The time between Palaeolithic hearths.

Resolving the timescale of human activity in the Palaeolithic Age is one of the most challenging problems in prehistoric archaeology. The duration and frequency of hunter-gatherer camps reflect key aspects of social life and human-environment interactions. However, the time dimension of Palaeolithic contexts is generally inaccurately reconstructed because of the limitations of dating techniques1, the impact of disturbing agents on sedimentary deposits2 and the palimpsest effect3,4. Here we report high-resolution time differences between six Middle Palaeolithic hearths from El Salt Unit X (Spain) obtained through archaeomagnetic and archaeostratigraphic analyses. The set of hearths covers at least around 200-240 years with 99% probability, having decade- and century-long intervals between the different hearths. Our results provide a quantitative estimate of the time framework for the human occupation events included in the studied sequence. This is a step forward in Palaeolithic archaeology, a discipline in which human behaviour is usually approached from a temporal scale typical of geological processes, whereas significant change may happen at the smaller scales of human generations. Here we reach a timescale close to a human lifespan.

Mechanisms of lipid preservation in archaeological clay ceramics revealed by mass spectrometry imaging.

Traces of lipids, absorbed and preserved for millennia within the inorganic matrix of ceramic vessels, act as molecular fossils and provide manifold information about past people's subsistence, diet, and rituals. It is widely assumed that lipids become preserved after adsorption into nano- to micrometer-sized pores, but to this day the distribution of these lipids in the ceramics was virtually unknown, which severely limits our understanding about the process of lipid preservation. Here we use secondary ion mass spectrometry (SIMS) imaging for direct in situ analysis of lipids absorbed in 700- to 2,000-y-old archaeological pottery. After sectioning from larger sherds, wall cross-sections of smaller fragments were used for SIMS analysis. Lipids were found in relatively large zones of 5- to 400-µm diameter, which does not support the notion of absorption only into individual nanometer-scale pores but indicates that more macroscopic structures in the ceramics are involved in lipid preservation as well. Furthermore, lipids were found concentrated on calcium carbonate inclusions in the ceramics, which suggests that precipitation of fatty acids as calcium salts is an important aspect of lipid preservation in archaeological samples. This has important implications for analytical methods based on extraction of lipids from archaeological ceramics and needs to be considered to maximize the yield and available information from each unique sample.

What about Dinner? Chemical and Microresidue Analysis Reveals the Function of Late Neolithic Ceramic Pans.

The Late Neolithic palafitte site, Ustie na Drim, in the northern part of Lake Ohrid (North Macedonia), excavated in 1962, offered ceramic fragments of large, flat, elongated pans. These artifacts could be dated by relative chronology to roughly around 5200-5000 BC. According to their shape and technological traits, the ceramic pans were probably used for baking. The attached materials on the surface of studied pan fragments were sampled for consequent chemical and microscopical analyses (i.e., analyses of starch, phytoliths, and microscopic animal remains). An immunological method revealed the presence of pork proteins in samples. The presence of organic residues of animal origin was, moreover, confirmed by the detection of cholesterol using gas chromatography coupled to mass spectrometry. Analysis of detected microscopic botanical objects revealed starch grains of several plants (i.e., oak, cattail, and grasses). An interesting find was the hair of a beetle larva, which could be interpreted contextually as the khapra beetle, a pest of grain and flour. Based on our data, we suppose that the ceramic pans from Ustie na Drim were used for the preparation of meals containing meat from common livestock in combination with cereals and wild plants.

Interpretation of bulk nitrogen and carbon isotopes in archaeological foodcrusts on potsherds.

