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The archaeology of Neolithic cooking traditions: archaeobotanical approaches to baking, boiling and fermenting
Archaeology International Pub Date : 2018-12-07 , DOI: 10.5334/ai-391
Dorian Q. Fuller , Lara Gonzalez Carretero

The Neolithic was not only a shift in how food was obtained, through farming, but it also set up long-lasting traditions in how foods were prepared and cooked. Archaeologists have increasingly recognized regionally distinctive emphases on cereal preparations, such as baked breads or boiled porridges that characterize different Neolithic traditions. While these can be inferred through features, such as ovens on archaeological sites, it has become possible to recognize the charred crumbs of past breads, batters or porridges from typical charred archaeobotanical assemblages. We illustrate recent developments in micro-structural analysis of such remains, including wheat breads from Neolithic and pre-Neolithic western Asia, and sorghum breads and porridges from Early Historic (Meroitic) Sudan. The study of such archaeobotanical remains has great potential to help map the distribution of cereal cooking practices in time and space.

中文翻译:

新石器时代烹饪传统的考古学:烘烤,煮沸和发酵的古植物方法

新石器时代不仅是通过耕种获得食物的方式的转变,而且在食物的制备和烹制方面建立了长期的传统。考古学家越来越认识到谷物准备工作的区域特色,例如烤面包或煮粥,这代表了新石器时代的不同传统。尽管可以通过诸如考古现场的烤箱之类的特征来推断出这些特征,但已经可以识别出典型面包的残破的面包,面糊或稀饭的残渣了。我们举例说明了这些遗骸的微观结构分析的最新进展,包括来自新石器时代和新石器时代之前的西亚的小麦面包,以及苏丹早期历史(穆斯林)的高粱面包和粥。
更新日期:2018-12-07
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