Amino acid analysis of food residues in pottery
A Field and Laboratory Study
Dados Bibliográficos
| ID | 6038449 |
|---|---|
| Autores | Barry Fankhauser (Division of Archaeology and Natural History, Research School of Pacific and Asian Studies The Australian National University Canberra 0200, autor correspondente) |
| Ano | 1997 |
| Volume | 32 |
| Fascículo | 1 |
| Páginas | 131-140 |
| Data de publicação | 1997-04-01 |
| Peer Reviewed | Sim |
| Open Access | Sim |
| Tipo | ARTICLE |
| Periódico | Archaeology in Oceania/Archæology & physical anthropology in Oceania (JOURNAL) |
| Identificadores do periódico | ISSN: 0728-4896 • E-ISSN: 1834-4453 |
| Editora | Wiley (PUBLISHER • GB) |
| DOI | 10.1002/j.1834-4453.1997.tb00379.x |
| OpenAlex | W2011922173 |
| Idioma | EN |
| Citações recebidas | 8 |
| Referências citadas | 29 |
When food is cooked in a clay pot, traces remain within the fabric and in charred deposits on the walls of the vessel. To better define the parameters of food deposits in pottery, field research was carried out in Papua New Guinea (PNG) on cooking methods and pottery making as they relate to organic residues. Samples of common foods, pottery with known residues, and newly made pottery for laboratory studies were collected and analysed for amino acids using high performance liquid chromatography. The background amino acid content of fired pottery was found to be negligible compared to food residues incorporated into the vessel walls during cooking. Mainly free amino acids are absorbed into the pot matrix when foods are boiled. It is these amino acids which must be analysed when making comparisons to food standards. Amino acid results for food residues and foods cooked in the laboratory duplicated those from samples obtained in PNG. Ageing studies carried out under varying conditions on food and food residues within the pottery fabric found that amino acids were quite stable especially under dry ageing conditions
Amino acid · Archaeology · Food preparation · Food processing · Geography · New guinea · Pottery · Archaeology and ancient environmental studies · Chemistry · Conservation Techniques and Studies · Cultural Heritage Materials Analysis · Biochemistry · Food Science
Metaproteomic approaches to ancient foodways
The use of Lapita pottery
The natural variability of clay and its impact on provenance study of pottery in Vanuatu and further afield
Examination of prehistoric artifacts via fatty acid methyl ester (Fame) techniques using modern environmental stewardship
Mixed results of seven methods for organic residue analysis applied to one vessel with the residue of a known foodstuff
Gc–ms Analysis and Fatty Acid Ratios of Archaeological Potsherds From the Western Great Basin of North America
Starch residues on undecorated Lapita pottery from Anir, New Ireland
Taphonomy through fisheyes
Reconstruction of prehistoric plant production and cooking practices by a new isotopic method
Tropical Archaeobotany
Proteinaceous Material from Potsherds and Associated Soils
Effects of migration of soil lipids on organic residues associated with buried potsherds
Effects of firing temperature on the fate of naturally occurring organic matter in clays
Bonfire of the enquiries. Pottery firing temperatures in archaeology
Honey and Dripping
Pottery Function
The Traditional Pottery of Papua New Guinea
Gas Liquid Chromatographic Analysis of Fatty Acids in Food Residues From Ceramics Found in the Southwestern Cape, South Africa
Gas Chromatographic Analysis of Fatty Material From a Thule Midden
Quantification and Distribution of Lipid in Archaeological Ceramics
Pottery Function
Organic Contents of Ancient Vessels
The Traditional Pottery of Papua New Guinea
Epicuticular wax components preserved in potsherds as chemical indicators of leafy vegetables in ancient diets
| Obras citantes distintas | 8 |
|---|---|
| Citações por ano | 0,38 |
| Intervalo de citações | 2005 - 2025 (21) |
| Velocidade de citação | recent |
| Altamente citado | Não |
| Tipos de citação | Neutras: 8 |