| Description |
1 online resource (114 pages) : illustrations (black and white) |
| Series |
SpringerBriefs in archaeology |
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SpringerBriefs in archaeology.
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| Contents |
Intro -- Acknowledgments -- Contents -- List of Figures -- List of Tables -- Chapter 1: Archaeology of Foodways -- 1.1 Components of Foodways Archaeology -- 1.2 Research Themes in Foodways Archaeology -- 1.3 Background to the Case Studies -- 1.4 Organization of the Volume -- References -- Chapter 2: Zooarchaeology of Foodways -- 2.1 Sample Recovery Best Practices -- 2.2 Analysis Methods -- 2.2.1 Primary Data Collection -- 2.3 Number of Identified Specimens (NISP) -- 2.4 Weights -- 2.4.1 Secondary Data Collection -- 2.5 Minimum Number of Individuals -- 2.6 Biomass |
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2.7 Species Diversity and Equitability -- 2.8 Zooarchaeology of the Earliest Introduction of Iberian Foodways to the Americas -- 2.9 Summary -- References -- Chapter 3: Paleoethnobotany of Foodways -- 3.1 Plant Samples Common to Archaeological Sites -- 3.1.1 Food Plants -- 3.1.2 Fuel Plants -- 3.1.3 Pollen and Pollen Rain -- 3.2 Plant Sample Recovery Best Practices -- 3.3 Lab Analysis Methods -- 3.3.1 Primary Data Collection -- 3.3.2 Secondary Data Measures -- 3.4 Taphonomy and Sample Bias -- 3.4.1 Differential Preservation -- 3.4.2 Modern and Ancient Biases |
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3.5 Interpreting Plants as Part of Foodways -- 3.6 Summary -- References -- Additional Resources -- Chapter 4: Bioarchaeology of Foodways -- 4.1 Ethical and Legal Considerations in Bioarchaeology -- 4.2 Discovery of Human Remains -- 4.2.1 Best Practices in the Recovery of Human Remains -- 4.3 Lab Analysis Methods -- 4.3.1 Basic Osteological Identification -- 4.3.2 Basic Demographic Identification -- 4.4 Biomarkers of Foodways (Diet and Nutrition) -- 4.4.1 Paleopathology -- 4.4.2 Dental Wear and Tear -- 4.4.3 Diet Reconstruction Based on Stable Isotope Analysis -- 4.4.4 Growth Disruption |
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4.4.5 Iron Deficiency Anemia -- 4.5 Biomarkers of Foodways (Physical Work and Activity) -- 4.5.1 Osteoarthritis -- 4.5.2 Skeletal Morphology -- 4.6 Discussion -- 4.7 Summary -- References -- Additional Resources -- Chapter 5: Chemical Analysis of Foodways -- 5.1 Organic Residue Analysis -- 5.2 Diet Reconstruction Based on Stable Isotope Analysis -- 5.2.1 Basics of Stable Isotope Analysis -- 5.3 Experimental Studies with Absorbed Residues -- 5.4 Dietary Reconstructions of the Mission Period -- 5.5 Summary -- References -- Chapter 6: Ceramic Analysis and Foodways -- 6.1 Why Do We Study Ceramics? |
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6.2 Data Collection on Archaeological Ceramics -- 6.2.1 Raw Material -- 6.2.2 Surface Treatment -- 6.2.3 Vessel Shapes -- 6.3 Ceramic Quantification -- 6.4 Ceramic Classification Systems -- 6.5 The Functional Vessel -- 6.5.1 Processing -- 6.5.2 Storage -- 6.5.3 Cooking -- 6.5.4 Uncommon Cookware -- 6.5.5 Serving -- 6.6 Summary -- References -- Chapter 7: Documentary Analysis of Foodways -- 7.1 Documents Written About the Lived Experience -- 7.2 Historic Documents and Foodways -- 7.2.1 Religious Doctrine -- 7.2.2 Cookbooks -- 7.2.3 Art/Paintings |
| Summary |
This volume presents an overview of methodologies to identify and study foodways in the archaeological record. It also includes definitions, information, and examples for students and professionals to understand the basic analytical approaches, methods, and themes critical to archaeological studies of foodways. One of the main goals of this book is to show that foodways can help us better understand many aspects of a culture and can be studied from the material culture recovered from archaeological sites. It is important to stress that foodways are, and should be, studied by more than zooarchaeologists and paleoethnobotanists. Foodways encompass the biological and cultural need for sustenance, and thus are a research area that incorporates a multitude of artifact types, analytical specialties, and research questions. Foodways are a tangled web of ideas and behaviors that structure diet, subsistence strategies, cuisines, and the use of food to express identity. While foodstuffs are primary components to foodways, the consumption of material foods is inherently social. Food, dishes, and cuisines are expressions of the people, culture, and time in which they are created. Foodways Archaeology is devoted specifically to the archaeological study of the intersection of food, culture, history, and traditions as viewed in the archaeological record |
| Notes |
Print version record |
| Subject |
Prehistoric peoples -- Food.
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Food habits -- History -- To 1500
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Animal remains (Archaeology)
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Excavations (Archaeology)
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excavation (process)
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Animal remains (Archaeology)
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Excavations (Archaeology)
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Food habits
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Prehistoric peoples -- Food
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| Genre/Form |
History
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| Form |
Electronic book
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| ISBN |
9783031410178 |
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3031410173 |
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