RATIONALE: Foodcrust, the charred deposit adhering to the surface of containers, is a possible source of information on the function of ancient vessels and the subsistence of prehistoric humans. While the carbon isotope ratios in those materials are useful in detecting the usage of C4 plants, the reliability of nitrogen isotopic signatures has not been fully investigated. METHODS: The validity of bulk nitrogen isotope ratios has previously been investigated in coastal or riverine environments, where multiple resources from terrestrial and aquatic ecosystems were available, but not in terrestrial settings which provide a simpler mixing of terrestrial animals and plants. Hence, we conducted an exhaustive study on charred deposits on potsherds at two inland archaeological sites belonging to prehistoric Jomon hunter-gathers in central Japan, focusing on δ15 N values and atomic N/C ratios determined using an isotope ratio mass spectrometer and an elemental analyzer, respectively. RESULTS: For both sites, the δ15 N values showed significant correlations with the N/C ratios among samples from the inner surface, suggesting that these have recorded animal contribution. Furthermore, previous studies of Neolithic pottery from North Europe and Far East Russia bearing strong marine signatures had shown reasonably higher δ15 N values and N/C ratios in comparison with our data from terrestrial settings. On the other hand, some charred materials probably originating from plant starch showed lower values with both parameters. Samples from the outer surface produced less meaningful isotopic and elemental ratios altered by a thermal effect and/or contamination from soot. CONCLUSIONS: When the samples of foodcrusts were selected carefully from the inner surface, bulk nitrogen isotopes and N/C ratios reflect the composition of what was cooked or processed in containers. This will provide useful information for understanding the human adaptation from the Late Pleistocene to the Holocene in conjunction with residual lipid analyses.

Earliest evidence for the use of pottery.

Pottery was a hunter-gatherer innovation that first emerged in East Asia between 20,000 and 12,000 calibrated years before present (cal bp), towards the end of the Late Pleistocene epoch, a period of time when humans were adjusting to changing climates and new environments. Ceramic container technologies were one of a range of late glacial adaptations that were pivotal to structuring subsequent cultural trajectories in different regions of the world, but the reasons for their emergence and widespread uptake are poorly understood. The first ceramic containers must have provided prehistoric hunter-gatherers with attractive new strategies for processing and consuming foodstuffs, but virtually nothing is known of how early pots were used. Here we report the chemical analysis of food residues associated with Late Pleistocene pottery, focusing on one of the best-studied prehistoric ceramic sequences in the world, the Japanese Jomon. We demonstrate that lipids can be recovered reliably from charred surface deposits adhering to pottery dating from about 15,000 to 11,800 cal bp (the Incipient Jomon period), the oldest pottery so far investigated, and that in most cases these organic compounds are unequivocally derived from processing freshwater and marine organisms. Stable isotope data support the lipid evidence and suggest that most of the 101 charred deposits analysed, from across the major islands of Japan, were derived from high-trophic-level aquatic food. Productive aquatic ecotones were heavily exploited by late glacial foragers, perhaps providing an initial impetus for investment in ceramic container technology, and paving the way for further intensification of pottery use by hunter-gatherers in the early Holocene epoch. Now that we have shown that it is possible to analyse organic residues from some of the world's earliest ceramic vessels, the subsequent development of this critical technology can be clarified through further widespread testing of hunter-gatherer pottery from later periods.

Chemical profiling of ancient hearths reveals recurrent salmon use in Ice Age Beringia.

Current approaches to reconstruct subsistence and dietary trends in ancient hunter-gatherer societies include stable isotope analyses, but these have focused on human remains, cooking pottery, and food residues, which are relatively rare in the archaeological record. In contrast, short-term hearths are more ubiquitous worldwide, and these features can provide valuable evidence for ancient subsistence practices, particularly when faunal remains are not preserved. To test the suitability of hearths for this purpose, we conducted multiple chemical analyses: stable carbon and nitrogen isotope analyses of total organic matter (expressed as δ(13)C and δ(15)N values) and compound-specific carbon isotope analyses of individual fatty acids (δ(13)C16:0 and δ(13)C18:0) from 17 well-preserved hearths present in three occupations dating between ∼13,200-11,500 calibrated years B.P. at the Upward Sun River (USR) site in central Alaska. We combined δ(15)N and δ(13)CFA data in a Bayesian mixing model (stable isotope analysis in R) with concentration dependency to each hearth. Our model values were tested against faunal indices, indicating a strong positive relationship between marine proportional contributions to each hearth and salmon abundance. Results of the models show substantial anadromous salmon use in multiple USR components, indicating recurrent use of the site for salmon processing during the terminal Pleistocene. Our results demonstrate that salmonid and freshwater resources were more important for late Pleistocene hunter-gatherers than previously thought and highlight the potential of chemical profiling of hearth organic residues for providing greater geographic and temporal insights into resource use by prepottery societies.

