Why Conical Pots? an Examination of the Relationship Among Vessel Shape, Subsistence, and Mobility Claire K
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Ancient Pueblitos of the Sandia Foothills
ANCIENT PUEBLITOS OF THE SANDIA FOOTHILLS By Hayward H. Franklin Maxwell Museum Technical Series No. 36 Maxwell Museum of Anthropology MSC01, 1050, 1 University of New Mexico Albuquerque, New Mexico 87131-0001 maxwellmuseum.unm.edu 2021 Copyright 2021, Maxwell Museum of Anthropology University of New Mexico TABLE OF CONTENTS Page List of Figures................................................................................................................................. iv Acknowledgments............................................................................................................................v INTRODUCTION........................................................................................................................... 1 The Foothills Environment.................................................................................................. 2 Overview of Culture History............................................................................................... 4 Previous Studies................................................................................................................... 7 Methods................................................................................................................................9 RESULTS...................................................................................................................................... 11 Site Inventory..................................................................................................................... 11 -
The Moki Messenger
THE MOKI MESSENGER MARCH 2020 SAN JUAN BASIN ARCHAEOLOGICAL SOCIETY www.sjbas.org Next Meeting – March 11th Our next meeting will be on Wednesday, March 11th, Table of Contents at 7:00 p.m. in the lyceum at the Center of Southwest Page 1 Next meeting – March 11th Studies at Fort Lewis College. After a brief business Page 2 The Next 40 Years! – Volunteering for SJBAS meeting, John Hoffecker will present: “The early Page 2 Come visit our SJBAS Website Upper Paleolithic archaeology of the East European Page 2 Know your SJBAS neighbor – Janice Sheftel Plain.” There will be a pre-meeting social at 6:30. Page 3 Board Meeting Highlights – February 26 Page 4 Traditional Technologies Presentation – March 4 John’s primary research focus is the global dispersal Page 4 Mesa Verde Panel Discussion – March 6 of anatomically modern humans, which began more Page 4 Upcoming PAAC classes than 50,000 years ago in Africa. His specific Page 5 Excavation Opportunity – Champagne Springs geographic focus is Eastern Europe, where he has Page 5 Crow Canyon Travel Seminars 2020 done field and lab research since the late 1980s. Since Page 5 How did the last Neanderthals live? 2001, he has been working at open-air sites on the Page 6 Upcoming Activity and Field Trip Schedule East European Plain, in both Russia and Ukraine, that Page 9 Regional Archaeology News Page 11 Board of Directors Contact List were occupied by modern humans more than 30,000 years ago. In 2012, he began a new field project at Mira, located on the Lower Dnepr River. -
Salinas Pueblo Missions NM: Architectural History
Salinas Pueblo Missions NM: Architectural History SALINAS "In the Midst of a Loneliness": The Architectural History of the Salinas Missions "In the Midst of a Loneliness" The Architectural History of the Salinas Missions Salinas Pueblo Missions National Monument Historic Structures Report James E. Ivey 1988 Southwest Cultural Resources Center Professional Papers No. 15 Southwest Regional Office National Park Service Santa Fe, New Mexico TABLE OF CONTENTS sapu/hsr/hsr.htm Last Updated: 03-Sep-2001 file:///C|/Web/SAPU/hsr/hsr.htm [9/7/2007 2:07:46 PM] Salinas Pueblo Missions NM: Architectural History (Table of Contents) SALINAS "In the Midst of a Loneliness": The Architectural History of the Salinas Missions TABLE OF CONTENTS Table of Figures Executive Summary Foreword Acknowledgements Chapter 1: Administrative Background Chapter 2: The Setting of the Salinas Pueblos Chapter 3: An Introduction to Spanish Colonial Construction Method Chapter 4: Abó: The Construction of San Gregorio Chapter 5: Quarai: The Construction of Purísima Concepción Chapter 6: Las Humanas: San Isidro and San Buenaventura Chapter 7: Daily Life in the Salinas Missions Chapter 8: The Salinas Pueblos Abandoned and Reoccupied Chapter 9: The Return to the Salinas Missions file:///C|/Web/SAPU/hsr/hsrt.htm (1 of 6) [9/7/2007 2:07:47 PM] Salinas Pueblo Missions NM: Architectural History (Table of Contents) Chapter 10: Archeology at the Salinas Missions Chapter 11: The Stabilization of the Salinas Missions Chapter 12: Recommendations Notes Bibliography Index (omitted from on-line -
Proquest Dissertations
