Maize Storage among the Puuc Maya: The Development of an Archaeological Method

1990 ◽  
Vol 1 (1) ◽  
pp. 51-69 ◽  
Author(s):  
Michael P. Smyth
Keyword(s):  
Food Processing ◽  
Spatial Organization ◽  
Food Storage ◽  
Activity Scheduling ◽  
Significant Information ◽  
Storage Model ◽  
Daily Food ◽  
Storage Behavior ◽  
Refuse Disposal ◽  
Agricultural Food

AbstractMesoamerican archaeologists have long realized that agricultural food storage helped support large prehispanic centers, especially in places where food production was seasonally constrained by culture and environment. Yet, past storage has rarely been identified or interpreted accurately at Mesoamerican sites – a dilemma that challenges archaeologists to improve research methods. To meet this challenge, recent ethnoarchaeological research into household maize storage behavior among traditional Puuc Maya farmers has revealed that storage is closely interrelated with daily food processing activities. This information has fostered the development of a storage model (based on houselot spatial organization, activity scheduling, and refuse disposal), providing a framework to interpret the material remains of storage-related behavior affected by diverse maize storage techniques. Excavations within modern Puuc houselots have begun to document feature, refuse, chemical, and botanical patterns that indicate storage places. Together, these storage patterns and their spatial associations in Puuc houselots contribute significant information towards building an archaeological storage method.

Nauyalik Fish Camp: An Ethnoarchaeological Study in Activity-Area Formation

1988 ◽  
Vol 53 (1) ◽  
pp. 145-157 ◽  
Author(s):  
Claudia Chang
Keyword(s):  
Food Processing ◽  
Spatial Organization ◽  
Adaptive Strategies ◽  
Equipment Maintenance ◽  
Cultural System ◽  
Activity Area ◽  
Time Motion ◽  
Motion Studies ◽  
Activity Areas

This ethnoarchaeological study of an Inupiat Eskimo fish camp examines the formation of activity areas through time-motion studies and the analyses of activity episodes. These observations on two adults using the site during the summer of 1982 are used as examples of how spatially discrete activity areas are shaped by behavioral processes. In this case, activity-area formation is tied to the adaptive strategies of the Inupiat Eskimo cultural system. Specific subsistence-related activities such as food processing, animal butchering, and equipment maintenance leave material residues after tasks are completed. Cognitive and adaptive aspects of the Inupiat cultural system contribute to the spatial organization of this fish camp.

scholarly journals Hygiene and Sanitation of Food Processing Center in Gudang 100 Warehouse at Tanjung Perak Sea Port of Surabaya 2018

2019 ◽  
Vol 11 (1) ◽  
pp. 69
Author(s):  
Tifal - Dakwani
Keyword(s):  
Public Health ◽  
Food Processing ◽  
Food Contamination ◽  
The Other ◽  
Food Storage ◽  
Food Handlers ◽  
Cross Sectional ◽  
Port Area ◽  
Dining Room ◽  
Cross Sectional Design

Food Processing Premise is a place for processing food raw ingredients to become ready to consume food. In order to function optimally, the premises are needed to be controlled frequently particularly in the port area where many visitors and staffs are in needs of health protection during their activities in this area.  For this purpose, the authority has been attempting to increase and maintain food and baverage quality in this area therefore it could avoid any public health menaces from food contamination and intoxication for the population. As basic health survey (RISKESDAS) in 2013 reported diseases contributed as public health threats such as diarrhea 3.5%, typhoid 2.2%, hepatitis 1.2% (Riskesdas, 2013). The study aims to analyse the hygiene and sanitation implementation of food processing center in Gudang 100 warehouse at Tanjung Perak Sea Port of Surabaya. This present study is an observational study with cross sectional design. The sample was obtained based on 2017 data and mapping of 60 food tenant premises. 5 places were observed during study period. The variables observed were including of location, building, sanitation facilities, dining room, food storage, ingredients, food, the process, serving, food stuff, and the employee. The variables were observed using the total score as enacted by Indonesian Ministry of Health regulation NO.1098/MENKES/SK/VII/2003 regarding of Hygiene and sanitation standards for food stalls and restaurant. The result of the study shows there are 2 food stalls (B and C) with score <700 while the other stalls (A, D and E) reach score >700. The conclusion of this study highlights the needs of adjusting the requirement of the hygiene and sanitation of food stalls and restaurant as well as provide regular trainings for food handlers.

scholarly journals Food grain storage management system

2018 ◽  
Vol 7 (2.31) ◽  
pp. 170
Author(s):  
A Akila ◽  
P Shalini
Keyword(s):  
Food Processing ◽  
Management System ◽  
Storage Management ◽  
Food Storage ◽  
Agricultural Activities ◽  
Ammonia Gas ◽  
Food Grains ◽  
Electricity Power ◽  
Food Grain

