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Refocusing the Role of Food-Grinding Tools as Correlates for Subsistence Strategies in the U.S. Southwest

Published online by Cambridge University Press:  20 January 2017

Jenny L. Adams
Jenny L. Adams*
Affiliation:
Desert Archaeology, Inc., 3975 N. Tucson Blvd., Tucson, AZ 85716
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Abstract

Food-grinding tools in both the New World and the Old World have long been used as subsistence indicators. Previously, variations in tool size and material texture were presumed to have been related to processing differences between wild and domestic foods. However, recent research conclusions from both the U.S. Southwest and the Levant indicate that tool morphology is more closely related to differing processing strategies than to the food procurement system. Ethnographic accounts of food preparation techniques and tool design experiments provide a foundation for new methods of assessing prehistoric food processing techniques. Food-processing techniques from eight distinct cultural groups in the U.S. Southwest provide examples of how foods might have been incorporated into the prehistoric diet. Experiments with prehistoric food-grinding tool types demonstrate their effectiveness for reducing assorted seeds and maize kernels and helping to identify criteria for a technological analysis of grinding tool types. Archaeological assemblages from selected sites in the U.S. Southwest are evaluated with these criteria and used to discuss the relationship between grinding technology and the introduction of and increasing dependency on agriculture. It is proposed that developments in food-grinding technology are related to processing strategies for incorporating flour into prehistoric diets.

Résumé

Résumé

Las herramientas de moler en el Nuevo y Viejo Mundos nan sido utilizados como indicadores de subsistencia. Anteriormente, se presumió que las variaciones en el tamaño, material, y textura estuvieron relacionados con las diferencias en el procesamiento de plantas silvestres y domesticadas. Sin embargo, estudios recientes en el suroeste norteamericano y en el Levante indican que la morfología de estas herramientas está relacionada más cercamente con diferentes estrategias de procesamiento. Datos etno gráficos sobre técnicas de preparación de comida y experimentos con el diseño de las herramientas ayudan a desarrollar una nueva metodología para el estudio de técnicas de procesamiento de comida. Nuestro estudio incluye técnicas de procesamiento de comida en ocho grupos culturales en el suroeste norteamericano. Los experimentos con artefactos de moler demuestran su efectividad para moler semillas y granos de maíz y ayudan a identificar criterios para analizar herramientas encontradas arqueologicamente. Estos criterios se aplican a los conjuntos artefactuales seleccionados de sitios en el suroeste. Se discuten las relaciones entre tecnología de moler e introducción y uso de plantas domesticadas. Se propone que el desarrollo de esta tecnología está relacionado con la necesidad de incorporar harina en la dieta prehistórica.

Type
Reports
Information
American Antiquity , Volume 64 , Issue 3 , July 1999 , pp. 475 - 498
Copyright
Copyright © The Society for American Archaeology 1999

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