New insights into early medieval Islamic cuisine: Organic residue analysis of pottery from rural and urban Sicily.

Sicily, during the 9th-12th century AD, thrived politically, economically, and culturally under Islamic political rule and the capital of Palermo stood as a cultural and political centre in the Mediterranean Islamic world. However, to what extent the lifeways of the people that experienced these regimes were impacted during this time is not well understood, particularly those from lesser studied rural contexts. This paper presents the first organic residue analysis of 134 cooking pots and other domestic containers dating to the 9th -12th century in order to gain new insights into the culinary practices during this significant period. Ceramics from three sites in the urban capital of Palermo and from the rural town of Casale San Pietro were analysed and compared. The multi-faceted organic residue analysis identified a range of commodities including animal products, vegetables, beeswax, pine and fruit products in the ceramics, with a complex mixing of resources observed in many cases, across all four sites and ceramic forms. Alongside the identification of commodities and how they were combined, new light has been shed on the patterning of resource use between these sites. The identification of dairy products in calcite wares from the rural site of Casale San Pietro and the absence of dairy in ceramics from the urban centre of Palermo presents interesting questions regarding the role of rural sites in food consumption and production in Islamic Sicily. This is the first time organic residue analysis of ceramics has been used to explore foodways in a medieval multi-faith society and offers new pathways to the understanding of pottery use and resources that were prepared, consumed and combined, reflecting cuisine in different socio-economic environments within the pluralistic population of medieval Sicily.

What do "barbarians" eat? Integrating ceramic use-wear and residue analysis in the study of food and society at the margins of Bronze Age China.

The Siwa archaeological culture (ca. 3350 and 2650 cal yr BP) has often been associated with the tribes referenced in textual sources as Qiang and Rong: prized captives commonly sacrificed by the Shang and marauding hordes who toppled the Western Zhou dynasty. In early Chinese writings, food plays a key role in accentuating the 'sino-barbarian' dichotomy believed to have taken root over 3000 years ago, with the Qiang and Rong described as nomadic pastoralists who consumed more meat than grain and knew little of proper dining etiquette. To date, however, little direct archaeological evidence has allowed us to reconstruct the diet and foodways of the groups who occupied the Loess Plateau during this pivotal period. Here we present the results of the first ceramic use-wear study performed on the Siwa ma'an jars from the site of Zhanqi, combined with the molecular and isotopic characterization of lipid residues from foodcrusts, and evidence from experimental cooking. We report molecular data indicating the preparation of meals composed of millet and ruminant dairy among the Siwa community of Zhanqi. Use-wear analysis shows that Zhanqi community members were sophisticated creators of ceramic equipment, the ma'an cooking pot, which allowed them to prepare a wide number of dishes with limited fuel. These findings support recent isotope studies at Zhanqi as well as nuance the centrality of meat in the Siwa period diet.

The origins of specialized pottery and diverse alcohol fermentation techniques in Early Neolithic China.

In China, pottery containers first appeared about 20000 cal. BP, and became diverse in form during the Early Neolithic (9000-7000 cal. BP), signaling the emergence of functionally specialized vessels. China is also well-known for its early development of alcohol production. However, few studies have focused on the connections between the two technologies. Based on the analysis of residues (starch, phytolith, and fungus) adhering to pottery from two Early Neolithic sites in north China, here we demonstrate that three material changes occurring in the Early Neolithic signal innovation of specialized alcoholic making known in north China: (i) the spread of cereal domestication (millet and rice), (ii) the emergence of dedicated pottery types, particularly globular jars as liquid storage vessels, and (iii) the development of cereal-based alcohol production with at least two fermentation methods: the use of cereal malts and the use of moldy grain and herbs (qu and caoqu) as starters. The latter method was arguably a unique invention initiated in China, and our findings account for the earliest known examples of this technique. The major ingredients include broomcorn millet, Triticeae grasses, Job's tears, rice, beans, snake gourd root, ginger, possible yam and lily, and other plants, some probably with medicinal properties (e.g., ginger). Alcoholic beverages made with these methods were named li, jiu, and chang in ancient texts, first recorded in the Shang oracle-bone inscriptions (ca. 3200 cal. BP); our findings have revealed a much deeper history of these diverse fermentation technologies in China.

Quantifying Oldowan Stone Tool Production at Olduvai Gorge, Tanzania.

Recent research suggests that variation exists among and between Oldowan stone tool assemblages. Oldowan variation might represent differential constraints on raw materials used to produce these stone implements. Alternatively, variation among Oldowan assemblages could represent different methods that Oldowan producing hominins utilized to produce these lithic implements. Identifying differential patterns of stone tool production within the Oldowan has implications for assessing how stone tool technology evolved, how traditions of lithic production might have been culturally transmitted, and for defining the timing and scope of these evolutionary events. At present there is no null model to predict what morphological variation in the Oldowan should look like. Without such a model, quantifying whether Oldowan assemblages vary due to raw material constraints or whether they vary due to differences in production technique is not possible. This research establishes a null model for Oldowan lithic artifact morphological variation. To establish these expectations this research 1) models the expected range of variation through large scale reduction experiments, 2) develops an algorithm to categorize archaeological flakes based on how they are produced, and 3) statistically assesses the methods of production behavior used by Oldowan producing hominins at the site of DK from Olduvai Gorge, Tanzania via the experimental model. Results indicate that a subset of quartzite flakes deviate from the null expectations in a manner that demonstrates efficiency in flake manufacture, while some basalt flakes deviate from null expectations in a manner that demonstrates inefficiency in flake manufacture. The simultaneous presence of efficiency in stone tool production for one raw material (quartzite) and inefficiency in stone tool production for another raw material (basalt) suggests that Oldowan producing hominins at DK were able to mediate the economic costs associated with stone tool procurement by utilizing high-cost materials more efficiently than is expected and low-cost materials in an inefficient manner.

