Cuisine (Other Keyword)
1-10 (10 Records)
Since 2010 the "Proyecto de Restauración e Investigación Arqueológica en el Grupo Este de Kabah, Yucatán", under the direction of archaeologist Lourdes Toscano, performed explorations in the area that covers structures 1C-2, 1C-3, 1C-4 y 1C-5. The goal of these interventions is bearing out the hypothesis that the group served as a special food-processing area. Excavations resulted in the recovery of faunal remains, ceramics, as well as several types of lithic tools like prismatic blades,...
Chinese Diaspora Cuisine And Health (2022)
This is an abstract from the session entitled "New Avenues in the Study of Plant Remains from Historical Sites" , at the 2022 annual meeting of the Society for Historical Archaeology. Chinese cuisine is complex, with multiple and overlapping principles related to meal planning, ingredients, cooking procedures, and dining customs. In addition, plant foods are selected and prepared to maintain balance in the body and promote good health. A review of plant remains from Chinese diaspora sites in...
Colonial Foodways in Barbados: A Diachronic Study of Faunal Remains and Stable Isotopes from Trent’s Plantation, 17th-19th centuries (2018)
The origins of modern cuisine in the Caribbean lie in the complex interactions that occurred during the colonial period. Studying foodways on plantations offers insight into the social relationships, power structures, economic practices and cultural transformations during this time. Here, we integrate and compare the results from zooarchaeological analysis with stable isotope (δ18O, δ13C, δ15N, δ88Sr) analysis of human and faunal remains from Trent’s Plantation in Barbados. Trent’s Plantation...
Common Meals, Noble Feasts: An Archaeological Investigation of Moche Food and Cuisine in the Jequetepeque Valley, Peru (2016)
In the North Coast of Peru, relatively little is known about the majority of the population that supported the lifestyles of the elite. In this paper, I discuss the concept of a Moche cuisine through a study of the foodways of both elite and commoner classes, drawing on archaeobotanical data from a feasting preparation area located in the elite cemetery of San José de Moro and from a humble household situated near the base of the fortified hilltop settlement of Cerro Chepén. Cuisine can be...
Cooking and Cuisine: Culinary Clues and Contexts in the Archaeological Record (2017)
Identifying specific foods exploited and consumed by people from past societies is important, but decisions concerning nutrition and social identity can only be fully understood through the study of food preparation techniques and recipe development and traditions. Cooking and cuisine embody the intersection of the biological and the cultural. Their centrality in both everyday and ritual life makes them ideal thoroughfares into the exploration of adaptive, social, political, and ideological...
Fine Dining and Social Position among the Classic period Maya and their Neighbors in Honduras (2017)
Drawing on the substantial body of information that has accumulated over decades of research on the kingdom of Copan and its southern and eastern neighbors, I address the question, What were the key components of Maya meals that turned dining into an important, flexible, and subtle way to embody status? This paper draws together information from a range of methods and bodies of data including ethnobotanical and archaeozoological studies, chemical analyses, research on human skeletal remains,...
Have you had rice today? The costs of consumption in Early Modern South India (2022)
This is an abstract from the session entitled "New Avenues in the Study of Plant Remains from Historical Sites" , at the 2022 annual meeting of the Society for Historical Archaeology. Rice and other water and labor-intensive foods form the core of elite South Indian cuisines, the food of both gods and high-status individuals. Rice is synonymous with food in several South Indian languages and yet rice-based cuisines were (and are) not universally available. In the semi-arid interior, the costs...
Meat Economies of the Chinese-American West (2016)
Cuisine and diet are topics of particular interest to scholars of Chinese communities in the Nineteenth-century American West. Many zooarchaeological analyses have identified beef and pork among the main provisions for miners and townsfolk, and this paper will synthesize archaeological and historical evidence for food access and supply while exploring contexts of socioeconomics and cuisine which likely structured food choices. By focusing on both urban and rural sites to compare access and food...
Style and Sustenance: A Comparative Investigation of Cattle Husbandry, Beef Butchery, and Gentry Cuisine in Eighteenth-Century British Colonial Virginia and Connecticut (2017)
Cattle husbandry systems in Colonial Virginia and Colonial Connecticut diverged greatly from a shared British origin. Husbandry choices were not made in isolation, but instead this divergence was the result of a complex interplay between colonial goals, social organization, and changing British culinary fashions. Did the role of beef in regional Virginian and Connecticuter cuisines vary from contemporary British uses? Did they vary significantly from each other? By exploring the history of...
Zooarchaeological Insights from Upper Delaware (2016)
Analyses of faunal assemblages dating from the eighteenth and nineteenth centuries are able to show how domestic livestock and wild fauna were managed, collected, and consumed by colonial and post-colonial New Castle County, Delaware farmers and their laborers. Animal species, their numbers, and butchery marks on their bones reveal identities, possible coping strategies and/or cuisine in rural Delaware. These faunal remains are also able to provide some data that can allow archaeologists to...