González Carretero Lara, Wollstonecroft Michèle, Fuller Dorian Q
University College London, Institute of Archaeology, 31-34 Gordon Square, London, WC1H 0PY UK.
Veg Hist Archaeobot. 2017;26(4):415-432. doi: 10.1007/s00334-017-0602-6. Epub 2017 Mar 16.
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.
本文基于对新石器时代土耳其恰塔霍裕克烧焦食物碎片微观结构的扫描电子显微镜分析，提出了一种分析谷物膳食考古遗迹的综合方法。谷物食品遗迹常以“面包状”或“粥状”的各种混合植物材料的小烧焦块形式，从西南亚和欧洲的新石器时代及以后的考古遗址中发现。谷物食品遗迹最近引起了人们的兴趣，因为对其植物成分的鉴定、它们所代表的食物形式以及制作它们所使用的方法，可以提供有关古代烹饪传统和日常食品加工、制备及烹饪技术的独特信息。在此，我们关注三个方法学方面：（1）其成分分析；（2）其微观结构分析以确定制备和烹饪过程；（3）与实验参考材料进行比较。文中展示了关于在土耳其新石器时代恰塔霍裕克发现的烧焦谷物制品所代表的植物成分和烹饪过程的初步结果，例如加工成面包、面团和/或粥的谷物。
