Patterns of Faunal Utilization and Sociopolitical Organization at the Mississippian Period Kincaid Mounds Site

Archaeologists have debated the degree of complexity at Mississippian period polities with some arguing that they were highly stratified and centralized and others arguing that they were politically decentralized. Faunal analyses from the Cahokia Mounds and Moundville polities have been used to suggest that there were significant differences in the foodways of elite and nonelite peoples and that deer remains were part of redistributive economies. In this article, I discuss the distribution of faunal remains from five archaeological contexts at the Kincaid Mounds site in southern Illinois. In particular, I explore species diversity and the distribution of deer body parts using utility indices and anatomical units and compare these results to Cahokia Mounds and other Mississippian period villages in southern Illinois. The distribution of taxa and deer elements from both the mound- and nonmound-related contexts at Kincaid follows patterns of possible elite consumption at Cahokia and restricted use of rare species.     

Food and complex societies

In complex societies individuals from distinct social, economic, gender, or age groups often consume different foods because of various economic, political, and ideological factors. The food system not only involves what is consumed but includes the labor and technology that goes into the production and preparation of food as well as how certain foods are distributed and eventually discarded. Food systems within and among complex societies are thus tightly intertwined with social differentiation and the political economy and participate in defining and maintaining differential social relations.     

Tamale-making traditions among three ethnic groups in west central Louisiana

The state of Louisiana is widely recognized for the Creole and Cajun cuisines of south Louisiana. Yet several Indo-Spanish foodways have been preserved in northwest Louisiana since the colonial era. In this paper, we explore the tamale-making traditions of three distinct culture groups who reside in the region and how traditions are a source of ethnic identity. Tamales are primarily associated with residents of Indo-Spanish heritage in Sabine Parish, but they are also part of the foodway traditions of the French Creoles and Cane River Creoles of Natchitoches Parish. It is asserted that the tamale-making traditions in these communities resulted from a process of creolization that took place during the eighteenth century with the start of European colonization. We assess the role of tamale-making among contemporary cultural groups to demonstrate how this tradition has survived in the region.     

Supporting food security for Indigenous families through the restoration of Indigenous foodways

Indigenous families are overrepresented among those within Canada who experience food insecurity. Studies have largely focused on northern populations, with less attention paid to southern and urban communities, including the social, cultural, and geographic processes that challenge food security. In this study, we present findings from a decade‐long community‐based study with the Southwest Ontario Aboriginal Health Access Centre (London, Ontario) to examine family perspectives related to the social determinants of food security. These topics were explored through qualitative interviews (n = 25) and focus groups (n = 2) with First Nation mothers with young children from the city of London, and a nearby reserve community. Interviewees from both geographies identified a number of socio‐economic challenges including household income and transportation. However, some interviewees also shed light on barriers to healthy eating unique to these Indigenous contexts including access issues such as a lack of grocery stores on‐reserve; loss of knowledge related to the utilization of traditional foods; and the erosion of community, familial, and social supports. Resolving these unique determinants of food security for urban and reserve‐based First Nation families will require a range of economic and culturally specific interventions, particularly those that support development and uptake of Indigenous foodways.     

Direct evidence of the use of beehive products in pre-Roman Sardinia

Written sources and iconographic evidence suggest that honey and beehive products, used in culinary, medicinal, and technological functions since pre-Neolithic times, were likely known and used in Phoenician and Punic Sardinia. The role of these resources is nonetheless poorly understood because no direct evidence survives on a macroscopic level. Significant advances in the knowledge about beeswax and beehive products processing in the past have been offered in recent decades by organic residue analyses (ORA), an approach that enables the characterisation of surviving chemical compounds or suites of compounds that provide information relating to human activity in the past. The relatively recalcitrant nature of lipid compounds comprising beeswax means that this commodity is among the products that can be unambiguously identified through ORA. Here we present and discuss the results of analyses undertaken on 368 pottery sherds from Phoenician and Punic Sardinia (eighth to third century BCE). These analyses offer direct evidence for the presence of beehive products on the island, suggesting the use of honey for culinary purposes in pots, and possibly connecting one specific vessel category with beeswax decanting during beekeeping and honey production processes. Our results also now clearly illustrate the widespread use of beehive products in pre-Roman Sardinia.     

