{"title":"Broomcorn Millet","authors":"Giedrė Motuzaitė Matuzevičiūtė","doi":"10.1558/aff.27126","DOIUrl":"https://doi.org/10.1558/aff.27126","url":null,"abstract":"Broomcorn millet (Panicum miliaceum) was one of the most important and enigmatic crops of the ancient world. The integration of millet into existing crop systems drove significant transformations in past societies. Thanks to the environmental adaptability and short growing period of millet, many societies across Eurasia were dependent on millet cultivation for food security. For modern researchers, broomcorn millet also possesses unique botanical and biochemical characteristics that make it an ideal candidate for tracing its ancient dispersal and integration, which in turn provides a unique avenue for understanding the broader mechanisms of dietary transformations. This paper offers a review of the multiproxy evidence for the initial broomcorn millet dispersal across Eurasia. In light of millet’s unique biomolecular properties, multiple archaeological examples are drawn on to describe how millet consumers can be traced down to demographic categories of sex, age, social status, and individual mobility history. In combination with other research methods, this paper reviews evidence for past millet preparation for human consumption, using various archaeological sites as case studies, along with offering a theoretical reasoning for the discontinuities in millet exploitation over time, which is likely to be the result of past climate change.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"55 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140709788","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Michael C. Westaway, Nathan Wright, Alison Crowther, Jennifer Silcock, Rodney Carter, Patrick Moss, Robert Henry
{"title":"Transdisciplinary Approaches to Understanding Past Australian Aboriginal Foodways","authors":"Michael C. Westaway, Nathan Wright, Alison Crowther, Jennifer Silcock, Rodney Carter, Patrick Moss, Robert Henry","doi":"10.1558/aff.18161","DOIUrl":"https://doi.org/10.1558/aff.18161","url":null,"abstract":"Global understanding of past food systems is based on many lines of evidence, involving complex multidisciplinary contributions. It has long been considered that since Australia’s first colonisation, now dated to 65,000 years ago, its peoples were supported largely through foraging as opposed to farming. Recent research has challenged that perspective, contentiously proposing that Australia’s first nations peoples developed agricultural systems before European colonisation. This proposal has been subject to significant critique, but support of the food-producing nature of Aboriginal society has been boosted by new multi-disciplinary evidence for early aquaculture and possibly cultivation, as well as for the translocation of plants though trans-continental trade systems. While this analysis has generated new discussion and debate, it has also highlighted systemic empirical biases; archaeological data for pre-European plant exploitation remains sparse, and we consistently rely on potentially unrepresentative and historically shallow ethnographic information to fill that gap. We argue that by employing collaborative transdisciplinary research that incorporates Western scientific and Indigenous knowledge pathways, we can more effectively explore the diverse and complex nature of Aboriginal foodways in Australia’s past, from the earliest human arrivals to its current mosaic of different food systems.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"112 4","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135325792","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Wari Beer","authors":"Patrick R. Williams, Donna J. Nash","doi":"10.1558/aff.21236","DOIUrl":"https://doi.org/10.1558/aff.21236","url":null,"abstract":"Between 600 and 1000 AD, the Wari state expanded across the Andes. Wari beer was one of the quintessential ways in which Wari identity was promoted in provincial centers hundreds of kilometers from the Ayacucho heartland. Based on excavations at the far southern provincial Wari brewery at Cerro Baúl, we take a production sequence approach to beer preparation, to evaluate the nature of Wari brewing as state practice. We investigate each step of the brewing process, from ceramic container manufacture through plant processing, mashing, and fermentation, in different spatial venues used at Cerro Baúl in the production of Wari chicha de jora y molle. This method provides us with insights into the practice of Wari state brewing and into the corollary activities being undertaken in the same spaces. In so doing, we establish the nature of craft production of beer-making in Wari state contexts, and how it is differentiated from contemporary and later household contexts of beer production in the region.