Food grain Wastage cripples a country’s economy to a great extent. Food grain wastage is also associated with wastage of water, manpower during agricultural activities and electricity power used in food processing industries. It even causes deforestation. Adequate measures have to be taken to properly store the food grains so that they remain edible. The proposed storage management system uses the sensors to measure the levels of humidity, temperature and ammonia gas which will help us monitor quality of the food grains. The main idea is to identify the quality of the food grains using the sensors such as Temperature, Humidity and Ammonia Gas. The Quality of the food grain is measured using the factors like Humidity, Temperature and Ammonia gas sensors and sent through Wireless Communication to the server and the server makes the decision and alarms about the quality of the food grain to the maintenance people. Food grain Wastage cripples a country’s economy to a great extent. Food grain wastage is also associated with wastage of water, manpower during agricultural activities and electricity power used in food processing industries. It even causes deforestation. Adequate measures have to be taken to properly store the food grains so that they remain edible. The proposed storage management system uses the sensors to measure the levels of humidity, temperature and ammonia gas which will help us monitor quality of the food grains. The standard of identifying the food quality could be improved by using more sensors and can be implemented in the Food Storage Industry.   

scholarly journals Edukasi keamanan pangan didapur rumah tangga

2020 ◽  
Vol 5 (1) ◽  
pp. 1
Author(s):  
Wiqayatun Khazanah
Keyword(s):  
Food Safety ◽  
Food Processing ◽  
Random Sampling ◽  
T Test ◽  
Food Storage ◽  
Safety Education ◽  
Food Knowledge ◽  
Before And After ◽  
Analytic Design ◽  
Paired T Test

Food is sourced from biodiversity and water as food and beverages or as additional ingredients in food processing. Unclean food processing will focus on human health which needs to pay attention to food safety in the processing needed in the household kitchen. Food safety education is a means to provide knowledge about housewives about food knowledge of foodborne illness. By providing education to mothers who can implement good food safety in the home kitchen. This study discusses education about household kitchen safety education. This research was conducted in Darul Imarah Aceh Besar Subdistrict in October 2017. This study used a descriptive analytic design. The number of samples was 40 people who were randomly selected by strata random sampling method and data collection was done using a pretest and posttest questionnaire. Data analysis using paired t-test. The results was showed were differences between hand washing education (p= 0,000), food storage (p= 0,000), cross contamination (p= 0,036). Conclusion, there is a difference between before and after food safety education.Pangan bersumber dari hayati dan air sebagai makanan dan minuman atau bahan tambahan dalam mengolah makanan. Pengolahan makanan yang tidak bersih akan berpengaruh pada kesehatan manusia sehingga perlu memperhatikan keamanan pangan pada pengolahan terutama di dapur rumah tangga. Edukasi keamanan pangan merupakan suatu sarana untuk memberikan pengetahuan bagi ibu rumah tangga mengenai kerentanan makanan terhadap penyakit bawaan makanan. Dengan memberikan edukasi di harapkan ibu dapat menerapkan keamanan pangan yang baik di dapur rumah. Penelitian ini bertujuan untuk mengetahui pengaruh edukasi keamanan pangan di dapur rumah tangga. Penelitian ini  di lakukan di Kecamatan Darul Imarah Aceh Besar pada bulan Oktober 2017. Penelitian ini menggunakan rancangan deskriptif analitik. Total sampel sebanyak 40 orang yang dipilih secara acak dengan metode strata random sampling dan pengumpulan data di lakukan menggunakan kuasioner pretest dan postest. Analisis data menggunakan paired t-test. Hasil menunjukkan perbedaan antara edukasi cuci tangan (p=0,000), penyimpanan bahan makanan (p=0,00), kontaminasi silang (p=0,036). Kesimpulan, terdapat perbedaan antara sebelum dan sesudah edukasi keamanan pangan

Population Growth and Settlement Pattern in Franklin and Hampshire Counties, Massachusetts, 1650-1850

1975 ◽  
Vol 30 ◽  
pp. 22-33 ◽  
Author(s):  
Alan C. Swedlund
Keyword(s):  
Population Growth ◽  
Human Activity ◽  
Spatial Organization ◽  
Plant Ecology ◽  
Connecticut River ◽  
Significant Information ◽  
Time Period ◽  
Locational Analysis ◽  
Connecticut River Valley ◽  
Community Growth

