Ancient Indigenous Cuisines : Archaeological Explorations of the Midcontinent.

Format:

Book

Author/Creator:

Kooiman, Susan M.

Contributor:

O'Gorman, Jodie A.

Painter, Autumn M.

Albert, Rebecca K.

Betzenhauser, Alleen.

Haas, Jennifer R.

King, Mary M.

Malainey, Mary E.

Martin, Terrance J.

Neubauer, Fernanda.

Series:

Archaeology of Food Series

Language:

English

Subjects (All):

Cooking--Middle West--History--To 1500.

Cooking.

Hunting and gathering societies--Middle West.

Hunting and gathering societies.

Indians of North America--Agriculture--Middle West.

Indians of North America.

Indians of North America--Hunting--Middle West.

Indians of North America--Middle West--Antiquities.

Indians of North America--Food--Middle West.

Genre:

Electronic books.

Physical Description:

1 online resource (327 pages)

Edition:

1st ed.

Place of Publication:

Tuscaloosa : University of Alabama Press, 2025.

Summary:

"A collection of original essays, Ancient Indigenous Cuisines 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"-- Provided by publisher.

Contents:

Intro

Contents

List of Illustrations

Acknowledgments

Introduction: Cuisine in the Ancient Midcontinent | Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter

Chapter 1. Earth Oven Cuisine via Fire- Cracked Rock Cooking in the Midcontinent | Fernanda Neubauer

Chapter 2. Indigenous Cuisine in the Northern Great Lakes | Susan M. Kooiman and Rebecca K. Albert

Chapter 3. Woodland Tradition Cuisines in Southeastern Wisconsin | Jennifer R. Haas

Chapter 4. Plates, Cuisine, and Community at the Morton Site | Jeffrey M. Painter and Jodie A. O'Gorman

Chapter 5. Ceremonial Feasting and Culinary Practices in the Central Illinois River Valley: A Zooarchaeological Perspective | Terrance J. Martin

Chapter 6. Exploring Identity through Cuisine and Ritual at the Morton Village Site, West- Central Illinois | Kelsey Nordine

Chapter 7. Bison Hoes and Bird Tails: Reconsidering the Introduction of Maize Farming into Manitoba | Mary E. Malainey

Chapter 8. Nixtamalization and Cahokian Cuisine | Alleen Betzenhauser

Chapter 9. The Archaeobotany of the East St. Louis Precinct of Greater Cahokia | Kimberly Schaefer, Mary Simon, and Mary M. King

Conclusion: Why Cuisine? | Jodie A. O'Gorman and Susan M. Kooiman

References

List of Contributors

Index.

Notes:

"A Dan Josselyn Memorial Publication."

Includes bibliographical references and index.

Description based on publisher supplied metadata and other sources.

ISBN:

0-8173-9540-7

OCLC:

1481474198