What Was Brewing in the Natufian? An Archaeological Assessment of Brewing Technology in the Epipaleolithic

It has long been speculated that increasing demands for cereals for the purposes of brewing beer led to domestication in the Near Eastern Natufian cultures. While the question of whether cereals were being used in beer production is an important issue, it has remained a difficult proposition to test. We present some new perspectives on traditional brewing techniques relevant to this issue, on archaeological remains, and on the paleoecology of the Near East. Taken together, these observations provide more compelling circumstantial evidence that makes it increasingly likely that brewing of beer was an important aspect of feasting and society in the Late Epipaleolithic.     

The Navajo People and Uranium Mining

The story of the Navajo Nation and uranium mining is, at itsheart, a tale of environmental justice. From the late 1940suntil the 1960s, uranium mining by private corporations whosesole purchaser was the federal government, employed Navajosto work the mines in the Four Corners area. When the uraniumboom ended, the miners and their families were left with hugepiles of uranium tailings, compromised health, and a scarredlandscape. The Navajo People and Uranium Mining fills a crucialchapter of this story in a short, yet powerful work that illuminatesthe ongoing social, psychological, and environmental problemsrelated     

Pits and pitfalls: taxonomic variability and patterning in tooth mark dimensions

Archaeologists use experimentally derived tooth mark frequencies, locations, and size data to infer (a) the extent of carnivore involvement in the formation and modification of faunal assemblages, (b) the size classes of predators marking those assemblages, and (c) whether hominins accessed fleshy or defleshed carcasses (Blumenschine and Pobiner, 2007; Dominguez-Rodrigo et al., 2007). These inferences are often debated in part because frequency counts can vary widely among observers and because the carnivore taxa for which tooth mark dimensional data are available are limited. This study contributes to the body of actualistic/experimental tooth mark data and presents a methodology for collecting these data. We offer a greatly simplified method that may encourage others to collect and quantify tooth mark dimensions. We present dimensional data from feeding experiments with 16 omnivore and carnivore species of known age and mass, ranging in size from skunks to tigers, significantly expanding the taxonomic and size range of carnivores for which we have tooth pit data. Our results demonstrate considerable, but not complete, overlap in tooth pit dimensions among size, class, and taxon. Tooth mark dimensions on epiphyses and metaphyses were relatively strongly correlated with body mass, whereas diaphyseal tooth marks exhibited the weakest correlation. Human consumption of animal tissue produced tooth marks comparable in size to medium felids and small canids, suggesting the possibility that some tooth marks on Early Stone Age (ESA) faunal assemblages could, as suggested by Oliver (1994), result from small carnivore and/or hominin consumption.     

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.