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首页> 外文期刊>Journal of island and coastal archaeology >Breadfruit Fermentation in Pohnpei, Micronesia: Site Formation, Archaeological Visibility, and Interpretive Strategies
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Breadfruit Fermentation in Pohnpei, Micronesia: Site Formation, Archaeological Visibility, and Interpretive Strategies

机译：Pohnpei，密克罗尼西亚的面包果发酵：网站形成，考古知识和解释策略

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摘要

Fermentation is a common method of processing and preserving breadfruit throughout the Pacific Islands. While these pits are often reported in the archaeological record, they can pose some interpretive challenges. This paper presents an analysis of probable archaeological breadfruit (Artocarpus altilis (Parkinson) Fosberg) fermentation pits on Temwen Island, Pohnpei, Micronesia. Using the existing ethnographic record as a guide, I present archaeological and paleoethnobotanical criteria for identifying fermentation features. Architectural and stratigraphic analyses from four excavated pits match ethnographic expectations. Phytolith analysis shows some concurrence in terms of taxonomic data, but is more useful for indicating disturbance specific to building activities. Based on the distribution and size of pits present in the survey area, I suggest that breadfruit fermentation took place as primarily a household level (rather than community level) activity during the late prehistoric and early historic period in Pohnpei.
机译：发酵是在整个太平洋岛上加工和保存面包果的常用方法。虽然这些坑经常在考古记录中报告，但它们可以提出一些解释性挑战。本文介绍了米文岛，Pohnpei，密克罗尼西亚的可能考古面包果（Artocarpus Altilis（Parkinson）Fosberg）发酵坑。使用现有的民族志记录作为指导，我提出了用于识别发酵特征的考古和古醌标准。来自四个挖掘坑的建筑和地层分析匹配民族志期望。 Phytolith分析表明了分类数据的一些同意，但对于表明特定于建筑活动的干扰更有用。基于调查区域中存在的坑的分布和大小，我建议面包果发酵在Pohnpei的史前和早期历史时期的历史早期和早期历史时期中发生了大量的家庭水平（而不是社区水平）活动。

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