{"product_id":"ancient-indigenous-cuisines-archaeological-explorations-of-the-midcontinent-paperback-softback-9780817361822","title":"Ancient Indigenous Cuisines; Archaeological Explorations of the Midcontinent (Paperback \/ softback) 9780817361822","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eAncient Indigenous Cuisines\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eArchaeological Explorations of the Midcontinent\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eSusan M Kooiman (Edited by), Jodie A. O'Gorman (Edited by), Autumn M. Painter (Edited by), Rebecca K. Albert (Contributions by), Alleen Betzenhauser (Contributions by), Jennifer R. Haas (Contributions by), Mary M. King (Contributions by), Susan M Kooiman (Contributions by), Mary E. Malainey (Contributions by), Terrance J. Martin (Contributions by), Fernanda Neubauer (Contributions by), Kelsey Nordine (Contributions by), Jodie A. O'Gorman (Contributions by), Autumn M. Painter (Contributions by), Jeffrey M. Painter (Contributions by), Kimberly Schaefer (Contributions by), Mary Simon (Contributions by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780817361822, The University of Alabama Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 14 January 2025\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e326 pages, 34 B\u0026amp;W figures, 6 maps, 18 tables\u003cbr\u003e22.9 x 15.2 x 2.5 cm, 0.513 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003e\"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 \u003ci\u003eFeeding Cahokia: Early Agriculture in the North American Heartland\u003c\/i\u003e\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003e\u003cb\u003eNew essays from foodways archaeology related to cuisine in social, cultural, and environmental contexts\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e This collection of original essays is the first to cover recent trends in foodways archaeology in the Midwest using the concept of \u003ci\u003ecuisine\u003c\/i\u003e: 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. \u003cbr\u003e\u003cbr\u003e 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. \u003cbr\u003e\u003cbr\u003e 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?\u003cbr\u003e\u003cbr\u003e\u003cb\u003eCONTRIBUTORS\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e 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\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eList of Illustrations\u003c\/p\u003e\n\u003cp\u003eAcknowledgments\u003c\/p\u003e\n\u003cp\u003eIntroduction: Cuisine in the Ancient Midcontinent by Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter\u003c\/p\u003e\n\u003cp\u003eChapter 1 Earth Oven Cuisine via Fire-Cracked Rock Cooking in the Midcontinent by Fernanda Neubauer\u003c\/p\u003e\n\u003cp\u003eChapter 2 Indigenous Cuisine in the Northern Great Lakes by Susan M. Kooiman and Rebecca K. Albert\u003c\/p\u003e\n\u003cp\u003eChapter 3 Woodland Tradition Cuisines in Southeastern Wisconsin by Jennifer R. Haas\u003c\/p\u003e\n\u003cp\u003eChapter 4 Plates, Cuisine, and Community at the Morton Site by Jeffrey M. Painter and Jodie A. O'Gorman\u003c\/p\u003e\n\u003cp\u003eChapter 5 Ceremonial Feasting and Culinary Practices in the Central Illinois River Valley: A Zooarchaeological Perspective by Terrance J. Martin\u003c\/p\u003e\n\u003cp\u003eChapter 6 Exploring Identity through Cuisine and Ritual at the Morton Village Site, West-Central Illinois by Kelsey Nordine\u003c\/p\u003e\n\u003cp\u003eChapter 7 Bison Hoes and Bird Tails: Reconsidering the Introduction of Maize Farming into Manitoba by Mary E. Malainey \u003c\/p\u003e\n\u003cp\u003eChapter 8 Nixtamalization and Cahokian Cuisine by Alleen Betzenhauser\u003c\/p\u003e\n\u003cp\u003eChapter 9 The Archaeobotany of the East St. Louis Precinct of Greater Cahokia by Kimberly Schaefer, Mary Simon, and Mary M. King \u003c\/p\u003e\n\u003cp\u003eConclusion: Why Cuisine? by Jodie A. O'Gorman and Susan M. Kooiman\u003c\/p\u003e\n\u003cp\u003eReferences\u003c\/p\u003e\n\u003cp\u003eList of Contributors\u003c\/p\u003e\n\u003cp\u003eIndex\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003c\/font\u003e","brand":"The University of Alabama Press","offers":[{"title":"Brand New","offer_id":52574447075608,"sku":"9780817361822","price":26.99,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/ancient-indigenous-cuisines-archaeological-explorations-of-the-midcontinent-paperback-softback-9780817361822","provider":"Freshly Printed Books","version":"1.0","type":"link"}