Painter
    IsPartOfRelationships:
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          Dates:
            – D: 01
              M: 01
              Type: published
              Y: 2025
            – D: 14
              M: 01
              Type: profile
              Y: 2025
          Identifiers:
            – Type: isbn-print
              Value: 9780817322205
            – Type: isbn-print
              Value: 9780817361822
            – Type: isbn-electronic
              Value: 9780817395407
          Titles:
            – TitleFull: Ancient Indigenous Cuisines : Archaeological Explorations of the Midcontinent
              Type: main
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