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Foodways archaeology : methods and cases /

Bibliographic Details
Main Author: Peres, Tanya M. (Author)
Corporate Author: EBSCOhost
Format: eBook
Language:English
Published: Cham : Springer, 2023.
Series:SpringerBriefs in archaeology.
Subjects:
Prehistoric peoples > Food.
Food habits > History > To 1500.
Animal remains (Archaeology)
Excavations (Archaeology)
Sociétés préhistoriques > Alimentation.
Fouilles (Archéologie)
excavation (process)
Food habits
Prehistoric peoples > Food
To 1500
Electronic books.
Online Access:Connect to the full text of this electronic book
Table of Contents:
  • Intro
  • Acknowledgments
  • Contents
  • List of Figures
  • List of Tables
  • Chapter 1: Archaeology of Foodways
  • 1.1 Components of Foodways Archaeology
  • 1.2 Research Themes in Foodways Archaeology
  • 1.3 Background to the Case Studies
  • 1.4 Organization of the Volume
  • References
  • Chapter 2: Zooarchaeology of Foodways
  • 2.1 Sample Recovery Best Practices
  • 2.2 Analysis Methods
  • 2.2.1 Primary Data Collection
  • 2.3 Number of Identified Specimens (NISP)
  • 2.4 Weights
  • 2.4.1 Secondary Data Collection
  • 2.5 Minimum Number of Individuals
  • 2.6 Biomass
  • 2.7 Species Diversity and Equitability
  • 2.8 Zooarchaeology of the Earliest Introduction of Iberian Foodways to the Americas
  • 2.9 Summary
  • References
  • Chapter 3: Paleoethnobotany of Foodways
  • 3.1 Plant Samples Common to Archaeological Sites
  • 3.1.1 Food Plants
  • 3.1.2 Fuel Plants
  • 3.1.3 Pollen and Pollen Rain
  • 3.2 Plant Sample Recovery Best Practices
  • 3.3 Lab Analysis Methods
  • 3.3.1 Primary Data Collection
  • 3.3.2 Secondary Data Measures
  • 3.4 Taphonomy and Sample Bias
  • 3.4.1 Differential Preservation
  • 3.4.2 Modern and Ancient Biases
  • 3.5 Interpreting Plants as Part of Foodways
  • 3.6 Summary
  • References
  • Additional Resources
  • Chapter 4: Bioarchaeology of Foodways
  • 4.1 Ethical and Legal Considerations in Bioarchaeology
  • 4.2 Discovery of Human Remains
  • 4.2.1 Best Practices in the Recovery of Human Remains
  • 4.3 Lab Analysis Methods
  • 4.3.1 Basic Osteological Identification
  • 4.3.2 Basic Demographic Identification
  • 4.4 Biomarkers of Foodways (Diet and Nutrition)
  • 4.4.1 Paleopathology
  • 4.4.2 Dental Wear and Tear
  • 4.4.3 Diet Reconstruction Based on Stable Isotope Analysis
  • 4.4.4 Growth Disruption
  • 4.4.5 Iron Deficiency Anemia
  • 4.5 Biomarkers of Foodways (Physical Work and Activity)
  • 4.5.1 Osteoarthritis
  • 4.5.2 Skeletal Morphology
  • 4.6 Discussion
  • 4.7 Summary
  • References
  • Additional Resources
  • Chapter 5: Chemical Analysis of Foodways
  • 5.1 Organic Residue Analysis
  • 5.2 Diet Reconstruction Based on Stable Isotope Analysis
  • 5.2.1 Basics of Stable Isotope Analysis
  • 5.3 Experimental Studies with Absorbed Residues
  • 5.4 Dietary Reconstructions of the Mission Period
  • 5.5 Summary
  • References
  • Chapter 6: Ceramic Analysis and Foodways
  • 6.1 Why Do We Study Ceramics?
  • 6.2 Data Collection on Archaeological Ceramics
  • 6.2.1 Raw Material
  • 6.2.2 Surface Treatment
  • 6.2.3 Vessel Shapes
  • 6.3 Ceramic Quantification
  • 6.4 Ceramic Classification Systems
  • 6.5 The Functional Vessel
  • 6.5.1 Processing
  • 6.5.2 Storage
  • 6.5.3 Cooking
  • 6.5.4 Uncommon Cookware
  • 6.5.5 Serving
  • 6.6 Summary
  • References
  • Chapter 7: Documentary Analysis of Foodways
  • 7.1 Documents Written About the Lived Experience
  • 7.2 Historic Documents and Foodways
  • 7.2.1 Religious Doctrine
  • 7.2.2 Cookbooks
  • 7.2.3 Art/Paintings