Foodways (Other Keyword)
51-75 (135 Records)
In "New England's First Fruits" published in 1643 in London, an anonymous author addressed various questions and misconceptions prospective colonists often had related to life in the colonies. The author assured readers there was an abundance of food that was "farre more faire pleasant and wholsome than here." While early chroniclers provide clues to the hardships of the early years of Plymouth Colony, very little detail about First Period foodways is known from documentary data and...
Flora, Ethnoecology, and Foodways in the Land of the Sky (2017)
Analysis of botanical residues recovered from the Río Verde Valley has yielded a wealth of information about activities of ancient inhabitants. Data from this paper were derived from large-scale excavations at the Terminal Formative urban center of Río Viejo, and the Terminal Formative outlying sites of Cerro de la Virgen and Loma Don Genaro. Evidence of agricultural practices as well as the collection of wild and fallow-dwelling plants have been revealed through charred seeds and other...
Food and a Frontier Community: History and Faunal Analysis on Samuel H. Smith Site in Nauvoo, Illinois (2019)
This is an abstract from the "Frontier and Settlement Archaeology" session, at the 2019 annual meeting of the Society for Historical Archaeology. Nauvoo, Illinois is a small town, known today as a summer tourist destination because of rich religious history of the Church of Jesus Christ of Latter-day Saints (Mormons) and the splintering factions such as the Restoration Branches and Community of Christ churches. Archaeological excavations in Nauvoo began in the 1970s and continues today as a...
Food and Foodways at Sihó, Yucatán: Understanding Socioeconomic Diversity (2017)
In the past as in the present, foodways and cuisine have been expressions of identity and status. Different social strata had different access to natural resources and offer a variety of material expressions related to food, preparation and service, from grinding stones to exquisite art works. In Classic Maya society, some foodstuffs such as cacao, were mentioned and painted in beautiful elite wares, as well as in murals and carvings. At Sihó, Yucatán, archaeological projects developed by the...
Food and Identity In the Urban Landscape (2015)
Landscapes and foodways are intrinsically connected. Food practices act as a frame of reference to impose social, historical, and cultural meanings on places and vice-versa; their materiality provides a sense of stability in shifting demographic settings. Culinary activities can help structure the experience of place and through repetition become involved in the creation and transmission of collective memory. However, memory is far from stagnant, it continues to be challenged and reworked in...
Food at the Furnace: Piecing Together the Working Class Foodways at Catoctin Furnace (2018)
The excavation of the Forgeman’s House, (Site 18FR1043), took place in 2016 in Thurmont, Maryland. Constructed in about 1821, this house has been interpreted as the dwelling of a laborer that worked at Catoctin Furnace. Artifacts that were uncovered included food wastes such as bones, seeds, nuts, corn cobs, and egg shells. Flotation samples taken from the site also yielded further evidence regarding food consumption. In addition to growing their own food, foraging, and trading, those that...
Food for Thought: Comparing Diets of Enslaved People on Southern Plantations through Preliminary Faunal Analysis (2015)
Extensive excavation at Kingsley Plantation (within the Timucuan Ecological and Historical Preserve National Park in Jacksonville, Florida) has yielded a wealth of data through which to interpret the lifeways of enslaved Africans who lived and worked there between 1814 and the Civil War. Located on Fort George Island, Kingsley Plantation offered an environment rich in terrestrial as well as estuarine faunal resources. Through preliminary analysis of faunal samples collected from cabin...
Food in the Contact Zone: Reimagining Highland-Coastal Contact in the Prehispanic Moche Valley of North Coastal Peru (2016)
In this paper, we explore migration and culture contact in the prehispanic Moche Valley of north coastal Peru, specifically through the lens of domestic foodways. During the Early Intermediate Period (EIP, 400 B.C. to A.D. 800), serrano groups from the neighboring highlands colonized many principal river valleys along the Peruvian north coast; however, the nature of highland colonization remains poorly understood. Scholars have envisioned diverse interactions between locals and nonlocals, from...
