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Articles

Cooking and Community: An Exploration of Oneota Group Variability through Foodways

ORCID Icon &
Pages 231-258
Published online: 26 Jun 2019
 

ABSTRACT

For many years, archaeological research regarding the Oneota tradition has focused on broad similarities and trends among groups spread over a wide geographical area. While this research is important for understanding the tradition, examinations of synchronic variability between Oneota groups have been underdeveloped. Exploring this variability may help archaeologists better understand how different groups adapted to various social and environmental circumstances and the processes that led to the emergence of different historical social groups in the upper Midwest and eastern prairies. In order to begin exploring this variability in core practices, a pilot study was completed comparing cooking and foodways practices found during an analysis of vessel function on stylistically Oneota pots recovered at the Tremaine site (47Lc95) in Wisconsin and the Morton Village site (11F2) in Illinois. Preliminary results show that food practices between these two groups varied, possibly as a response to different social circumstances.

Acknowledgments

We would like to thank Denise Wiggins, Marlin Hawley, and the Wisconsin Historical Society for granting access to the Tremaine collections, as well as the Wisconsin Archaeological Society for funding part of this analysis. Access to the Morton Village materials was granted by the Illinois State Museum/Dickson Mounds Museum. This work would also not have been possible without Michael Conner and numerous field-school students, who all worked tirelessly as part of the Morton Village Archaeological Project. Finally, we would like to thank Autumn Painter and Mike Gates for their assistance with images and maps and two anonymous reviewers for helping improve this article.

ORCID

Jeffrey M. Painter http://orcid.org/0000-0002-0346-7066

Notes on Contributors

Jeffrey Painter is a PhD candidate in anthropology at Michigan State University. His current research focuses on midwestern prehistory, ceramic function, and the role of food and cooking in social interaction.

Jodie O’Gorman is an associate professor and chair of the Department of Anthropology at Michigan State University. She earned her PhD at the University of Wisconsin–Milwaukee in 1996. Her research interests include archaeology of the midcontinent, gender, ceramics, and foodways. She has focused her field and collections-based research on exploring a number of social issues primarily through the archaeology of the Oneota tradition.

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