谷仓罐动物装饰的文化内涵

本文对吴、晋青瓷堆塑谷仓罐上出现的诸多动物装饰题材追根溯源,并阐释了其文化内涵。     

Production centers of cooking pots in Iron Age Judah

This paper will present and discuss a multifaceted research project dealing with the production of cooking pots during the Iron Age II (ca. 1,000–586 BCE) Judah (modern Israel). In particular the new compositional analysis of 541 cooking vessels from 11 sites in Iron Age Judah will be presented. The study employs petrographic and chemical (NAA) analysis. The results of this ongoing research have already produced interesting information about production centers and movements of cooking pots in Iron Age II Judah. Apparently, the vast majority of the cooking pots sampled were made of a similar type of clay, related to terra rossa soil. This is true also for sites in the northern Negev and Judean Desert, where the type of soil was not available in the region of the sites. Furthermore, many of the cooking pots distributed around Judah were made in Jerusalem according to a well-located chemical profile (JleB). Other groups may represent Judean Shephelah production centers as the Lachish area as well as production centers in southern Israel or ancient Edom. The implications of the importation patterns of cooking pots by peripheral Judean sites will be discussed.     

Hardwood ash nixtamalization may lead to false negatives for the presence of maize by depleting bulk δC in carbonized residues

Among the multiple proxies for detecting maize in precontact economies is the use of δ¹³C analysis of carbonized residues from ceramic cooking vessels. Although maize horticulture was widely established in Eastern North America (ENA) by A.D. 1000, there are carbonized residues from ceramic assemblages after this date that lack the elevated δ¹³C values indicative of the presence of maize. This may be due to the true absence of maize, or other factors including the masking of maize. Prior experimental research by Hart et al. demonstrated that the addition of C₃ plants or consumers to two part mixes with maize can mask maize presence even when maize is the dominant ingredient. Here we investigate the effect of alkali processing of maize (nixtamalization) on δ¹³C using the widespread ENA process of boiling maize kernels with wood ash, a C₃ product, to create hominy. Our experiments test whether or not the process of hardwood ash nixtamalization can mask the presence of maize in adhering carbonized residues by depleting δ¹³C values, and whether there is a reciprocal δ¹³C enrichment effect on the hardwood ash employed in nixtamalization. Overall, there is substantial δ¹³C depletion of residues when maize is cooked with hardwood ash, and hardwood ash cooked with maize shows the reciprocal enrichment. Therefore, the depleted values after the adoption of maize may be false negatives due to the nixtamalization process.     

Unified Theory of Cosmogram Decorations on Potteries of the Upper Midwest: Part I. Early Woodland Period

Early Woodland Liverpool (Black Sand variant) pottery decorations consist of belts, rectilinear panels, and/or punctates encircling the vessel. Vertically arranged thematic motifs reflect the structure of the cosmos in its simplest form: Below realm, Earth’s disk, Above realm. This article postulates that the Early Woodland decorative tradition was an enduring symbolic system shared by women making pottery in the upper Midwest. Cosmograms in pottery motifs trace three universal metaphors of the Woodland era belief system: (1) Cooking vessels were feminine spirit-beings; (2) the Woodland culinary vessel shaped like the female form represented her biological destiny as the reproductive vessel for humankind and cooking was a ritual action (“prayer”), a metaphor for the creation of new members of society; (3) the cooking pot was a mandala of cosmograms expressing daily life, ritual practice, and cosmology. These themes carry through subsequent studies on Middle Woodland Havanoid and Late Woodland corded or trailed pottery in an upcoming book.     

The functional dimensions of earth oven cooking: An analysis of an accidently burned maize roast at the C. W. Cooper site in West-central Illinois

Abstract

Despite the prevalence of earth ovens, a subclass of pit features used for cooking, there is little consensus regarding how these cooking features were used or about the foodstuffs that were prepared in them. To provide a more detailed understanding of earth oven cooking in the archaeological record, we analyze the archaeobotanical contents, stratigraphy, and morphology of a cooking pit recently excavated at C. W. Cooper, an early Mississippian (a.d. 1150–1200) site in west-central Illinois in order to contribute to research on late Prehistoric foodways. Filled with nearly 100 ears of maize, this earth oven presents the opportunity to document the process of undertaking a maize roast. The volume of maize and its presence within a dense concentration of cooking, processing, and storage facilities allows us to consider the communal nature of outdoor earth oven cooking in the 12th century Central Illinois Valley and the socioeconomic dimensions of commensal politics more broadly during the Precolumbian era.     

