Archaeological Studies of Cooking and Food Preparation

Foodways have been a component of archaeological research for decades. However, cooking and food preparation, as specific acts that could reveal social information about life beyond the kitchen, only became a focus of archaeological inquiry more recently. A review of the literature on cooking and food preparation reveals a shift from previous studies on subsistence strategies, consumption, and feasting. The new research is different because of the social questions that are asked, the change in focus to preparation and production rather than consumption, and the interest in highlighting marginalized people and their daily experiences. The theoretical perspectives the literature addresses revolve around practice, agency, and gender. As a result, this new focus of archaeological research on cooking and preparing food is grounded in anthropology.     

Changes in starch grain morphologies from cooking

One of the three main plant microfossils, starch grains are increasingly used as markers of diet, plant domestication, tool use and site organization, because their morphology and features provide a means to identify the plant that produced them. However, starch grains are susceptible to damage when they are exposed to heat in the presence of water, as in cooking. We documented the changes that occur in the starch grains of 10 domesticated plant species due to exposure to different cooking methods, in order to better understand how cooking alters the appearance of the grains, and if these cooking methods might be identifiable in the archaeological record. Our results show that some cooking methods produce unique, identifiable damage on some types of plant starches, but generally each plant species reacts uniquely to cooking. In order to record the changes for each plant species, we have created a database, available at (http://www.osresearch.net/∼hollyf/starchdb/index.cgi), to which registered users can add their own images of cooked starch grains.     

Starch granules,dental calculus and new perspectives on ancient diet

Recent work in various parts of the world has suggested the possibility of ancient starch granules surviving and adhering to archaeological artefacts. Often this information is used to infer aspects of diet. One additional source for recovery of archaeological starch granules is dental calculus. The presence of plant food debris in dental calculus is well known but has not been not widely investigated using archaeological material. The extraction of starch granules from dental calculus represents a direct link to the consumption of starchy food by humans or animals. Using dental calculus also sidesteps many other questions still inherent in using starch granules to reconstruct aspects of ancient diet, such as the effects of diagenesis on their morphology; as the starches are trapped inside a concreted matrix they are less likely to alter over time. We used amylase digestion by a starch-specific enzyme to confirm the material as starch.     

Differentiation of archaeological maize (Zea mays L.) from native wild grasses based on starch grain morphology. Cases from the Central Pampas of Argentina

This paper presents, for the first time, a detailed study, from an archaeological perspective, of the morphological characteristics of the starch grains within the kernels of selected native wild grasses found in the Central Pampas of Argentina. We compared native wild grasses to maize starch grains, which can be distinguished from each other based on their size, shape and other attributes. The majority of the studied grains did not share morphological characteristics with maize starch grains. Considering this, it can be said that, if irregular and polyhedral grains with transverse or radial fissures dominate the starch assemblage, maize identification may be done on the basis of both morphology and size. Additionally, this research contributes to the characterization of the starch grains of the Panicoideae subfamily, which includes maize. Several classes of simple and compound starch grains are described and defined for native species of Pooideae, Chloridoideae, Arundinoideae, and Panicoideae subfamilies. The results obtained may constitute a baseline for the future determination of maize and wild grass use in archaeological contexts belonging to Middle/Late Holocene hunter–gatherers in the Pampas of Argentina and neighboring areas.     

The decomposition of starch grains in soils: implications for archaeological residue analyses

Recent research involving starch grains recovered from archaeological contexts has highlighted the need for a review of the mechanisms and consequences of starch degradation specifically relevant to archaeology. This paper presents a review of the plant physiological and soil biochemical literature pertinent to the archaeological investigation of starch grains found as residues on artefacts and in archaeological sediments. Preservative and destructive factors affecting starch survival, including enzymes, clays, metals and soil properties, as well as differential degradation of starches of varying sizes and amylose content, were considered. The synthesis and character of chloroplast-formed ‘transitory’ starch grains, and the differentiation of these from ‘storage’ starches formed in tubers and seeds were also addressed. Findings of the review include the higher susceptibility of small starch grains to biotic degradation, and that protective mechanisms are provided to starch by both soil aggregates and artefact surfaces. These findings suggest that current reasoning which equates higher numbers of starch grains on an artefact than in associated sediments with the use of the artefact for processing starchy plants needs to be reconsidered. It is argued that an increased understanding of starch decomposition processes is necessary to accurately reconstruct both archaeological activities involving starchy plants and environmental change investigated through starch analysis.     

