У нас вы можете посмотреть бесплатно Experimental Growing of Eastern Ag. Complex (EAC) Crops” & “Dinner at Monks Mound: Elite & Everyday" или скачать в максимальном доступном качестве, видео которое было загружено на ютуб. Для загрузки выберите вариант из формы ниже:
Если кнопки скачивания не
загрузились
НАЖМИТЕ ЗДЕСЬ или обновите страницу
Если возникают проблемы со скачиванием видео, пожалуйста напишите в поддержку по адресу внизу
страницы.
Спасибо за использование сервиса ClipSaver.ru
The April 17, 2025 meeting of the Cahokia Archaeological Society featured two presentations by Southern Illinois University researchers who conducted experiments with growing native crops and recreating meals from those crops. Forest Joseph presented “Experimental Growing of Eastern Agricultural Complex (EAC) Crops” and reviewed experiments he conducted that examined the amount of time and care required to grow successful EAC crops in a prairie setting. (EAC crops include squash, sunflower, marshelder, lambsquarters, erect knotweed, maygrass, and little barley). The experiments also helped gain insight into how modern issues and variables affected the success of the EAC crops in a modern setting. This was accomplished by planting seeds in plots at the Gehring archaeological site at Southern Illinois University Edwardsville and monitoring the progress of the plants. Forest will discuss the results of this project. Forest received a bachelors degree in Graphic Communications and a Masters in Graphics Management from Pittsburg State University, and he graduated in December from SIUE with an Anthropology degree. Miles Cleland’s presentation is “Dinner at Monks Mound: Elite and Everyday Meals at Cahokia and the Surrounding Area.” Agriculture and the methods of preparation of crop foods are the backbone of a society, and at the dawn of the Mississippian period, Cahokia made use of both hunting and gathering and agricultural practices to feed its burgeoning population. Pottery forms allowed for more extractive cooking practices and the Cahokians were able to create cuisines that allowed them to flourish. The foods that the Cahokians consumed are known through macro- and micro-botanical remains but the nature of the dishes they consumed remain unknown. Using both archaeological findings from Cahokia and ethnographic records from Cahokian-descendant tribes, Miles sought to recreate the meals that would have been eaten. He also brought a pot of this food for us to try. Miles is a Collinsville native with a lifelong fascination with history and the past, which led him to studying anthropology at Southern Illinois University Edwardsville. Additionally, he is an avid cook and baker and he works with local tabletop gaming groups to run fundraisers that benefit the Collinsville Food Pantry. His love for the history of food and past societies led him to study the two in concert.