Foodways Archaeology: A Decade of Research from the Southeastern United States

Interest in the study of foodways through an archaeological lens, particularly in the American Southeast, is evident in the abundance of literature on this topic over the past decade. Foodways as a concept includes all of the activities, rules, and meanings that surround the production, harvesting, processing, cooking, serving, and consumption of food. We study foodways and components of foodways archaeologically through direct and indirect evidence. The current synthesis is concerned with research themes in the archaeology of Southeastern foodways, including feasting, gender, social and political status, and food insecurity. In this review, I explore the information that can be learned from material remains of the foodstuffs themselves and the multiple lines of evidence that can help us better understand the meanings, rituals, processes, and cultural meanings and motivations of foodways.     

Food and the middle ages

The study of food in the middle ages attracted much interest among antiquarians from the eighteenth century on. New perspectives came with the growth of social and economic history. Over the last two decades, re-evaluations of historical sources, along with contributions from other disciplines, especially archaeology, the archaeological sciences, anthropology and sociology, have changed the possibilities for this area of research. The study of cooking, of cuisine and its cultural context, as much as food production and the material conditions of life, is now central to developing our understanding of consumption. This paper explores new possibilities for the study of taste and demotic cuisine, food and virtue, the association of women with food, and the role of food in society and in cultural change.     

'.. Slaying oxen and Killing Sheep,Eating Flesh and Drinking Wine ..': Feasting in Late Bronze Age Hazor

Abstract

Communal feasts, events of ritual activity that involve shared food and drink consumption and display in religious and secular elite contexts, received considerable attention in anthropological and archaeological literature in recent years. In those studies, the focus was on the identification of feasting in the material record of ancient societies, and an attempt was made to decipher the complex social and political meanings inherent in such contexts. In this study, the aim is to identify and interpret traces of feasting activities in the context of Canaanite society of the 14th–13th century BCE. The site of Hazor, the largest Canaanite kingdom, serves as a case study for this discussion. Archaeological correlates of commensal feasts, uncovered in the extensive excavations of the site, are presented and discussed within the general picture of the Canaanite palatial system.     

Inferring Human Behaviors from Isotopic Analyses of Rat Diet: a Critical Review and Historical Application

Rat (Rattus spp.) bone collagen stable isotope values are often assumed to reflect an average of food stuffs that were available to archaeological populations. This paper considers the feasibility of using stable isotope evidence from rat remains as a source of proxy information for human food-related social, economic, and sensorial behaviors. First, a literature review of archaeological and modern ecological rat isotope work reveals that, while rat dietary signatures are often a reasonable proxy for human food waste, they will not always record an unbiased average of foods which are available in a given environment. Second, an overview of ethological, biological, and environmental factors that can influence rat diets is given from the perspective of archaeological bone chemistry, to help identify factors that require explicit and critical consideration when rat stable isotope data is taken as a proxy for human food-related behaviors. Finally, rat stable isotope values are considered to provide new evidence about the social and economic responses of an important historical English fishing community at Ferryland (CgAf-02) to conflict and political turmoil at the turn of the eighteenth century. These results also highlight how information on rat diets can provide a counterpoint to other common faunal isotope approaches that focus on dogs and pigs as a proxy for human dietary behaviors.     

周代用鼎制度疏证

目次鼎实与鼎的类别一鼎实与鼎的类别二鼎制组合三中原地区用鼎制度四楚国用鼎制度五结语鼎是周代社会礼制生活的核心。冠、昏、祭、乡、射、朝     

旅游食物浪费研究评述及展望

旅游食物浪费是我国食物浪费问题的重灾区,其根源在于旅游活动特有的非日常和反结构特征。但目前我国旅游食物研究大多仍关注资源开发和消费促进,浪费研究则处于描述性的起步阶段。本文对国内外旅游食物浪费相关文献进行评述,分析了旅游食物浪费研究的总体特征、概念基础与内容,指出国内研究主要集中在消费端的测量和行为分析;从旅游食物体验的独特性质出发,基于消费文化与旅游体验视角对旅游食物浪费进行溯源;梳理了有助于解决旅游食物浪费问题的理论,包括消费文化视角下从资源消耗型食物消费到环境综合消费、综合价值提升以减少资源成本、基于全价值链参与提升认知和情感以减少浪费;也包括旅游体验视角下针对不同食物体验性质探索节约路径、创造多维度体验以减少资源消耗、以食物共享和慢食为代表的可持续理念的运用等;最终,文章对解决旅游食物浪费问题的未来研究提出了参考框架,从关注点、理念、对象和领域出发,提出议题和对应方法,为兼顾目的地食物价值增值和减少粮食资源消耗提供理论参照。     