Invalid Cookery, Nursing and Domestic Medicine in Ireland, c. 1900.

This article uses a 1903 text by the Irish cookery instructress Kathleen Ferguson to examine the intersections between food, medicine and domestic work. Sick Room Cookery, and numerous texts like it, drew on traditions of domestic medicine and Anglo-Irish gastronomy while also seeking to establish female expertise informed by modern science and medicine. Placing the text in its broader cultural context, the article examines how it fit into the tradition of domestic medicine and the emerging profession of domestic science. Giving equal weight to the history of food and of medicine, and seeing each as shaped by historical context, help us to see the practice of feeding the sick in a different way.

The rise of alternative bread leavening technologies in the nineteenth century.

This article reveals how nineteenth-century chemists and health reformers tried to eradicate the use of yeast in bread, claiming they had devised healthier and more sanitary ways to raise bread. It describes the alternative technological solutions to baking bread, investigating factors that influenced their development and adaptation in the marketplace. A lack of scientific and cultural consensus surrounding yeast, what it was and what it did, fermented during this period. The conflict over yeast helped create a heterogeneous industrialization of the baking industry, changing processes and ingredients and creating new forms of bakery products. By examining the claims of promoters of rival scientific beliefs and technologies, as well as those of users and social commentators, we can see that technology's eventual adaptation and impact on society is not predictable at its outset. Exploring the relationship between differing scientific beliefs, cultural understandings and alternative technologies also shows how science and industry cannot be isolated from their social and cultural context. The examination of the nineteenth-century technological development of commonplace commodities such as bread, baking powder and yeast, also reveals and explores a story that has not been told before in the history of science and technology. Why it has not been told is as enlightening as the story itself, revealing as it does our own privileging of what is important in science and history.

Evidence-based creativity: Working between art and science in the field of fine dining.

This article examines how scientific knowledge drives creativity in the small but influential culinary movement of 'modernist cuisine'. Originating in the mid-1990s, modernist cuisine began with a small group of avant-garde chefs using science to produce wildly innovative culinary creations. Since then, many of the movement's innovations, as well as its more general 'science-based' approach to cooking, have gained adoption among a diverse range of culinary professionals. But while science has enabled modernist chefs to produce a wide array of innovations and refinements, the group's embrace of scientific values poses a potential threat to the subjective, intuition-driven logic of culinary creativity. Using data gathered through interviews and participant observation, I describe how modernist chefs navigate the potential challenges of using science in a creative field. I find that advocates of modernist cuisine address these challenges by adopting two separate rhetorical repertoires - one emphasizing science-based cooking's advantages over traditional methods, and another that minimizes the differences between these approaches. Observing the strategic deployment of these repertoires illustrates the challenges to incorporating science into creative fields and reveals a complex and nuanced relationship between objectivity, evidence, and aesthetic judgement.

Italian horticultural and culinary records of summer squash (Cucurbita pepo, Cucurbitaceae) and emergence of the zucchini in 19th-century Milan.

