{"id":6865,"date":"2025-04-24T04:57:52","date_gmt":"2025-04-24T04:57:52","guid":{"rendered":"https:\/\/worldarchaeologicalcongress.com\/wac10\/?page_id=6865"},"modified":"2025-05-06T03:18:03","modified_gmt":"2025-05-06T03:18:03","slug":"t07-s02-papers","status":"publish","type":"page","link":"https:\/\/worldarchaeologicalcongress.com\/wac10\/t07-s02-papers\/","title":{"rendered":"T07\/S02: Food Systems through the Ages: Innovation, Material Culture and Foodways Traditions"},"content":{"rendered":"\n<p><strong>Format: Paper presentations with discussion<\/strong><\/p>\n\n\n\n<p><strong>Organisers:&nbsp;<\/strong>Akash Kumar Srivastava, Dept of Humanistic Studies, Indian Institute of Technology (BHU) Varanasi, India,&nbsp;<a href=\"mailto:akashkrsrivastava.rs.hss21@itbhu.ac.in\">akashkrsrivastava.rs.hss21@itbhu.ac.in<\/a><\/p>\n\n\n\n<p>Ahana Ghosh, Archaeological Sciences Centre, Humanities and Social Sciences, Indian Institute of Technology Gandhinagar, India,&nbsp;<a href=\"mailto:ahanaarchaeo@gmail.com\">ahanaarchaeo@gmail.com<\/a><\/p>\n\n\n\n<p>The food system is a complex phenomenon in human cultures, consisting of social, ecological, technological, and symbolic dimensions. Throughout the human past, multiple and diverse technologies and strategies have developed to exploit food resources more efficiently, often intricately woven into complex cultural systems. Thus, humans have interacted with their environment through the continuous interplay of subsistence dynamics and cultural complexes. Perhaps the earliest technology developed and applied in this direction was fire-based cooking, followed by grinding stones, cooking vessels, ceramic vessels, etc., giving various new dimensions to human culinary practices. This session seeks papers that examine multiple lines of information to understand the traditions of past foodways, primarily through the analysis of cooking tools and food residues coupled with archaeozoological and archaeobotanical analyses. Moreover, it invites contributions grounded on the \u2018food-procurement strategies\u2019 and \u2018culinary practices\u2019 of contemporary Indigenous peoples in tropical environments around the world. The topics of interest include, but are not limited to:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Insights about the human-food entanglements.<\/li>\n\n\n\n<li>The Archaeological evidence related to cooking technology.<\/li>\n\n\n\n<li>Food preparation techniques in human history.<\/li>\n\n\n\n<li>Ethnoarchaeological studies on foodways traditions.<\/li>\n\n\n\n<li>Intangible features related to Indigenous culinary practices and their socio-economic intricacies.<\/li>\n<\/ul>\n\n\n\n<p>Finally, the session will focus on an interdisciplinary perspective to uncover the ancient foodways tradition, so we look for fresh, cutting-edge ideas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Papers:<\/h2>\n\n\n\n<p><strong>Food, Forms and Functions: An Ethnoarchaeological Inquiry to the Consilience of Craft Utilisation and Culinary Preferences in Central India<\/strong><\/p>\n\n\n\n<p><em>Akash Kumar Srivastava, Dept of Humanistic Studies, Indian Institute of Technology (BHU) Varanasi, India<\/em><br><em>Dr Vinita Chandra, Dept of Humanistic Studies, Indian Institute of Technology (BHU) Varanasi, India<\/em><\/p>\n\n\n\n<p>For the foodways tradition, the ingredients and culinary objects are interconnected components, and it is their complex interactions which result in countless dishes. This nexus is an eccentric facet of human society, reflecting both utilitarian practices and symbolic expressions, but has developed over a prolonged period of human-environment entanglement. The present paper explores how material culture associated with food systems suggests cognitive understanding by humans of the relationship between crafts and cuisine, which is intricately tied to their ecological knowledge. Employing an ethnoarchaeological approach, along with the theory of cultural materialism, this study investigates the contemporary practices of Indigenous groups of central India, mainly Gonds and Baigas, which reflect on their regional foodscape, culinary objects, gastronomical activities and ecological adaptations. In this way, the paper tries to understand the functionalities of culinary objects revealed from archaeological sites of the region, which contribute to comprehending the foodways tradition of the ancient dwellers of central India.