Locational Analysis has been a fundamental part of research in plant ecology and cultural geography for many years (for reviews see Greig-Smith 1964; Haggett 1966; Harvey 1967; King 1969; Morrill 1970). Recently there has been a growing interest in applying locational analysis in anthropological studies (for example, Plog 1968; Zubrow 1970; Wood 1971; Johnson 1972; Marcus 1973; Whallon 1973a, 1973b; Waddell 1972). The spatial organization of settlements and smaller units of human activity is relevant to an understanding of population structure. The distribution of human activity areas is presumably the result of complex interrelationships between social, biological, and ecological variables, and therefore should provide significant information regarding the effects of these variables in given situations. This paper will compare the historic pattern of community growth in Hampshire and Franklin Counties, Massachusetts, with that predicted by Hudson's (1969) model of rural settlement location.The topography of the study area (Fig. 1) is dominated by the presence of the Connecticut River Valley and its tributaries. This region was first settled by Europeans in the 1650s and was primarily agricultural until recent times. The area has been characterized by rapid population growth over much of its history, and the population has tended to be distributed in the form of towns and small villages. The time period considered in the present study will be 1650-1850 which represents the time of maximum dispersal of settlements, prior to the advent of the automobile and most railroad traffic.

scholarly journals Antimicrobial activity of essential oils on food pathogens

2020 ◽  
Vol 19 (04) ◽  
pp. 64-72
Author(s):  
Ngoc T. A. Tong
Keyword(s):  
Antimicrobial Activity ◽  
Essential Oils ◽  
Food Processing ◽  
Food Storage ◽  
Resistant Bacteria ◽  
Natural Antimicrobial ◽  
E Coli ◽  
Gram Positive Bacteria ◽  
Strong Antimicrobial Activity ◽  
Potential Use

The study aimed to screen the antibacterial activity of seven types of essential oils against 5 bacteria and 4 strains of E. coli using disk diffusion and MIC method. The essential oils were more effective against Gram-positive bacteria as compared to Gram-negative species. Thyme and cinnamon essential oils showed strong antimicrobial activity against all microorganisms tested. Especially, the tested essential oils inhibited the growth of multi-antibiotics resistant bacteria isolated from food processing chains, indicating the possibility of their potential use in reality. The MIC values of cinnamon and thyme essential oils against E. coli ATCC 25922, S. typhimurium, S. aureus, L. monocytogenes and P. aeruginosa were 512-1024 µg/mL and 1024-4096 µg/mL, respectively. The present study provided useful information and showed the potential use of cinnamon and thyme essential oils in food storage as natural antimicrobial preservatives.

scholarly journals Exploring meat processing in the past: Insights from the Nunamiut people

PLoS ONE ◽  
2021 ◽  
Vol 16 (1) ◽  
pp. e0245213
Author(s):  
Marie-Cécile Soulier
Keyword(s):  
Food Processing ◽  
Economic Behavior ◽  
Food Storage ◽  
Meat Processing ◽  
Faunal Remains ◽  
High Frequencies ◽  
Cut Marks ◽  
Faunal Assemblages ◽  
The Past ◽  
Processing Techniques

Improving our knowledge of subsistence strategies and food processing techniques of past societies is of prime interest for better understanding human cultures as well as multiple aspects of human evolution. Beyond the simple matter of food itself, a substantial portion of socio-economic behavior is expressed in what, how, when, and with whom we eat. Over the last few decades, diverse methodologies for the analysis and interpretation of cut marks have progressively provided new insights for past butchery practices. For example, a recent study of the production of antelope biltong in South Africa concluded that the drying of meat generates high frequencies of longitudinal cut marks. This paper presents a cut mark analysis of faunal remains recovered by Lewis Binford from 8 campsites occupied by Nunamiut groups from the end of 19th to middle of the 20th century in the area around Anaktuvuk Pass, Alaska. The preparation of meat—primarily from caribou (Rangifer tarandus)–varied at these sites according to the season of occupation and was, depending on the site, either immediately consumed, processed after being stored in ice-cellars, or dried and stored. These faunal assemblages therefore provide a unique opportunity to explore the material traces of different meat preparation and preservation techniques in order to identify whether specific patterns can be identified and subsequently used to explore subsistence practices in the past. Binford’s Nunamiut faunal assemblages, which were produced by individuals using traditional techniques and methods, were analyzed in order to 1) further test the hypothesis that meat drying produces high frequencies of longitudinal cut marks, 2) explore the common assumption that skilled butchers leave smaller numbers of cut marks on bones compared to less experienced individuals, and 3) test whether cut mark patterns vary as a function of the processing techniques employed. The introduction of a %cutL index represents a quicker alternative to geo-referencing cut marks on bones when exploring meat processing techniques and methods and can easily be integrated in zooarchaeological analyses. While the results obtained support processing techniques linked to meat drying to leave high numbers of longitudinal cut marks, they are inconsistent with cut mark frequencies varying as a function of the butcher’s skill and experience. Analyzing cut mark patterns is therefore a reliable means for exploring food processing by past human societies and, by extension, their methods for safeguarding against unfavorable seasonal variations in both the abundance and condition of prey species. Identifying food storage in the archaeological record equally provides a unique window on to the social dynamics and potential inequalities of past societies.

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