
Kevin Gibbs
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Papers by Kevin Gibbs
throughout prehistory. We focussed on the Jōmon communities of Hokkaidō Island in Northern Japan since
these mobile foragers underwent a process of economic diversification and intensification, eventually leading to
higher levels of sedentism across the Pleistocene-Holocene transition. Moreover, dynamic social settings and
expansion of the subsistence base at the start of the Holocene would have provided rich opportunities for novel
food combinations, and potentially, the rise of diverse regional cuisines. We investigated tool kits and resource
landscapes, and sampled pottery from a range of sites, phases and regions. We then applied organic residue
analysis to confirm the actual spatiotemporal patterning in cuisine. Although we predicted that ruminants and
nuts would have played a major role in local cuisine, especially in inland areas, our results indicate that aquatic
resources were central to pottery-based cuisines across the island, and that other food groups had probably been
processed in other ways. While organic residue analysis enabled us to reconstruct some major patterns in Jōmon
cuisine, we conclude that archaeologists will need to look “beyond the cooking pot” to fully appreciate the full
diversity of local foodways.
In this brief article I examine the Jebel Moya pottery from Clark’s excavations, which is now housed in the Phoebe A. Hearst Museum of Anthropology (PAHMA) at the University of California, Berkeley. The article’s primary aim is to describe the collection with reference to previous discussions of pottery from Jebel Moya.
throughout prehistory. We focussed on the Jōmon communities of Hokkaidō Island in Northern Japan since
these mobile foragers underwent a process of economic diversification and intensification, eventually leading to
higher levels of sedentism across the Pleistocene-Holocene transition. Moreover, dynamic social settings and
expansion of the subsistence base at the start of the Holocene would have provided rich opportunities for novel
food combinations, and potentially, the rise of diverse regional cuisines. We investigated tool kits and resource
landscapes, and sampled pottery from a range of sites, phases and regions. We then applied organic residue
analysis to confirm the actual spatiotemporal patterning in cuisine. Although we predicted that ruminants and
nuts would have played a major role in local cuisine, especially in inland areas, our results indicate that aquatic
resources were central to pottery-based cuisines across the island, and that other food groups had probably been
processed in other ways. While organic residue analysis enabled us to reconstruct some major patterns in Jōmon
cuisine, we conclude that archaeologists will need to look “beyond the cooking pot” to fully appreciate the full
diversity of local foodways.
In this brief article I examine the Jebel Moya pottery from Clark’s excavations, which is now housed in the Phoebe A. Hearst Museum of Anthropology (PAHMA) at the University of California, Berkeley. The article’s primary aim is to describe the collection with reference to previous discussions of pottery from Jebel Moya.
cold, northern environments, and the craft should never have been able to disperse into this region. However, archaeologists are now aware that
pottery traditions were adopted widely across the Northern World and
went on to play a key role in subsistence and social life. This book sheds
light on the human motivations that lay behind the adoption of pottery, the challenges that had to be overcome in order to produce it and the solutions that emerged. Including essays by an international team of scholars, the volume offers a compelling portrait of the role that pottery cooking technologies played in northern lifeways, both in the prehistoric past and in more recent ethnographic times.