Acorn Gathering

Acorns were an extremely important food resource among the southern California Indians. Acorn processing was exclusively women’s work and the traditional technology is still used today. Harvested acorns were processed and stored. Black oak was the preferred acorn.  Its flavor, oil, and gluten content were highly valuable. Acorns were in season from late September throughout October.

1. First, acorns were dried and shelled. Green acorns were also peeled to use immediately. Obsidian flakes were used to remove the skin of the acorns.
2. Pulverizing was the second step. Bedrock mortars and pestles were used in this process. There was a "starter" mortar, and a "finishing" mortar. The "starter" mortar was used for the initial pounding, and it did not exceed 5.5 cm in depth. The "finishing" mortar was used to make flour out of the acorn and the depth ranged from 5.5 to 9.5 cm.
3. Removing tannic acid was the third step. The flour was placed in a shallow leaching basin, and hot or cold water was poured over it. This process was continued until the tannic acid was gone. Cold water was desired for leaching to keep the oil among the meal. Some women used hot or warm water instead of cold water to quicken the process.

Acorns were cooked in soups, gruel, mush, and breads and were consumed year-round. Acorn flour was a suitable resource to carry when traveling. It was also traded to other neighboring tribes.

Reference:

Gero, Joan.M. and Conkey, Margaret W. Engendering Archaeology, Women and Prehistory, Basil Blackwell, Oxford, 1991.