food combinations, and potentially, the rise of diverse regional cuisines. We investigated tool kits and resource landscapes, and sampled pottery from a range of sites, phases and regions. We then applied organic residue
analysis to confirm the actual spatiotemporal patterning in cuisine. Although we predicted that ruminants and nuts would have played a major role in local cuisine, especially in inland areas, our results indicate that aquatic
resources were central to pottery-based cuisines across the island, and that other food groups had probably been processed in other ways. While organic residue analysis enabled us to reconstruct some major patterns in Jōmon
cuisine, we conclude that archaeologists will need to look “beyond the cooking pot” to fully appreciate the full diversity of local foodways.
- Economic diversification and intensification
- Environmental change
- Plant foods