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LEADER 05864cam a2200577 i 4500

001 on1450719081;

003 OCoLC;

005 20250422153025.0;

008 240801s2025 aluabod b 001 0 eng ;

010 a| 2024022115;

020 a| 9780817361822;

020 a| 9780817322205q| hardcover;

020 a| 0817322205q| hardcover;

020 a| 0817361820q| paperback;

020 z| 9780817395407q| electronic book;

035 a| (Sirsi) o1450719081;

035 a| (OCoLC)1450719081;

042 a| pcc;

043 a| n-usc--;

050 00 a| E98.F7b| A53 2025;

082 00 a| 977/.012| 23/eng/20240801;

245 00 a| Ancient indigenous cuisines :b| archaeological explorations of the midcontinent /c| edited by Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter.;

246 30 a| Archaeological explorations of the midcontinent;

264 1 a| Tuscaloosa, Alabama :b| The University of Alabama Press,c| [2025];

300 a| x, 312 pages :b| illustrations, maps, photographs, charts ;c| 24 cm.;

336 a| textb| txt2| rdacontent0| http://id.loc.gov/vocabulary/contentTypes/txt;

337 a| unmediatedb| n2| rdamedia0| http://id.loc.gov/vocabulary/mediaTypes/n;

338 a| volumeb| nc2| rdacarrier0| http://id.loc.gov/vocabulary/carriers/nc;

490 1 a| Archaeology of food;

500 a| "A Dan Josselyn Memorial Publication.";

504 a| Includes bibliographical references (pages 241-297) and index.;

505 00 t| Cuisine in the ancient midcontinent /r| Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter --t| Earth oven cuisine via fire-cracked rock cooking in the midcontinent /r| Fernanda Neubauer --t| Indigenous cuisine in the Northern Great Lakes /r| Susan M. Kooiman and Rebecca K. Albert --t| Woodland tradition cuisines in southeastern Wisconsin /r| Jennifer R. Haas --t| Plates, cuisine, and the community at the Morton Site /r| Jeffrey M. Painter and Jodie A. O'Gorman --t| Ceremonial feasting and culinary practices in the Central Illinois River Valley : a zooarchaeological perspective /r| Terrance J. Martin --t| Exploring identity through cuisine and ritual at the Morton Village Site, West-Central Illinois /r| Kelsey Nordine --t| Bison hoes and bird tails : reconsidering the introduction of maize farming into Manitoba /r| Mary E. Malainey --t| Nixtamalization and Cahokian cuisine /r| Alleen Betzenhauser --t| The archaeobotany of the East St. Louis Precinct of Greater Cahokia /r| Kimberly Schaefer, Mary Simon, and Mary M. King --t| Why cuisine? /r| Jodie A. O'Gorman and Susan M. Kooiman.;

520 a| "A collection of original essays, Ancient Indigenous Cuisines is the first to cover recent trends in foodways archaeology in the Midwest using the concept of cuisine: the selection of food ingredients and methods of food preparation, cooking, and serving/consumption in relation to their social, cultural, and environmental contexts. This work span the Early Archaic (9000 BC) to Late Precontact (up to around AD 1500) in ecological zones of present-day Michigan, Indiana, Illinois, Wisconsin, Minnesota, North Dakota, and Manitoba. Chapters trace development from hunter-gathering to horticultural practices to the more robust farming/fishing/hunting model centered on maize, squash, and other domesticates. As Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter note, identification of past cooking habits and evolving methods for foodstuffs identification can help archaeologists to reconstruct foodways and connect food behaviors with identity and associated fundamental societal beliefs. Contributors to this collection use cutting-edge methods and perspectives and consider a range of questions and outcomes that demonstrate the versatility and strength of culinary studies. To move the field forward, contributors also note areas for further analysis and improvement. This volume targets archaeologists and students, archaeobotanists and zooarchaeologists, and those curious about Indigenous food culture. Engaging content includes chapters on the construction of earth ovens, the use-alteration of pottery and residue, a discussion of cuisine combining plant and animal data with ceramic trends, and the various contexts of plates to understand cooking methods and the social role of cuisine. Others examine faunal remains, the plant remains of feasting, the introduction of maize, the use of limestone nixtamalization, and archaeobotanical assemblages that reveal shifts in cuisine. A conclusion addresses the question, Why cuisine? CONTRIBUTORS Rebecca K. Albert / Alleen Betzenhauser / Jennifer R. Haas / Mary M. King / Susan M. Kooiman / Mary E. Malainey / Terrance J. Martin / Fernanda Neubauer / Kelsey Nordine / Jodie A. O'Gorman / Autumn M. Painter / Jeffrey M. Painter / Kimberly Schaefer / Mary Simon"--c| Provided by publisher.;

650 0 a| Indians of North Americax| Foodz| Middle West.=| ^A63185;

650 0 a| Indians of North Americaz| Middle Westx| Antiquities.=| ^A651392;

650 0 a| Indians of North Americax| Huntingz| Middle West.=| ^A80938;

650 0 a| Indians of North Americax| Agriculturez| Middle West.=| ^A45719;

650 0 a| Hunting and gathering societiesz| Middle West.=| ^A130515;