The dendrochronology of the Navajo pueblitos of Dinetah Item Type text; Dissertation-Reproduction (electronic) Authors Towner, Ronald Hugh, 1957- Publisher The University of Arizona. Rights Copyright © is held by the author. Digital access to this material is made possible by the University Libraries, University of Arizona. Further transmission, reproduction or presentation (such as public display or performance) of protected items is prohibited except with permission of the author. Download date 24/09/2021 14:57:06 Link to Item http://hdl.handle.net/10150/288823 INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in typewriter &ce, while others may be from any ^e of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper alignment can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book Photographs included in the original manuscript have been reproduced xerographically in this copy. -
Sophisticated. the Smartline Thermal Cooking Range by Salvis
Sophisticated. The Smartline thermal cooking range by Salvis. from Franke Food Service Equipment to Smartline from Salvis. The complete all-round range of thermal cooking units. Flexible cooking. Trendy recipes. Economical. Whether in practically flush-mounted These will fully live up to the highest built-in design, as a tabletop device with expectations of the professional cook who adjustable height (200–210 mm) or in manages his kitchen on the basis of all- combination with the Masterline range of round economy and aims to surprise his kitchen furnishings – with its Smartline guests with stylish results. Sophistication products, Salvis is the first supplier to pure and simple! offer you a complete all-round range of thermal cooking units. This smart, indi- All devices incorporate safeguards vidually conceived and extensible system against overheating and safety thermostat, solution offers you 28 different modules. or are electronically regulated. 1 2 3 4 5 1 Bain-Marie 4 Gas cooking unit 7 Ceran cooking unit Directly heated deep-drawn inner Two separate gas cooking points Fully modern cooking, on two large, rapid container. Thermostatic temperature with piezoignition and safety pilot. glass ceramic cooking surfaces with regulation. With drainage valve. Suitable Removable tray, burner and grill. no special requirements for specialised for Gastronorm containers in the cooking utensils. Continuously variable range GN 1/1 to 1/9 –150. 5 Pasta cooker regulation, starts cooking immediately and Directly heated deep-drawn inner is highly efficient. Temperature can be 2 Narrow griddle plate container. Thermostatic temperature regu- separately regulated at front and back. Smooth griddle area, made of special lation. -
Calumet May-2015.Pdf
Newsletter of the Indian Peaks Chapter of the Colorado Archaeological Society May 2015 INDIAN PEAKS CALENDAR OF EVENTS Presentation (lecture) meetings are held in the University of Colorado Museum (CU Museum), Dinosaur Room from September to May (except Dec), at 7:00 PM. The public is always welcome. Web Site: WWW.INDIANPEAKSARCHAEOLOGY.ORG May 21 IPCAS May Presentation Meeting (Third Thursday) Archaeology and Thirteen Millennia of Native American Occupations in Rocky Mountain National Park: a century of exploring cultural heritage in the park Speaker: Bob Brunswig 7:00 pm. Dinosaur room, CU Museum of Natural History. For directions and parking go to http://cumuseum.colorado.edu/visit/directions See Page 3 for more information May 30 History Colorado Archive Tour Field Trip 10 a.m. for 45 minutes Location: History Colorado -1200 Broadway, Denver, CO 80203 Cost: $5 per person Please contact Delane Mechling by May 15th to reserve your spot. There are only 12 available, so hurry! 303-319-0420 or [email protected] Jun 6-15 Northern Pueblo Field Trip Hiking trip to various Northern New Mexico Pueblos. All field trip participants must be Colorado Archaeological Society Members Lodging includes hiking and camping Trip is currently full. If you are interested in being on the waiting list, please contact [email protected]. Jun 23 IPCAS Special Lecture Mimbres Culture and Sites Speaker: Jakob Sedig Time: 7:00 pm Location: Room 270, Hale Science Building, University of Colorado, Boulder For a map showing The Hale Science building go to http://www.colorado.edu/campusmap/map.html?bldg=HALE July 9-13 Mimbres Field Trip Field Trip to various Mimbres sites in New Mexico. -
Navajo Pueblitos of the Dinetah
ar t i c l e s NAVAJO PUEBLITOS OF THE DINETAH Stephen L. Fosberg New Mexico Bureau of Land Management State Archeologist avajo refugee sites, or pueblitos, are a unique archeological phenomena, N centered in the northwest quarter of New Mexico. This region encompasses the mesas and entrenched canyons of La Jara, Gobernador, and Largo and is referred to by the Navajo as the Dinetah. It is here that the Navajo creation story is focused and the geography and place names of the Dinetah reflect its role in both the creation story and clan migration legends of the Dine people. Navajo and Pueblo Indians first encountered one another sometime after A.D. 1500. Although periodic Navajo raids against the Pueblos were carried out, the Navajo-Pueblo relationship was generally one of trade. As a