Kabukcu, C, Hunt, CO, Hiill, E, Pomeroy, E, Reynolds, T, Barker, G and Asouti, E Cuisine before farming: Carbonized food residues reveal processing and cooking of plants in the Palaeolithic. Antiquity: a quarterly review of archaeology. ISSN 0003-598X (Accepted)

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Abstract

Direct evidence of plant food preparation from Palaeolithic sites is few and far between. Analysis of carbonised macro-remains of processed plants from two Palaeolithic occupations, Franchthi Cave in the Aegean Basin and Shanidar Cave in the northwest Zagros, revealed the use of pounded pulses as common ingredients of cooked plant foods. Based on this evidence, set in the context of regional archaeobotanical studies to date, the authors argue that pulses and plants with bitter compounds, tannins and astringent tastes were key ingredients of Palaeolithic cuisines in Southwest Asia and the Eastern Mediterranean thousands of years before the advent of agriculture.

Item Type:	Article
Uncontrolled Keywords:	Prehistoric food preparation; Palaeolithic diet; Hunter-gatherer archaeobotany; Eastern Mediterranean; Southwest Asia; 2004 Linguistics; 2101 Archaeology; Archaeology
Subjects:	C Auxiliary Sciences of History > CB History of civilization C Auxiliary Sciences of History > CC Archaeology G Geography. Anthropology. Recreation > GF Human ecology. Anthropogeography G Geography. Anthropology. Recreation > GN Anthropology T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Divisions:	Biological & Environmental Sciences (new Sep 19)
Publisher:	Cambridge University Press (CUP)
SWORD Depositor:	A Symplectic
Date Deposited:	20 Jun 2022 09:06
Last Modified:	20 Jun 2022 09:15
URI:	https://researchonline.ljmu.ac.uk/id/eprint/17110

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