<\/p>\n\n\n\n<p><strong>Understanding Dietary Resource Exploitation through Compound-Specific Isotope Analysis of Select Potteries from the Harappan settlement of Bagasra, Saurashtra, Gujarat<\/strong><\/p>\n\n\n\n<p><em>Ahana Ghosh, Helna Liston, Sivapriya Kirubakaran and Sharada Channarayapatna, Indian Institute of Technology Gandhinagar<\/em><br><em>Eleanora A. Reber, University of North Carolina, Wilmington, USA<\/em><br><em>P. Ajithprasad, Maharaja Sayajirao University, Vadodara, India<\/em><\/p>\n\n\n\n<p>This study explores dietary resource exploitation at the small, walled Harappan settlement of Bagasra in Gujarat through lipid residue and compound-specific isotope analyses. By examining absorbed residues in Harappan and Anarta pottery, the research aims to understand vessel function and food processing techniques. Bagasra, strategically located on major Harappan trade routes, shows material cultural remains indicating active exchange with distant towns. Previous research focused on subsistence strategies, analysing faunal remains and biogenic isotopes in domestic animal tooth enamel to understand livestock management and pastoral land use. The current study builds on these findings, using C3 and C4 biomarkers and their ratios from compound-specific isotope analysis to identify plant and animal-based dietary resources processed and consumed at the site.<\/p>\n\n\n\n<p>This research contributes to the understanding of subsistence dynamics at smaller Harappan commercial settlements, placing Bagasra within the broader socio-economic framework of urban Harappan centres in Gujarat. It highlights the importance of small-site archaeology in reconstructing ancient trade, diet, and food preparation practices, enhancing our knowledge of Harappan culture beyond large urban centres.<\/p>\n\n\n\n<p><strong>Fire and Glaze: Biomolecular Insights into the Nonfood Roles of Plants in the Foodways of Prehistoric Southern Vietnam<\/strong><\/p>\n\n\n\n<p><em>Michelle S. Eusebio, School of Archaeology, University of the Philippines-Diliman<\/em><\/p>\n\n\n\n<p>Earthenware pottery from prehistoric settlement sites in Southern Vietnam were analysed for organic residues with technofunctional attributes to determine their usage and food contents. While organic residue analysis revealed the prominence of plants as food prepared and served on pottery, it also revealed other roles that plants played in the foodways of prehistoric Southern Vietnam. This presentation then details the findings on the possible sources of resinous slips for pottery manufacturing, firewood for cooking, and medicinal plants. These highlights the involvement of plants with the interactions of humans with their environment, fire-based cooking, pottery technology, and well-being at the intersection of craft production and culinary practice.<\/p>\n\n\n\n<p><strong>The Archaeology of Sugar Production in Taiwan: Past and Prospectives&nbsp;<\/strong><\/p>\n\n\n\n<p><em>Yen Chun Wang, Archaeology Interdepartmental Program, University of California, Los Angeles, USA<\/em><br><em>Stephen B. Acabado, Dept of Anthropology, University of California, Los Angeles, USA<\/em><\/p>\n\n\n\n<p>The archaeology of sugarcane and sugar production has been a thriving area of research in the Americas, but in Asia it remains significantly understudied, despite sugarcane&#8217;s critical role as a global cash crop. This gap raises important questions about the socio-economic transformations driven by sugar production in Early Modern Asia and their broader implications. In this paper, I focus on Taiwan as a case study, exploring the Early Modern history of sugar production on the island alongside current archaeological evidence in Tainan Science Park. I propose research questions that challenge existing narratives, such as de-Orientalizing the Chinese diaspora, reevaluating The Great Divergence through the lens of sugar producers, and examining Indigenous survivance. Special focus should be on the social organisation and Zhisha wares consumption by the sugar producers. By addressing these questions, I aim to emphasise the importance of advancing sugar production studies in Asia and demonstrate their potential to reshape our understanding of global economic and cultural exchanges.