Woodland Pottery Function,Cooking, and Diet in the Upper Great Lakes of North America

A multidimensional approach to functional analysis was employed to examine pottery use, cooking, and subsistence in pre-European North American contexts. A variety of analytic techniques were applied to ceramic assemblages from two sites on the south shore of Lake Superior: the Middle Woodland Naomikong Point site and the Late Woodland Sand Point site. The analyses of both technical attributes and use-alteration traces suggest that a majority of pottery vessels from these sites were used for cooking throughout the Woodland period. Lipid residue analysis corroborates traditional subsistence information but specifies which foods were cooked in pottery vessels. Vessel size varies according to context rather than by time or by function, with larger vessels associated with ritual areas and smaller vessels originating from domestic spheres, a trend potentially related to feasting behavior. Interior carbonization patterns change in frequency between the Middle and Late Woodland periods, suggesting a shift in cooking and possibly subsistence practices.     

Non-linear relationship between bulk δC and percent maize in carbonized cooking residues and the potential of false-negatives in detecting maize

Bulk δ¹³C values on charred cooking residues adhering to pottery sherd interior surfaces have been used as a source of information on the histories of maize in various locations in the western hemisphere. This approach is based on an assumption of a linear relationship between the percent maize in the resource mix cooked in a pot and δ¹³C. Previous experiments suggest that this relationship is non-linear, and maize may not be identified from bulk δ¹³C values even when it contributed substantially to the resource mix. A second round of experiments, presented here, indicates that the mobilization of carbon from maize and C₃ resources over time is the critical variable in residue formation and the resulting bulk δ¹³C value. This is influenced by the form of maize being cooked.     

A visceral approach: cooking 'at home' with migrant women in Hamilton, New Zealand

People's visceral experiences of food – the tastes, textures and aromas – can tell us a great deal about their emotional and affective relations with place. Questions of bodies and embodiment are increasingly becoming a focus for geographers and migration scholars. In this article we extend some of this work by examining how the visceral can shape (and be shaped by) a range of socio-political relations. We concentrate on food and eating as a central political issue and illustrate how a visceral approach can push understandings of migrants' experiences. We focus on a group of 11 migrant women from South Africa, Singapore, Korea, Iraq, Thailand, Hong Kong, Somalia, Japan, Indonesia, Mexico and India in their 'new home' in Hamilton, New Zealand. Each of the women prepared and cooked for us a dish that was significant to them in some way. These migrant women are comfortable in their domestic spaces and largely experience cooking not as a burden but as an important way of staying viscerally connected with their 'old home'. Creating a domestic space where the body feels 'at home' can help resituate and reconstitute the diasporic subject. This kind of visceral approach is useful for informing the development of social policy.     

Reverse Engineering the Ceramic Cooking Pot: Cost and Performance Properties of Plain and Textured Vessels

Ceramic cooking pots throughout the world vary in exterior surface treatment from smooth to roughly textured. An intriguing example of this variation occurred in the Puebloan region of the southwestern United States where cooking pots changed from scraped plain to highly textured, corrugated vessels between the seventh and eleventh centuries AD, and then reverted back to plain-surfaced by the fifteenth century. To investigate potential cost and performance differences between plain and corrugated cooking pots, a set of controlled experiments were performed, which document manufacturing costs, cooking effectiveness, and vessel durability. These experiments indicate that while corrugation may have increased manufacturing costs, neck corrugations improved vessel handling, upper body corrugations yielded greater control over cooking, and basal corrugations extended vessel use-life. Discerning the explanatory significance of these results for cooking pot change in the Southwest and elsewhere requires additional data on the contexts in which these pots were made and used.     

浙江宁波大榭岛方墩东周制盐遗址的试掘与初步研究

方墩东周制盐遗址位于浙江省宁波市大榭开发区的大榭岛,出土了较多制盐陶器和少量日用陶器。制盐陶器均为放置在盐灶中以支撑煮盐器具的支臂和支脚,它们的制作可能已经有标准化倾向。结合遗址年代、位置、自然环境和文献记载来看,这是一处春秋晚期至战国早期由越国管辖的盐业生产聚落。