Reading: The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boil...

Download

A- A+
Alt. Display

Research Articles

The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling and fermenting

Authors:

Dorian Q Fuller ,

UCLGB
About Dorian
Professor of Archaeobotany, University College London. PhD, Cambridge University, 2000.
X close

Lara Gonzalez Carretero

University College London, GB
X close

Abstract

The Neolithic was not only a shift in how food was obtained, through farming, but it also set up long-lasting traditions in how foods were prepared and cooked. Archaeologists have increasingly recognized regionally distinctive emphases on cereal preparations, such as baked breads or boiled porridges that characterize different Neolithic traditions. While these can be inferred through features, such as ovens on archaeological sites, it has become possible to recognize the charred crumbs of past breads, batters or porridges from typical charred archaeobotanical assemblages. We illustrate recent developments in micro-structural analysis of such remains, including wheat breads from Neolithic and pre-Neolithic western Asia, and sorghum breads and porridges from Early Historic (Meroitic) Sudan. The study of such archaeobotanical remains has great potential to help map the distribution of cereal cooking practices in time and space.
How to Cite: Fuller, D.Q. and Gonzalez Carretero, L., 2018. The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling and fermenting. Archaeology International, 21, pp.109–121. DOI: http://doi.org/10.5334/ai-391
1901
Views
429
Downloads
12
Citations
14
Twitter
  Published on 05 Dec 2018

Galley file missing.

Please contact support [at] ubiquitypress.com

comments powered by Disqus