result of these peri- odic contacts, Pueblo influence is evident in 18th century Navajo ceramics, rock art, and architecture. Most notable and enigmatic is the Puebloan architectural influence seen in the multi-roomed masonry dwellings referred to as pueblitos. The majority of Navajo pueblitos were occupied during the Gobernador phaseñat time of social disruption, turmoil, and hostility beginning soon after the Pueblo Revolt in 1680 and ending about 100 years later. Construction of pueblitos increased dramatically after 1700 and the occupation peaked between 1715 and 1735, probably in response to Ute attacks that threatened the survival of the Navajo and Pueblo people in the Largo-Gobernador areas after 1715. The pueblitos were built on mesa tops, cliff faces, and large boulders and were obviously positioned for defense. -
AAU Institutional Repository
ADDIS ABABA UNIVERSITY ADDIS ABABA INSTITUTE OF TECHNOLOGY SCHOOL of MECHANICAL AND INDUSTRIAL ENGINEERING THERMAL AND ENERGY CONVERSION STREAM A Thesis Submitted to AAIT for the Fulfillment of Master of Science in Mechanical Engineering (Thermal Engineering). Experimental and Numerical Study of Heat Transfer Characteristics in Traditional and Modern Cook-pot. (A Case Study on Ethiopian Cookware) By: Achamyeleh Muche Advisor: Dr. Abdulkadir Aman H. (Ass. Prof.) OCTOBER – 2018 AAU/AAiT SMIE Declaration I, the under signed, declare that this MSc thesis is my original work, has not been presented for the fulfillment of a degree in this or other university, and all sources and materials used for the thesis work is acknowledged. Achamyeleh Muche Date: _______/_______/___________Signature_____________________ This thesis work has been submitted for examination with my approval as a university advisor. Thesis Advisor Dr. Abdulkadir Aman H. (Ass. Prof.) Date: _______/_______/___________Signature_____________________ Date of submission: October 2018 MSc Thesis / cook pot’s heat transfer analysis AAU/AAiT SMIE Thesis Approval Title: Experimental and Numerical Study of Heat Transfer Characteristics in Traditional and Modern Cook-pot. (A Case Study on Ethiopian Cookware) Submitted by Achamyeleh Muche for the partial fulfillment of the requirements for the Degree of Master of Science in Mechanical Engineering (Thermal Engineering), Submitted to School of Mechanical and Industrial Engineering, Addis Ababa Institute of Technology, Addis Ababa University, Addis Ababa, Ethiopia. Advisor: Dr. Abdulkadir Aman Hassen (Ass. Prof.) Date: ____/_____/______Signature_______ Internal Examiner: Date: ___/_____/______Signature_______ External Examiner: Date: ___/_____/______Signature_______ School Dean: Dr. Yilma Tadesse Birhane (Ass. Prof.) Date: ___/_____/______Signature_______ MSc Thesis / cook pot’s heat transfer analysis AAU/AAiT SMIE Acknowledgment I would like to express my gratitude to all those who gave me the strength to complete this thesis. -
Exploring Desert Stone
Utah State University DigitalCommons@USU All USU Press Publications USU Press 2010 Exploring Desert Stone Steven K. Madsen Follow this and additional works at: https://digitalcommons.usu.edu/usupress_pubs Part of the Folklore Commons, and the History Commons Recommended Citation Madsen, S. K. (2010). Exploring desert stone: John N. Macomb's 1859 expedition to the canyonlands of the Colorado. Logan, Utah: Utah State University Press. This Book is brought to you for free and open access by the USU Press at DigitalCommons@USU. It has been accepted for inclusion in All USU Press Publications by an authorized administrator of DigitalCommons@USU. For more information, please contact [email protected]. Exploring Desert Stone Exploring Desert Stone John N. Macomb’s 1859 Expedition to the Canyonlands of the Colorado Steven K. Madsen Logan, Utah Utah State University Press Copyright © 2010 Utah State University Press All rights reserved Utah State University Press Logan, Utah 84319-7800 USUPress.org 978-0-87421-707-0 (cloth) 978-0-87421-708-7 (e-book) The National Trails-Intermountain Region of the National Park Service funded devel- opment of the facsimile of the 1864 Map of Explorations and Surveys in New Mexico and Utah made under the direction of the Secretary of War by Capt. J. N. Macomb, Topographical Engineers, assisted by C. H. Dimmock, C. Engineer, by Frederick W. von Egloffstein. Manufactured in China Printed on acid-free, recycled paper Library of Congress Cataloging-in-Publication Data Madsen, Steven K. Exploring desert stone : John N. Macomb’s 1859 expedition to the canyonlands of the Colorado / Steven K. -
V.RDP.1027 Final Report 4
