The role of salmon fishing in the adoption of pottery technology in subarctic Alaska

Admiraal, Marjolein; Jordan, Peter; Talbot, Helen M.; Bondetti, Manon; Serna, Alejandro; Taché, Karine; Tersch, Matthew von; Hendy, Jessica; McGrath, Krista; Craig, Oliver E.; Lucquin, Alexandre

doi:10.1016/j.jas.2023.105824

Cited by 4 publications

(4 citation statements)

References 65 publications

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“…However there are potential factors aiding the detection of proteins in archaeological cases, such as the inclusion of remnant encrustations [17], or the sampling of ceramic from immediately beneath a limescale deposit [8], which may have provided protection from diagenesis. In the case of Solazzo et al [18], the sherd was from relatively cold conditions in the Arctic coast of Alaska, and contained lipid-rich foods including whale and seal meat, both factors which may have improved protein preservation, although we note that food proteins were not detected in similar ceramics in a later study [22].…”

Section: Introductionmentioning

confidence: 61%

“…Lipid analysis of foodcrusts has considerably improved our understanding of ancient diet and particularly of marine resource utilisation. The method has been applied to detect food in assemblages across a vast geography spanning Europe and Northern Asia [24,[26][27][28][29][30][31][32] East Asia [25,[33][34][35][36][37] and the Americas [22,38], and to select samples that do not contain aquatic resources for use in carbon dating, which are thus unhindered by the reservoir effect [23].…”

Section: Biomolecular Analyses Of Foodcrustsmentioning

confidence: 99%

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The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics

Evans,

Hagan,

Boyd

et al. 2024

Preprint

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Foodcrusts have received relatively little attention in the burgeoning field of proteomic analysis of ancient cuisine. We remain ignorant of how cooking and burial impacts protein survival, and crucially, the extent to which the extractome reflects the composition of input ingredients. Therefore, through experimental analogues we explore the extent of protein survival in unburied and buried foodcrusts and ceramics using "typical" Mesolithic ingredients (red deer, Atlantic salmon and sweet chestnut). We then explore a number of physiochemical properties theorised to aid protein preservation. The results reveal that proteins were much more likely to be detected in foodcrusts than ceramics using the methodology employed, input ingredient strongly influences protein preservation, and that degradation is not universal nor linear between proteins, indicating that multiple protein physiochemical properties are at play. While certain properties such as hydrophobicity apparently aid protein preservation, none single-handedly explain why particular proteins/peptides survive in buried foodcrusts: this complex interplay requires further investigation. The findings demonstrate that proteins indicative of the input ingredient can be identifiable in foodcrust, but that the full proteome is unlikely to preserve. While this shows promise for the survival of proteins in archaeological foodcrust, further research is needed to accurately interpret foodcrust extractomes.

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Section: Introductionmentioning

confidence: 61%

Section: Biomolecular Analyses Of Foodcrustsmentioning

confidence: 99%

The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics

Evans,

Hagan,

Boyd

et al. 2024

Preprint

Self Cite

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“…In one Únětice vessel from Pömmelte (PO-27, Fig 9 ), the combined presence of 3,7,11,15-tetramethylhexadecanoic acid (phytanic acid), 2,6,10,14-tetramethylpentadecanoic acid (pristanic acid), and 4,8,12-trimethyltridecanoic acid (4,8,12-TMTD) could be indicative of an input from aquatic resources. However, the widespread absence of aquatic resource biomarkers in the studied assemblage and the relatively low amount of 4,8,12-TMTD compared to phytanic acid [ 90 ] indicates that the recovered isoprenoic acids could also be of terrestrial origin.…”

Section: Resultsmentioning

confidence: 99%

“…In one U ´ne ˇtice vessel from Po ¨mmelte (PO-27, Fig 9), the combined presence of 3,7,11,15-tetramethylhexadecanoic acid (phytanic acid), 2,6,10,14-tetramethylpentadecanoic acid (pristanic acid), and 4,8,12-trimethyltridecanoic acid (4,8,12-TMTD) could be indicative of an input from aquatic resources. However, the widespread absence of aquatic resource biomarkers in the studied assemblage and the relatively low amount of 4,8,12-TMTD compared to phytanic acid [90] indicates that the recovered isoprenoic acids could also be of terrestrial origin. Overall, compound-specific δ 13 C‰ isotopic values oscillated between a maximum of -21.8‰ and a minimum of -32.2‰ with a median of -27.6‰ for palmitic acid (δ 13 C C16:0 ) and Although it has not been analytically possible to separate horse fats from the non-ruminant group [102,104], it is important to note that the high amounts of non-ruminant fats detected in vessels from the latter periods in this study would not be incompatible with the preparation of meals using this species.…”

Section: Evidence Of Animal Residuesmentioning

confidence: 95%

Pottery spilled the beans: Patterns in the processing and consumption of dietary lipids in Central Germany from the Early Neolithic to the Bronze Age

Breu,

Risch,

Molina

et al. 2024

PLoS ONE

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The need to better understand economic change and the social uses of long-ago established pottery types to prepare and consume food has led to the study of 124 distinct ceramic vessels from 17 settlement and funerary sites in Central Germany (present day Saxony-Anhalt). These, dated from the Early Neolithic (from 5450 cal. BCE onwards) to the Late Bronze Age (1300–750 cal. BCE; youngest sample ca. 1000 BCE), include vessels from the Linear Pottery (LBK), Schiepzig/Schöningen groups (SCHIP), Baalberge (BAC), Corded Ware (CWC), Bell Beaker (BBC), and Únětice (UC) archaeological cultures. Organic residue analyses performed on this assemblage determined the presence of vessel contents surviving as lipid residues in 109 cases. These were studied in relation to the changing use of settlement and funerary pottery types and, in the case of burials, to the funerary contexts in which the vessels had been placed. The obtained results confirmed a marked increase in the consumption of dairy products linked to innovations in pottery types (e.g., small cups) during the Funnel Beaker related Baalberge Culture of the 4th millennium BCE. Although the intensive use of dairy products may have continued into the 3rd millennium BCE, especially amongst Bell Beaker populations, Corded Ware vessels found in funerary contexts suggest an increase in the importance of non-ruminant products, which may be linked to the production of specific vessel shapes and decoration. In the Early Bronze Age circum-Harz Únětice group (ca. 2200–1550 BCE), which saw the emergence of a highly hierarchical society, a greater variety of animal and plant derived products was detected in a much more standardised but, surprisingly, more multifunctional pottery assemblage. This long-term study of lipid residues from a concise region in Central Europe thus reveals the complex relationships that prehistoric populations established between food resources and the main means to prepare, store, and consume them.

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Beyond rice: Preliminary investigation of encrusted organic residues in a pottery vessel reveals diverse food resources at the Neolithic Hemudu Settlement, China

Ge,

Huang,

Liu

et al. 2024

Journal of Archaeological Science: Reports

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The role of salmon fishing in the adoption of pottery technology in subarctic Alaska

Cited by 4 publications

References 65 publications

The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics

The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics

Pottery spilled the beans: Patterns in the processing and consumption of dietary lipids in Central Germany from the Early Neolithic to the Bronze Age

Beyond rice: Preliminary investigation of encrusted organic residues in a pottery vessel reveals diverse food resources at the Neolithic Hemudu Settlement, China

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