Baking, bourbon, and black drink : foodways archaeology in the American Southeast / edited by Tanya M. Peres and Aaron Deter-Wolf.

Contributor(s):

Material type: Text

TextSeries: Publication details: Tuscaloosa : The University of Alabama Press, (c)2018.Description: 1 online resource (ix, 237 pages) : black and white illustrations, maps, photographs, and chartsContent type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

9780817391959

Subject(s):

Genre/Form:

Electronic Books.

LOC classification:

GT2853 .B355 2018

Online resources:

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Available additional physical forms:

Contents:

Tanya M. Peres and Aaron Deter-Wolf -- Social subsistence : integrating analyses of ceramic, plant, and animal remains from Feltus / Megan C. Kassabaum -- Splitting the bones : marrow extraction and Mississippian period foodways / Tanya M. Peres -- Turkey foodways : the intersection of cultural, social, and economic practices in the Mississippian period southeast / Kelly L. Ledford and Tanya M. Peres -- The prehistory and history of black drink / Thomas E. Emerson -- Archaeology of the whiskey foodway in Kentucky / Nicolas Laracuente -- Prehistoric foodways from the Dust Cave site / Stephen B. Carmody, Kandace D. Hollenbach, and Elic M. Weitzel -- Cooking connects them : earth ovens as persistent places during the Woodland Period / Lauren A. Walls and Scot Keith -- Culinary and social requirements of middle and late Woodland Swift Creek pottery / Neill J. Wallis and Thomas J. Pluckhahn -- Detangling histories of hominy : a historical anthropological approach / Rachel V. Briggs.

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Holdings
Item type	Current library	Collection	Call number	URL	Status	Date due	Barcode
Online Book (LOGIN USING YOUR MY CIU LOGIN AND PASSWORD)	G. Allen Fleece Library ONLINE	Non-fiction	GT2853.646 (Browse shelf(Opens below))	Link to resource	Available		on1048609415

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Previous	GT2853.5 W43 2010 Culinary Ephemera An Illustrated History.	GT2853.6 Traditional food : a taste of Korean life /	GT2853.6 Every nation has its dish : black bodies and black food in twentieth-century America /	GT2853.646 Baking, bourbon, and black drink : foodways archaeology in the American Southeast /	GT2853.7 Food across borders /edited by Matt Garcia, E. Melanie Dupuis, and Don Mitchell.	GT2853.8 The Greek family table /by Diane Bailey.	GT2853.83 Eating Puerto Rico a history of food, culture, and identity /	Next

Includes bibliographies and index.

Foodways archaeology in the southeast / Tanya M. Peres and Aaron Deter-Wolf -- Social subsistence : integrating analyses of ceramic, plant, and animal remains from Feltus / Megan C. Kassabaum -- Splitting the bones : marrow extraction and Mississippian period foodways / Tanya M. Peres -- Turkey foodways : the intersection of cultural, social, and economic practices in the Mississippian period southeast / Kelly L. Ledford and Tanya M. Peres -- The prehistory and history of black drink / Thomas E. Emerson -- Archaeology of the whiskey foodway in Kentucky / Nicolas Laracuente -- Prehistoric foodways from the Dust Cave site / Stephen B. Carmody, Kandace D. Hollenbach, and Elic M. Weitzel -- Cooking connects them : earth ovens as persistent places during the Woodland Period / Lauren A. Walls and Scot Keith -- Culinary and social requirements of middle and late Woodland Swift Creek pottery / Neill J. Wallis and Thomas J. Pluckhahn -- Detangling histories of hominy : a historical anthropological approach / Rachel V. Briggs.

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