Award Date


Degree Type


Degree Name

Master of Arts (MA)



First Committee Member

Barbara Roth

Second Committee Member

Liam Frink

Third Committee Member

Karen Harry

Fourth Committee Member

Elizabeth White Nelson

Number of Pages



This thesis examines food processing and cooking technology of the Mimbres Mogollon culture from A.D. 200-1130. Food processing and cooking technology includes any tool (chipped stone, ground stone, ceramics, basketry/perishables, etc.) or feature (fire-features, etc.) used to prepare, process, and cook food. Data on this technology as a whole is lacking in the region. The goal of this research is to document and explore the changes and developments in food-related technology over time and to investigate possible factors that influenced its development.

To document this technology over the course of approximately 1000 years, four case study sites were used: The McAnally site (Early Pithouse period, A.D. 200-550), the Harris Site (Late Pithouse period, A.D. 550-1000), and Galaz Ruin and NAN Ranch Ruin (Mimbres Classic period, A.D. 1000-1130). Ceramic, ground stone and fire-feature data from each site were gathered through a combination of personal analysis and published theses, dissertations, and site reports. Several changes occurred in material culture, architecture, and social organization during this time frame. Through documenting this technology, it was possible to further explore the relationship between larger organizational changes and those that occurred in food-related technology including tool types and location of features. By examining how various components of food processing and cooking technology changed over time within the region, more information may be understood regarding how the Mimbres people adapted to both changes in social organization and to their local environment.


Archaeological Anthropology

File Format


Degree Grantor

University of Nevada, Las Vegas




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