An ethnoarchaeological study of cooking installations in rural Uzbekistan: development of a new method for identification of fuel sources

Mud constructed cooking installations such as ovens and hearths are common in modern, pre-modern and archaeological domestic contexts in West and Central Asia. Archaeological cooking installations are primarily identified using analogy of shape and size to ethnographic installations. The study presented here establishes direct evidence to the use of fire within mud constructed cooking installations, thus providing means for reducing ambiguity in identification of archaeological cooking installations. In addition, we present here a newly developed method that enables a clear-cut distinction between wood and dung ashes used as fuel materials in many modern and archaeological domestic contexts. The study is based on an ethnoarchaeological research in rural households at the Republic of Uzbekistan that was followed by geoarchaeological analyses of installation walls, wood ash, dung ash and wood and dung standards collected in the study area. Field work included ethnographic observations, interviews with informants and temperature measurements during cooking experiments. We show that changes in the clay mineral structure due to exposure to high temperatures on the interior walls of cooking installations can be detected using FTIR (Fourier Transform Infrared) spectroscopy, providing for the first time direct evidence to the use of fire within such installations. We demonstrate that the temperature recorded by clay alteration on installation walls as well as in the ashes left on installation bottoms does not correspond to baking or cooking temperatures. We also show that the newly developed method, based on the ratio of wood ash pseudomorphs to dung spherulites, separates between wood and dung ashes with very high certainty. Yet, we identify a range of values where differentiation between wood and dung ashes is uncertain, and suggest it results from intensive mixing processes. Lastly, we show that phytolith morphotype analysis is an insufficient tool, if used alone, for distinguishing wood from dung ashes in the study area. The newly developed tools for temperature estimation within mud constructed installations and for fuel origin determination contribute to better understanding of cooking-related practices, and can be applied to archaeological contexts worldwide.     

WHAT’S FOR DINNER? INVESTIGATING FOOD-PROCESSING TECHNOLOGIES AT DUST CAVE,ALABAMA

Abstract

Many models of hunter-gatherer subsistence have traditionally focused almost exclusively on what people ate. More recently, researchers have begun to ask how these ancient foods were processed and prepared prior to consumption, questions that are best answered by looking at the context in which food remains are uncovered. At the archaeological site of Dust Cave (1Lu496), excellent preservation conditions have resulted in a plethora of cooking features. Ranging from small charcoal pits to fired clay surfaces and hearths, the features at Dust Cave are in-situ representations of the occupants’ cooking and processing activities. We use a combination of paleoethnobotanical, zooarchaeological, geoarchaeological, and experimental methods to investigate these activities. Experimental studies were conducted in order to develop archaeological correlates for food processing. Experimental results are then compared to botanical and faunal remains from the site as well as chemical analyses of feature fill. Results suggest that the occupants of Dust Cave likely processed fish and plants–primarily nuts–on a large scale. Specifically, fish appear to have been roasted in coals, plants and nuts toasted or parched on flat clay “griddle-like” surfaces, and hickory nuts boiled in pit hearths to extract nut oil.     

Food and the middle ages

The study of food in the middle ages attracted much interest among antiquarians from the eighteenth century on. New perspectives came with the growth of social and economic history. Over the last two decades, re-evaluations of historical sources, along with contributions from other disciplines, especially archaeology, the archaeological sciences, anthropology and sociology, have changed the possibilities for this area of research. The study of cooking, of cuisine and its cultural context, as much as food production and the material conditions of life, is now central to developing our understanding of consumption. This paper explores new possibilities for the study of taste and demotic cuisine, food and virtue, the association of women with food, and the role of food in society and in cultural change.     

Energy use by Eem Neanderthals

An analysis of energy use by Neanderthals in Northern Europe during the mild Eem interglacial period is carried out with consideration of the metabolic energy production required for compensating energy losses during sleep, at daily settlement activities and during hunting expeditions, including transport of food from slain animals back to the settlement. Additional energy sources for heat, security and cooking are derived from fireplaces in the open or within shelters such as caves or huts. The analysis leads to insights not available from archaeological findings that are mostly limited to durable items such as those made of stone: Even during the benign Eem period, Neanderthals faced a considerable heat-loss problem. Wearing tailored clothes or some similar measure was necessary for survival. An animal skin across the shoulder would not have sufficed to survive even average cold winter temperatures and body cooling by convection caused by wind. Clothes and particularly footwear had to be sewn together tightly in order to prevent intrusion of water or snow. The analysis of hunting activity evolvement in real time further shows that during summer warmth, transport of meat back to the base settlement would not be possible without some technique to avoid that the meat rots. The only likely technique is meat drying at the killing site, which indicates further skills in Neanderthal societies that have not been identified by other routes of investigation.     

Plant processing strategies and their affect upon starch grain survival when rendering Peltandra virginica (L.) Kunth,Araceae edible

There is a long history of human interaction with plants of the Aroideae subfamily (Araceae). Despite these plants' chemical defenses against animal and vegetal predation, humans have targeted their starchy corms, tubers and rhizomes for dietary purposes. In the Eastern Woodlands of North America, early Europeans described the Native population as utilizing the highly acridic Peltandra virginica (arrow arum) for subsistence needs. In order to render this resource edible, however, the acridic principle first needs to be eliminated. Our study investigates the affect these processing activities have on the integrity of arrow arum starch grains. Findings from this study demonstrate that environmental variables specific to individual processing procedures may be more influential on starch grain survival than simply the temperatures reached during cooking.     

