“…But in part because the conversion of acorns into palatable food requires several steps, including shelling, crushing, grinding, and leaching (Basgall 1987;Baumhoff 1963;Blackburn 1975:243;Heizer and Elsasser 1980:93), and shelling was probably often done at off-site loci, the odds of carbonized acorn shells-even local ones-appearing with significant ubiquity values in paleobotanical assemblages are greatly diminished. And for acorns that were shipped from the mainland to the islands, it is not clear whether they were moved in the shell, shelled but whole, or pulverized (Arnold 2012;Fauvelle 2012Fauvelle ,2013.…”