Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan.
Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan.
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DOI：
10.1073/pnas.1801071115
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发表时间：
2018-07-31
影响因子：
11.1
通讯作者：
Richter T
中科院分区：
文献类型：
--
作者：
Arranz-Otaegui A;Gonzalez Carretero L;Ramsey MN;Fuller DQ;Richter T
尽管面包是现代世界消费的最重要的食品之一，但它的起源在很大程度上仍然是未知的。在这里，我们报告了最早的经验证据，证明Natufian狩猎采集者在新石器时代农业生活方式出现之前4,000年就准备了面包类产品。烧焦的食物遗骸的发现使得重建chauberne opératoire成为可能，以便早期生产面包类产品。我们的研究结果表明，使用野生祖先的驯化谷物（如野生一粒）和石松块茎生产扁平面包样产品。当新石器时代的农民开始依靠种植驯化的谷物物种来维持生计时，面包等谷物食品可能成为斯台普斯。面包的起源一直与西南亚新石器时代农业和谷物驯化的出现有关。在这项研究中，我们分析了24烧焦的食物仍然从Shubayqa 1，一个Natufian狩猎采集网站位于约旦东北部，日期为14.6-11.6 ka cal BP。我们的发现提供了经验数据，证明面包类产品的制备和消费至少比农业的出现早4,000年。跨学科的分析表明，使用了西南亚农业的一些“奠基作物”（例如，小麦（Triticum boeoticum），野生一粒小麦（wild einkorn））和根食物（例如，Bolboschoenus glaucus，石松块茎）生产扁平面包状产品。纳图夫时期的考古植物学证据表明，在这段时间里，谷物的开发并不常见，而且很可能只有在农业稳固建立时，以谷物为基础的食物（如面包）才成为斯台普斯。
Despite being one of the most important foodstuffs consumed in the modern world, the origins of bread are still largely unknown. Here we report the earliest empirical evidence for the preparation of bread-like products by Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agricultural way of life. The discovery of charred food remains has allowed for the reconstruction of the chaîne opératoire for the early production of bread-like products. Our results suggest the use of the wild ancestors of domesticated cereals (e.g. wild einkorn) and club-rush tubers to produce flat bread-like products. Cereal-based meals such as bread probably become staples when Neolithic farmers started to rely on the cultivation of domesticated cereal species for their subsistence. The origins of bread have long been associated with the emergence of agriculture and cereal domestication during the Neolithic in southwest Asia. In this study we analyze a total of 24 charred food remains from Shubayqa 1, a Natufian hunter-gatherer site located in northeastern Jordan and dated to 14.6–11.6 ka cal BP. Our finds provide empirical data to demonstrate that the preparation and consumption of bread-like products predated the emergence of agriculture by at least 4,000 years. The interdisciplinary analyses indicate the use of some of the “founder crops” of southwest Asian agriculture (e.g., Triticum boeoticum, wild einkorn) and root foods (e.g., Bolboschoenus glaucus, club-rush tubers) to produce flat bread-like products. The available archaeobotanical evidence for the Natufian period indicates that cereal exploitation was not common during this time, and it is most likely that cereal-based meals like bread become staples only when agriculture was firmly established.
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影响因子：
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通讯作者：
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