Unveiling the culinary tradition of ‘focaccia’ in Late Neolithic Mesopotamia by way of the integration of use-wear, phytolith & organic-residue analyses
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 evid...
| Autores: | , , , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/380451 |
| Acesso em linha: | http://hdl.handle.net/10261/380451 |
| Access Level: | acceso abierto |
| Palavra-chave: | Food Late Neolithic Pottery function Use-wear Phytoliths Organic-residues |
| Resumo: | 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. |
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