Gendered Taskscapes: Food,Farming, and Craft Production in Banda,Ghana in the Eighteenth to Twenty-first Centuries

This article blends insights from gender, technology, and development studies with Ingold’s concept of taskscape to examine the interrelated nature of farming, food, and craft manufacture practices in Banda, Ghana during the last three centuries. We begin by comparing two ethnoarchaeological studies that were conducted separately by the authors, one that focused on food, and the other on ceramic production, preparation, and consumption. We use these data to analyze gendered taskscapes and how they have changed in recent decades with the introduction of new technologies and major economic and environmental shifts. Building on such insights, we analyze how taskscapes shifted in earlier centuries in Banda through archaeological remains of food and craft practice at the eighteenth- to twentieth-century site of Makala Kataa. Craft production cannot be fully understood without reference to food production, preparation, and consumption; thus, viewing these practices as interrelated tasks in a gendered taskscape yields insight into the rhythms of everyday life and highlights women’s often undervalued skills.     

WHAT’S FOR DINNER? INVESTIGATING FOOD-PROCESSING TECHNOLOGIES AT DUST CAVE,ALABAMA

Abstract

Many models of hunter-gatherer subsistence have traditionally focused almost exclusively on what people ate. More recently, researchers have begun to ask how these ancient foods were processed and prepared prior to consumption, questions that are best answered by looking at the context in which food remains are uncovered. At the archaeological site of Dust Cave (1Lu496), excellent preservation conditions have resulted in a plethora of cooking features. Ranging from small charcoal pits to fired clay surfaces and hearths, the features at Dust Cave are in-situ representations of the occupants’ cooking and processing activities. We use a combination of paleoethnobotanical, zooarchaeological, geoarchaeological, and experimental methods to investigate these activities. Experimental studies were conducted in order to develop archaeological correlates for food processing. Experimental results are then compared to botanical and faunal remains from the site as well as chemical analyses of feature fill. Results suggest that the occupants of Dust Cave likely processed fish and plants–primarily nuts–on a large scale. Specifically, fish appear to have been roasted in coals, plants and nuts toasted or parched on flat clay “griddle-like” surfaces, and hickory nuts boiled in pit hearths to extract nut oil.     

Spaces of capability: Consumption geographies at an inner‐city university

Inner‐city universities are noteworthy in relation to food provisioning and consumption because of their locations and spatial characteristics. Among 18,500 university students surveyed by Universities Australia in 2017, one in seven reports being unable to eat in regular patterns. This finding suggests that it is important to explore how eating spaces at inner‐city universities intersect with students' eating practices. Ethnographic work conducted over three semesters in Melbourne at RMIT University's city campus revealed that around 100 microwaves installed there were used by students to prepare food in ways that may support regular eating. The research included observations, focus groups, and digital ethnography. Analysis of the findings suggests that the university's eating spaces and their material arrangements are related to students' on‐campus and off‐campus practices. Using both Walker's interpretation of Sen's capability approach—the social practice capability framework—and Schatzki's site ontology, I propose that this relationship produces spaces of capability, encouraging and enabling varied activities such as using leftovers, bulk cooking, and buying discretionary foods less impulsively. The study and its use of the idea of spaces of capability may foster new insights about the ongoing challenge to ensure student wellbeing and to consider the relationship of student wellbeing to broader issues such as sustainable consumption and environmental justice.     

The Archaeology of Food and Social Diversity

This article reviews current archaeological research on the interactions between food and intrasocietal diversity. Today’s archaeology of food and diversity is theoretically diverse but generally views food as biologically necessary and cognitively prominent material culture that plays an active role in constructing and negotiating social distinctions. Areal foci in the literature include Europe, Southwest Asia, Mesoamerica, the U.S. Southwest, and the Andes; thematic emphases include economic, status, ethnic, gender, and religious distinctions. Methodological issues that must be considered when assessing the social implications of food remains include not only the contexts and characters of specific samples but also the integration of multiple data sets that may all differ with respect to their taphonomic histories and the aspects of food behavior they reflect.     

Identifying wine markers in ceramics and plasters using gas chromatography–mass spectrometry. Experimental and archaeological materials

The identification of the organic residues preserved in archaeological materials yields good insights into understanding food production, trade and consumption. Wine is one of the most important beverages produced, traded and consumed in the Mediterranean area. Consequently, it is important to identify its presence in ancient materials. Nevertheless, the identification of wine markers is still an object of discussion. We present here the results obtained from analysing different materials using gas chromatography/mass spectrometry (GC/MS), which allowed for the identification of tartaric acid and other markers of wine. The method was first tested on experimental and traditional materials that have been used until recently to store and/or produce wine and was then used for investigating archaeological materials. The experiments also involved the degradation of wine through cooking, drastic heating and burial for seven years. The results from the analysis of ceramic and plaster materials are discussed.     

