Prehistoric cereal foods from Greece and Bulgaria: investigation of starch microstructure in experimental and archaeological charred remains View Full Text


Ontology type: schema:ScholarlyArticle      Open Access: True


Article Info

DATE

2008-12

AUTHORS

Soultana-Maria Valamoti, Delwen Samuel, Mustafa Bayram, Elena Marinova

ABSTRACT

In order to investigate ancient cereal cooking practices, the microstructure of preserved starch in charred ground cereal remains recovered from prehistoric sites in Greece and Bulgaria has been analysed. A comparative modern set of cooked and subsequently charred cereals was produced. By scanning electron microscopy it is demonstrated that, under some conditions, distinctive cooked starch structure survives the charring process. Charring alone can occasionally produce morphological changes which typically occur during cooking. Despite this caveat, starch microstructure features which are indicative of heating in liquid, and which are visible in the experimental material, have been detected in the ancient charred cereal food remains. Although much more experimental investigation is required, it has been established that evidence for past food preparation survives in ancient charred starch microstructure. More... »

PAGES

265-276

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/s00334-008-0190-6

DOI

http://dx.doi.org/10.1007/s00334-008-0190-6

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1027017512


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