<\/p>\n\n\n\n<p><strong>Dietary Practice of 3000 Years Old PGW Culture in India<\/strong><\/p>\n\n\n\n<p><em>Gunjan Kumar Srivastava, Archaeological Survey of India, India<\/em><\/p>\n\n\n\n<p>India is one of the oldest continuous civilisations where traditional dietary practices emphasise combinations of grains, lentils, vegetables, dairy, spices, prebiotics and probiotics, and fats as per local, seasonal availability and are predominantly based on plant-based ingredients. However, the archaeological excavation at Kaserua Khera, Distt. Palwal, Haryana, has provided clear evidence that indicates dietary habits practiced by PGW-using peoples during the 1st millennium BCE. This evidence is in the form of archaeobotanical and archaeozoological remains collected from the site during excavation. Analysis of faunal remains from Kaserua Kheda revealed the presence of a broad array of species. The dominant remains in the faunal assemblage were domestic mammals, particularly cattle, although sheep, goat, pigs and horse were also found in good numbers. The preliminary results of these studies show that these animals were kept both for their secondary products and for their meat.&nbsp;<\/p>\n\n\n\n<p><strong>Innovation in Cooking Technology and Food Systems in the Harappan Civilisation: Archaeological Insights into Material Culture and Foodways Tradition<\/strong><\/p>\n\n\n\n<p><em>Riya Kumari, Dept of Ancient Indian History Culture &amp; Archaeology, Faculty of Arts, Banaras Hindu University, Varanasi, India<\/em><\/p>\n\n\n\n<p>This study explores the food preparation techniques and culinary innovations in Rakhigarhi, one of the largest urban centres of the Harappan Civilisation, located in present-day Haryana, India. Through an analysis of specialised cooking tools, fire altars, and ceramic assemblages, this study highlights advanced food processing strategies tailored to local agricultural yields. Notably, recent excavations have suggested the use of dual-function grinding implements that combined food processing with ritualistic purposes, revealing a unique interplay between subsistence and symbolic practices.<\/p>\n\n\n\n<p>Residue analysis of ceramic vessels uncovered at Rakhigarhi revealed traces of millet, pulses, and oilseeds, indicating a diverse diet that incorporated regionally adapted crops. A key innovation identified was the evidence of pit-hearth baking systems optimised for long-duration cooking, suggesting the preparation of fermented and slow-cooked meals suited for communal consumption.<\/p>\n\n\n\n<p>This study also presents evidence of seasonal food storage strategies, as indicated by granary layouts and microfossil analyses, reflecting the community\u2019s ability to adapt to climatic fluctuations. By focusing on localised material culture and its impact on foodways, this research offers new insights into how Rakhigarhi&#8217;s food systems sustain its population and reinforce social cohesion.<\/p>\n\n\n\n<p><strong>Patria de Cebu (Philippines): Native and Non-native Animal Exploitation During Late Spanish Colonial Times in a Tropical Environment<\/strong><strong><\/strong><\/p>\n\n\n\n<p><em>Alyssandra Marie S. Lopez, School of Archaeology, University of the Philippines Diliman, Philippines<\/em><br><em>Juan Rofes, School of Archaeology, University of the Philippines Diliman; Arch\u00e9ozoologie, Arch\u00e9obotanique: Soci\u00e9t\u00e9s, Pratiques et Environnements (AASPE, UMR 7209), France; National Museum of the Philippines, Philippines<\/em><br><em>Archie Tiauzon, School of Archaeology, University of the Philippines Diliman, Philippines; Antiquities at the Crossroads of Science (ACS)<\/em><br><em>Joan Quincy Lingao, School of Archaeology, University of the Philippines Diliman, Philippines<\/em><br><em>Grace Barretto-Tesoro, School of Archaeology, University of the Philippines Diliman, Philippines<\/em><br><em>Noel Amano, Max Planck Institute of