Tracing culinary practices in the western provinces of the Roman Empire using Organic Residue Analysis
Bibliographic Data
| ID | 5254403 |
|---|---|
| Authors | Theoni Baniou (0000-0002-9358-0547), Akshyeta Suryanarayan (0000-0001-8739-5647), A Livarda (0000-0002-4503-1287), Núria Romaní Sala (0000-0002-5942-6992), Nuria Moraleda-Cibrián (0000-0003-4186-6399), Joan Villanueva (0000-0001-6877-0528), Esther Rodrigo Requena (0000-0003-4771-1216) |
| Year | 2024 |
| Volume | 16 |
| Issue | 7 |
| Publication date | 2024-07-01 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Archaeological and Anthropological Sciences (JOURNAL) |
| Journal identifiers | ISSN: 1866-9557 • E-ISSN: 1866-9565 |
| Publisher | Springer Science and Business Media LLC (PUBLISHER) |
| DOI | 10.1007/s12520-024-02011-7 |
| OpenAlex | W4399616580 |
| Language | EN |
| Citations received | 4 |
| References cited | 58 |
This study aims at reconstructing foodways in the north-east (NE) of the Iberian Peninsula, focusing on lipid residue analysis of utilitarian vessels and using as case studies the sites of Puig Castellar of Biosca (180-120 BCE) and Guissona (120 BCE-third century CE). In total, fifty vessel fragments of different types and origins were analysed with techniques such as gas chromatography-mass spectrometry (GC-MS) and gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). As some vessel fragments were recovered from waterlogged contexts, they had excellent lipid preservation, which enabled the detection of various compounds that are rarely reported in archaeological contexts in Iberia. Analyses revealed both animal and plant products in the vessels, suggested that a variety of food resources was consumed, and that vessels had multiple uses. The detection of levoglucosan in some extracts, along with other heat markers, further suggested the presence of cellulose or starchy products in contact with fire as well as the heating of animal fats. Combined with available bioarchaeological and palaeoenvironmental studies from both sites, the analyses indicated a continuity in diet across the time periods during which the sites were occupied. Some differences were also observed, including the possible use of tubers until the first century CE. The results are then contextualised and compared with other available organic residue studies from the Roman Iberian Peninsula. The study demonstrates how the combination of multiple bioarchaeological proxies and biomolecular approaches can provide a holistic means to approach Roman foodways
Ancient history · Archaeology · Empire · Geography · Residue (chemistry · Roman Empire · Tracing · Archaeology and ancient environmental studies · Chemistry · Computer Science · Cultural Heritage Materials Analysis · History · Isotope Analysis in Ecology · Organic Chemistry
The Routledge Handbook of Diet and Nutrition in the Roman World
Direct Demonstration of Milk as an Element of Archaeological Economies
Ancient lipids document continuity in the use of early hunter–gatherer pottery through 9,000 years of Japanese prehistory
Formation of long-chain ketones in archaeological pottery vessels by pyrolysis of acyl lipids
First dairying in green Saharan Africa in the fifth millennium bc
Investigating the history of prehistoric glues by gas chromatography–mass spectrometry
Formation of long-chain ketones in ancient pottery vessels by pyrolysis of acyl lipids
Earliest evidence for the use of pottery
Lipids as carriers of anthropogenic signals from prehistory
Direct chemical evidence for widespread dairying in prehistoric Britain
High throughput screening of organic residues in archaeological potsherds using direct acidified methanol extraction
First molecular and isotopic evidence of millet processing in prehistoric pottery vessels
Analysis of organic residues of archaeological origin by high-temperature gas chromatography and gas chromatography-mass spectrometry
Roman and medieval crops in the Iberian Peninsula
Roman wells of north-eastern Iberian Peninsula
From Vilauba to Vila Alba
Gone to seed? Early pottery and plant processing in Holocene north Africa
Strong bias towards carcass product processing at Neolithic settlements in northern Greece revealed through absorbed lipid residues of archaeological pottery
Archaeometric Identification of a Perfume from Roman Times
The Roman Republican castellum of Puig Castellar (Biosca)
Diet in the Roman world
Chemical analyses of organic residues in archaeological pottery from Arbon Bleiche 3, Switzerland – evidence for dairying in the late Neolithic
A call for caution in the analysis of lipids and other small biomolecules from archaeological contexts
Effects of migration of soil lipids on organic residues associated with buried potsherds
Evidence for Varying Patterns of Exploitation of Animal Products in Different Prehistoric Pottery Traditions Based on Lipids Preserved in Surface and Absorbed Residues
Subsistence practices and pottery use in Neolithic Jordan
Date, Rituals and Socio‐Cultural Identity in the North‐Western R oman Provinces
Organic Residue Analysis in Archaeology
Lipid Residues from Low‐Fired Pottery
Production and Transport of Goods in the Roman Period
Molecular evidence for new foodways in the early colonial Caribbean
What was a mortarium used for? Organic residues and cultural change in Iron Age and Roman Britain
| Unique citing works | 4 |
|---|---|
| Citations per year | 4 |
| Citation span | 2025 - 2026 (2) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 4 |