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135586234","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Pouring the Past","authors":"Marie Hopwood, Melissa M. Ayling","doi":"10.1558/aff.21904","DOIUrl":"https://doi.org/10.1558/aff.21904","url":null,"abstract":"One of the first questions asked of ancient ale recreations is whether or not the beer is ‘authentic’. In the subtext of this question is an unwavering belief that a single, original form actually existed and is attainable in a modern ale inspired by millennia-old archaeological traces. This desire for an idealized authenticity comes even before curiosity about how the beverage tastes, which begs the question: what is actually being consumed? The ‘authentic’ circumstances of ancient beer brewing differ with each archaeological investigation. Many of the earliest brews would require some form of hygienically questionable open boils in large ceramic vessels in order to be recreated, and were designed to be drunk through straws made of… straw. Under this burden of proof, an ancient-inspired ale would only be deemed genuine if not viable in a craft beer market. Yet this consumer desire for an authentic experience or product has been groomed for decades through tourism. Consumers believe that the authentic exists, is packageable, and can be purchased. Today, the question of authenticity is compounded with the serious issues of cultural appropriation, decolonizing tourism, and global, migratory work forces. All of this leads to the very real need for an exploration of authenticity in experimental and sensory archaeology. Towards that goal, we discuss authenticity and its implications for ancient beer recreations, its implications for experimental archaeology, and how to best unpack this topic for the broader audiences for whom these recreations are made.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"38 1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125734936","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Consuming our Pasts","authors":"Sharyn R. Jones","doi":"10.1558/aff.22373","DOIUrl":"https://doi.org/10.1558/aff.22373","url":null,"abstract":"Taking inspiration from post-humanist theory, I frame my work about human life, both past and present, in a way that attempts to avoid the traditional concretized definitions of humanity and culture that envision these subjects as separate from nature or the environment. Archaeologists may benefit from perspectives that envision humanity as only part of a much bigger and richer montage that makes up the world, life, and our interconnected being. This perspective allows us to explore the past in compelling ways. While food-focused archaeologists have long argued that food is much more than sustenance or calories, if we go a step further and envision nature from a perspective that assumes dimensions of a live essence and an active intricate existence, rather than something to be mastered or dominated, our understanding and appreciation of these complex relationships may deepen. The concepts that provide a foundation for my efforts to flesh out these connections are ‘human-nonhuman relationships’ and terroir. Using this framework, and multiple lines of evidence drawn from nearly two decades of field research on the Fiji Islands, I am working to grasp the subtle manner in which human identities, experiences, foodways, and nature connect and co-mingle in the present and the past.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"98 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116451119","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Plant Use and Agriculture in Roman Italy","authors":"Jessica Feito","doi":"10.1558/aff.23545","DOIUrl":"https://doi.org/10.1558/aff.23545","url":null,"abstract":"This article features an archaeobotanical meta-analysis of plant macroremains from the whole of Roman Italy. The aim is to further refine understandings of ‘Roman’ foodways, and to highlight the ways that Roman expansion impacted the core of the Empire itself. The study builds upon previous regional overviews by expanding the geographical focus, integrating fully quantified data and wild/weed seed analysis, and broadening the topical range so as to consider not only dietary patterns, but also agricultural practices and fuel use throughout Roman Italy.\u0000The majority of the dataset is derived from published archaeobotanical reports, and consists of macroremains from archaeological sites in Italy dating from 500 BC to AD 500. In utilising such a broad chronological framework, changes in the plant repertoire may be better elucidated. The data are further divided according to geographical region and site type, and ancient literary sources are used to contextualise patterns observed in the dataset.\u0000The findings shed light on diverse agricultural practices, as well as trends effecting the distribution of key cash crops, which suggest that imperial expansion may have affected the olive oil and wine industries differently. Other observations include regional variations in consumption patterns and cultural preferences for specific nut varieties. A peak in dietary diversity can be observed in the Roman Imperial period, followed by a decline in the Late Roman period.