Doctoral Dissertation Improvement Grant: Insight Into Community Identity Development In Southeast Asia

东南亚国家，如越南，印度尼西亚和菲律宾，以其烹饪多样性而闻名。然而，人们对这些美食的早期发展和变化知之甚少，这些美食可能起源于2000多年前。对烹饪实践的理解不仅关系到对生存实践的理解，而且关系到对稳定和统一的社会和政治群体的形成的洞察。共同的实践提供了一种重要的“胶水”，将社会联系在一起，考古学提供了一种手段，将这种相互作用置于一个扩展的时间背景中。在John Krigbaum博士的指导下，并与澳大利亚国立大学、华盛顿大学、南方可持续发展研究所（越南）和越南龙安省博物馆的同事合作，Michelle S.尤西比奥将对越南南部湄公河支流沿着的两个新石器时代和两个金属时代遗址的陶器样本进行有机残留物分析。所收集的数据将有助于确定在回收的陶器上制作和/或供应的不同类型的食物（植物、陆生动物和水生食物资源）。结合技术功能分析来推断这种陶器的形式和功能，其结果将提供植物和动物资源作为食物开发的补充证据，并为理解烹饪之间的变化，变化和连续性提供信息。这项研究将解决的问题：烹饪的做法反映了现有的食物资源和/或文化条件的做法在史前东南亚？这些人的社区身份是什么？他们基于共同的烹饪实践占据了这些网站？为了帮助解释越南的史前数据，她将分析来自印度尼西亚东部新石器时代沿海遗址的陶器样本，以提供外群体比较。尤西比奥女士还将根据具有已知烹饪历史的实验和人种学陶器样本，建立一个现代东南亚有机残留物参考收集库，她将对经济上重要的特有植物群和动物群的油脂进行同位素定量。该项目是第一个对越南食物残留进行的微区域和历时性调查，重点是食物的制备和呈现，而不仅仅是食物的获取。研究结果将表明，史前东南亚提供了一个理想的空间和时间基准，与其他地区的美食多样性和社会身份的相关性进行比较。越南南部不同社区使用的史前陶器中的食物残渣的回收将有助于我们详细了解区域美食的历史和发展。

Southeast Asian countries, such as Vietnam, Indonesia, and the Philippines, are renowned for their culinary diversity. Yet little is known about the early development and variation of these cuisines, which potentially have their origins more than 2000 years ago. An understanding of culinary practice is relevant not only to understanding subsistence practices but also to gaining insight into the formation of stable and unified social and political groups. Shared practices provide an important "glue" which bind societies together and archaeology provides a means to set such interactions within an extended chronological context. Findings of this research will be incorporated into exhibits at Long An Provincial Museum (Vietnam), Siwalima Museum (Eastern Indonesia), and the Burke Museum (University of Washington).Under the guidance of Dr. John Krigbaum and in collaboration with colleagues from Australian National University, University of Washington, Southern Institute for Sustainable Development (Vietnam), and Long An Provincial Museum (Vietnam), Michelle S. Eusebio will conduct organic residue analysis on sampled pottery vessels from two Neolithic and two Metal Age sites situated along the tributaries of the Mekong River in southern Vietnam. Data collected will facilitate identification of different types of food (plant, terrestrial animal and aquatic food resources) that were prepared and/or served on recovered pottery. In combination with technofunctional analysis to infer form and function of this pottery, the results will provide complementary evidence of plant and animal resources exploited as food, and inform understanding of the variation, change, and continuity between cuisines. This research will address the questions: Do culinary practices reflect the available food resources and/or culturally conditioned practices in prehistoric Southeast Asia? What are the community identities of these people who occupied these sites based on their shared culinary practices? To aid in the interpretation of the Vietnamese prehistoric data, she will analyze pottery samples from a Neolithic coastal site in eastern Indonesia to provide an outgroup comparison. Ms. Eusebio will also construct a modern Southeast Asian reference collection of organic residues based on experimental and ethnographic pottery samples with known cooking histories and she will isotopically quantify oils and fats from economically important and endemic species of flora and fauna. This project is the first microregional and diachronic survey of food residues from Vietnam, focused on the preparation and presentation of food rather than simply its acquisition. Research findings will demonstrate that prehistoric Southeast Asia provides an ideal spatial and temporal benchmark for comparison to other regions with respect to diversity of cuisines and correlations with social identity. The recovery of food residues in prehistoric pottery used by different communities of people in southern Vietnam will contribute to our detailed knowledge of the history and development of regional cuisines.