The differential survival of native starch during cooking and implications for archaeological analyses: a review

Cooking makes foods more palatable and digestible, less toxic and suitable for longer-term storage. Starch granules usually undergo gelatinisation during cooking, resulting in the loss of native structure and morphology. Once fully gelatinised, starch is very difficult to recognise microscopically and to classify taxonomically, impeding identification of cooked starch in archaeological food residues. Gelatinisation involves a complex interplay between temperature, moisture content and the presence of solutes, lipids and proteins, as well as species-specific starch physicochemical properties. Understanding the influence of these factors, particularly moisture, on the degree and extent of starch conversion during heat treatment enables predictive models of native starch survival in archaeological samples based on cooking method and food type. The findings of this review indicate that differential native starch survival may significantly influence archaeobotanical reconstructions and interpretations of artefact function.     

Burning damage and small-mammal human consumption in Quebrada del Real 1 (Cordoba, Argentina): an experimental approach

The zooarchaeological study of small-vertebrate consumption requires a taphonomical approach to differentiate animal bones that were incidentally incorporated from those that were intentionally exploited in the past human subsistence. In order to make this distinction, the relationship between archaeological small-rodent burned bones and prehistoric human behavior was explored using an experimental cooking study as a modern analogue. During the cooking experiment the entire carcasses of three guinea pigs (Cavia porcellus) and two yellow-toothed cavies (Galea leucoblephara) were placed in the coals of an open fire that simulate a real campfire, rotating their positions until the meat was completely cooked. Subsequently, the intensity of burning damage and the loss of skeletal elements were analyzed at macroscopical levels. The data was used to identify cooking evidence in the Ctenomyidae and Caviidae rodent bones recovered from Quebrada del Real 1 (ca. 6000-300 BP, Córdoba, Argentina). Remarkable similarities between the archaeological and analogical records were found, including the distinctive burning pattern on the distal extremities of the unmeaty long bones (e.g, radii and tibiae), the high frequency of broken incisor teeth and the loss of autopodium elements. Based on these comparative results, it is suggested that the small-rodent assemblages of QR1 were primary accumulated by humans though butchery, cooking and consumption related activities. Extending this study to other archaeological sites in South America may help to identify the prehistoric bone collectors of these small-animals.     

Establishing Best Practices for Photogrammetric Recording During Archaeological Fieldwork

Archaeologists have recently embraced photogrammetry as a low-cost, efficient tool for recording archaeological artifacts, active excavation contexts, and architectural remains. However, no consensus has yet been reached about standard procedures for reliable and metrically accurate photogrammetric recording. The archaeological literature describes diverse equipment and approaches to photogrammetry. The purpose of this article is to open a discussion about when and how photogrammetry should be employed in archaeology in an effort to establish “best practices” for this new method. We focus on the integration of photogrammetry within a comprehensible research plan, the selection of equipment, the appropriate apportionment of labor and time on site, and a rubric for site photography that is conducive to successful and efficient modeling. We conclude that photogrammetric modeling will soon become an indispensable tool in most archaeological applications but should always be implemented in ways that do not place undue burdens on project personnel and budgets and that aid research goals in well-defined ways.     

An ethnoarchaeological study of cooking installations in rural Uzbekistan: development of a new method for identification of fuel sources

Mud constructed cooking installations such as ovens and hearths are common in modern, pre-modern and archaeological domestic contexts in West and Central Asia. Archaeological cooking installations are primarily identified using analogy of shape and size to ethnographic installations. The study presented here establishes direct evidence to the use of fire within mud constructed cooking installations, thus providing means for reducing ambiguity in identification of archaeological cooking installations. In addition, we present here a newly developed method that enables a clear-cut distinction between wood and dung ashes used as fuel materials in many modern and archaeological domestic contexts. The study is based on an ethnoarchaeological research in rural households at the Republic of Uzbekistan that was followed by geoarchaeological analyses of installation walls, wood ash, dung ash and wood and dung standards collected in the study area. Field work included ethnographic observations, interviews with informants and temperature measurements during cooking experiments. We show that changes in the clay mineral structure due to exposure to high temperatures on the interior walls of cooking installations can be detected using FTIR (Fourier Transform Infrared) spectroscopy, providing for the first time direct evidence to the use of fire within such installations. We demonstrate that the temperature recorded by clay alteration on installation walls as well as in the ashes left on installation bottoms does not correspond to baking or cooking temperatures. We also show that the newly developed method, based on the ratio of wood ash pseudomorphs to dung spherulites, separates between wood and dung ashes with very high certainty. Yet, we identify a range of values where differentiation between wood and dung ashes is uncertain, and suggest it results from intensive mixing processes. Lastly, we show that phytolith morphotype analysis is an insufficient tool, if used alone, for distinguishing wood from dung ashes in the study area. The newly developed tools for temperature estimation within mud constructed installations and for fuel origin determination contribute to better understanding of cooking-related practices, and can be applied to archaeological contexts worldwide.     

