Exploring Jomon Period Food and Ground Stone Technology through Starch Residues in Southwestern Hokkaido, Japan

The Jomon Period (ca. 16,500 – 2,300 years before present) represents a significant part of prehistory in the Japanese Islands, and this longevity is largely tied to the complex human-environment relationships in Jomon society. My project examines these environmental interactions through microscopic plant remains from Jomon grinding tools, using the residues of human activities to better understand food practices and technology. Grinding tools are commonly interpreted as plant processing implements, and are often seen as evidence for the use of nuts, but my ongoing analysis suggests this is not wholly accurate, especially for Hokkaido. Thus, my current project aims to explore a range of possible uses grinding tools had, as well as the plant resources Jomon communities used for food, materials, and medicines. This research will result in a more comprehensive list of starchy plant species used by Jomon people, and further evidence about a poorly understood category of artifacts.

Faculty Supervisor:

Gary Crawford

Student:

Partner:

Hokkaido University

Discipline:

Sociology

Sector:

Agriculture; Education

University:

University of Toronto

Program: