Unveiling the culinary tradition of 'focaccia' in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses
Taranto, Sergio (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Breu Barcons, Adrià (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Portillo, Marta (Institució Milà i Fontanals)
Le Miere, Marie (Université de Lyon 2)
Bach Gómez, Anna 1977- (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Molist, Miquel 1956- (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Lemorini, Cristina (Università degli Studi di Roma "La Sapienza")

Fecha:	2024
Resumen:	Recent studies suggest that in Upper Mesopotamia during the Late Neolithic period, specifically between 6400 and 5900 BCE, simple cereal flour doughs were baked in domed ovens using ceramic pans, commonly known as husking trays. Adopting an integrated approach that investigates various types of evidence, such as use-wear, phytoliths, and organic residues, we further refined and explored this hypothesis. Analysis of a sample of 13 sherds belonging to these trays from Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad provides evidence that a limited number of them could have been used to bake 'focaccia'-like products with ingredients such as lard or oil. This research project not only further strengthens the theory that husking trays could have been used for baking, but also provides insights into the variety and elaboration of food practices that existed amongst early agricultural communities, demonstrating the existence of a number of different 'recipes' for a particular dish. Furthermore, from a methodological perspective, this study highlights how only an integrated approach can contribute to the knowledge of the various culinary traits and traditions of ancient communities.
Ayudas:	Agencia Estatal de Investigación PID2019-106399GB-100
Nota:	Altres ajuts: This research received funding from Sapienza University of Rome, Department of Science of Antiquities.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, i la comunicació pública de l'obra, sempre que no sigui amb finalitats comercials, i sempre que es reconegui l'autoria de l'obra original. No es permet la creació d'obres derivades.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Food ; Late Neolithic ; Pottery function ; Use-wear ; Phytoliths ; Organic-residues
Publicado en:	Scientific reports, Vol. 14, art. 26805 (2024) , ISSN 2045-2322

DOI: 10.1038/s41598-024-78019-9
PMID: 39500990

12 p, 2.8 MB

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