Selective culinary uses of plant foods by Northern and Eastern European hunter-gatherer-fishers
González Carretero, Lara (University of York (Regne Unit). Department of Archaeology)
Lucquin, Alexandre (University of York (Regne Unit). Department of Archaeology)
Robson, Harry K. (University of York (Regne Unit). Department of Archaeology)
McLaughlin, T. Rowan (Maynooth University (Irlanda). Hamilton Institute)
Dolbunova, Ekaterina (The British Museum)
Lundy, Jasmine (University of York (Regne Unit). Department of Archaeology)
Moretti, Giulia (The British Museum)
Courel, Blandine (The British Museum)
Bondetti, Manon (University of York (Regne Unit). Department of Archaeology)
Berihuete Azorin, Marian (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Groß, Daniel (Museum Lolland-Falster (Dinamarca))
Kabaciński, Jacek (Polish Academy of Sciences. Institute of Archaeology and Ethnology)
Kittel, Piotr (University of Łódź (Polònia). Department of Geology and Geomorphology)
Kostyleva, Elena (Ivanovo State University (Rússia))
Lozovskaya, Olga (Institute for the History of Material Culture RAS (Rússia))
Mazurkevich, Andrey (State Hermitage Museum (Rússia))
Philippsen, Bente (Norwegian University of Science and Technology (Noruega))
Skorobogatov, Andrey (Voronezh Archaeological Society (Rússia))
Smolyaninov, Roman V. (Lipetsk State Pedagogical University PP Semenov-Tyan-Shan (Rússia))
Meadows, John (Leibniz Centre for Archaeology (Alemanya))
Heron, Carl (The British Museum)
Craig, Oliver E. (University of York (Regne Unit). Department of Archaeology)

Data:	2026
Descripció:	19 pàg.
Resum:	Carbonised food deposits preserved in pottery vessels, often termed 'foodcrusts,' are frequently encountered on hunter-gatherer-fisher (HGF) pottery throughout Northern and Eastern Europe. While lipid residue analysis is frequently employed to determine their composition, this technique favours the identification of animal products. In this study, we present a combined analytical approach, including high resolution microscopic analysis (Digital Microscopy and Scanning Electron Microscopy) together with molecular and isotopic analysis of lipids (GC-MS and GC-C-IRMS) and bulk isotope analysis (EA-IRMS) to further understand the composition of foodcrusts. Eighty-five pottery vessels with foodcrusts were analysed from 13 archaeological sites dating from the 6th to the 3rd millennium BC, of which 58 have allowed for identification of plant tissues, such as wild grasses and legumes, fruits, and the roots, tubers, leaves and stems of herbaceous plants. The results demonstrate that the choice of plant foods was remarkably selective, with hunter-gatherers favouring certain plant species and even their parts over others and combining these with specific animal ingredients. The results also reveal that our knowledge of plant processing in pottery is likely to be grossly under-represented by relying on lipid residue analysis alone.
Drets:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Llengua:	Anglès
Document:	Article ; recerca ; Versió publicada
Publicat a:	PloS one, Vol. 21, Num. 3 (2026) , art. e0342740, ISSN 1932-6203

DOI: 10.1371/journal.pone.0342740
PMID: 41779691

19 p, 2.1 MB

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