In the Mississippian Southeast and Midwest, large fabric-impressed pans have traditionally been associated with the evaporation of brine to make salt. Although many of these vessels were undoubtedly used for this purpose, their presence at non-salt-making sites suggests that they sometimes served other functions. Using compound-specific isotope analysis, a sample of 74 fabric-impressed pan sherds from 12 sites in the Middle Cumberland Region of Tennessee was tested for absorbed organic residues to better understand the role of this vessel form in Mississippian foodways. Four residues from four different sites yielded evidence of C4 plant contribution, indicating that these vessels were likely involved in the preparation of maize. Additionally, 27 interpretable residues suggest a broader range of use, with three samples containing potential indicators of fish or shellfish, pointing to their role in preparing nonmaize foods.

The procurement and use of salt in Anatolia has received limited scholarly attention despite its abundance in the region. This study synthesizes geological, archaeological, ethnoarchaeological, and textual data to assess the role of salt within the socioeconomic setting of the third and early second millennia bc (c. 3000–1730 bc) in Anatolia. The easy accessibility of rock salt and saltpans ranks salt lower among the strategically controlled materials of the era. The author argues that the early non-state Anatolian communities’ strategy for obtaining and distributing this salt was community-driven. Unlike societies in Mesopotamia and Europe, for which the production and distribution of salt contributed significantly to their political economy, salt never became a prestige good, nor did it contribute to the accumulation of wealth in Bronze Age Anatolia.