{"product_id":"baking-bourbon-and-black-drink-foodways-archaeology-in-the-american-southeast-hardback-9780817319922","title":"Baking, Bourbon, and Black Drink; Foodways Archaeology in the American Southeast (Hardback) 9780817319922","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBaking, Bourbon, and Black Drink\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eFoodways Archaeology in the American Southeast\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eTanya M. Peres (Edited by), Aaron Deter-Wolf (Edited by), Rachel V. Briggs (Contributions by), Stephen B. Carmody (Contributions by), Aaron Deter-Wolf (Contributions by), Thomas E. Emerson (Contributions by), Kandace D. Hollenbach (Contributions by), Megan C. Kassabaum (Contributions by), Scot Keith (Contributions by), Nicolas Laracuente (Contributions by), Kelly L. Ledford (Contributions by), Tanya M. Peres (Contributions by), Thomas J. Pluckhahn (Contributions by), Neill J. Wallis (Contributions by), Lauren A. Walls (Contributions by), Elic M. Weitzel (Contributions by)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780817319922, The University of Alabama Press\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 28 August 2018\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e248 pages, 33 black \u0026amp; white figures, 4 maps, 6 tables\u003cbr\u003e23.1 x 15.4 x 2 cm, 0.53 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cem\u003e\u003cfont size=\"3\"\u003eThis volume is an excellent resource on the foodways of the Southeast and provides fascinating new data, as well as revisiting previously studied sites and analyses of foodways.\"\" - Renee B. Walker, coeditor of \u003ci\u003eForagers of the Terminal Pleistocene in North America\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\"\"\u003ci\u003eBaking, Bourbon, and Black Drink\u003c\/i\u003e is a collection of works elucidating—and in some instances integrating—many diverse aspects of diet and cuisines, written by authors who bring a broad range of expertise to the field of archaeology. It is a major contribution.\"\" - Gayle J. Fritz, professor of archaeology at Washington University in St. Louis\u003c\/font\u003e\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eArchaeological case studies that explore the rituals and cultural significance of foods in the southeastern United States.\u003cbr\u003e  \u003cbr\u003eUnderstanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. \u003ci\u003eBaking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast\u003c\/i\u003e, 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.\u003cbr\u003e  \u003cbr\u003e 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.\u003cbr\u003e  \u003cbr\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cul\u003e\n\u003cli\u003eList of Illustrations\u003c\/li\u003e\n\u003cli\u003eIntroduction: Foodways Archaeology in the Southeast\u003c\/li\u003e\n\u003cli\u003eTanya M. Peres and Aaron Deter-Wolf\u003c\/li\u003e\n\u003cli\u003e1. Social Subsistence: Integrating Analyses of Ceramic, Plant, and Animal Remains from Feltus\u003c\/li\u003e\n\u003cli\u003eMegan C. Kassabaum\u003c\/li\u003e\n\u003cli\u003e2. Splitting the Bones: Marrow Extraction and Mississippian Period Foodways\u003c\/li\u003e\n\u003cli\u003eTanya M. Peres\u003c\/li\u003e\n\u003cli\u003e3. Turkey Foodways: The Intersection of Cultural, Social, and Economic Practices in the\u003c\/li\u003e\n\u003cli\u003eMississippian Period Southeast\u003c\/li\u003e\n\u003cli\u003eKelly L. Ledford and Tanya M. Peres\u003c\/li\u003e\n\u003cli\u003e4. The Prehistory and History of Black Drink\u003c\/li\u003e\n\u003cli\u003eThomas E. Emerson\u003c\/li\u003e\n\u003cli\u003e5. Archaeology of the Whiskey Foodway in Kentucky\u003c\/li\u003e\n\u003cli\u003eNicolas Laracuente\u003c\/li\u003e\n\u003cli\u003e6. Prehistoric Foodways from the Dust Cave Site\u003c\/li\u003e\n\u003cli\u003eStephen B. Carmody, Kandace D. Hollenbach, and Elic M. Weitzel\u003c\/li\u003e\n\u003cli\u003e7. Cooking Connects Them: Earth Ovens as Persistent Places during the Woodland Period\u003c\/li\u003e\n\u003cli\u003eLauren A. Walls and Scot Keith\u003c\/li\u003e\n\u003cli\u003e8. Culinary and Social Requirements of Middle and Late Woodland Swift Creek Pottery\u003c\/li\u003e\n\u003cli\u003eNeill J. Wallis and Thomas J. Pluckhahn\u003c\/li\u003e\n\u003cli\u003e9. Detangling Histories of Hominy: A Historical Anthropological Approach\u003c\/li\u003e\n\u003cli\u003eRachel V. Briggs\u003c\/li\u003e\n\u003cli\u003eWorks Cited\u003c\/li\u003e\n\u003cli\u003eContributors\u003c\/li\u003e\n\u003cli\u003eIndex\u003c\/li\u003e\n\u003cul\u003e\u003c\/ul\u003e\n\u003c\/ul\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":52570145947928,"sku":"9780817319922","price":41.89,"currency_code":"GBP","in_stock":true}],"url":"https:\/\/freshlyprintedbooks.co.uk\/products\/baking-bourbon-and-black-drink-foodways-archaeology-in-the-american-southeast-hardback-9780817319922","provider":"Freshly Printed Books","version":"1.0","type":"link"}