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

在这个博士论文研究项目中，密歇根州立大学的苏珊·库伊曼女士将调查食物和烹饪在过去人类社会和环境互动中的作用。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，为人们提供了一扇窗，让我们了解他们是谁，以及他们希望如何被感知。对过去食物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洞察，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看不到的。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，在形式上改变以适应食品加工要求，在设计上反映象征性身份。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一种创新方式，其有效性可以帮助世界各地的研究人员调查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提供重建传统食物的信息，展示他们烹饪传统的深度，并帮助最近的传统食物复兴倡议。Kooiman女士将通过检查陶器和对食物残留物的显微和化学分析来研究技术适应和食物来源。研究人员此前已经注意到，在林地和北美北部五大湖的接触期(公元前200年-公元1600年)，食物选择、技术、定居模式和社会组织发生了变化。其中一些被认为是对更有限范围的食物资源日益关注的结果。这一过程将通过对这一时期位于休伦湖德拉蒙德岛的克劳德曼遗址(20CH6)的陶瓷烹饪器皿的分析来探索。将采用一套不同但互补的分析方法。功能性和类型学的陶器分析将揭示陶器风格、构造和用途随时间的潜在变化，各种用于调查饮食的专门分析(脂肪残留、微植物学和稳定同位素分析)将证实或驳斥陶器形式和用途的变化、饮食变化和社会关系变化之间的联系。这些结果将证明多维陶瓷和古饮食研究在全球考古背景下的有效性。

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.