31 research outputs found

    The social and political sides of food surplus

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    This article looks at how surplus is not only an economic reality but a state of mind, created by and reflecting the social and political relations of a group, by considering examples of historic and prehistoric food surplus. The state of one’s surplus is not just what one stores, but also how others see it and think about it. Individuals are not alone, but always think of their surplus within a larger network of social and political interactions with others who are also storing food as well as within the rules for access. These networks have been considered safety nets by archaeologists, but often, as with many situations today, the populace does not have access to the safety net. Two case studies illustrate the dynamics and differences of this constructed side of food surplus

    Interpreting ancient food practices:Stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment

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    Chemical analyses of carbonized and absorbed organic residues from archaeological ceramic cooking vessels can provide a unique window into the culinary cultures of ancient people, resource use, and environmental effects by identifying ingredients used in ancient meals. However, it remains uncertain whether recovered organic residues represent only the final foodstuffs prepared or are the accumulation of various cooking events within the same vessel. To assess this, we cooked seven mixtures of C3 and C4 foodstuffs in unglazed pots once per week for one year, then changed recipes between pots for the final cooking events. We conducted bulk stable-isotope analysis and lipid residue analysis on the charred food macro-remains, carbonized thin layer organic patina residues and absorbed lipids over the course of the experiment. Our results indicate that: (1) the composition of charred macro-remains represent the final foodstuffs cooked within vessels, (2) thin-layer patina residues represent a mixture of previous cooking events with bias towards the final product(s) cooked in the pot, and (3) absorbed lipid residues are developed over a number of cooking events and are replaced slowly over time, with little evidence of the final recipe ingredients
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