In this Book

summary
Archaeological case studies that explore the rituals and cultural significance of foods in the southeastern United States
 
Understanding and explaining societal rules surrounding food and foodways have been the foci of anthropological studies since the early days of the discipline. Baking, Bourbon, and Black Drink: Foodways Archaeology in the American Southeast, however, is the first collection devoted exclusively to southeastern foodways analyzed through archaeological perspectives. These essays examine which foods were eaten and move the discussion of foodstuffs into the sociocultural realm of why, how, and when they were eaten.
 
Editors Tanya M. Peres and Aaron Deter-Wolf present a volume that moves beyond basic understandings, applying new methods or focusing on subjects not widely discussed in the Southeast to date. Chapters are arranged using the dominant research themes of feasting, social and political status, food security and persistent places, and foodways histories. Contributors provide in-depth examination of specific food topics such as bone marrow, turkey, Black Drink, bourbon, earth ovens, and hominy.
 
Contributors bring a broad range of expertise to the collection, resulting in an expansive look at all of the steps taken from field to table, including procurement, production, cooking, and consumption, all of which have embedded cultural meanings and traditions. The scope of the volume includes the diversity of research specialties brought to bear on the topic of foodways as well as the temporal and regional breadth and depth, the integration of multiple lines of evidence, and, in some cases, the reinvestigation of well-known sites with new questions and new data.

Table of Contents

  1. Cover
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  1. Title Page, Copyright
  2. pp. i-iv
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  1. Contents
  2. pp. v-vi
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  1. List of Illustrations
  2. pp. vii-x
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  1. Introduction: Foodways Archaeology in the Southeast
  2. Tanya M. Peres and Aaron Deter-Wolf
  3. pp. 1-10
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  1. 1. Social Subsistence: Integrating Analyses of Ceramic, Plant, and Animal Remains from Feltus
  2. Megan C. Kassabaum
  3. pp. 11-29
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  1. 2. Splitting the Bones: Marrow Extraction and Mississippian Period Foodways
  2. Tanya M. Peres
  3. pp. 30-50
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  1. 3. Turkey Foodways: The Intersection of Cultural, Social, and Economic Practices in the Mississippian Period Southeast
  2. Kelly L. Ledford and Tanya M. Peres
  3. pp. 51-62
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  1. 4. The Prehistory and History of Black Drink
  2. Thomas E. Emerson
  3. pp. 63-80
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  1. 5. Archaeology of the Whiskey Foodway in Kentucky
  2. Nicolas Laracuente
  3. pp. 81-101
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  1. 6. Prehistoric Foodways from the Dust Cave Site
  2. Stephen B. Carmody, Kandace D. Hollenbach, and Elic M. Weitzel
  3. pp. 102-118
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  1. 7. Cooking Connects Them: Earth Ovens as Persistent Places during the Woodland Period
  2. Lauren A. Walls and Scot Keith
  3. pp. 119-139
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  1. 8. Culinary and Social Requirements of Middle and Late Woodland Swift Creek Pottery
  2. Neill J. Wallis and Thomas J. Pluckhahn
  3. pp. 140-159
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  1. 9. Detangling Histories of Hominy: A Historical Anthropological Approach
  2. Rachel V. Briggs
  3. pp. 160-174
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  1. Works Cited
  2. pp. 175-226
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  1. Contributors
  2. pp. 227-228
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  1. Index
  2. pp. 229-237
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Additional Information

ISBN
9780817391959
Related ISBN
9780817319922
MARC Record
OCLC
1048609415
Pages
247
Launched on MUSE
2018-08-25
Language
English
Open Access
No
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