Culinary diversity in early modern Brazil revealed by residue analysis of ceramic artefacts
Di Muro, Alice (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Admiraal, Marjolein (University of York. Department of Archaeology)
McGrath, Krista Michelle (Universitat Autònoma de Barcelona. Departament de Prehistòria)
Fossile, Thiago (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Chiang, Yun (University of Copenhagen)
Dekker, Joannes A. A. (University of York. Department of Archaeology)
Cantelli, Margherita (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Moraleda, Núria (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Villanueva Ribes, Juan (Universitat Autònoma de Barcelona. Institut de Ciència i Tecnologia Ambientals)
Sayle, Kerry (Scottish Universities Environmental Research Centre)
da Rocha Bandeira, Dione (Universidade da Região de Joinville)
Mara Borba, Fernanda (Museu Arqueológico de Sambaqui de Joinville (Brasil))
Alves, Maria Cristina (Museu Arqueológico de Sambaqui de Joinville (Brasil))
Collins, Matthew (University of Copenhagen)
Craig, Oliver E. (University of York. Department of Archaeology)
Colonese, André Carlo (Universitat Autònoma de Barcelona. Departament de Prehistòria)

Data:	2026
Descripció:	19 pàg.
Resum:	Brazil is a multi-cultural and ethnically diverse country shaped by a complex history of colonization, migration, slavery and economic intensification that has transformed it into one of the world's leading food-producing regions. The roles played by Indigenous, African and European populations, and their descendants, in this trajectory are preserved in the rich archaeological materials they left behind. In this study, we analysed lipids and proteins extracted from ceramic artefacts used by Indigenous, Luso-Brazilian, Afro-descendant communities and recently established German immigrants in Joinville and São Francisco do Sul (southern Brazil), dating to the late nineteenth and early twentieth centuries. Extracted molecules were characterized using state-of-the-art chromatographic and isotope ratio techniques, including gas chromatography flame ionization detection, gas chromatography mass spectrometry, gas chromatography-combustion-isotope ratio mass spectrometry, elemental analysis-isotope ratio mass spectrometry and liquid chromatography-tandem mass spectrometry. Our results show that users of industrially produced, wheel-thrown wares relied primarily on C3 plants and terrestrial animal products. By contrast, marine foods played a more prominent role in the cuisine of those using hand-thrown ceramics, associated with African, Afro-descendant and Indigenous groups. These results demonstrate how molecular archaeology can illuminate patterns of food access and distribution among coexisting communities, revealing historical processes that continue to shape contemporary culinary traditions in Brazil.
Ajuts:	European Commission 956351 Generalitat de Catalunya 2021/SGR-00527 Ministerio de Ciencia, Innovación y Universidades CEX2024-001506-M
Nota:	Unidad de excelencia María de Maeztu CEX2024-001506-M
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
Matèria:	Organic residue analysis ; Ceramic artefacts ; Historical cuisine
Publicat a:	Royal Society Open Science, Vol. 13, Num. 7 (July 2026) , art. rsos260385, ISSN 2054-5703

DOI: 10.1098/rsos.260385

19 p, 2.5 MB

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