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Author:   Tanya M. Peres ,  Aaron Deter-Wolf ,  Rachel V. Briggs ,  Stephen B. Carmody
Publisher:   The University of Alabama Press
Imprint:   The University of Alabama Press
Dimensions:   Width: 15.40cm , Height: 2.00cm , Length: 23.10cm
Weight:   0.530kg
ISBN:  

9780817319922

ISBN 10:   0817319921
Pages:   248
Publication Date:   30 August 2018
Audience:   Professional and scholarly ,  Professional & Vocational
Format:   Hardback
Publisher's Status:   Active
Availability:   In Print  
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Table of Contents

List of Illustrations Introduction: Foodways Archaeology in the Southeast Tanya M. Peres and Aaron Deter-Wolf 1. Social Subsistence: Integrating Analyses of Ceramic, Plant, and Animal Remains from Feltus Megan C. Kassabaum 2. Splitting the Bones: Marrow Extraction and Mississippian Period Foodways Tanya M. Peres 3. Turkey Foodways: The Intersection of Cultural, Social, and Economic Practices in the Mississippian Period Southeast Kelly L. Ledford and Tanya M. Peres 4. The Prehistory and History of Black Drink Thomas E. Emerson 5. Archaeology of the Whiskey Foodway in Kentucky Nicolas Laracuente 6. Prehistoric Foodways from the Dust Cave Site Stephen B. Carmody, Kandace D. Hollenbach, and Elic M. Weitzel 7. Cooking Connects Them: Earth Ovens as Persistent Places during the Woodland Period Lauren A. Walls and Scot Keith 8. Culinary and Social Requirements of Middle and Late Woodland Swift Creek Pottery Neill J. Wallis and Thomas J. Pluckhahn 9. Detangling Histories of Hominy: A Historical Anthropological Approach Rachel V. Briggs Works Cited Contributors Index

Reviews

This 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 Foragers of the Terminal Pleistocene in North America Baking, Bourbon, and Black Drink 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

This 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 Foragers of the Terminal Pleistocene in North America """"Baking, Bourbon, and Black Drink 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

"This 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 Foragers of the Terminal Pleistocene in North America """"Baking, Bourbon, and Black Drink 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"

Baking, Bourbon, and Black Drink 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 This 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 Foragers of the Terminal Pleistocene in North America

This 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 Foragers of the Terminal Pleistocene in North America Baking, Bourbon, and Black Drink 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

Author Information

Tanya M. Peres is an associate professor in the Department of Anthropology at Florida State University. She is the coeditor of Trends and Traditions in Southeastern Zooarchaeology and Integrating Zooarchaeology and Paleoethnobotany: A Consideration of Issues, Methods, and Cases.   Aaron Deter-Wolf is a prehistoric archaeologist for the Tennessee Division of Archaeology and coeditor of Drawing with Great Needles: Ancient Tattoo Traditions of North America and Ancient Ink: The Archaeology of Tattooing.

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