Doctoral Dissertation Improvement Award: An Multi-technique Approach to Dietary Reconstruction

博士论文改进奖：饮食重建的多技术方法

• 批准号: 1759587
• 负责人: William Lovis
• 金额: $ 0.97万
• 依托单位: Michigan State University
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2018
• 资助国家: 美国
• 起止时间: 2018-01-01 至 2018-12-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=1759587&HistoricalAwards=false
• 关键词: Doctoral; Dissertation; Improvement; Award; Multi

In this doctoral dissertation research project MS Susan Kooiman, of Michigan State University, will investigate the role of food and cooking in past human social and environmental interactions. Food choice and preparation methods are conscious and unconscious expressions of human identity, offering a window into who people are and how they wish to be perceived. Archaeological exploration of past foodways offers insight into how diet and cooking are connected to environmental, social, technological, political, and ideological factors, highlighting the dynamism and diversity of human adaptive and cultural decisions about food that are often not visible within the modern industrial system. Transformation of diet and cooking techniques through time are often reflections of broader environmental and sociocultural changes. Cooking technology, such as pottery, is also sensitive to social change, altering in form to accommodate food processing requirements and in design to reflect symbolic identity. The use of a variety of analytic techniques for investigating diet, food processing technology, and cooking methods is an innovative way to explore these issues, the effectiveness of which could help researchers across the world investigate the role of food in human negotiations with their natural and social environments. It can also inform reconstruction of traditional foodways for groups such as Native Americans, demonstrating the depth of their culinary traditions and aiding in recent traditional foodways revitalization initiatives.MS Kooiman will investigate technological adaptations and foodways through an examination of pottery and microscopic and chemical analysis of food remains. Researchers have previously noted shifts in food choice, technology, settlement patterns, and social organization in the Woodland and Contact periods (200 B.C. - A.D. 1600) in the northern Great Lakes of North America. Some of these are hypothesized to be the result of an increasing focus on a more limited range of food resources. This process will be explored through analysis of ceramic cooking vessels spanning this period from the Cloudman site (20CH6), located on Drummond Island in Lake Huron. A set of diverse yet complementary analytic methods will be employed. Functional and typological pottery analyses will reveal potential alterations in pottery style, construction, and use over time, and a variety of specialized analyses for investigating diet (lipid residue, microbotanical, and stable isotope analyses) will confirm or refute associations between changes in pottery form and use, shifting diet, and changing social relationships. The results will demonstrate the efficacy of multidimensional ceramic and paleodietary research for use in archaeological contexts across the globe.

在这篇博士论文中，密歇根州立大学的苏珊·库曼女士将研究食物和烹饪在过去人类社会和环境相互作用中的作用。食物的选择和准备方法是人类身份的有意识和无意识的表达，提供了一个窗口，让人们了解他们是谁以及他们希望被如何看待。对过去饮食方式的考古探索提供了对饮食和烹饪如何与环境，社会，技术，政治和意识形态因素联系在一起的见解，突出了人类对食物的适应性和文化决定的活力和多样性，这些决定在现代工业体系中往往是不可见的。随着时间的推移，饮食和烹饪技术的变化往往反映了更广泛的环境和社会文化变化。烹饪技术，如陶器，也对社会变化敏感，改变形式以适应食品加工要求，并在设计中反映象征性身份。使用各种分析技术来研究饮食，食品加工技术和烹饪方法是探索这些问题的创新方式，其有效性可以帮助世界各地的研究人员研究食物在人类与自然和社会环境谈判中的作用。它还可以为美洲原住民等群体的传统食物重建提供信息，展示他们烹饪传统的深度，并帮助最近的传统食物振兴计划。Kooiman女士将通过对陶器的检查和对食物残留物的显微镜和化学分析来研究技术适应和食物。研究人员此前曾注意到，在北美北方五大湖的林地和接触时期（公元前200年至公元1600年），食物选择、技术、定居模式和社会组织发生了变化。据推测，其中一些是由于人们越来越关注范围更有限的粮食资源。这一过程将探讨通过分析陶瓷烹饪器皿跨越这一时期的Cloudman网站（20CH6），位于休伦湖德拉蒙德岛。将采用一套多样但互补的分析方法。陶器的功能和类型学分析将揭示陶器风格、构造和使用随时间的潜在变化，而用于调查饮食的各种专门分析（脂质残留、微植物学和稳定同位素分析）将证实或反驳陶器形式和使用、饮食变化和社会关系变化之间的关联。研究结果将证明多维度陶瓷和古饮食研究在地球仪考古学背景下的有效性。