A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey) View Full Text


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Article Info

DATE

2017-07

AUTHORS

Lara González Carretero, Michèle Wollstonecroft, Dorian Q. Fuller

ABSTRACT

This paper presents an integrated methodology for the analysis of archaeological remains of cereal meals, based on scanning electronic microscopic analyses of microstructures of charred food fragments from Neolithic Çatalhöyük (Turkey). The remains of cereal foods as 'bread-like' or 'porridge-like' small charred lumps of various amalgamated plant materials are frequently recovered from Neolithic and later archaeological sites in southwest Asia and Europe. Cereal food remains have recently attracted interest because the identification of their plant contents, the forms of food that they represent and the methods used in their creation can provide unique information about ancient culinary traditions and routine food processing, preparation and cooking techniques. Here, we focus on three methodological aspects: (1) the analysis of their composition; (2) the analysis of their microstructure to determine preparation and cooking processes; (3) the comparison with experimental reference materials. Preliminary results are presented on the botanical composition and cooking processes represented by the charred cereal preparations found at Neolithic Çatalhöyük (Turkey), for example cereals processed into bread, dough and/or porridge. More... »

PAGES

415-432

References to SciGraph publications

  • 2008-12. Advances in plant food processing in the Near Eastern Epipalaeolithic and implications for improved edibility and nutrient bioaccessibility: an experimental assessment of Bolboschoenus maritimus (L.) Palla (sea club-rush) in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2000-10. Early crop diversity: A “new” glume wheat from northern Greece in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2015-01. What’s for dinner? Processed food in the coastal area of the northern Netherlands in the Late Neolithic in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2011-09. Bolboschoenus glaucus (Lam.) S.G. Smith, a new species in the flora of the ancient Near East in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2011-03. Ground cereal food preparations from Greece: the prehistory and modern survival of traditional Mediterranean ‘fast foods’ in ARCHAEOLOGICAL AND ANTHROPOLOGICAL SCIENCES
  • 2002-06. Food remains from Bronze Age-Archondiko and Mesimeriani Toumba in northern Greece? in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2015-03. Getting to the Bottom of It All: A Bayesian Approach to Dating the Start of Çatalhöyük in JOURNAL OF WORLD PREHISTORY
  • 2003-09. Contents of a storage pit from late Bronze Age Stillfried, Austria: another record of the "new" glume wheat in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2013. From Diffusion to Structural Transformation: the Changing Roles of the Neolithic House in the Middle East, Turkey and Europe in TRACKING THE NEOLITHIC HOUSE IN EUROPE
  • 2008-09. Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding in NATURE
  • 2008-12. Prehistoric cereal foods from Greece and Bulgaria: investigation of starch microstructure in experimental and archaeological charred remains in VEGETATION HISTORY AND ARCHAEOBOTANY
  • 2007-09. Wild plant seed storage at Neolithic Çatalhöyük East, Turkey in VEGETATION HISTORY AND ARCHAEOBOTANY
  • Identifiers

    URI

    http://scigraph.springernature.com/pub.10.1007/s00334-017-0602-6

    DOI

    http://dx.doi.org/10.1007/s00334-017-0602-6

    DIMENSIONS

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    PUBMED

    https://www.ncbi.nlm.nih.gov/pubmed/28706348


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