Cooking (Other Keyword)

DOCUMENT Citation Only Susan Kooiman.

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...

DOCUMENT Citation Only Helen M. Leach.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the National Archaeological Database Reports Module (NADB-R) and updated. Most NADB-R records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us at comments@tdar.org.

DOCUMENT Citation Only Ignacio Clemente Conte. Josefa Rey Castiñeira. Andrés Teira Brión. Nuria Calo Ramos. Javier Rodríguez Corral. Tomás López González.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the EXARC Bibliography, originally compiled by Roeland Paardekooper, and updated. Most of these records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us using the...

DOCUMENT Citation Only Kenneth E. Sassaman.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the National Archaeological Database Reports Module (NADB-R) and updated. Most NADB-R records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us at comments@tdar.org.

DOCUMENT Citation Only Kate Magargal.

Cooking food conferred an energetic advantage to our pre-human ancestors and became one of the hallmark characteristics of the human strategy set. Accessing fuel remains a common problem for many human societies. Yet anthropologists do not often take the costs of gathering fuel into account when modeling subsistence and settlement. This paper presents a model that incorporates firewood tradeoffs into human choices about what to eat and where to live, and examines a hypothetical case for the...

DOCUMENT Citation Only Briana Doering.

This study considers the effect of thermal and non-thermal processing techniques (cooking and fermentation) on carbon and nitrogen isotopes in wild caught King Salmon from Alaska's Interior in order to determine isotopic profiles for both processed and unprocessed tissues. This study is relevant to the study of past diet and particularly past cooking techniques employed in the Far North throughout prehistory. The data presented here will serve as a reference for future studies of prehistoric...

DOCUMENT Citation Only Maureece Levin. Floyd Silbanuz.

In Pohnpei, Micronesia, the uhmw, or earth oven, is one important way of preparing food. These ovens are typically located in cookhouses next to residential sites. Pohnpeians use heated stones on the ground to cook food and cover items with large leaves while cooking. It is clear that umhw are a long-standing Pohnpeian tradition, as multiple examples have been found in the archaeological record. In this paper, we ask what botanical residues from uhmw can tell us about the prehistory and history...

DOCUMENT Citation Only Leslie B. Davis. Stephen A. Aaberg. Michael Wilson. Robert Ottersberg.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the National Archaeological Database Reports Module (NADB-R) and updated. Most NADB-R records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us at comments@tdar.org.

DOCUMENT Citation Only Gilbert L. Wilson.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the National Archaeological Database Reports Module (NADB-R) and updated. Most NADB-R records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us at comments@tdar.org.

DOCUMENT Citation Only Claudia S Riedt.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the EXARC Bibliography, originally compiled by Roeland Paardekooper, and updated. Most of these records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us using the...

DOCUMENT Citation Only James Skibo.

The list of the greatest technological innovations of all time include the wheel, bow and arrow, stirrup, and the controlled use of fire among other great human achievements. These technologies are given such prominence because they changed human history in significant ways. Never mentioned, however, is the cooking pot.Yet this common, inexpensive, utilitarian tool was an important part of profound, worldwide changes in cooking and food. Boiling or simmering opened up a whole series of new foods...

DOCUMENT Citation Only Franz Georg Rösel.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the EXARC Bibliography, originally compiled by Roeland Paardekooper, and updated. Most of these records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us using the...

DOCUMENT Citation Only Jasmine Sacharuk. Hongbin Yue.

A great deal of effort has been dedicated to developing detailed ceramic chronologies at the late Shang capital of Yinxu (ca. 1200-1045 B.C.E.) in China, but there has been comparatively less focus on the specific, actual uses of ceramic vessels and the roles that they played in the day-to-day life of Shang citizens. Local cooking practices and cooking technology in particular, both of which are key aspects in household dynamics and cultural identity, hold the potential to reveal important...

DOCUMENT Citation Only Robert H. Lowie.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the National Archaeological Database Reports Module (NADB-R) and updated. Most NADB-R records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us at comments@tdar.org.

DOCUMENT Citation Only Albert B. Reagan.

This resource is a citation record only, the Center for Digital Antiquity does not have a copy of this document. The information in this record has been migrated into tDAR from the National Archaeological Database Reports Module (NADB-R) and updated. Most NADB-R records consist of a document citation and other metadata but do not have the documents themselves uploaded. If you have a digital copy of the document and would like to have it curated in tDAR, please contact us at comments@tdar.org.

DOCUMENT Citation Only Sarah Graff. John Marston.

At the Iron Age site of Kerkenes in Central Turkey, researchers are using different analytical methods to study cooking and food preparation. Evidence for cooking pots and other ceramic containers used for preparing, storing, and cooking food are found together with a variety of botanical remains. A new project at the site initiated the complementary analysis of ceramic container production and use with plant preparation, storage, and consumption. Situating these data in context, taking...

DOCUMENT Citation Only Briana Doering. Grace Stanford. Kassandra Dutro. Joshua Reuther.

This is an abstract from the "Hearths, Earth Ovens, and the Carbohydrate Revolution: Indigenous Subsistence Strategies and Cooking during the Terminal Pleistocene and Early Holocene in North America" session, at the 88th annual meeting of the Society for American Archaeology. The subsistence traditions of the early Americans residing in Beringia have played a key role in debates surrounding the spread of people across the continent. Hunting and related technologies have garnered the most...