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126927008","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Ethnoarchaeological Study on Salt-Fermented Fish in the Upper Mun River Valley, Northeast Thailand","authors":"A. Yankowski, Dr. Nigel Chang, Puangtip Kerdsap","doi":"10.1558/aff.23267","DOIUrl":"https://doi.org/10.1558/aff.23267","url":null,"abstract":"Salt-fermented fish is a staple food item in the traditional diets of Northeast Thailand. Rural households make fermented fish by using local salt resources to preserve seasonal fish supplies, allowing them to ferment and store surplus fish for the dry season. Evidence suggests that this food preservation strategy predates modern dietary practices, and was important in the prehistoric foodways of Northeast Thailand. Using ethnoarchaeological methods, we examine and compare contemporary fermented-fish production, which relies heavily on locally made salt, with archaeological data for these same prehistoric food items and industries. Ethnographic data is compared to archaeological data from the site of Ban Non Wat and the greater Upper Mun River Valley of Northeast Thailand during the Iron Age, which demonstrates a significant increase in the procurement and production of fish and salt resources, and rice cultivation, during the 1st millennium AD. It was also a period of significant social and environmental change, with a marked climatic shift towards distinct wet and dry seasons favoring the exploitation of and reliance on seasonal supplies of fish and salt, as is done today. From this evidence, we establish a correlation between ancient and modern fish and salt production, procurement, preparation, preservation, and consumption practices.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"97 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127126099","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Work is the Curse of the Drinking Class","authors":"J. Kennedy","doi":"10.1558/aff.20839","DOIUrl":"https://doi.org/10.1558/aff.20839","url":null,"abstract":"The archaeology of beer has received significant attention in the last three decades. However, many studies focus on the special role that beer played in sumptuous prestige feasts and for conducting commensal politics with an emphasis on elite motivations. In this paper, I view the production of beer as a cornerstone of state exploitation in the early states of Egypt and Mesopotamia. I will briefly outline the archaeological and glyptic evidence for beer production in the early historic periods of the ancient Near East and its role in providing for the workforce of the early state. The consumption of beer as payment for state-sponsored labor projects changes the commensal dynamics of society. Repeatedly consuming daily rations of beer at the location of labor creates an identity as worker and subject; that is, one who works for someone else for their subsistence. In this sense, beer may have been crucial in creating class identity for the worker, as well as providing the means of subjugation for the elites in society who controlled its production and distribution.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126077728","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Beer, Drugs and Meat","authors":"J. Jennings, Aleksa K. Alaica, Matthew E. Biwer","doi":"10.1558/aff.20801","DOIUrl":"https://doi.org/10.1558/aff.20801","url":null,"abstract":"Feasts were integral to pre-Columbian political economies in the Andes. The large feasts of the Inca Empire, which institutionalized asymmetrical relationships between subjects and the state, are the best known, and a point of comparison for many pre-Inca societies. It is therefore unsurprising that the feasts hosted by the Wari, an expansionist state in the central highland of Peru some 700 years earlier, are often assumed to have played a similar role. In this article, we argue that there were substantial differences between early Wari and Inca practices that reflect the different objectives of their hosts. The large feasts in Inca plazas emphasized the unbridgeable gap between ruler and subjects, while early Wari hosts strove to build interpersonal relationships between households in far more intimate affairs. To better understand the nature of Wari feasting, we discuss the acquisition, preparation, consumption and disposal of roasted camelid meat and hallucinogen-laced beer that were featured at the feasts of the Wari-affiliated settlement of Quilcapampa. The differences in feasting practices may relate to profound differences between early Wari and Inca statecraft that would narrow in Wari’s final century, as the state matured.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"316 2","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"113996005","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Beer and Feasts in the Gamo Highlands of Southern Ethiopia","authors":"J. Arthur","doi":"10.1558/aff.20852","DOIUrl":"https://doi.org/10.1558/aff.20852","url":null,"abstract":"Feasting and the drinking of beer by the Gamo Boreda, who live in the highlands of southern Ethiopia, represent status and seniority and have a long tradition of connecting the living with their ancestors. This paper focuses on the archaeological site of Ochollo Mulato (AD 1270–1950), incorporating oral traditions in association with ceramic ethnoarchaeological and archaeological research documenting the importance of beer and feasting to the Gamo Boreda. Elders recount, from their oral tradition, that Ochollo Mulato is the oldest and most senior of the nine original settlements encompassing the Gamo highlands. Oral tradition and archaeological and ethnoarchaeological ceramic analyses suggest that large-scale ritual feasting of beer and other foods were part of the activities that occurred at Ochollo Mulato over the last eight centuries.","PeriodicalId":190563,"journal":{"name":"Archaeology of Food and Foodways","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123605750","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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