In the absence of any direct evidence, the relative importance of meat and dairy productions to Neolithic prehistoric Mediterranean communities has been extensively debated. Here, we combine lipid residue analysis of ceramic vessels with osteo-archaeological age-at-death analysis from 82 northern Mediterranean and Near Eastern sites dating from the seventh to fifth millennia BC to address this question. The findings show variable intensities in dairy and nondairy activities in the Mediterranean region with the slaughter profiles of domesticated ruminants mirroring the results of the organic residue analyses. The finding of milk residues in very early Neolithic pottery (seventh millennium BC) from both the east and west of the region contrasts with much lower intensities in sites of northern Greece, where pig bones are present in higher frequencies compared with other locations. In this region, the slaughter profiles of all domesticated ruminants suggest meat production predominated. Overall, it appears that milk or the by-products of milk was an important foodstuff, which may have contributed significantly to the spread of these cultural groups by providing a nourishing and sustainable product for early farming communities.
Chemical analysis of archaeological artefacts is used with increasing regularity to understand how wine was produced, traded, and consumed in the past and to shed light on its antiquity. Based both on an extensive review of the published literature and on new analyses, here we critically evaluate the diverse range of methodological approaches that have been used for wine identification. Overall, we conclude that currently none of the proposed chemical 'biomarkers' for wine provide unequivocal evidence. Nevertheless, valid interpretations may be offered if systematically supported by additional contextual data, such as archaeobotanical evidence. We found the extraction and detection method to be particularly crucial for successful identification. We urge the use of controls and quantification to rule out false positives. DNA sequencing offers potential for identifying wine and provides much higher taxonomic resolution, but work is needed to determine the limits of DNA survival on artefacts.
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