Using lipid residues to interpret past alpine diet and subsistence in northwestern Wyoming
Bibliographic Data
| ID | 19005907 |
|---|---|
| Authors | Matthew Stirn (Community Foundation of Jackson Hole), Rebecca Sgouros (Rebecca Sgouros, Jackson Hole Museum, Jackson Hole, WY 83001, USA), Mary Malainey (Brandon University), Mary E Malainey (0000-0002-1215-9532, Brandon University) |
| Year | 2019 |
| Volume | 5 |
| Issue | 3-4 |
| Pages | 207-232 |
| Publication date | 2019-08-01 |
| Peer Reviewed | Yes |
| Open Access | No |
| Type | ARTICLE |
| Venue | Hunter Gatherer Research (JOURNAL) |
| Journal identifiers | ISSN: 1476-4253 • E-ISSN: 2056-3264 |
| Publisher | Liverpool University Press (PUBLISHER • GB) |
| DOI | 10.3828/hgr.2019.10 |
| OpenAlex | W4361803159 |
| Language | EN |
| Citations received | 1 |
| References cited | 28 |
The investigation of diet and subsistence practices is pivotal in aiding our understanding of how and why hunter-gatherers utilised high-elevation landscapes. However, preservation issues in alpine terrain leave relatively little physical evidence of foods. Lipid residues offer a solution to this issue as they are resilient to many destructive forces, are found in alpine landscapes and can be reliably identified within porous artifacts. By using non-destructive lipid residue analysis on steatite, groundstone and ceramic artifacts from sites across three mountain ranges in the Greater Yellowstone Ecosystem, the results of this study offer a glimpse into prehistoric alpine cuisine, finding that hunter-gatherers consumed a diverse suite of plant and animal resources over the past 6000 years
Agriculture · Archaeology · Biology · Ecosystem · Geography · Hunter-gatherer · Subsistence agriculture · Terrain · Archaeology and ancient environmental studies · Ecology · Historical and Cultural Archaeology Studies · Indigenous Studies and Ecology
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| Unique citing works | 1 |
|---|---|
| Citations per year | 1 |
| Citation span | 2026 - 2026 (1) |
| Citation velocity | current |
| Highly cited | No |