Revisiting Acorn Utilization in the Lower Yangtze Valley, China

The wide range of archaeological and ethnographic evidence on acorns underscores their significance as a food resource throughout human history. This study conducted an ethnobotanical investigation in three villages in the Lower Yangtze Valley, China, to revisit the cognitive processes behind acorn utilization. Our findings indicate that acorn classification, selection, and processing are influenced not only by tannin content but also by morphological traits of different acorns, local vegetation, and cooking tradition. Local acorns are morphologically classified into four categories: Quercus glauca and Lithocarpus glaber; Castanopsis sclerophylla; Quercus fabrei and Quercus serrata; and Quercus acutissima and Quercus variabilis. Acorn tofu is the primary form of consumption, with different species of acorns processed in a similar manner to effectively remove astringency. This process typically involves grinding, leaching, soaking, boiling, and solidification. This research contributes valuable insights into the intricate decision-making processes involved in human-acorn relationships and provides a more nuanced interpretation of the archaeological records in a wider context.