| 1. |
- Lucquin, Alexandre, et al.
(författare)
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Ancient lipids document continuity in the use of earlyhunter–gatherer pottery through 9,000 years of Japanese prehistory
- 2016
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Ingår i: Proceedings of the National Academy of Sciences of the United States of America. - : Proceedings of the National Academy of Sciences. - 0027-8424 .- 1091-6490. ; 113:15, s. 3991-3996
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Tidskriftsartikel (refereegranskat)abstract
- The earliest pots in the world are from East Asia and date to the LatePleistocene. However, ceramic vessels were only produced in largenumbers during the warmer and more stable climatic conditions ofthe Holocene. It has long been assumed that the expansion of potterywas linked with increased sedentism and exploitation of newresources that became available with the ameliorated climate, butthis hypothesis has never been tested. Through chemical analysis oftheir contents, we herein investigate the use of pottery across anexceptionally long 9,000-y sequence from the Jo¯mon site of Torihamainwestern Japan, intermittently occupied from the Late Pleistocene tothe mid-Holocene. Molecular and isotopic analyses of lipids from 143vessels provides clear evidence that pottery across this sequence waspredominantly used for cooking marine and freshwater resources,with evidence for diversification in the range of aquatic productsprocessed during the Holocene. Conversely, there is little indicationthat ruminant animals or plants were processed in pottery, althoughit is evident from the faunal and macrobotanical remains that thesefoods were heavily exploited. Supported by other residue analysisdata from Japan, our results show that the link between potteryand fishing was established in the Late Paleolithic and lasted wellinto the Holocene, despite environmental and socio-economic change.Cooking aquatic products in pottery represents an enduring socialaspect of East Asian hunter–gatherers, a tradition based on a dependabletechnology for exploiting a sustainable resource in an uncertainand changing world.
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| 2. |
- Robson, Harry K, et al.
(författare)
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Organic residue analysis of Early Neolithic ‘bog pots’ from Denmark demonstrates the processing of wild and domestic foodstuffs
- 2021
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Ingår i: Journal of Archaeological Science Reports. - : Elsevier BV. - 2352-409X .- 1095-9238. ; 36
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Tidskriftsartikel (refereegranskat)abstract
- Ceramic containers, intentionally deposited into wetlands, offer detailed insights into Early Neolithic culinary practices. Additionally, they are key for ascertaining the Neolithisation process in Denmark since they appear to form a typo-chronological sequence. Here, we use a combination of organic residue analysis (ORA) of pottery alongside Bayesian chronological modelling of the radiocarbon dates obtained on these vessels to explore the initial stages of votive deposition in wetlands, a practice that stretches from the Mesolithic to the onset of Christianity in Northern Europe. We consider 34 Early-Middle Neolithic (c. 3900–2350 cal BC) ‘bog pots’ from Denmark, of which 20 have ORA data, and 26 have been dated directly. Carbonised surface residues and absorbed lipids from powdered sherds were analysed using a combination of bulk carbon and nitrogen stable isotope analysis, gas chromatography-mass spectrometry (GC–MS) and GC-combustion-isotope ratio MS (GC-C-IRMS). The molecular and isotopic compositions of the analysed samples revealed the presence of aquatic, ruminant carcass and dairy fats as well as plant waxes with the majority containing mixtures thereof. Dairy fats were present from the onset of the Funnel Beaker culture, whilst aquatic foods, prevalent at the close of the preceding Mesolithic period, continued to be processed in pottery for the following thousand years.
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| 3. |
- Robson, Harry K., et al.
(författare)
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Walnuts, salmon and sika deer : Exploring the evolution and diversification of Jōmon “culinary” traditions in prehistoric Hokkaidō
- 2020
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Ingår i: Journal of Anthropological Archaeology. - : Elsevier BV. - 0278-4165 .- 1090-2686. ; 60
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Tidskriftsartikel (refereegranskat)abstract
- The goal of this contribution is to stimulate a wider reflection on the role of food consumption practices throughout prehistory. We focussed on the Jmon communities of Hokkaid Island in Northern Japan since these mobile foragers underwent a process of economic diversification and intensification, eventually leading to higher levels of sedentism across the Pleistocene-Holocene transition. Moreover, dynamic social settings and expansion of the subsistence base at the start of the Holocene would have provided rich opportunities for novel food combinations, and potentially, the rise of diverse regional cuisines. We investigated tool kits and resource landscapes, and sampled pottery from a range of sites, phases and regions. We then applied organic residue analysis to confirm the actual spatiotemporal patterning in cuisine. Although we predicted that ruminants and nuts would have played a major role in local cuisine, especially in inland areas, our results indicate that aquatic resources were central to pottery-based cuisines across the island, and that other food groups had probably been processed in other ways. While organic residue analysis enabled us to reconstruct some major patterns in Jmon cuisine, we conclude that archaeologists will need to look beyond the cooking pot to fully appreciate the full diversity of local foodways.
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| 4. |
- Saul, Hayley, et al.
(författare)
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Stewing on a Theme of Cuisine : Biomolecular and Interpretive Approaches to Culinary Changes at the Transition to Agriculture
- 2014
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Ingår i: Early Farmers. - Oxford : Oxford University Press. - 9780197265758 ; , s. 197-213
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- In the last two decades scientific techniques have opened up new avenues in archaeological studies of food. In particular, biomolecular approaches generate datasets with fundamentally different resolutions compared to traditional macro-remains. Equipped with these datasets, the authors probe the possibility for discussing new themes in food studies, through an investigation of cuisine. Following a critical review of theoretical approaches to subsistence and prestige food economies, they suggest that cuisine is a social expression of past food evaluation processes. By reconstructing pottery use at two sites that span the transition from foraging to farming in northern Europe (c.4,000 cal BC) using organic residue analysis, they suggest that understanding how food was valued is important in explaining the wider economic changes during this period. The foodstuffs that were carefully chosen to be processed in pottery fulfilled contingent social purposes beyond economic necessity.
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