国外旅游者饮食消费研究述评

旅游者饮食消费作为一种基本的旅游活动之一,是国外旅游研究中重点关注的领域,并形成相当丰富的研究成果。文章在对国外有关旅游者饮食消费的文献进行梳理整理的基础上,从旅游者饮食消费与旅游目的地、旅游者饮食消费的影响因素、旅游者饮食体验三个方面对国外的研究进行回顾,并在旅游者饮食消费体验的分析与回顾的基础上提出旅游者的自我矛盾的理论模型;文章最后从三个方面对国内的未来研究提出展望,第一,强调旅游研究中的非视觉景观与体验;第二,关注全球化背景下旅游目的地饮食的生产与消费;第三,探讨旅游者饮食消费背后的社会文化含义。     

意义、权力与再物质化:食物消费地理新进展

食物是人地关系的天然纽带。自伯克利学派开始关注食品消费研究起,食物研究在国外已属发展较成熟的领域,食物消费研究更是新近地理学关注的热点之一,与家庭研究、性别地理研究关联密切。食物消费主流研究很大部分关涉意义诠释和文化建构,包括文化和身份认同、意义空间塑造、味道与边界、旅游体验、地方指向等命题。食物消费研究也正在经历和吸收一些变化中的研究思潮,特别是警惕过度的"文化转向",重视有关政治地理和再物质化/物质地理的理论主张等。这种研究取向的变化及多元化趋势,作为新文化地理研究的一个缩影,正逐渐对国内食物消费地理研究产生影响。     

A Very Remote Storage Box Indeed: The Importance of Doing Archaeology with Old Museum Collections

Although our practice has come to be defined by a focus on excavation as the trademark of archaeological research, research on archaeological collections lies at the scientific heart of the discipline. We demonstrate through two very different case studies how a return to primary sources (in this case, boxes of artifacts) can upend our understanding of the objects themselves and create new narratives of social and technological change. At the same time, access to museum collections is becoming increasingly difficult as institutions struggle with the growing pressure to enhance public outreach and modernize data management, while simultaneously contending with persistent budget cuts. As archaeologists who work closely with museum curators and museum collections, we offer suggestions for how researchers can work with museums to ensure that future generations of researchers and the general public can learn from the ancient materials preserved within their collections.     

消费社会下商业地理研究的新取向

二十世纪二、三十年代以来,在实证主义和行为主义的影响下,商业地理学研究多聚焦于空间结构与边界、商业活动的区位与业态、商业活动中人的行为等经典领域。九十年代之后,网络经济的快速发展和大数据的应用,使实体商业与电子购物的关系、消费者行为的空间分析等主题,成为新的研究焦点,并积极推动商业地理在研究内容和研究方法上的革新。伴随着消费力量在现代社会的崛起,商业地理所关注的商业空间和活动,不仅被消费地理从社会文化的视角进行诠释,而且在主题上扩展至更为多元的消费实践和社会关系网络。人本主义、新马克思主义、结构主义等流派的思想,也被广泛用于消费空间的解读。在一个更为广阔的社会背景和更贴近日常生活的框架下,商业地理将不局限于对物质层面的关注,而是处于一个更加开放的知识体系之中。     

Consumption Strategies and Social Implications in Two Danish Towns in the 13th–16th Centuries

THIS ARTICLE PRESENTS a new contextual model to study the social implications of consumption strategies in an archaeological context. The model can be used to establish a baseline of consumption, against which other consumption strategies can be measured. By analysing and comparing finds from two different urban locations in medieval Denmark, we examine how these urban environments facilitated different consumption strategies, and how these strategies changed over time. We also discuss how the archaeological record can contribute to analysing the negotiation of social identities through consumption patterns and consumer choices as reflected in artefact assemblages. The analysis demonstrates that consumption strategies depend on and are related to the characteristics and social complexity of the town in terms of demographics and networks.