Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Susan M. Kooiman"'
Autor:
Susan M. Kooiman
This innovative archaeological study of diet and cooking technology sheds light on ancient cuisine.Ancient cuisine is one of the hot topics in today's archaeology. This book explores changing settlement and subsistence in the Northern Great Lakes fro
Publikováno v:
Midcontinental Journal of Archaeology. 47:181-204
Here we summarize the current state of knowledge about the precontact archaeology of the Michigan State University (MSU) campus as revealed through work conducted by the MSU Campus Archaeology Program (CAP), the MSU Museum, and the Department of Anth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::504c8cbbc72c00e69f213f6736ba6c8d
https://doi.org/10.5406/23274271.47.2.04
https://doi.org/10.5406/23274271.47.2.04
Publikováno v:
Journal of Archaeological Method and Theory. 29:795-830
The application of multiple lines of evidence is necessary to understand past complex behaviors such as diet and cuisine. This paper advocates for the use of multiple proxies to analyze the compositional content of absorbed and adhered food residues
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa31864a742f343d76dd1d13feda6386
https://doi.org/10.1007/s10816-021-09537-3
https://doi.org/10.1007/s10816-021-09537-3
New essays from foodways archaeology related to cuisine in social, cultural, and environmental contexts
Autor:
Susan M. Kooiman, Heather Walder
Publikováno v:
American Antiquity. 84:495-515
Recent reexamination of pottery, copper objects, and glass trade beads using modern analytic methods has amended the occupational history of the Cloudman site (20CH6), once interpreted as an early “Contact” period site in Michigan. The original c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d34e1fdcfc68022e408243aea9782b30
https://doi.org/10.1017/aaq.2019.33
https://doi.org/10.1017/aaq.2019.33
Publikováno v:
American Antiquity. 83:345-355
There is no recorded maize (Zea maysspp.mays) from sites predating circa cal AD 800 in the northern Lake Michigan or Lake Superior basins of the western Great Lakes, despite the presence of maize microbotanicals including phytoliths and starches in M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3e13519d0aefaf10be9ef5cb800e9b0
https://doi.org/10.1017/aaq.2018.10
https://doi.org/10.1017/aaq.2018.10
Publikováno v:
Antiquity. 90:1226-1237
Why was pottery developed and adopted? Food residues on ceramic material from three sites in the Upper Great Lakes region of North America suggest that there is no single answer, and contradict previous indications that pottery was created for the ri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4c80f1f3f22a0f153ba606fda0000d8
https://doi.org/10.15184/aqy.2016.169
https://doi.org/10.15184/aqy.2016.169
Autor:
Susan M. Kooiman
Publikováno v:
Midcontinental Journal of Archaeology. 41:207-230
A multidimensional approach to functional analysis was employed to examine pottery use, cooking, and subsistence in pre-European North American contexts. A variety of analytic techniques were applied to ceramic assemblages from two sites on the south
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00d2d30df0126c16c3cc49bdbe42dc32
https://doi.org/10.1080/01461109.2016.1198876
https://doi.org/10.1080/01461109.2016.1198876