From foodways to intangible heritage: a case study of Chinese culinary resource,retail and recipe in Hong Kong

Chinese foodways is a complex mix of regional elements including a wide range of ingredients and culinary skills, and is considered a system of knowledge not only inherited from the past but also determined by socio-political changes in different eras. Even though great differences can be found between northern and southern ingredients and culinary skills, there are common characteristics shared among cuisines in various regions through internal migration as well as importation of ingredients and cooking skills. Apart from studying Chinese foodways as regional traditions in the historical context, we should look at it as intangible heritage from the socio-political perspectives regarding the current debate on cultural preservation. In this article, I aim to investigate Chinese foodways related to heritage preservation focusing on culinary resource in agricultural and cultivation system, wholesale/retail trade network and family recipe, in order to have a better understanding of food heritage in the fast-changing Hong Kong society. With the three cases provided, I would draw attention to the paradox of defining heritage for preservation and the dilemma of whether we should preserve traditional foodways that have been modified for market interest as they are discredited for loss of authenticity.     

Starchy shells: Residue analysis of precolonial northern Caribbean culinary practices

Determining culinary practices is critical for understanding phytocultural complexes, transported landscapes and human niche constructions. Starch analysis is an exemplary method for reconstructing human–plant dependencies. However, certain types of artefacts from the Greater Caribbean region, such as flaked lithics, lithic griddles, coral artefacts and shells, have not been extensively analysed for starch remains. Moreover, there has been no comparison of culinary practices between The Bahama archipelago and the Greater Antilles (the presumed origin of foodways transported to The Bahama archipelago). The paper investigates 60 bivalve shell artefacts for starch remains, which were recovered from three archaeological sites: El Flaco and La Luperona (Dominican Republic), and Palmetto Junction (Turks & Caicos Islands). In contrast to ethnohistorical narratives that characterize shell tools exclusively as manioc peelers, the starch remains recovered in this study suggest a broader suite of plants and functions. The results provide evidence that a diversity of plants (Dioscorea spp., Dioscorea trifida L., Fabaceae, Ipomoea batatas L., Manihot esculenta Crantz, cf. Zea mays L., cf. Acrocomia media O. F. Cook, and Zingiberales) were prepared with these shells. This new evidence contributes to ongoing discussions about culinary practices in the Caribbean and other related late precolonial (c.800–1500 ce ) foodways.     

Interpreting Urban Food Supply and Distribution Systems from Faunal Assemblages: An Example from Colonial Massachusetts

Animal bone assemblages from four historical sites in eastern Massachusetts are analysed in a comparative framework to interpret aspects of urban food systems. Characteristics of the urban environment and the nature of food supply and exchange systems are interpreted from taxonomic representation, body part representation, butchery patterns, and age and seasonal slaughtering patterns. These analyses show that specialized husbandry to supply urban markets was limited during the seventeenth and eighteenth centuries, and that many aspects of urban food distribution systems followed traditional rural patterns. A model that explores the relation between patterning of bone collections and characteristics of urban areas is applicable to other studies of urban assemblages. © 1997 by John Wiley & Sons, Ltd.     

Molecular evidence of changing foodways across the Mississippian transition at the George Reeves site (11S650)

ABSTRACT

The George Reeves site (11S650) is a multicomponent village on the bluffs in the central American Bottom, Illinois. The site was occupied from the Late Woodland Rosewood phase through the Mississippian Lohmann phase. Pottery use and dietary variation between the Late Woodland and Emergent Mississippian occupations at the site were explored through stylistic analysis, pottery residue analysis, and compound-specific carbon isotopic analysis of pottery residues. Although more samples should be analyzed, diet and pottery use at George Reeves seems to have been varied, with maize present by cal AD 900–1000, but comprising a relatively small portion of lipid residues in pottery. Residue analysis indicates a C₄ presence in 5 of 16 sampled pots from the early Emergent Mississippian deriving from either maize or from meat from animals consuming maize. Pottery residues were mixed, showing C₃ and C₄ plants as well as meat and fish or shellfish. One residue showed a high incidence of C₄ contribution, most likely from Portulaca oleracea (common purslane), as well as large amounts of fish or shellfish and another C₃ plant. Residue from a ceramic pipestem indicates that maize may have been smoked, probably in the form of maize silk mixed with other nontobacco plants.     

Jews with Knives: Toronto’s Depression-Era Kosher-Slaughter Infrastructure and the Kehilla Enquiry of 1932

ABSTRACT

In the 1930s, a legal dispute upset Toronto’s kosher-slaughter and kosher-retail industry. The Kehilla, the governing body responsible for regulating the city’s kosher system, was accused of charging exorbitant prices for kosher slaughter. Moreover, several community butchers alleged that they had been ostracized from the Municipal Abattoir and coerced into signing binding agreements with a butchers’ association. The conflict escalated to such adegree that the city’s court mediated the dispute at the request of the Board of Control and City Council. Using foodways as a lens into social and cultural dynamics, this article narrates and examines this kosher controversy to illuminate divisions within the city’s Depression-era Jewish community and the larger metropolis. This examination reveals a stratified yet resilient community—one that fostered severe class conflict, but also one that drew on killing-floor activism and an entrepreneurial spirit to secure an economic base in the face of a worsening depression.