650 0 a| Cookingz| Middle Westx| Historyy| To 1500.=| ^A1013260;

650 7 a| HISTORY / United States / General.2| bisacsh;

700 1 a| Kooiman, Susan M.,e| editor.=| ^A1478334;

700 1 a| O'Gorman, Jodie,e| editor.1| https://id.oclc.org/worldcat/entity/E39PCjFctTvF7qrmh4hWBTpyYd=| ^A1477854;

700 1 a| Painter, Autumn M.,d| 1991-e| editor.=| ^A1478456;

830 0 a| Archaeology of food (Series)=| ^A1373642;

949 a| Order on Demandw| ASISh| JOYNER219;

960 o| 1s| 39.95u| JHISz| USD;

961 f| DMDm| 138099;

596 a| 1;

998 a| 6560614;

999 a| ORDER ON DEMANDw| ASISc| 1i| 6560614-1001l| JYBPDDAPm| JOYNERr| Ys| Yt| JYBPDDAPUu| 3/5/2025;

Ancient indigenous cuisines : archaeological explorations of the midcontinent / edited by Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter.

Other author	Kooiman, Susan M., editor.
Other author	O'Gorman, Jodie, editor.
Other author	Painter, Autumn M., 1991- editor.
Format	Book
Publication	Tuscaloosa, Alabama : The University of Alabama Press, [2025]
Description	x, 312 pages : illustrations, maps, photographs, charts ; 24 cm.
Subjects	Indians of North America--Food. --Middle West. Indians of North America--Middle West. --Antiquities. Indians of North America--Hunting. --Middle West. Indians of North America--Agriculture. --Middle West. Hunting and gathering societies--Middle West. Cooking--Middle West. --History. --To 1500.

Portion of title	Archaeological explorations of the midcontinent
Series	Archaeology of food Archaeology of food (Series) ^A1373642
Contents	Cuisine in the ancient midcontinent / Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter -- Earth oven cuisine via fire-cracked rock cooking in the midcontinent / Fernanda Neubauer -- Indigenous cuisine in the Northern Great Lakes / Susan M. Kooiman and Rebecca K. Albert -- Woodland tradition cuisines in southeastern Wisconsin / Jennifer R. Haas -- Plates, cuisine, and the community at the Morton Site / Jeffrey M. Painter and Jodie A. O'Gorman -- Ceremonial feasting and culinary practices in the Central Illinois River Valley : a zooarchaeological perspective / Terrance J. Martin -- Exploring identity through cuisine and ritual at the Morton Village Site, West-Central Illinois / Kelsey Nordine -- Bison hoes and bird tails : reconsidering the introduction of maize farming into Manitoba / Mary E. Malainey -- Nixtamalization and Cahokian cuisine / Alleen Betzenhauser -- The archaeobotany of the East St. Louis Precinct of Greater Cahokia / Kimberly Schaefer, Mary Simon, and Mary M. King -- Why cuisine? / Jodie A. O'Gorman and Susan M. Kooiman.
Abstract	"A collection of original essays, Ancient Indigenous Cuisines is the first to cover recent trends in foodways archaeology in the Midwest using the concept of cuisine: the selection of food ingredients and methods of food preparation, cooking, and serving/consumption in relation to their social, cultural, and environmental contexts. This work span the Early Archaic (9000 BC) to Late Precontact (up to around AD 1500) in ecological zones of present-day Michigan, Indiana, Illinois, Wisconsin, Minnesota, North Dakota, and Manitoba. Chapters trace development from hunter-gathering to horticultural practices to the more robust farming/fishing/hunting model centered on maize, squash, and other domesticates. As Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter note, identification of past cooking habits and evolving methods for foodstuffs identification can help archaeologists to reconstruct foodways and connect food behaviors with identity and associated fundamental societal beliefs. Contributors to this collection use cutting-edge methods and perspectives and consider a range of questions and outcomes that demonstrate the versatility and strength of culinary studies. To move the field forward, contributors also note areas for further analysis and improvement. This volume targets archaeologists and students, archaeobotanists and zooarchaeologists, and those curious about Indigenous food culture. Engaging content includes chapters on the construction of earth ovens, the use-alteration of pottery and residue, a discussion of cuisine combining plant and animal data with ceramic trends, and the various contexts of plates to understand cooking methods and the social role of cuisine. Others examine faunal remains, the plant remains of feasting, the introduction of maize, the use of limestone nixtamalization, and archaeobotanical assemblages that reveal shifts in cuisine. A conclusion addresses the question, Why cuisine? CONTRIBUTORS Rebecca K. Albert / Alleen Betzenhauser / Jennifer R. Haas / Mary M. King / Susan M. Kooiman / Mary E. Malainey / Terrance J. Martin / Fernanda Neubauer / Kelsey Nordine / Jodie A. O'Gorman / Autumn M. Painter / Jeffrey M. Painter / Kimberly Schaefer / Mary Simon"-- Provided by publisher.
General note	"A Dan Josselyn Memorial Publication."
Bibliography note	Includes bibliographical references (pages 241-297) and index.
LCCN	2024022115
ISBN	9780817361822
ISBN	9780817322205 hardcover
ISBN	0817322205 hardcover
ISBN	0817361820 paperback
ISBN	electronic book

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