final report Project code: V.RDP.1027 Prepared by: Zhang, S., Woodhead, A., Burey, P., Earl, G., Miller, K. University of Southern Queensland Date published: 2018 PUBLISHED BY Meat and Livestock Australia Limited Locked Bag 1961 NORTH SYDNEY NSW 2059 ASEAN High Value Add Red Meat Opportunities- ASEAN Food Products and Processing Meat & Livestock Australia acknowledges the matching funds provided by the Australian Government to support the research and development detailed in this publication. This publication is published by Meat & Livestock Australia Limited ABN 39 081 678 364 (MLA). Care is taken to ensure the accuracy of the information contained in this publication. However MLA cannot accept responsibility for the accuracy or completeness of the information or opinions contained in the publication. You should make your own enquiries before making decisions concerning your interests. Reproduction in whole or in part of this publication is prohibited without prior written consent of MLA. Page 1 of 54 V.RDP.1027 – ASEAN High Value Red Meat Opportunities- ASEAN Food Products and Processing Team USQ MLA Professor Alice Woodhead Dr. Christine Pitt Dr. Polly Burey Andrew Simpson Dr. Shane Zhang Michael Finucan Greg Earl Michael Lee Dr. Karen Miller Rose Yong Ina Kim Authors and acknowledgements Earl, G., Woodhead, Zhang, S, A., Burey, P., Miller, K. (2018) We gratefully acknowledge the support of a wide range of ASEAN and Australian businesses, government agencies and research institutes. Disclaimer Subject to relevant legislation, USQ disclaims all warranties of any kind, whether express, implied, statutory or otherwise, including without limitation any warranties of merchantability or fitness for a particular purpose, safety, absence of errors, accuracy, completeness of results, the prospects or likelihood of success (financial or otherwise) of the project or the validity, scope or non-infringement of any intellectual property. -
Bain-Marie Pasta Cooker Frying
Sophisticated. Thermal cooking range Salvis-Smartline Mobile cooking station Salvis-Fresh&Smart Salvis is a 100-year-old Swiss company. We develop high-quality hobs and appliances for professional kitchens. Salvis stands for energy savings as well as easy-to-use products with the best baking and cooking results. Sophisticated. The Salvis-Smartline thermal cooking range. The perfect system solution for professional cuisine, on either a small or a large scale. Simple. Individual. Extensible. Do you want to fascinate your guests with frontcooking, entertain The perfect design of your working area, whether you are roasting, them with promotion days, set new trends in the terrace business or grilling, frying, boiling or keeping food hot. It is easy to design your in party service? Then the Salvis-Smartline range is just right for own individual layout, and it can be extended subsequently. The per- you! The clever, individually expandable system solution includes fect system solution for professional canteens and large kitchens, 29 different modules. as well as for satellite kitchens, front kitchens and take-aways. Simply sophisticated! Cooking units Induction cooking unit Ceramic cooking unit Models with one or two heating zones. Cooking on 2 large glass ceramic rings Electronic pan detection with visual without requiring special cookware. display for induction-suitable pots with Infinitely adjustable, ready for cooking a pan base diameter of 125 up to immediately and with a high degree of 260 mm. Precision temperature ope- efficiency. Temperatures at front and ration and fast response times thanks rear can be controlled separately. to modern induction technology. Induction wok Gas cooking unit Innovative all-rounder. -
Using of Marinades in Cooking Technologies of Main-Core Dishes
УДК 640.432 USING OF MARINADES IN COOKING TECHNOLOGIES OF MAIN-CORE DISHES Olexiy Tatsenko, Тatjana Golikova, Je. Smirnova Olexiy Tatsenko, Master Student of the National University of Food Technologies Tatjana Golikova, PhD, [email protected] Associate Professor, Department of Hotel and Restaurant Business National University of Food Technologies Kyiv, 01033, Volodymyrska Str., 68 Jelyzaveta Smirnova, PhD, [email protected] Associate Professor, Department of Professional Foreign Languages National University of Food Technologies Kyiv, 01033, Volodymyrska Str., 68 Abstract The objective of this study is to investigate technological properties of grilled meat stakes. The thermal losses and cooking duration of beef, pork, mutton and veal stakes until done have been evaluated. The impact of vinegar- and oil-based marinades on this process has been studied. The formula of marinade with kefir and kiwi fruit has been pro- posed. Kiwi contains food organic acid that leads to softening of meat and kefir is probiotic product that increases the food value of ready meal. It has been founded out that such a marinade has the highest degree of absorption by the pro- duct. The caloric value of ready-made dishes has been calculated. Recommendations on further using of marinades in the sphere of restaurant business have been proposed. Keywords: meat dishes, marinade, thermal losses, duration of cooking. Introduction Studies presented in the paper deal with the technology of nutrition namely with making of meat dishes. Last time restaurant enterprises suffered from economical losses on the consumer market of Ukraine. Mainly it was caused by decreasing of consumer ability, reducing the consumer market and absence of the state policy in development and regulation of trade activity.