Geoanthropology, Jena, Germany<\/em><br><em>Jose Bersales, Former Director, University of San Carlos Museum<\/em><br><em>John A. Peterson, Dept of Anthropology, Sociology, and History, University of San Carlos, Philippines<\/em><\/p>\n\n\n\n<p>This study investigates subsistence and animal exploitation practices during the late Spanish colonial period in the Philippines based on faunal remains recovered by the Patria Archaeological Project in Downtown Cebu. The Patria site used to house the former Palacio Episcopal (Bishop\u2019s Palace), which was built in the 1830s and destroyed during World War II. Evidence shows consumption of primarily cattle, pig, and chicken during the occupation of the Palacio, with fish and deer remains recovered to a lesser extent, the latter of which is now extinct on the island. Few butchered water buffalo remains were retrieved from a layer predating the Palacio\u2019s construction, possibly during earlier colonial times. Notably, a sub-complete skeleton of a juvenile, likely male, horse\u2014an animal not native to the Philippines\u2014was found in a pit contemporaneous with the Palacio\u2019s occupation. In-situ and taphonomic observations suggest intentional post-mortem burial, hinting at the animal\u2019s special treatment, though the reason for its early death remains unclear. No pre-Spanish material was recovered or documented during the excavations, emphasising the dominance of colonial settlement at the time. These findings give insights into mixed subsistence strategies and the introduction of non-native game during the Spanish colonial period of the tropical Philippines.<\/p>\n\n\n\n<p><strong>Animal Utilisation in Sibaltan: A Tropical Burial Site in Palawan, Philippines<\/strong><\/p>\n\n\n\n<p><em>Juan Rofes, School of Archaeology, University of the Philippines Diliman, Philippines; Arch\u00e9ozoologie, Arch\u00e9obotanique: Soci\u00e9t\u00e9s, Pratiques et Environnements (AASPE, UMR 7209), Paris, France; National Museum of the Philippines, Manila, Philippines<\/em><br><em>Victor Paz<\/em><br><em>Janine Ochoa, School of Archaeology, University of the Philippines Diliman, Philippines<\/em><br><em>Annette Oertle, Dept of Evolutionary Anthropology, Faculty of Life Sciences, University of Vienna, Vienna, Austria<\/em><br><em>Joan Quincy Lingao, School of Archaeology, University of the Philippines Diliman, Philippines<\/em><br><em>Patricia Cabrera, School of Archaeology, University of the Philippines Diliman, Philippines<\/em><br><em>Helen Lewis, School of Archaeology, University College Dublin, Ireland; School of Archaeology, University of the Philippines Diliman, Philippines<\/em><\/p>\n\n\n\n<p>Sibaltan village is located on the northeast coast of Palawan, Philippines. Two open-air archaeological sites were excavated in 2010 within the village: the Sibaltan Elementary School and the Acosta Property. Excavations uncovered dispersed human burials likely dating to what is locally known as the Metal period or more recently Complex Burial Traditions. This chrono-cultural attribution is based on combined evidence from OSL and TL dates and the presence of imported bead types and metal objects as grave goods. Animal use during this period in Palawan is poorly documented. In an attempt to address this, here we present the study of the faunal assemblage from the Sibaltan Elementary School site, including taxonomy, body-part representation, intentional and unintentional bone modifications and ZooMS analysis. Four mammal species have been identified:&nbsp;<em>Canis familiaris,<\/em><em>Sus ahoenobarbus<\/em>,&nbsp;<em>Hystrix pumila,<\/em>&nbsp;and&nbsp;<em>Dugong dugon<\/em>, together with other less precise taxa (e.g., bovids, fish, mollusks). Wild pig seems to be the main source of food during this period. Animals were also used as pieces of personal adornment and as part of complex mortuary rituals.