Unveiling the culinary tradition of 'focaccia' in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses.

Autor: Taranto S; LTFAPA, Laboratory of Technological and Functional Analyses of Prehistoric Artefacts, Department of Science of Antiquities, Sapienza University of Rome, P.le A. Moro 5, Rome, 00185, Italy. sergio_taranto@outlook.com.; Department of Prehistory, GRAMPO- SAPPO, Autonomous University of Barcelona, edifici MRA-Campus UAB, Bellaterra, 08193, Spain. sergio_taranto@outlook.com., Barcons AB; Department of Prehistory, GRAMPO- SAPPO, Autonomous University of Barcelona, edifici MRA-Campus UAB, Bellaterra, 08193, Spain.; Department of Archaeology and History of Art, Koç University, Rumelifeneri Yolu, Sarıyer, Istanbul, 34450, Turkey., Portillo M; Department of Archaeology and Anthropology, Archaeology of Social Dynamics (2021SGR 501), Institució Milà i Fontanals (IMF), Spanish National Research Council (CSIC), Egipciaques 15, Barcelona, 08001, Spain., Le Miere M; Archéorient, CNRS-Université Lyon 2, MSH Maison de l'Orient et de la Méditerranée, Jean Pouilloux 7 rue Raulin, Lyon, 69365, France., Gomèz AB; Department of Prehistory, GRAMPO- SAPPO, Autonomous University of Barcelona, edifici MRA-Campus UAB, Bellaterra, 08193, Spain., Molist M; Department of Prehistory, GRAMPO- SAPPO, Autonomous University of Barcelona, edifici MRA-Campus UAB, Bellaterra, 08193, Spain., Lemorini C; LTFAPA, Laboratory of Technological and Functional Analyses of Prehistoric Artefacts, Department of Science of Antiquities, Sapienza University of Rome, P.le A. Moro 5, Rome, 00185, Italy.
Jazyk: angličtina
Zdroj: Scientific reports [Sci Rep] 2024 Nov 05; Vol. 14 (1), pp. 26805. Date of Electronic Publication: 2024 Nov 05.
DOI: 10.1038/s41598-024-78019-9
Abstrakt: Recent studies suggest that in Upper Mesopotamia during the Late Neolithic period, specifically between 6400 and 5900 BCE, simple cereal flour doughs were baked in domed ovens using ceramic pans, commonly known as husking trays. Adopting an integrated approach that investigates various types of evidence, such as use-wear, phytoliths, and organic residues, we further refined and explored this hypothesis. Analysis of a sample of 13 sherds belonging to these trays from Mezraa Teleilat, Akarçay Tepe, and Tell Sabi Abyad provides evidence that a limited number of them could have been used to bake 'focaccia'-like products with ingredients such as lard or oil. This research project not only further strengthens the theory that husking trays could have been used for baking, but also provides insights into the variety and elaboration of food practices that existed amongst early agricultural communities, demonstrating the existence of a number of different 'recipes' for a particular dish. Furthermore, from a methodological perspective, this study highlights how only an integrated approach can contribute to the knowledge of the various culinary traits and traditions of ancient communities.
(© 2024. The Author(s).)
Databáze: MEDLINE
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