Foodway Variability in the Oneota Tradition: A Pilot Study of Cooking Pots (2017)
As a tradition, Oneota encompasses a wide geographic area and several groups, each with their own unique developmental histories. It also encapsulates multiple population movements and other complex social interactions that took place in various areas. Living in a dynamic social setting, different Oneota groups likely negotiated their social landscape in diverse ways. Foodways may have been one way that Oneota peoples either adapted to or set themselves apart from those with which they came in...
Foodways at the Intersections of Gender, Race, and Class at Hollywood Plantation (2018)
Archaeological research uncovered the remains of an ell kitchen, a smokehouse, and a cellar at Hollywood Plantation in southeast Arkansas. These spaces provide intimate information about foodways or the shared ways that people thought about, procured, distributed, preserved, and consumed foods in the 19th and 20th century. In this paper, I will discuss the ways the archaeology of foodways is used as a tool for public engagement and a lens into the intersectionality of gender, race, class at a...
Foodways at the Joseph De Leon Site (SA 26-1), St. Augustine, Florida (1979)
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.
Foodways in the 18th Century Mississippi Valley (2018)
Archaeological investigations up and down the Mississippi River Valley have produced a wealth of information about the ways people in French and Spanish colonies identified, obtained, and consumed food. Evidence regarding the maintenance of tradition and the emergence of new practice is found in the remains of foods and the wares used to prepare and serve them. In this paper, we present these practices from sites along the expanse of the Mississippi River, highlighting their differences and...
Foodways of La Concord/ Queen Anne’s Revenge (2022)
This is a poster submission presented at the 2022 annual meeting of the Society for Historical Archaeology. The focus of this poster will be the three groups of individuals who, at one point, sailed aboard Queen Anne's Revenge. This poster will answer the question of what French Navy Men, the enslaved, and pirates may have eaten during the early 18th century. As well as, how they may have prepared and served their food during sail and docking. The main method used would be Historiography and...
Foodways within the Alta California Mission System: Assessing Colonial and Indigenous Diet within Mission Santa Clara de Asís (2024)
This is an abstract from the session entitled "Chronicles of Colonialism: Unraveling Temporal Variability in Indigenous Experiences of Colonization in California Missions", at the 2024 annual meeting of the Society for Historical Archaeology. Within Alta California, research on Spanish mission sites has focused on how diverse Indigenous populations residing within mission settlements continued to incorporate traditional objects into their daily practices, as well as modify the production,...
Forks, Knives, and Spoons: Analyzing Unprovenienced Tablewares from Eighteenth Century Spanish Shipwrecks (2018)
The early eighteenth century saw many changes in the New World Spanish colonies. As Spain's new Bourbon monarch instituted many reforms in Iberia, trade regulations and colonial systems profoundly affected the colonists in the Americas. The seafaring community was a sort of bridge between these two worlds, and thus a place of cultural exchange. Items for trade, or those utilized by crewmembers and passengers, would have reflected various preferences in style, material, and form, that may...
From Bottling Plant to Buried Trash: Soft Drinks in the MARTA Archaeological Collection (2025)
This is an abstract from the session entitled "The Phoenix Project and the Rebirth of the MARTA Archaeological Collection", at the 2025 annual meeting of the Society for Historical Archaeology. Atlanta has always been a major hub for soft drink production since the beginning of the industry, producing the world’s most popular soft drink, Coca-Cola, as well as attracting its competitors and knockoffs from surrounding areas. In this presentation, I discuss my work analyzing the soft drink...
From Common Recipes to Elite Cuisine: Food, Gender, Class, and Politics in Precolonial Dahomey (2025)
This is an abstract from the session entitled "Paper / Report Submission (General Sessions)", at the 2025 annual meeting of the Society for Historical Archaeology. Foodways and commensal politics provide the ideal contexts for exploring the social lives of palace women in late Atlantic-era Dahomey. Behind the palace walls, women from across the region and all social strata formed a veritable model of society consisting of soldiers, priestesses, slaves, prisoners of war, laborers, artisans,...
