The author presents the findings of experiments on cooking the modern quinoa in experimental pots to replicate goosefoot or Chenopodium cooking methods during the Middle Woodland to Late Woodland transition period in southwestern Illinois. She notes their use of hot-rock boiling and direct heat cooking methods in the experiments. She mentions the advantages of the direct-heat method. She concludes that Woodland cooks probably used different shapes and sizes of pots for various foods.
|Original language||English (US)|
|State||Published - 2010|