The fire stones carry: Ethnographic records and archaeological expectations for hot-rock cookery in western North America

Abstract

Ethnographic data from Kalispel elders in the 1930s attest to use of wild root foods, rock-filled earth ovens, steaming and boiling pits, and hot-rock griddles during the 1800s in forested montane regions of the interior Northwest. Cabeza de Vaca’s narrative of his 1528–1536 travels across the Gulf Coastal Plain of Texas and deserts of northern Mexico illustrates the importance of root foods, earth ovens, and stone boiling in aboriginal Southwest North America. These and other accounts, results of actualistic experiments, and knowledge of cooking requirements afford reliable bases for generating archaeological expectations about fire-cracked-rock assemblages representative of diverse cook-stone facilities.