Archaeology of Food

635 Pages·2015·8.2 MB·English

Archaeology of Food
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Archaeology of Food
An Encyclopedia
E D I T E D B Y
K A R E N B E S C H E R E R M E T H E N Y
A N D
M A R Y C . B E A U D R Y
ROWMAN & LITTLEFIELD
Lanham • Boulder • New York • London
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Published by Rowman & Littlefi eld
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Copyright © 2015 by Rowman & Littlefi eld
All rights reserved. No part of this book may be reproduced in any form or by any electronic
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permission from the publisher, except by a reviewer who may quote passages in a review.
British Library Cataloguing in Publication Information Available
Library of Congress Cataloging-in-Publication Data
Archaeology of food : an encyclopedia / edited by Karen Bescherer Metheny and Mary C.
Beaudry.
volumes cm
Includes bibliographical references and index.
ISBN 978-0-7591-2364-9 (cloth : alkaline paper) — ISBN 978-0-7591-2366-3 (electronic)
1. Prehistoric peoples—Food—Encyclopedias. 2. Food habits—History—Encyclopedias.
3. Diet—History—Encyclopedias. 4. Excavations (Archaeology)—Encyclopedias. 5. Social
archaeology—Encyclopedias. I. Metheny, Karen Bescherer, 1960– II. Beaudry, Mary Carolyn,
1950–
GN799.F6A73 2015
394.1'209—dc23
2014049892
™
The paper used in this publication meets the minimum requirements of
American National Standard for Information Sciences—Permanence of
Paper for Printed Library Materials, ANSI/NISO Z39.48-1992.
Printed in the United States of America
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In memory of our colleagues
Klaus Schmidt
1953–2014
Sharon Zuckerman
1965–2014
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CCC OOO NNN TTT EEENNN TTTSSS
Thematic Contents xiii
List of Figures and Tables xxi
List of Abbreviations xxvii
Introduction xxix
Featured Archaeological Sites xxxi
Agave Distillation 1 Bakeries 42
Agricultural Features, Barley 44
Identifi cation and Analysis 2
Bean/Common Bean 45
Agricultural/
Bedrock Features 45
Horticultural Sites 4
Beer 46
Agriculture, Origins of 6
Bioarchaeological Analysis 48
Agriculture, Procurement,
Processing, and Storage 18 Biomolecular Analysis 61
Amphorae 23 Black Drink (Cassina) 63
Ancient Clam Gardens Bogs 64
(Northwest Coast,
Bone Fat Extraction 67
North America) 24
Bottle Gourd 69
Animal Domestication 25
Bread 70
Animal Husbandry
and Herding 27 Breweries 75
Archaeobotany 29 Brewing/Malting 78
Archaeology of Cooking 32 Broad Spectrum
Revolution 79
Archaeology of Household
Food Production 33 Butchery 81
Architectural Analysis 37 Cacao/Chocolate 84
Areni (Armenia) 40 Cannibalism 87
vii
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viii CONTENTS
Carvings/Carved DNA Analysis 141
Representations of Food 89
Documentary Analysis 142
Çatalhöyük (Turkey) 91
Domestic Sites 144
Cattle 93
Ethnoarchaeology 146
Cereals 94
Ethnographic Sources 149
Chicha 97
Experimental Archaeology 150
Chicken 98
Factories 153
Chili Peppers 99
Famine 155
Clay Cooking Balls 100
Feasting 157
Coca 102
Feddersen Wierde
Coff ee 103 (Germany) 159
Columbian Exchange 104 Fermentation 161
Commensality 109 Fire and the Development
of Cooking 163
Conchopata (Peru) 111
Fire and the Development
Condiments 112
of Cooking Technology 165
Consumption 113
Fire-Based
Cookbooks 115 Cooking Features 168
Cooking Vessels, Ceramic 116 Fish/Shellfi sh 171
Cooking Vessels, Metal 118 Fishing 172
Cooking Vessels, Flotation 173
Other Materials 121
Food and Capitalism 174
Cooperative Hunting 122
Food and Colonialism 180
Creole Cuisines/Foodways 123
Food and Confl ict 182
Creolization 125
Food and Dining
Cultivation 126 as Social Display 184
Curry 128 Food and Gender 187
Dental Analysis 130 Food and Identity 189
Dhra’ (Jordan) 132 Food and Inequality 191
Diaspora Foodways 133 Food and Politics 193
Digestion and Food and Power 195
Human Evolution 136
Food and Ritual 197
Distillation 138
Food and Status 199
Distilled Spirits 139
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CONTENTS ix
Food Appropriation and Guilá Naquitz (Mexico) 245
Culinary Imperialism 201
Gut Analysis 246
Food as a Commodity 203
Haithabu/Hedeby
Food as Sensory Experience 205 (Germany) 247
Food Preservation 206 Hazor (Israel) 248
Food Production and Herculaneum and
the Formation of Pompeii (Italy) 249
Complex Societies 209
High Performance
Food Production and Liquid Chromatography 252
the Origins of Writing
Hilazon Tachtit (Israel) 253
in Mesopotamia 211
Honey and Nectar 255
Food Sharing 215
Household Archaeology 256
Food Storage 217
Hunter-Gatherer
Food Technology and Ideas
Subsistence 257
about Food, Spread of 219
Iceman 261
Foodways 221
Immigrant Foodways 262
Foodways and Gender Roles 222
Industrialization of Food
Foodways and
and Food Production 264
Religious Practices 224
Informal Economic
Foraging 226
Exchange 266
Franchthi Cave (Greece) 228
Infrared Spectroscopy/
Fruits 229 Fourier Transform
Fungi 231 Infrared Spectroscopy 267
Gao (Mali) 232 Innovation and Risk 268
Gas Chromatography/ Insecticides/Repellents 270
Gas Chromatography–
Insects 271
Mass Spectrometry 233
Irrigation/Hydraulic
Gesher Benot
Engineering 272
Ya‘aqov (Israel) 234
Jamestown, Virginia
Globalization 235
(United States) 276
Göbekli Tepe (Turkey) 238
Jerimalai Cave (East Timor) 277
Gordion (Turkey) 239
Joya de Cerén (El Salvador) 277
Gran Dolina (Spain) 241
Kabah (Mexico) 280
Greens/Herbs 244
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