<\/p>\n\n\n\n<p><strong>The Archaeology of Eating Sugar: An Embodied Epistemology<\/strong><\/p>\n\n\n\n<p><em>Kaustav Chatterjee, Pleach India Foundation, India<\/em><\/p>\n\n\n\n<p>This research examines sugar in its material and cultural production and consumption. By analysing its production, distribution and consumption from early modern to the present in local and global trade, as well as colonial influence. Informing the existing scholarships and archaeological evidence found throughout the subcontinent on sugar milling technologies that identify the embodied gastronomic epistemology in the region, this study explores sugar&#8217;s role in sweet stuff consumption and the evolution of sweet habits in South Asia and beyond. It also analyses \u2018mathh\u2019, intricately crafted sugar figurines produced in local karkhanas (workshops) cast and multiplied using wooden moulds and meant for immediate consumption, reinterpreting historical approaches to sugar. Drawing parallels with sugar sculpture in 18th-century Britain, it critically investigates the sensory and material culture surrounding sugar consumption. Through visual and historical accounts, this research theorises embodied epistemology as a key aspect to address ancient material cultural history, highlighting the interconnectedness of art history, anthropology, archaeology, and the history of science.<\/p>\n\n\n\n<p><strong>Safeguarding Intangible Heritage: Traditional Practices for Storing Food Grains and Seeds of Bangladesh<\/strong><\/p>\n\n\n\n<p><em>Ananna Zulfiqar Showly, Dept of Archaeology, Jahangirnagar University, Dhaka, Bangladesh; Royal Agricultural University, Cirencester, UK<\/em><\/p>\n\n\n\n<p>The knowledge and skill of storing food grains and seed is a cultural heritage that has been practiced as an integral part of human civilisation and since the domestication of plants began in the Middle East 10000 years ago. Bangladesh&#8217;s traditional agriculture has preserved the nation&#8217;s fertility and biodiversity for generations, demonstrating its sustainability. For most countries, traditional practices for the storage of food grains and seeds are an essential part of their heritage, reflecting centuries-old knowledge and sustainable practices, and local food customs are important to society, since they are deeply ingrained in people&#8217;s memory and constitute an important aspect of their culture. The seed holds both a real and metaphorical promise for the world. This study aims to explore the heritage of storing food grains and seeds and how it can contribute to addressing seed sovereignty and biodiversity. By documenting and analysing these traditional practices, the research also seeks to Identify the challenges of storing food grains and seeds and what needs to be done to safeguard and strengthen this practice.<\/p>\n\n\n\n<p><strong>A Taste of the Cloud Forest. Use and Trade of Vanilla in Oaxaca, Mexico from the pre-Hispanic Period to the 18th Century<\/strong><\/p>\n\n\n\n<p><em>Edith Ortiz-Diaz, Instituto de Investigaciones Antropol\u00f3gicas, Universidad Nacional Aut\u00f3noma de M\u00e9xico<\/em><\/p>\n\n\n\n<p>Mexico, rich in cultural and gastronomic traditions, has contributed to the planet different agricultural products, such as tomatoes, which are currently the basis of many foods in different countries around the world. There is also cocoa, which although its origin is in Ecuador, this plant had a great boom in Mesoamerica and was sacralised among the different native groups thousands of years before the arrival of the Europeans. The cocoa drink was accompanied by other plants, such as vanilla, which, over the years, became a flavouring tasted around the world since the beginning of the 17th century. The objective of this presentation is to focus on the production of vanilla from Oaxaca, since the end of the pre-Hispanic period and its reintroduction into the commercial export circuit to Spain in the 18th century, and how Indigenous knowledge was fundamental for its benefit.