Ava Wolcott, “Cracking the Shell: Investigating Acorn Processing in Late Precontact Wisconsin”
Mentor: Richard Edwards, Anthropology, Letters & Science (College of)
Poster #86
The relationship between food and daily life of past peoples can be illuminated using paleoethnobotanical analysis. This research will aid in understanding how the Oneota culture used and processed acorns at the Koshkonong Creek Village (KCV), a late Precontact (ca. AD 1050-1450) indigenous village in southeastern Wisconsin. This research focuses on acorns, which previous research suggests were an important economic and cultural resource. This analysis can improve our understanding of acorn use and processing and its role in the community. The macrobotanical remains analyzed were from a basin-shaped feature excavated by the 2017 UWM Archaeological Field School, and botanical remains were recovered through the process of flotation, which uses water to separate botanical remains from sediment. Macroremains were sorted by size grade and identified using a binocular microscope (5x-45x). Identifications were assisted by reference guides and comparative collections. The botanical assemblage included significantly more nutshell, mainly acorn (Quercus sp.) than typical features. The high density of nutshell suggests that the feature is a processing pit. Other plants identified include wild rice (Zizania aquatica), water nymph (Najas sp.), maize (Zea mays), and squash (Cucurbita pepo). Acorns are available, and likely processed, late summer/early fall and are a considered site-seasonality indicator. The results have provided additional insights into life at KCV. Fall was a labor-intensive time, with the processing of nuts along with wild rice and maize harvests. The diversity of acorn caps indicates that multiple species were being harvested concurrently from multiple environments. This detail elucidates characteristics of the local landscape and the KCV community’s relationship with it. And finally, the results of the analysis reaffirm the social, economic, and dietary importance of this food. Additional research aims to better understand how it was prepared and consumed. This work can contribute to historic and cultural preservation, and modern food security.