From Slavery to Servitude: Approaching Hacienda Worker Health through Transformations in Labor and Foodways in Nineteenth-Century South Coastal Peru (2021)
This is an abstract from the "Approaches to the Archaeology of Health: Sewers, Snakebites, and Skeletons" session, at the 86th annual meeting of the Society for American Archaeology. The nineteenth century was a dynamic period for hacienda workers on the south coast of Peru. Once Jesuit vineyards with two of the largest enslaved Afro-descended populations in rural coastal Peru, the haciendas of San José and San Javier and their annexes in Nasca’s Ingenio Valley underwent dramatic changes with...
From Steak to Turtle Soup: Preliminary Faunal Analysis from the Halcyon House Collection (2024)
This is an abstract from the session entitled "Paper / Report Submission (General Sessions)", at the 2024 annual meeting of the Society for Historical Archaeology. In 1985, archaeologists excavated the yard areas of Halcyon House, a national historical site located in the Georgetown neighborhood of Washington, D.C. Thousands of artifacts, spanning over a century, were unearthed before the project was prematurely terminated. The artifacts remained untouched in storage for nearly 30 years. This...
From the Global to the Local: Changing Foodways in Colonial New Mexico (2020)
This is a poster submission presented at the 2020 annual meeting of the Society for Historical Archaeology. Previous research on colonial-era foodways in New Mexico has often focused on the arrival and use of Old World foods as a way to maintain a distinct Spanish identity. Early accounts by Spanish colonists indicate that they brought wheat, lentils, melons, and other Old World cultivars with them. While these accounts suggest the colonists were growing these cultivars, previous archaeological...
From Turtle Soup to Turtle Ecology: Zooarchaeological, Isotopic, and ZooMS Perspectives on Human-Turtle Interactions in Historical New Orleans (2025)
This is a poster submission presented at the 2025 annual meeting of the Society for Historical Archaeology. Turtle soup is synonymous with New Orleans’ cuisine. Its deep history is enshrined in historical cookbooks and newspapers, and it remains a staple of menus at modern, high-end restaurants like Commander’s Palace and Galatoire’s. However, despite its cultural and historical importance, turtle soup, and the turtles from which it is made, remain largely unstudied by archaeologists. In this...
A Gendered Approach to Assessing Differences in the Hominy Foodway in Central Alabama (2017)
Between A.D. 1000-1120, groups living in the Black Warrior Valley of west-central Alabama adopted maize agriculture and began practicing an ancestral hominy foodway that not only included nixtamalizing culinary steps, but also included the use and production of a new ceramic technology, the Mississippian standard jar, as well as a new cooking technique, hot coal cooking. Curiously, while groups to the east of the valley also adopted maize and began cooking hominy, they forewent other material...
A Geography of Foodways in the Salish Sea, Pacific Northwest Coast (2015)
This paper examines past foodways within the southern Strait of Georgia, Pacific Northwest Coast at a number of geographic scales. It also addresses the extent and nature of temporal shifts in the social landscape of the region. Seasonal use of the landscape is revealed through an understanding of place in the Salish Sea. Zooarchaeological analysis of a regional sample of thirty sites suggests that while extensive variation was characteristic of southern Strait of Georgia settlement from 3200 BC...
Historic Foodways in New England Through the Lens of Archaeological Plant Remains (2025)
Archaeobotanical remains in Historic New England have been underutilized as a tool for understanding foodways in comparison to both earlier periods, and other threads of evidence, such as cookbooks, ceramics, and faunal remains. Using both archived and newly excavated material from sites in Rhode Island and Massachusetts, I present results and analysis of archaeobotanical assemblages that date between the 17th and 19th centuries. Analysis of the food plants from these sites allows us to fill in...
Historical Archaeology in Delaware (1998)
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.