First results on thermally induced porosity in chlorite cooking vessels from Merv (Turkmenistan) and implications for the formation and preservation of archaeological lipid residues

Excavations at the ancient city of Merv in Turkmenistan have yielded a significant assemblage of ceramic and stone vessel fragments from contexts dating to the Sasanian and medieval periods (5th–13th centuries AD). Many of the vessel fragments are encrusted with apparent food residue deposits offering scope for organic residue analysis and the potential to compare the use of these two very different vessel types. To enable meaningful comparison we sought to establish whether the vessel stone (a talc-chlorite schist) can absorb and preserve organic residues indicative of past use. This paper reports the first investigation to address this question using standard methods for archaeological residue analysis coupled with study of the properties of the schist fabric and basic absorption experiments. The results demonstrate that heating during cooking, even at relatively low temperatures, modifies the stone microstructure by increasing its porosity. These pores enhance the absorption capacity of the schist fabric such that chlorite cooking pots can absorb and preserve sufficient organic residue to reflect the original processing of foodstuffs, as has been previously demonstrated for ceramic fabrics. Comparison of pore capacity, archaeological residue yield and experimental absorption indicates the significance of pore-size distribution for the relative retention and preservation of organic residues in these fabrics. The results of this study indicate that a wider range of archaeological material may be suitable for absorbed residue analysis than has previously been recognised. The findings also challenge previous assumptions concerning the relationship between the properties of chlorite vessels and their mode of use in Central Asia and Near East in antiquity.     

Paleodietary implications from stable carbon isotope analysis of experimental cooking residues

The regional timing of maize introduction in eastern North America is a long-standing topic of archaeological interest. Most recently, Morton and Schwarcz [2004. Paleodietary implications from stable isotopic analysis of residues on prehistoric Ontario ceramics. Journal of Archaeological Science 31, 503–517] investigated the timing of maize introduction in Ontario through isotope analysis of charred cooking residues adhering to the interior of prehistoric ceramic containers. They interpret their results to suggest maize was incorporated into diets after A.D. 600. We assess their approach and conclusions with stable carbon isotope assays on three sets of experimental cooking residues, evaluating the variable combustion of carbon fractions, contributions of fats and carbohydrates, and the contribution of total carbon. We also undertake multiple resource modeling of two part food mixes with green maize and maize flour. Our results suggest that systematic under representation of maize can result depending on residue composition and that some prior knowledge of C3 plant and animal contents is necessary to interpret stable carbon isotope values on cooking residues. We question the independent use of stable carbon isotope analysis of charred cooking residues as a viable technique for extracting paleodietary information.     

Stone-boiling maize with limestone: experimental results and implications for nutrition among SE Utah preceramic groups

Groups living on Cedar Mesa, SE Utah in the late Basketmaker II period (Grand Gulch phase, AD 200–400) were heavily maize-dependent, but lacked beans as a supplemental plant protein, and pottery vessels for cooking. Common occurrence of limestone fragments in their household middens suggests 1) limestone may have been used as the heating element for stone-boiling maize and 2) this practice might have made some maize proteins more available for human nutrition. Experiments examined these possibilities; results indicate that stone-boiling with Cedar Mesa limestone creates an alkaline cooking environment suitable for nixtamalization of maize kernels, and that maize cooked in this fashion shows significant increases in availability of lysine, tryptophan, and methionine. Archaeological limestone fragments from a Grand Gulch phase site show amounts of fragmentation and changes in density consistent with repeated heating. While not conclusive, these data indicate that further research (e.g., examination of archaeological limestone fragments for maize starch grains or phytoliths) is warranted. It is suggested that greater attention be paid to archaeological indications of stone-boiling with limestone among maize-dependent but pre-pottery societies.     

Identifying wine markers in ceramics and plasters using gas chromatography–mass spectrometry. Experimental and archaeological materials

The identification of the organic residues preserved in archaeological materials yields good insights into understanding food production, trade and consumption. Wine is one of the most important beverages produced, traded and consumed in the Mediterranean area. Consequently, it is important to identify its presence in ancient materials. Nevertheless, the identification of wine markers is still an object of discussion. We present here the results obtained from analysing different materials using gas chromatography/mass spectrometry (GC/MS), which allowed for the identification of tartaric acid and other markers of wine. The method was first tested on experimental and traditional materials that have been used until recently to store and/or produce wine and was then used for investigating archaeological materials. The experiments also involved the degradation of wine through cooking, drastic heating and burial for seven years. The results from the analysis of ceramic and plaster materials are discussed.     

