Networks of Consumption: community, materiality and foodways along the ancient Swahili coast
Lead Research Organisation:
University of York
Department Name: Archaeology
Abstract
Project Aim
Use cutting-edge archaeometric techniques to explore the full cycle of use for imported and local ceramics at the site of Unguja Ukuu, using existing excavated materials at the University of York. It will identify methods of manufacture and use through petrographic and use-wear analysis and for the first time put this together with identification of what the vessels contained through residue analysis.
Rationale
Studies of the post-7th century AD expansion of Islamic trading networks have quantified connections using glazed ceramics across Africa, Asia, and Europe. It is assumed that these ceramics were containers carrying high-value invisible commodities such as wine, date syrup or palm oil. There has been no analysis of what they actually contained or how these commodities fitted into local consumption or cuisine. Both local and imported ceramics have been seen as part of elite feasting strategies in East Africa. Yet, studies of trade and of local dynamics have not been connected through exploration of how imported and local foodstuffs were cooked or used.
Archaeometric ceramic studies now offer potential to identify patterns of production and use for ceramics, giving detailed information on cuisine and consumption. Unguja Ukuu in Zanzibar is an important case study, as a society oriented towards exploiting opportunities for trade yet with a dense web of connections to consumption networks throughout East Africa.
Objectives and methods
The research will draw on an existing excavated assemblage from Unguja Ukuu, Zanzibar held at York. Full contextual data are available, allowing sampling across ceramic types and contexts of deposition. This will control for reuse, particularly of imported vessels.
1) Review of existing knowledge on production and use of ceramics in East Africa
Draw on ceramic typologies and on archaeobotanical/faunal data on diet.
2) Categorise the ceramic assemblage from Unguja Ukuu into functional typologies
Established typologies exist from East Africa and the Gulf, but do not include detail on manufacture and use. Ceramics will be organised into typological categories and analysed both macroscopically and using high-powered microscopy to identify clusters of production and information on probable function.
3) Investigate the foodstuffs and cuisines for which imported and local vessels from Unguja Ukuu were used
Well-established protocols will be implemented to a) isotopically distinguish fatty acids derived from meat, plant, dairy and aquatic fats, b) target fruit-derived organic acids from products such as grape/pomegranate/tamarind/date, c) distinguish plant oils (palm, olive etc) based on their fatty acid and triacylglycerol distributions. A representative sample of local (100) and imported vessels (100) will be analysed to determine their original contents; a number sufficient to allow examination of different contexts, sub-forms and preservation conditions. The BioArCh student budget will be used to purchase essential consumables.
4) Link the data produced from Unguja Ukuu to a comparative Indian Ocean framework
Comparisons will be made between Unguja Ukuu, other sites in East Africa and the Indian Ocean world. This will allow the high resolution results to be extrapolated to locations where similar ceramics have been identified but not subjected to detailed analysis. This will use data previously gathered by Wynne-Jones, museum collections in the UK, East Africa & the Gulf.
Outcomes
1. Academic articles on outcomes of research in African and international contexts, and on methods, including petrography, use-wear and identifying foodstuffs in trade (wine, dates, palm oil) and local ceramics (millet, rice).
2. Petrographic and use-wear reference collection for future ceramics research
3. Display at the Zanzibar Museums (180,000 visitors/year) as part of existing UoY collaboration
4. Production of educational online resources for UK and Tanzanian schools
Use cutting-edge archaeometric techniques to explore the full cycle of use for imported and local ceramics at the site of Unguja Ukuu, using existing excavated materials at the University of York. It will identify methods of manufacture and use through petrographic and use-wear analysis and for the first time put this together with identification of what the vessels contained through residue analysis.
Rationale
Studies of the post-7th century AD expansion of Islamic trading networks have quantified connections using glazed ceramics across Africa, Asia, and Europe. It is assumed that these ceramics were containers carrying high-value invisible commodities such as wine, date syrup or palm oil. There has been no analysis of what they actually contained or how these commodities fitted into local consumption or cuisine. Both local and imported ceramics have been seen as part of elite feasting strategies in East Africa. Yet, studies of trade and of local dynamics have not been connected through exploration of how imported and local foodstuffs were cooked or used.
Archaeometric ceramic studies now offer potential to identify patterns of production and use for ceramics, giving detailed information on cuisine and consumption. Unguja Ukuu in Zanzibar is an important case study, as a society oriented towards exploiting opportunities for trade yet with a dense web of connections to consumption networks throughout East Africa.
Objectives and methods
The research will draw on an existing excavated assemblage from Unguja Ukuu, Zanzibar held at York. Full contextual data are available, allowing sampling across ceramic types and contexts of deposition. This will control for reuse, particularly of imported vessels.
1) Review of existing knowledge on production and use of ceramics in East Africa
Draw on ceramic typologies and on archaeobotanical/faunal data on diet.
2) Categorise the ceramic assemblage from Unguja Ukuu into functional typologies
Established typologies exist from East Africa and the Gulf, but do not include detail on manufacture and use. Ceramics will be organised into typological categories and analysed both macroscopically and using high-powered microscopy to identify clusters of production and information on probable function.
3) Investigate the foodstuffs and cuisines for which imported and local vessels from Unguja Ukuu were used
Well-established protocols will be implemented to a) isotopically distinguish fatty acids derived from meat, plant, dairy and aquatic fats, b) target fruit-derived organic acids from products such as grape/pomegranate/tamarind/date, c) distinguish plant oils (palm, olive etc) based on their fatty acid and triacylglycerol distributions. A representative sample of local (100) and imported vessels (100) will be analysed to determine their original contents; a number sufficient to allow examination of different contexts, sub-forms and preservation conditions. The BioArCh student budget will be used to purchase essential consumables.
4) Link the data produced from Unguja Ukuu to a comparative Indian Ocean framework
Comparisons will be made between Unguja Ukuu, other sites in East Africa and the Indian Ocean world. This will allow the high resolution results to be extrapolated to locations where similar ceramics have been identified but not subjected to detailed analysis. This will use data previously gathered by Wynne-Jones, museum collections in the UK, East Africa & the Gulf.
Outcomes
1. Academic articles on outcomes of research in African and international contexts, and on methods, including petrography, use-wear and identifying foodstuffs in trade (wine, dates, palm oil) and local ceramics (millet, rice).
2. Petrographic and use-wear reference collection for future ceramics research
3. Display at the Zanzibar Museums (180,000 visitors/year) as part of existing UoY collaboration
4. Production of educational online resources for UK and Tanzanian schools
Organisations
People |
ORCID iD |
| Stephanie Wynne-Jones (Primary Supervisor) | |
| Elizabeth Hicks (Student) |