A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey).
A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey).
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DOI：
10.1007/s00334-017-0602-6
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发表时间：
2017
影响因子：
2.5
通讯作者：
Fuller DQ
中科院分区：
文献类型：
--
作者：
González Carretero L;Wollstonecroft M;Fuller DQ
本文提出了一种综合的方法来分析考古遗迹的谷物餐，基于扫描电子显微镜分析的微观结构的烧焦的食物碎片从新石器时代martatalhöyük（土耳其）。谷类食物的遗骸，如“面包状”或“粥状”的各种混合植物材料的小烧焦块，经常从新石器时代和后来的西南亚和欧洲的考古遗址中发现。谷物食品遗骸最近引起了人们的兴趣，因为对它们的植物成分、它们所代表的食物形式以及它们的制作方法的鉴定可以提供有关古代烹饪传统和常规食品加工、准备和烹饪技术的独特信息。在这里，我们集中在三个方法学方面：（1）分析其组成;（2）分析其微观结构，以确定制备和烹饪过程;（3）与实验参考材料的比较。初步结果介绍了植物成分和烹饪过程中所代表的烧焦的谷物制剂发现在新石器时代的Atatalhöyük（土耳其），例如谷物加工成面包，面团和/或粥。
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.