For this activity, you will work in groups to evaluate a source. Each group will answer one of the source evaluation questions. Add your answers to the Padlet in the appropriate column.
>> Click here to open the Padlet <<
Each group will be asked to share their answers, so you should choose at least one person in your group to be your speaker.
The source we are evaluating is:
Lobell, Jarrett A. "You Are How You Cook." Archaeology Magazine, May/June 2021. https://archaeology.org/issues/may-june-2021/digs-discoveries/digs-china-food-dispersal/
Refer to the Evaluating Sources page of this guide to see more details about the source evaluation questions.
Archaeology Magazine is published by the Archaeological Institute of America, which also publishes the American Journal of Archaeology, a scholarly peer-reviewed journal.
Look at the below article from the American Journal of Archaeology. What do you notice about this article compared to the one found in Archaeology Magazine? Do you think the two publications have similar audiences? Different?
Brown, Aaron D. "Kitchenwares and Kitchen Work: A New Approach to the Bronze Food Preparation Implements of Pompeii and Their Uses." American Journal of Archaeology 128, no. 2 (2024): 199-220, https://doi.org/10.1086/728736.
The Archaeology Today article discusses a study conducted by a researcher named Xinyi Liu, presented for a general audience. You can use the information in the article to find the complete research article it is discussing.
One method is to search Google Scholar or CrossSearch for the researcher's name: Xinyi Liu. This works best if you put their name in the author field of the search. You can also add certain key terms to narrow down your search if they have done a lot of research. For example, I entered "china" and "grain" and "Xinyi Liu" into CrossSearch (notice the dropdown menu to the right of Xinyi Liu is changed to "AU Author." I also put the name in quotation marks so CrossSearch would treat it as an entire phrase):
The results page included an article published in 2020 (a few months before the Archaeology Today article - which makes sense if the magazine is reporting on newly published research) that appears to be the study the magazine article was referencing. The citation and link are included below.
Liu, Xinyi, and Rachel E. B. Reid. "The Prehistoric Roots of Chinese Cuisines: Mapping Staple Food Systems of China, 6000 BC-220 AD." PLoS One 15, no. 11 (2024). https://doi.org/10.1371/journal.pone.0240930