TY - JOUR
T1 - Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers
AU - Hendy, Jessica
AU - Colonese, Andre C.
AU - Franz, Ingmar
AU - Fernandes, Ricardo
AU - Fischer, Roman
AU - Orton, David
AU - Lucquin, Alexandre
AU - Spindler, Luke
AU - Anvari, Jana
AU - Stroud, Elizabeth
AU - Biehl, Peter F.
AU - Speller, Camilla
AU - Boivin, Nicole
AU - Mackie, Meaghan
AU - Jersie-Christensen, Rosa R.
AU - Olsen, Jesper V.
AU - Collins, Matthew J.
AU - Craig, Oliver E.
AU - Rosenstock, Eva
N1 - Publisher Copyright:
© 2018, The Author(s).
PY - 2018/12/1
Y1 - 2018/12/1
N2 - The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of Çatalhöyük in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.
AB - The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of Çatalhöyük in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.
UR - https://www.scopus.com/pages/publications/85054309888
U2 - 10.1038/s41467-018-06335-6
DO - 10.1038/s41467-018-06335-6
M3 - Article
C2 - 30283003
AN - SCOPUS:85054309888
SN - 2041-1723
VL - 9
JO - Nature Communications
JF - Nature Communications
IS - 1
M1 - 4064
ER -