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Because nutrition is essential to human survival, the production and consumption of food has been central to life in what is now Arkansas for more than ten thousand years. Evolving social customs dictate when, where, and how food is presented. The globalization of food, mostly via restaurants, came generally after Prehistory The first humans in Arkansas, the Paleoindians , were hunter-gatherers.
They also systematically investigated all the roots, leaves, and berries in order to determine those that were edible or medicinal. Armed with fire, they cooked their food but without the use of pots. Smoking and drying were their principal methods of food preservation.
The successive phases of prehistoric human activity Archaic , Woodland , and Mississippian periods witnessed enormous changes in food-related matters. Permanent mobility was replaced first with base camps, then with settled village and farm sites, and culminated in fortified city-states. Over a period of 2, years, there emerged a pattern of controlled horticulture that eventually resulted in field-crop agriculture dominated by corn, squashes, and beans.
All this variety resulted in more than ninety different recipes for preparing corn. A long list of food-source plants found wanting were discarded along the way. Similar changes overtook preparation. Pottery became increasingly important, both for storing and cooking, and the simple spear point yielded to a wide variety of devices for hunting birds and fish.
