List of Illustrations
Acknowledgments
Introduction: Cuisine in the Ancient Midcontinent by Susan M. Kooiman, Jodie A. O'Gorman, and Autumn M. Painter
Chapter 1 Earth Oven Cuisine via Fire-Cracked Rock Cooking in the Midcontinent by Fernanda Neubauer
Chapter 2 Indigenous Cuisine in the Northern Great Lakes by Susan M. Kooiman and Rebecca K. Albert
Chapter 3 Woodland Tradition Cuisines in Southeastern Wisconsin by Jennifer R. Haas
Chapter 4 Plates, Cuisine, and Community at the Morton Site by Jeffrey M. Painter and Jodie A. O'Gorman
Chapter 5 Ceremonial Feasting and Culinary Practices in the Central Illinois River Valley: A Zooarchaeological Perspective by Terrance J. Martin
Chapter 6 Exploring Identity through Cuisine and Ritual at the Morton Village Site, West-Central Illinois by Kelsey Nordine
Chapter 7 Bison Hoes and Bird Tails: Reconsidering the Introduction of Maize Farming into Manitoba by Mary E. Malainey
Chapter 8 Nixtamalization and Cahokian Cuisine by Alleen Betzenhauser
Chapter 9 The Archaeobotany of the East St. Louis Precinct of Greater Cahokia by Kimberly Schaefer, Mary Simon, and Mary M. King
Conclusion: Why Cuisine? by Jodie A. O'Gorman and Susan M. Kooiman
References
List of Contributors
Index