<\/p>\n\n\n\n<p><strong>Ancestral Tools, Timeless Traditions: The Role of Culinary Items in Bihar\u2019s Tradition<\/strong><\/p>\n\n\n\n<p><em>Juhi Singh, Dept of Humanistic Studies, Indian Institute of Technology (Banaras Hindu University), Varanasi, India<\/em><br><em>Dr Swasti Mishra, Assistant Professor, Dept of Humanistic Studies, Indian Institute of Technology (Banaras Hindu University), Varanasi, India<\/em><\/p>\n\n\n\n<p>Culinary tools are more than mere instruments of food preparation; they are deeply embedded in various societies\u2019 cultural, ritual, and ritual practices. This study investigates the cultural and symbolic significance of traditional culinary items, such as grinding stones, utensils, and kitchenware in Bihari traditions. For instance, the sil-batta (grinding stone) is not only used for preparing spices, but also plays a crucial role in wedding rituals. During the Paricchanvan ceremony of the wedding, the batta holds special ceremonial significance. It is considered a symbol of strength, stability, and ancestral blessings, representing the foundation of a prosperous married life. Elder women of the family cast off the evil eye from the bride or groom using the batta and invoke protective energies. The batta is not merely a culinary tool, but an object that connects generations through ritual. This study is based on interviews with elders and community members to understand how these tools are revered and the rituals and myths associated with their use. It provides insights into the intergenerational transmission of beliefs and practices, revealing the ritualistic and cultural dimensions of culinary tools. The findings highlight the pivotal role of these tools in religious ceremonies, marriage customs, and folksongs.<\/p>\n\n\n\n<p><strong>Salt, Trade, and Transformation: The Role of Pa `akai in the Shifting Hawaiian Landscape from Pre-Contact to the Early 20th Century<\/strong><\/p>\n\n\n\n<p><em>Hannah Van Genderen, Cultural Surveys Hawaii, USA<\/em><\/p>\n\n\n\n<p>Pa `akai, or salt, is an integral part of Hawaiian culture. In both traditional and contemporary times, it has been used in religious, ceremonial, medicinal, and culinary contexts. This paper explores how the changes in the production and harvesting of pa `akai from pre-Contact to the early 20th century mirrors the socioeconomic, political, and physical changes experienced across the Hawaiian landscape during these times.<\/p>\n\n\n\n<p>Production of salt and sandalwood became the primary exports of Hawaii by the end of Kamehameha I\u2019s reign in the early 1800s, and it would not be until the start of the 20th century that local industrial production would largely cease.<\/p>\n\n\n\n<p>By using archaeological data from sites spanning the Hawaiian Islands as well as traditional mo\u02bbolelo (oral histories), primary accounts from early settlers, 19th century Hawaiian historians, as well as historical maps and drawings, this paper examines how changes in the harvesting technologies of this integral ingredient mirrors the larger changes in Hawaiian culture and history.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Format: Paper presentations with discussion Organisers:&nbsp;Akash Kumar Srivastava, Dept of Humanistic Studies, Indian Institute of Technology (BHU) Varanasi, India,&nbsp;akashkrsrivastava.rs.hss21@itbhu.ac.in Ahana Ghosh, Archaeological Sciences Centre, Humanities and Social Sciences, Indian Institute of Technology Gandhinagar, India,&nbsp;ahanaarchaeo@gmail.com The food system is a complex phenomenon in human cultures, consisting of social, ecological, technological, and symbolic dimensions. Throughout the human [&hellip;]<\/p>\n","protected":false},"author":1157,"featured_media":276,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"pmpro_default_level":"","ngg_post_thumbnail":0,"footnotes":""},"class_list":{"0":"post-6865","1":"page","2":"type-page","3":"status-publish","4":"has-post-thumbnail","6":"pmpro-has-access","7":"czr-hentry"},"_links":{"self":[{"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/pages\/6865","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/users\/1157"}],"replies":[{"embeddable":true,"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/comments?post=6865"}],"version-history":[{"count":4,"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/pages\/6865\/revisions"}],"predecessor-version":[{"id":7819,"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/pages\/6865\/revisions\/7819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/media\/276"}],"wp:attachment":[{"href":"https:\/\/worldarchaeologicalcongress.com\/wac10\/wp-json\/wp\/v2\/media?parent=6865"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}