Overview

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

Full Product Details

Author:   Susan M Kooiman ,  Jodie A. O'Gorman ,  Autumn M. Painter ,  Rebecca K. Albert
Publisher:   The University of Alabama Press
Imprint:   The University of Alabama Press
Dimensions:   Width: 15.20cm , Height: 2.50cm , Length: 22.90cm
Weight:   0.513kg
ISBN:  

9780817361822

ISBN 10:   0817361820
Pages:   326
Publication Date:   14 January 2025
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Paperback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

List of Illustrations Acknowledgments Introduction: Cuisine in the Ancient Midcontinent by Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter Chapter 1 Earth Oven Cuisine via Fire-Cracked Rock Cooking in the Midcontinent by Fernanda Neubauer Chapter 2 Indigenous Cuisine in the Northern Great Lakes by Susan M. Kooiman and Rebecca K. Albert Chapter 3 Woodland Tradition Cuisines in Southeastern Wisconsin by Jennifer R. Haas Chapter 4 Plates, Cuisine, and Community at the Morton Site by Jeffrey M. Painter and Jodie A. O'Gorman Chapter 5 Ceremonial Feasting and Culinary Practices in the Central Illinois River Valley: A Zooarchaeological Perspective by Terrance J. Martin Chapter 6 Exploring Identity through Cuisine and Ritual at the Morton Village Site, West-Central Illinois by Kelsey Nordine Chapter 7 Bison Hoes and Bird Tails: Reconsidering the Introduction of Maize Farming into Manitoba by Mary E. Malainey Chapter 8 Nixtamalization and Cahokian Cuisine by Alleen Betzenhauser Chapter 9 The Archaeobotany of the East St. Louis Precinct of Greater Cahokia by Kimberly Schaefer, Mary Simon, and Mary M. King Conclusion: Why Cuisine? by Jodie A. O'Gorman and Susan M. Kooiman References List of Contributors Index

Reviews

""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

"""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"

""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

Author Information

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.

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