The Making of the Gastronomic Landscape(S) in Lower Amazonia – Caxiuanã

31 Pages Posted: 19 Mar 2024

See all articles by Kevin McDaniel

Kevin McDaniel

Museu Paraense Emilio Goeldi

Mayara Cristina P. Mariano

University of Sao Paulo

Daiana Alves

Federal University of Para

Gabriela Prestes-Carneiro

affiliation not provided to SSRN

Juscelino Costa Amaral

Museu Paraense Emilio Goeldi

Rafaela Maria da Silva Neves

Federal University of Para

Sadie L. Weber

University of São Paulo (USP)

Andrew Wyatt

Middle Tennessee State University

Alice McDaniel

Federal University of Para

Silvinho Costa de Silva

affiliation not provided to SSRN

Helena Lima

affiliation not provided to SSRN

Michael Heckenberger

University of Florida

Abstract

This article discusses how traditional archaeological methods can be used to contextualize interspersed culturally derived niches to visualize the landscape as the outputs of specific eating practices. To approach the gastronomic landscape concept, the ceramic and archeaomalocological assemblages were compared at sites dating from ~1980 to 580 B.P. in the Baia de Caxiuanã, contemporary freshwater bivalves were collected, and a floristic inventory of modern useful plant species was recorded. For at least three millennia, disparate societies have interacted with and influenced the landscape in the Baia de Caxiuanã observed in the contemporary floristic composition, shell temper in ceramic assemblages, and densities of shell deposits. This research suggests that past cultural actions have a direct impact on the contemporary landscape. This paper relates, for the first time in the Amazonian Archaeology, ancient and modern use of shells. Going forward this research requires refinement. However, this novel approach adds to the perspective that more so than changing foodways, the gastronomic landscape is a dialectical interaction that both informs and is formed by the distinctive technological toolkits in all food related activities.

Keywords: Amazonian archaeology, Formative, Cuisine, Landscape, Gastronomy, Lower Amazonia, Agriculture, Traditional Knowledge, Caxiuanã

Suggested Citation

McDaniel, Kevin and Cristina P. Mariano, Mayara and Alves, Daiana and Prestes-Carneiro, Gabriela and Costa Amaral, Juscelino and Maria da Silva Neves, Rafaela and Weber, Sadie L. and Wyatt, Andrew and McDaniel, Alice and Costa de Silva, Silvinho and Lima, Helena and Heckenberger, Michael, The Making of the Gastronomic Landscape(S) in Lower Amazonia – Caxiuanã. Available at SSRN: https://ssrn.com/abstract=4765102 or http://dx.doi.org/10.2139/ssrn.4765102

Kevin McDaniel (Contact Author)

Museu Paraense Emilio Goeldi ( email )

Brazil

Mayara Cristina P. Mariano

University of Sao Paulo ( email )

SAO PAULO
Brazil

Daiana Alves

Federal University of Para ( email )

BELEM
Brazil

Gabriela Prestes-Carneiro

affiliation not provided to SSRN ( email )

No Address Available

Juscelino Costa Amaral

Museu Paraense Emilio Goeldi ( email )

Brazil

Rafaela Maria da Silva Neves

Federal University of Para ( email )

BELEM
Brazil

Sadie L. Weber

University of São Paulo (USP) ( email )

Rua Luciano Gualberto, 315
São Paulo, São Paulo 14800-901
Brazil

Andrew Wyatt

Middle Tennessee State University ( email )

P.O. Box 50
Murfreesboro, TN 37132
United States

Alice McDaniel

Federal University of Para ( email )

BELEM
Brazil

Silvinho Costa de Silva

affiliation not provided to SSRN ( email )

No Address Available

Helena Lima

affiliation not provided to SSRN ( email )

No Address Available

Michael Heckenberger

University of Florida ( email )

PO Box 117165, 201 Stuzin Hall
Gainesville, FL 32610-0496
United States

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