{"product_id":"ancient-indigenous-cuisines-susan-m-kooiman-9780817361822","title":"Ancient Indigenous Cuisines: Archaeological Explorations of the Midcontinent","description":"\u003ci\u003e\u003cb\u003eNew essays from foodways archaeology related to cuisine in social, cultural, and environmental contexts\u003c\/b\u003e\u003c\/i\u003e\u003cp\u003e This collection of original essays is the first to cover recent trends in foodways archaeology in the Midwest using the concept of \u003ci\u003ecuisine\u003c\/i\u003e: the selection of food ingredients and methods of food preparation, cooking, and serving\/consumption in relation to their social, cultural, and environmental contexts. This work span the Early Archaic (9000 BC) to Late Precontact (up to around AD 1500) in ecological zones of present-day Michigan, Indiana, Illinois, Wisconsin, Minnesota, North Dakota, and Manitoba. Chapters trace development from hunter-gathering to horticultural practices to the more robust farming\/fishing\/hunting model centered on maize, squash, and other domesticates. \u003c\/p\u003e\u003cp\u003e As Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter note, identification of past cooking habits and evolving methods for foodstuffs identification can help archaeologists to reconstruct foodways and connect food behaviors with identity and associated fundamental societal beliefs. Contributors to this collection use cutting-edge methods and perspectives and consider a range of questions and outcomes that demonstrate the versatility and strength of culinary studies. To move the field forward, contributors also note areas for further analysis and improvement. \u003c\/p\u003e\u003cp\u003e This volume targets archaeologists and students, archaeobotanists and zooarchaeologists, and those curious about Indigenous food culture. Engaging content includes chapters on the construction of earth ovens, the use-alteration of pottery and residue, a discussion of cuisine combining plant and animal data with ceramic trends, and the various contexts of plates to understand cooking methods and the social role of cuisine. Others examine faunal remains, the plant remains of feasting, the introduction of maize, the use of limestone nixtamalization, and archaeobotanical assemblages that reveal shifts in cuisine. A conclusion addresses the question, Why cuisine? \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eCONTRIBUTORS\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e Rebecca K. Albert \/ Alleen Betzenhauser \/ Jennifer R. Haas \/ Mary M. King \/ Susan M. Kooiman \/ Mary E. Malainey \/ Terrance J. Martin \/ Fernanda Neubauer \/ Kelsey Nordine \/ Jodie A. O'Gorman \/ Autumn M. Painter \/ Jeffrey M. Painter \/ Kimberly Schaefer \/ Mary Simon \u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Susan M. Kooiman\u003cbr\u003e\u003cb\u003eISBN-10:\u003c\/b\u003e 0817361820\u003cbr\u003e\u003cb\u003eISBN-13:\u003c\/b\u003e 9780817361822\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University Alabama Press\u003cbr\u003e\u003cb\u003eLanguage:\u003c\/b\u003e English\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 01\/14\/2025\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 312\u003cbr\u003e\u003cb\u003eFormat:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.00lbs","brand":"Susan M. Kooiman","offers":[{"title":"Paperback","offer_id":46431511544063,"sku":"9780817361822","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0662\/2982\/9887\/files\/img_02f2841d-21ac-46ae-8aca-1e271080751a.jpg?v=1735141556","url":"https:\/\/www.whiterainbookhouse.com\/products\/ancient-indigenous-cuisines-susan-m-kooiman-9780817361822","provider":"WR Book House","version":"1.0","type":"link"}