Environment,cooking strategies and containers

This paper is an exercise in theory building that explores container form, function, and distribution. Using ethnographic data, environmental reconstructions, and archaeological information, containers are examined within the framework of the container complex, the group of containers used within a system. The results reveal a robust patterning between stone boiling and direct fire boiling and environmental thresholds. It also shows that container fabric used in these cooking strategies patterns by environmental variables. The results are models of the distribution of cooking strategies and the container fabrics used for cooking that can then be applied to the archaeological record.     

河南巩义市白河窑遗址发掘简报

2005年4月至2008年3月,河南省文物考古研究所与中国文化遗产研究院合作,对巩义白河窑进行了考古发掘。清理窑炉6座,灰坑、灶、沟等110余个。该窑址首次发现了烧制白瓷和青瓷的北魏窑炉及其产品、以及唐青花瓷器和唐三彩马俑等,取得了重要的考古收获。     

Influence of grinding on the preservation of starch grains from rice

China is a major centre for rice domestication, where starch grain analysis has been widely applied to archaeological grinding tools to gain information about plant use by ancient Chinese societies. However, few rice starch grains have been identified to date. To understand this apparent scarcity of starch grains from rice, dry- and wet-grinding experiments with stone tools were carried out on four types of cereals: rice (Oryza sativa L.), foxtail millet (Setaria italica), Job's tears (Coix lacryma-jobi L.) and barley (Hordeum vulgare L.). The results reveal that dry-grinding produces significant damage to starches to the point where they may be undetected in archaeological samples, while wet-grinding causes only slight morphological changes to the starch grains. Moreover, rice starch grains have the most substantial alterations from dry-grinding, possibly impeding their identification. These findings provide a possible means to explain the relative scarcity of rice starch grains recovered from archaeological grinding tools, which it is suggested was caused by the use of the dry-grinding technique. Therefore, it is suggested that rice starch grains have been likely underrepresented in the archaeological record, and previous interpretations of starch analyses need to be reconsidered.     

Burning damage and small-mammal human consumption in Quebrada del Real 1 (Cordoba, Argentina): an experimental approach

The zooarchaeological study of small-vertebrate consumption requires a taphonomical approach to differentiate animal bones that were incidentally incorporated from those that were intentionally exploited in the past human subsistence. In order to make this distinction, the relationship between archaeological small-rodent burned bones and prehistoric human behavior was explored using an experimental cooking study as a modern analogue. During the cooking experiment the entire carcasses of three guinea pigs (Cavia porcellus) and two yellow-toothed cavies (Galea leucoblephara) were placed in the coals of an open fire that simulate a real campfire, rotating their positions until the meat was completely cooked. Subsequently, the intensity of burning damage and the loss of skeletal elements were analyzed at macroscopical levels. The data was used to identify cooking evidence in the Ctenomyidae and Caviidae rodent bones recovered from Quebrada del Real 1 (ca. 6000-300 BP, Córdoba, Argentina). Remarkable similarities between the archaeological and analogical records were found, including the distinctive burning pattern on the distal extremities of the unmeaty long bones (e.g, radii and tibiae), the high frequency of broken incisor teeth and the loss of autopodium elements. Based on these comparative results, it is suggested that the small-rodent assemblages of QR1 were primary accumulated by humans though butchery, cooking and consumption related activities. Extending this study to other archaeological sites in South America may help to identify the prehistoric bone collectors of these small-animals.     

Foodways Archaeology: A Decade of Research from the Southeastern United States

Interest in the study of foodways through an archaeological lens, particularly in the American Southeast, is evident in the abundance of literature on this topic over the past decade. Foodways as a concept includes all of the activities, rules, and meanings that surround the production, harvesting, processing, cooking, serving, and consumption of food. We study foodways and components of foodways archaeologically through direct and indirect evidence. The current synthesis is concerned with research themes in the archaeology of Southeastern foodways, including feasting, gender, social and political status, and food insecurity. In this review, I explore the information that can be learned from material remains of the foodstuffs themselves and the multiple lines of evidence that can help us better understand the meanings, rituals, processes, and cultural meanings and motivations of foodways.     

海洋出水木质文物保护中的硫铁化合物问题

海洋出水的木质文物中通常会沉积硫铁化合物。打捞出水后,硫铁化合物遇到空气和水分后会发生氧化,生成硫酸以及各种硫酸盐,并引起有机质的降解。近年来,硫铁化合物对海洋出水木质文物的危害已引起广泛关注。为此,本工作阐述了硫铁化合物相关问题的研究现状,就硫铁化合物的产生原因、危害以及目前控制方法的研究进展进行了总结,同时评述了针对硫铁化合物的处理方法。