Intro
Acknowledgments
Contents
List of Figures
List of Tables
Chapter 1: Archaeology of Foodways
1.1 Components of Foodways Archaeology
1.2 Research Themes in Foodways Archaeology
1.3 Background to the Case Studies
1.4 Organization of the Volume
References
Chapter 2: Zooarchaeology of Foodways
2.1 Sample Recovery Best Practices
2.2 Analysis Methods
2.2.1 Primary Data Collection
2.3 Number of Identified Specimens (NISP)
2.4 Weights
2.4.1 Secondary Data Collection
2.5 Minimum Number of Individuals
2.6 Biomass

2.7 Species Diversity and Equitability
2.8 Zooarchaeology of the Earliest Introduction of Iberian Foodways to the Americas
2.9 Summary
References
Chapter 3: Paleoethnobotany of Foodways
3.1 Plant Samples Common to Archaeological Sites
3.1.1 Food Plants
3.1.2 Fuel Plants
3.1.3 Pollen and Pollen Rain
3.2 Plant Sample Recovery Best Practices
3.3 Lab Analysis Methods
3.3.1 Primary Data Collection
3.3.2 Secondary Data Measures
3.4 Taphonomy and Sample Bias
3.4.1 Differential Preservation
3.4.2 Modern and Ancient Biases

3.5 Interpreting Plants as Part of Foodways
3.6 Summary
References
Additional Resources
Chapter 4: Bioarchaeology of Foodways
4.1 Ethical and Legal Considerations in Bioarchaeology
4.2 Discovery of Human Remains
4.2.1 Best Practices in the Recovery of Human Remains
4.3 Lab Analysis Methods
4.3.1 Basic Osteological Identification
4.3.2 Basic Demographic Identification
4.4 Biomarkers of Foodways (Diet and Nutrition)
4.4.1 Paleopathology
4.4.2 Dental Wear and Tear
4.4.3 Diet Reconstruction Based on Stable Isotope Analysis
4.4.4 Growth Disruption

4.4.5 Iron Deficiency Anemia
4.5 Biomarkers of Foodways (Physical Work and Activity)
4.5.1 Osteoarthritis
4.5.2 Skeletal Morphology
4.6 Discussion
4.7 Summary
References
Additional Resources
Chapter 5: Chemical Analysis of Foodways
5.1 Organic Residue Analysis
5.2 Diet Reconstruction Based on Stable Isotope Analysis
5.2.1 Basics of Stable Isotope Analysis
5.3 Experimental Studies with Absorbed Residues
5.4 Dietary Reconstructions of the Mission Period
5.5 Summary
References
Chapter 6: Ceramic Analysis and Foodways
6.1 Why Do We Study Ceramics?

6.2 Data Collection on Archaeological Ceramics
6.2.1 Raw Material
6.2.2 Surface Treatment
6.2.3 Vessel Shapes
6.3 Ceramic Quantification
6.4 Ceramic Classification Systems
6.5 The Functional Vessel
6.5.1 Processing
6.5.2 Storage
6.5.3 Cooking
6.5.4 Uncommon Cookware
6.5.5 Serving
6.6 Summary
References
Chapter 7: Documentary Analysis of Foodways
7.1 Documents Written About the Lived Experience
7.2 Historic Documents and Foodways
7.2.1 Religious Doctrine
7.2.2 Cookbooks
7.2.3 Art/Paintings