BACKGROUND AND AIMS: Summer squash, the young fruits of Cucurbita pepo, are a common, high-value fruit vegetable. Of the summer squash, the zucchini, C. pepo subsp. pepo Zucchini Group, is by far the most cosmopolitan. The zucchini is easily distinguished from other summer squash by its uniformly cylindrical shape and intense colour. The zucchini is a relatively new cultivar-group of C. pepo, the earliest known evidence for its existence having been a description in a book on horticulture published in Milan in 1901. For this study, Italian-language books on agriculture and cookery dating from the 16th to 19th centuries have been collected and searched in an effort to follow the horticultural development and culinary use of young Cucurbita fruits in Italy. FINDINGS: The results indicate that Cucurbita fruits, both young and mature, entered Italian kitchens by the mid-16th century. A half-century later, round and elongate young fruits of C. pepo were addressed as separate cookery items and the latter had largely replaced the centuries-old culinary use of young, elongate bottle gourds, Lagenaria siceraria Allusion to a particular, extant cultivar of the longest fruited C. pepo, the Cocozelle Group, dates to 1811 and derives from the environs of Naples. The Italian diminutive word zucchini arose by the beginning of the 19th century in Tuscany and referred to small, mature, desiccated bottle gourds used as containers to store tobacco. By the 1840s, the Tuscan word zucchini was appropriated to young, primarily elongate fruits of C. pepo The Zucchini Group traces its origins to the environs of Milan, perhaps as early as 1850. The word zucchini and the horticultural product zucchini arose contemporaneously but independently. The results confirm that the Zucchini Group is the youngest of the four cultivar-groups of C. pepo subsp. pepo but it emerged approximately a half-century earlier than previously known.

[Comparative analysis between origin of cooked traditional Chinese medicine powder and modern formula granules].

In this study, the origin and causes of cooked traditional Chinese medicine powder were reviewed, and a comprehensive analysis was made for the time background of modern traditional Chinese medicine formula granules and the future development trend, in order to provide reference for application and promotion of traditional Chinese medicine formula granules. By reference to ancient medical books of previous dynasties, a system review was conducted for infancy, formation, maturity and transition of cooked traditional Chinese medicine powder, and a comprehensive analysis was made for the six factors of cooked traditional Chinese medicine powder's maturity in the Song Dynasty. Efforts were made to collect domestic and foreign research literatures of modern formula granules, understand the detailed development, and conduct an objective analysis of the current clinical application of modern formula granules. According to the comparative analysis for the application characteristics of cooked traditional Chinese medicine powder and modern formula granules, ①the popularity of cooked traditional Chinese medicine powder in the Song Dynasty has six factors: soaring numbers of medical students and medical practitioners, high medical expenses due to huge army, rapid population growth, frequent epidemics and increasing diseases, and insufficient finances of central and local governments. ②On the basis of clinical application characteristics of traditional Chinese medicine formula granules, traditional Chinese medicine formula granules contain extracted and concentrated effective components, which guarantee the curative effect, meet modern people's demands for "quick, simple and convenience" traditional Chinese medicine decoctions, show a relatively high cost performance; however, formula granules are restricted by their varieties and lack unified quality control standards, and single-extract formula granules have not synergy and attenuation effects of combined traditional Chinese medicine decoctions, which also restricts its clinical application and promotion. ③Both have advantages in the process of clinical application, and shall be used based on syndromes. In conclusion, traditional Chinese medicine formula granules do not have disadvantages of "difficult, complicated, turbid and disorderly" cooked traditional Chinese medicine powder, and solve such problems as "inflexibility, expensiveness, restriction, disorder and inefficacy", which is the important basis for promoting traditional Chinese medicine formula granules.

Household air pollution from wood burning in two reconstructed houses from the Danish Viking Age.

During 13 winter weeks, an experimental archeology project was undertaken in two Danish reconstructed Viking Age houses with indoor open fireplaces. Volunteers inhabited the houses under living conditions similar to those of the Viking Age, including cooking and heating by wood fire. Carbon monoxide (CO) and particulate matter (PM2.5 ) were measured at varying distances to the fireplace. Near the fireplaces CO (mean) was 16 ppm. PM2.5 (mean) was 3.40 mg/m(3) , however, measured in one house only. The CO:PM mass ratio was found to increase from 6.4 to 22 when increasing the distance to the fire. Two persons carried CO sensors. Average personal exposure was 6.9 ppm, and from this, a personal PM2.5 exposure of 0.41 mg/m(3) was estimated. The levels found here were higher than reported from modern studies conducted in dwellings using biomass for cooking and heating. While this may be due to the Viking house design, the volunteer's lack of training in attending a fire maybe also played a role. Even so, when comparing to today's issues arising from the use of open fires, it must be assumed that also during the Viking Age, the exposure to woodsmoke was a contributing factor to health problems.

Convenience foods. What, why, and when.

