RESUMEN
The identification of beer production in past societies remains a challenge as very few studies have discussed its material evidence. Our investigation in Senegal aimed at filling this gap. We documented 14 beer houses and several beer cooking areas in five Bedik villages and excavated a beer house and associated cooking area in a recently abandoned village. We recorded the architectural attributes of the beer-making structures (location, shape, size, materials, techniques, internal layouts). We also analyzed associated pottery combining typometry and use-wear. Such an integrated study revealed that the pottery types (large vessels, small bottles) and use-alteration (inner non-abrasive attrition), are the most distinctive features for identifying beer production, besides the beer houses' internal layouts (wedge holes of large pottery, altar) and the beer cooking areas' location outside the compound. Exploration of the same criteria in other cultural contexts in Africa lends support to the broader significance of these findings.
RESUMEN
Because they hold information about cultural identity, foodways have been the focus of a variety of disciplines in archaeology. However, each approach documents different stages of culinary preparation and is constrained by the preservation specificities of each type of artefact and ecofact. Difficulties in achieving an interdisciplinary approach may explain the scarcity of such studies. In this paper, we propose a methodology that combines archaeozoological, carpological and microbotanical analysis of ecofacts retrieved in the sediment, with use-alteration, organic residue and microbotanical analysis carried out on pottery vessels, recovered during the excavation of a XXth century archaeological dump site in Lower Casamance (Senegal). The results demonstrate the strength of this multiproxy approach in reconstructing past foodways by characterising the importance of aquatic, terrestrial animals and plant products in the Diola Kassa diet. In addition, this study questions the modalities of food transformation by assessing the preparation techniques of animal and vegetal products (cutting marks, heating processes etc.) and the function of pottery vessels (transport, storage, cooking etc.). Aquatic products and rice were a significant part of the diet of the users of the dump (from archaeozoology, carpology, phytoliths and organic residue analysis) and wet cooking (boiling?), salty and acidic foods seem to have been particularly prevalent (from use-alteration). The absence of specific animal and plant parts in the archaeological record, as well as some pottery function, is also questioned. Beyond gathering the results of each approach, this study focuses on the interweaving of different research methods to depict past foodscape.
