Open Access. Powered by Scholars. Published by Universities.®

Social and Behavioral Sciences Commons

Open Access. Powered by Scholars. Published by Universities.®

University of New Mexico

2011

Southwest

Articles 1 - 2 of 2

Full-Text Articles in Social and Behavioral Sciences

Ceramic Resource Selection And Social Violence In The Gallina Area Of The American Southwest, Connie Constan Jul 2011

Ceramic Resource Selection And Social Violence In The Gallina Area Of The American Southwest, Connie Constan

Anthropology ETDs

This dissertation examines the relationship between social violence and ceramic resource procurement. Do people in middle-range societies alter resource use in response to conflict? Specifically, does social strife influence the distance to which potters in middle-range societies will travel to collect ceramic resources? Distance and quality are primary elements in clay selection. Clay is heavy, so for many potters distance is the determining factor in clay selection (Arnold 1985, 2000). Arnold (1985, 2000) estimated procurement thresholds using worldwide ethnographic data from 111 traditional societies. He found that for both clays and tempers, people prefer to travel only one kilometer, but …


The Discourse And Practice Of Native American Cuisine: Native American Chefs And Native American Cooks In Contemporary Southwest Kitchens, Lois Ellen Frank Jul 2011

The Discourse And Practice Of Native American Cuisine: Native American Chefs And Native American Cooks In Contemporary Southwest Kitchens, Lois Ellen Frank

Anthropology ETDs

This dissertation analyzes the emergent Native American cuisine of the American Southwest. It consists of an ethnography of both Native American cooks, who are largely self-taught and practice in noncommercial settings, as well as Native American chefs, some self taught and some professionally trained and working in commercial settings. The ethnographic work includes both extensive and intensive field interviews with chefs and cooks, and close attention to their work in home and professional kitchens. Particular attention is paid to histories of food knowledge, as well as to food preparation concepts, techniques, performance, and aesthetics. The foods employed by these cooks …