Archaeology of Food 1155__111122__0000aa__HHTT..iinndddd ii 66//3300//1155 22::4477 PPMM 1155__111122--MMeetthheennyy__VV11..iinnddbb iiii 66//3300//1155 22::4433 PPMM Archaeology of Food An Encyclopedia E D I T E D B Y K A R E N B E S C H E R E R M E T H E N Y A N D M A R Y C . B E A U D R Y ROWMAN & LITTLEFIELD Lanham • Boulder • New York • London 1155__111122__0000bb__TTttll..iinndddd iiiiii 66//3300//1155 22::4477 PPMM Published by Rowman & Littlefi eld A wholly owned subsidiary of The Rowman & Littlefi eld Publishing Group, Inc. 4501 Forbes Boulevard, Suite 200, Lanham, Maryland 20706 www.rowman.com Unit A, Whitacre Mews, 26-34 Stannary Street, London SE11 4AB, United Kingdom Copyright © 2015 by Rowman & Littlefi eld All rights reserved. No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without written permission from the publisher, except by a reviewer who may quote passages in a review. British Library Cataloguing in Publication Information Available Library of Congress Cataloging-in-Publication Data Archaeology of food : an encyclopedia / edited by Karen Bescherer Metheny and Mary C. Beaudry. volumes cm Includes bibliographical references and index. ISBN 978-0-7591-2364-9 (cloth : alkaline paper) — ISBN 978-0-7591-2366-3 (electronic) 1. Prehistoric peoples—Food—Encyclopedias. 2. Food habits—History—Encyclopedias. 3. Diet—History—Encyclopedias. 4. Excavations (Archaeology)—Encyclopedias. 5. Social archaeology—Encyclopedias. I. Metheny, Karen Bescherer, 1960– II. Beaudry, Mary Carolyn, 1950– GN799.F6A73 2015 394.1'209—dc23 2014049892 ™ The paper used in this publication meets the minimum requirements of American National Standard for Information Sciences—Permanence of Paper for Printed Library Materials, ANSI/NISO Z39.48-1992. Printed in the United States of America 1155__111122--MMeetthheennyy__VV11..iinnddbb iivv 66//3300//1155 22::4433 PPMM In memory of our colleagues Klaus Schmidt 1953–2014 Sharon Zuckerman 1965–2014 1155__111122--MMeetthheennyy__VV11..iinnddbb vv 66//3300//1155 22::4433 PPMM 1155__111122--MMeetthheennyy__VV11..iinnddbb vvii 66//3300//1155 22::4433 PPMM CCC OOO NNN TTT EEENNN TTTSSS Thematic Contents xiii List of Figures and Tables xxi List of Abbreviations xxvii Introduction xxix Featured Archaeological Sites xxxi Agave Distillation 1 Bakeries 42 Agricultural Features, Barley 44 Identifi cation and Analysis 2 Bean/Common Bean 45 Agricultural/ Bedrock Features 45 Horticultural Sites 4 Beer 46 Agriculture, Origins of 6 Bioarchaeological Analysis 48 Agriculture, Procurement, Processing, and Storage 18 Biomolecular Analysis 61 Amphorae 23 Black Drink (Cassina) 63 Ancient Clam Gardens Bogs 64 (Northwest Coast, Bone Fat Extraction 67 North America) 24 Bottle Gourd 69 Animal Domestication 25 Bread 70 Animal Husbandry and Herding 27 Breweries 75 Archaeobotany 29 Brewing/Malting 78 Archaeology of Cooking 32 Broad Spectrum Revolution 79 Archaeology of Household Food Production 33 Butchery 81 Architectural Analysis 37 Cacao/Chocolate 84 Areni (Armenia) 40 Cannibalism 87 vii 1155__111122--MMeetthheennyy__VV11..iinnddbb vviiii 66//3300//1155 22::4433 PPMM viii CONTENTS Carvings/Carved DNA Analysis 141 Representations of Food 89 Documentary Analysis 142 Çatalhöyük (Turkey) 91 Domestic Sites 144 Cattle 93 Ethnoarchaeology 146 Cereals 94 Ethnographic Sources 149 Chicha 97 Experimental Archaeology 150 Chicken 98 Factories 153 Chili Peppers 99 Famine 155 Clay Cooking Balls 100 Feasting 157 Coca 102 Feddersen Wierde Coff ee 103 (Germany) 159 Columbian Exchange 104 Fermentation 161 Commensality 109 Fire and the Development of Cooking 163 Conchopata (Peru) 111 Fire and the Development Condiments 112 of Cooking Technology 165 Consumption 113 Fire-Based Cookbooks 115 Cooking Features 168 Cooking Vessels, Ceramic 116 Fish/Shellfi sh 171 Cooking Vessels, Metal 118 Fishing 172 Cooking Vessels, Flotation 173 Other Materials 121 Food and Capitalism 174 Cooperative Hunting 122 Food and Colonialism 180 Creole Cuisines/Foodways 123 Food and Confl ict 182 Creolization 125 Food and Dining Cultivation 126 as Social Display 184 Curry 128 Food and Gender 187 Dental Analysis 130 Food and Identity 189 Dhra’ (Jordan) 132 Food and Inequality 191 Diaspora Foodways 133 Food and Politics 193 Digestion and Food and Power 195 Human Evolution 136 Food and Ritual 197 Distillation 138 Food and Status 199 Distilled Spirits 139 1155__111122--MMeetthheennyy__VV11..iinnddbb vviiiiii 66//3300//1155 22::4433 PPMM CONTENTS ix Food Appropriation and Guilá Naquitz (Mexico) 245 Culinary Imperialism 201 Gut Analysis 246 Food as a Commodity 203 Haithabu/Hedeby Food as Sensory Experience 205 (Germany) 247 Food Preservation 206 Hazor (Israel) 248 Food Production and Herculaneum and the Formation of Pompeii (Italy) 249 Complex Societies 209 High Performance Food Production and Liquid Chromatography 252 the Origins of Writing Hilazon Tachtit (Israel) 253 in Mesopotamia 211 Honey and Nectar 255 Food Sharing 215 Household Archaeology 256 Food Storage 217 Hunter-Gatherer Food Technology and Ideas Subsistence 257 about Food, Spread of 219 Iceman 261 Foodways 221 Immigrant Foodways 262 Foodways and Gender Roles 222 Industrialization of Food Foodways and and Food Production 264 Religious Practices 224 Informal Economic Foraging 226 Exchange 266 Franchthi Cave (Greece) 228 Infrared Spectroscopy/ Fruits 229 Fourier Transform Fungi 231 Infrared Spectroscopy 267 Gao (Mali) 232 Innovation and Risk 268 Gas Chromatography/ Insecticides/Repellents 270 Gas Chromatography– Insects 271 Mass Spectrometry 233 Irrigation/Hydraulic Gesher Benot Engineering 272 Ya‘aqov (Israel) 234 Jamestown, Virginia Globalization 235 (United States) 276 Göbekli Tepe (Turkey) 238 Jerimalai Cave (East Timor) 277 Gordion (Turkey) 239 Joya de Cerén (El Salvador) 277 Gran Dolina (Spain) 241 Kabah (Mexico) 280 Greens/Herbs 244 1155__111122--MMeetthheennyy__VV11..iinnddbb iixx 66//3300//1155 22::4433 PPMM