Rocks of ages: propagation of hot-rock cookery in western North America

Cook-stone technology's Old-World roots were established by 30,000 B.P. and reappeared in the New World by 10,000 B.P., after millennia of direct-fire cooking. Hot-rock cookery, which is necessary for foods that require prolonged cooking, facilitated land-use intensification by affording greater utilization of nutrients in available foods on a given landscape. This technology gradually diversified during the early Holocene in western North America. By 4000 B.P. its initial intensification was underway; final intensification began by 2000 B.P. and typically peaked during the last 1500 years. Propagation of hot-rock cookery exemplifies pre-Columbian food crises and signals carbohydrate revolutions wherein more high-cost foods feed growing populations. As modeled, cook-stone griddles, earth ovens and steaming pits with rock heating elements are more costly facilities, insofar as fuel is used to heat rocks that, in turn, extend cooking time and temperature. More expensive still is stone boiling, given that fuel heats rocks that, in turn, heat water that cooks the food. Even more expensive in terms of energy expended is the manufacture of heating elements in the form of stone, ceramic, and metal cooking containers, all of which afford further evidence of land-use intensification.