An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection to this interest are considered (e.g., time, health, or gender). Then, definitions of convenience foods are tracked since the 1950s, which leads to suggesting a clear focus (linking convenience foods to home cooking of meals and industrially produced foods). The conclusion stresses the changing definition of the concept, as well as the need to gain historical insight in present-day issues related to convenience foods.

Convenience and the hierarchy of meal preparation. Cooking and domestic education in the Netherlands, 1910-1930.

The concept of convenience in food products and meal preparation has changed rapidly during the twentieth century. However, there is little investigation into the way attitudes towards this concept have changed, which curbs our understanding of the importance of, and need for, convenience today. This paper uses the magazine of the Dutch schools of domestic education to examine their stance on convenience in meal preparation during the 1910s and 1920s. Recipes and articles are quantitatively and qualitatively analysed to estimate the importance of convenience in food preparation and consumption. The results of this analysis show that there was a hierarchy of values with regard to food choice: convenience was definitely valued, but matters of frugality and nutrition generally dominated. This provides not just a nuanced image of the role of domestic education (demanding yet flexible), but it also gives insight into the mechanics of food choice, which may at least partly still apply today.

Canadian Cookbooks: Changing Ideas about Cooking and Contamination, 1854-1898.

This study looks to Canadian household manuals, bookended by the watershed publications of Catharine Parr Traill in 1854 and Adelaide Hoodless in 1898, to identify what elements of the rapidly evolving sciences around nutrition, germs, and hygiene made their way to Canadian cooks. In doing so, it also sheds light on some of Canada's early cookbooks, which have to date received deserved bibliographical attention but not yet close analytical scrutiny.

Investigating grandmothers' cooking: A multidisciplinary approach to foodways on an archaeological dump in Lower Casamance, Senegal.

Because they hold information about cultural identity, foodways have been the focus of a variety of disciplines in archaeology. However, each approach documents different stages of culinary preparation and is constrained by the preservation specificities of each type of artefact and ecofact. Difficulties in achieving an interdisciplinary approach may explain the scarcity of such studies. In this paper, we propose a methodology that combines archaeozoological, carpological and microbotanical analysis of ecofacts retrieved in the sediment, with use-alteration, organic residue and microbotanical analysis carried out on pottery vessels, recovered during the excavation of a XXth century archaeological dump site in Lower Casamance (Senegal). The results demonstrate the strength of this multiproxy approach in reconstructing past foodways by characterising the importance of aquatic, terrestrial animals and plant products in the Diola Kassa diet. In addition, this study questions the modalities of food transformation by assessing the preparation techniques of animal and vegetal products (cutting marks, heating processes etc.) and the function of pottery vessels (transport, storage, cooking etc.). Aquatic products and rice were a significant part of the diet of the users of the dump (from archaeozoology, carpology, phytoliths and organic residue analysis) and wet cooking (boiling?), salty and acidic foods seem to have been particularly prevalent (from use-alteration). The absence of specific animal and plant parts in the archaeological record, as well as some pottery function, is also questioned. Beyond gathering the results of each approach, this study focuses on the interweaving of different research methods to depict past foodscape.

Cauldrons of Bronze Age nomads reveals 2700 year old yak milk and the deep antiquity of food preparation techniques.

Cauldrons, vessels that are simultaneously common and enigmatic, offer insights into past cultural and social traditions. While assumed to possess a special function, what these cauldrons contained is still largely mysterious. These vessels, such as those made from bronze or copper alloys, function as reservoirs for ancient organics through the antibacterial qualities provided by the metal surfaces. Here we show, through protein analysis, that cauldrons from the Final Bronze Age (ca. 2700 BP) were primarily used to collect blood from ruminants, primarily caprines, likely for the production of sausages in a manner similar to contemporary practices in Mongolia's rural countryside. Our findings present a different function from the recent findings of cooked meat in copper-alloy vessels from the northern Caucasus 2000 years earlier, exposing the diversity in food preparation techniques. Our secondary findings of bovine milk within the cauldron, including peptides specific to Bos mutus, pushes back their regional domestication into the Bronze Age.

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 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.