James Isham’s Observations on Hudsons Bay, 1743, and Notes and Observations on a Book Entitled <i>A Voyage to Hudsons Bay in the Dobbs Galley</i>, 1749

Isham, James; Rich, E. E.; Johnson, Andrew

doi:10.3138/9781442617933

Cited by 9 publications

(4 citation statements)

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“…Extracting bone grease using traditional means of procurement involved a varying number of steps depending on the type of bone, the need to make bone tools, and whether the fragments were destined to be boiled. The most common approach was simply to place the bones on a stone anvil and crush them into small pieces using a hammerstone or unmodified rock, or, after the introduction of industrial goods, a metal pestle, hammer, or axe (e.g., Audubon 1851; Binford 1978; Costamagno and David 2009; Densmore 1929; Heine 2007; Isham 1949; Jarvenpa and Brumbach 2006; Le Clerq 1910 [1691]; Lejeune 1635; Nicolas 2011 [1667–1675]; Nordenskiöld 1882; Opler 1941; Schoolcraft 1851; Skinner 1911; Turner 1894; Turney-High 1941; Vaté 2005). In the case of long bones—a class of elements commonly processed for grease—comminution was often preceded by marrow cracking, the marrow being removed with the hand or with an object such as a willow stick or bone spatula (Binford 1978; Birket-Smith 1929; Bonnichsen 1973; Densmore 1929; Dorsey 1884; Fletcher and La Flesche 1911; Parry 1824).…”

Section: Identifying Bone Grease Processing Activitiesmentioning

confidence: 99%

New Criteria for the Archaeological Identification of Bone Grease Processing

Morin

Soulier²

2017

Am. Antiq.

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Bone grease processing is frequently used in archaeology to investigate human diet breadth because it constitutes a costly mode of lipid procurement. However, problems of equifinality often complicate the identification of this activity. This paper develops new criteria focused on morphology, the presence of micro-inclusions, and forms of damage that were derived from a bone grease rendering experiment that involved red deer(Cervus elaphus)long bones. Because they are poorly represented in a distinct experiment focused exclusively on marrow extraction, the criteria presented here appear to provide robust signatures of bone grease processing. A survey of the actualistic literature shows that certain bone processing activities, such as stewing and soup making, mostly involve coarse spongy fragments. Because these fragments are too large to be ingested, grease can be extracted from them only through heating or boiling. In contrast, bones ingested in bone meal or as flour necessitate pulverization. A high percentage of coarse fragments may therefore provide a proxy for cooking technology or, minimally, the use of fire, if other patterns are consistent with grease extraction. Given the evolutionary significance of these innovations, the criteria presented here may help to strengthen arguments about dietary shifts during the Paleolithic and later periods.

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Section: Identifying Bone Grease Processing Activitiesmentioning

confidence: 99%

New Criteria for the Archaeological Identification of Bone Grease Processing

Morin

Soulier²

2017

Am. Antiq.

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“…72 "Sallet or Herbs" was translated as musk ko she can. 73 "Pease" became ha ra che me nuck, and turnip was written as u'ta she gan. A "Reddish" (raddish) was u'scot ta scan uc, and "collowarts or lettice" became mus co she min.…”

Section: Mots-clés Compagnie De La Baie D'hudson Mushkegowuk Cueillmentioning

confidence: 99%

“mus co shee”: Indigenous Plant Foods and Horticultural Imperialism in the Canadian Sub-Arctic

Soloway

2015

Canadian Bulletin of Medical History

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Abstract. The 17th-century arrival of the Hudson's Bay Company in Rupert's Land disrupted Mushkegowuk (Cree) hunter-gatherer society by replacing the collection of indigenous plant foods with a British planted-food model. Within a hundred years of British contact, new foodways relied upon hunting and gardening, bringing a loss in heritage plant food knowledge.Mushkegowuk living in the sub-arctic today have minimal knowledge of edible indigenous plants. Dependence on limited local gardening or imported grocery store vegetables has affected diet, nutrition, and cultural systems. In addition to exploring plant food gathering and gardening history in the Hudson Bay Lowlands, this paper demonstrates how re-discovering lost foodway knowledge can contribute to the health and well-being of those living in the far north. Keywords. Hudson's Bay Company, Mushkegowuk, gathering, gardeningRésumé. Au XVII e siècle, l'arrivée de la Compagnie de la Baie d'Hudson dans la terre de Rupert a bouleversé la société de chasseurs-cueilleurs des Mushkegowuks (Cris) en remplaçant l'ensemble des aliments à base de plantes indigènes par un modèle britannique d'alimentation fondé sur les plantes cultivées. En cent ans de contacts avec les Britanniques, de nouveaux modes d'alimentation reposant sur la chasse et l'agriculture ont conduit à une perte de connaissance patrimoniale en ce qui a trait aux plantes indigènes comestibles. Les Mushkegowuks vivant aujourd'hui dans la région subarctique ont donc une connaissance minimale de celles-ci. Leur dépendance à une culture locale limitée et aux légumes importés des épiceries a affecté leur régime, nutrition et systèmes culturels. En plus d'explorer la cueillette et la culture des plantes comestibles dans l'histoire des Basses-terres de la baie d'Hudson, cet article démontre comment la redécouverte d'une connaissance perdue des modes d'alimentation peut contribuer à la santé et au bien-être de ceux qui vivent dans le Grand Nord.

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“…He was in charge of York Factory during the early 18 th century when it served as the company's chief gateway to the interior of present-day central Canada. In his Observations on Hudson Bay (from 1743-1749),Isham (1743Isham ( /1949 provided a wealth of information on all aspects of Cree life and culture. In his capacity as a Hudson's Bay Company officer, he had the viewpoint of a European outsider; as the spouse of a Cree woman and the father of her children, he also had an "insider's" perspective (see Figure2).…”

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confidence: 99%

Indigenous Oral History Reader

Schwartz

2022

mlj

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The oral history of Indigenous people in Canada has been recognized by mainstream legal systems in Canada over the past few decades as being of fundamental importance in court cases and negotiations with Indigenous peoples. As Indigenous peoples further exercise their right to self-government, they will continue drawing their oral traditions to define and develop their autonomous legal system. This anthology attempts to collect a wide variety of materials that embody many perspectives. It attempts to place those materials within a conceptual framework that might be helpful in looking at Indigenous oral history, and indeed oral history generally. That framework includes viewing oral history in three dimensions of time - testimony about recent events, oral histories that encompass an individual's lifetime, and oral traditions that are passed down from generation to generation. The framework includes looking at oral history in the context of how many cultures and traditions incorporate oral history in their legal systems and cultures. It asks both how values and methods differ among communities and how they reflect widespread or virtually universal tendencies. The framework also invites the reader to consider the different ways in which oral evidence can or should be reinforced or qualified by references to other sources of information, such as other oral evidence, documentary testimony and physical evidence of various kinds. It is hoped that this collection will be of assistance to others in studying or developing their own teaching materials in this dynamic area.

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James Isham’s Observations on Hudsons Bay, 1743, and Notes and Observations on a Book Entitled A Voyage to Hudsons Bay in the Dobbs Galley, 1749

Cited by 9 publications

References 0 publications

New Criteria for the Archaeological Identification of Bone Grease Processing

New Criteria for the Archaeological Identification of Bone Grease Processing

“mus co shee”: Indigenous Plant Foods and Horticultural Imperialism in the Canadian Sub-Arctic

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