Why Levallois? A morphometric comparison of experimental 'preferential' Levallois flakes versus debitage flakes.

BACKGROUND: Middle Palaeolithic stone artefacts referred to as 'Levallois' have caused considerable debate regarding issues of technological predetermination, cognition and linguistic capacities in extinct hominins. Their association with both Neanderthals and early modern humans has, in particular, fuelled such debate. Yet, controversy exists regarding the extent of 'predetermination' and 'standardization' in so-called 'preferential Levallois flakes' (PLFs). METHODOLOGY/PRINCIPAL FINDINGS: Using an experimental and morphometric approach, we assess the degree of standardization in PLFs compared to the flakes produced during their manufacture. PLFs possess specific properties that unite them robustly as a group or 'category' of flake. The properties that do so, relate most strongly to relative flake thicknesses across their surface area. PLFs also exhibit significantly less variability than the flakes generated during their production. Again, this is most evident in flake thickness variables. A further aim of our study was to assess whether the particular PLF attributes identified during our analyses can be related to current knowledge regarding flake functionality and utility. CONCLUSIONS/SIGNIFICANCE: PLFs are standardized in such a manner that they may be considered 'predetermined' with regard to a specific set of properties that distinguishes them statistically from a majority of other flakes. Moreover, their attributes can be linked to factors that, based on current knowledge, are desirable features in flake tools (e.g. durability, capacity for retouch, and reduction of torque). As such, our results support the hypothesis that the lengthy, multi-phase, and hierarchically organized process of Levallois reduction was a deliberate, engineered strategy orientated toward specific goals. In turn, our results support suggestions that Levallois knapping relied on a cognitive capacity for long-term working memory. This is consistent with recent evidence suggesting that cognitive distinctions between later Pleistocene hominins such as the Neanderthals and anatomically modern humans were not as sharp as some scholars have previously suggested.

Phylogenetic analyses of Lapita decoration do not support branching evolution or regional population structure during colonization of Remote Oceania.

Intricately decorated Lapita pottery (3100-2700 BP) was made and deposited by the prehistoric colonizers of Pacific islands, east of the main Solomon's chain. For decades, analyses of this pottery have focused on the ancestor-descendant relationships of populations and the relative degree of interaction across the region to explain similarities in Lapita decoration. Cladistic analyses, increasingly used to examine the evolutionary relationships of material culture assemblages, have not been conducted on Lapita artefacts. Here, we present the first cladistic analysis of Lapita pottery and note the difficulties in using cladistics to investigate datasets where a high degree of horizontal transmission and non-branching evolution may explain observed variation. We additionally present NeighborNet and phenetic distance network analyses to generate hypotheses that may account for Lapita decorative similarity.

[Historical evolution of utensils used to feed non breastfed infants]. / Evolução histórica dos utensílios empregados para alimentar lactentes não amamentados.

The objective of this article is to describe the utensils used throughout history to feed non breastfed infants. The method used was article review, reference search on the MEDLINE, LILACS and SciELO databases from 1966 to 2007 and documental analysis based on data from the internet, encyclopedias, art and history books, and museums. Utensils manufactured in a variety of materials and shapes, depending on availability, purchasing power and culture have been used since early history to feed babies who for different reasons were not breastfed. Many objects coexisted at the same time and place, others at distant sites and times. New alternatives have been accepted without evidence to prove or point toward the benefits of the change. Some of these alternatives were adopted again, even if infant mortality was high at the time in which they were used at first. In the beginning of the 20th century, bottles became conic-cylindrical. Technology brought about progress as to improve hygiene and enable contamination control. Glass gave way to plastic, and rubber nipples to silicone ones, but the bottle as we know it today is still the same of a 100 years ago.

Habituating individuality: the framing of tuberculosis and its material solutions in Republican China.

In their endeavor to solve China's tuberculosis crisis, public health advocates in the 1930s framed tuberculosis as a disease of the Chinese family. Instead of being considered as a social disease, tuberculosis drew people's attention to the graphic details of personal health habits and the allegedly pathogenic structure of the Chinese family. Focusing on so-called unhygienic habits and on the selective acceptance, abandonment, or innovation of household utensils (such as the traditional sleeping platform, the individual cup, and the hygienic table), the author traces the process by which tuberculosis contributed to the making of the modern Chinese body by way of habituating individuality.

Evolução histórica dos utensílios empregados para alimentar lactentes não amamentados / Historical evolution of utensils used to feed non breastfed infants

O objetivo desse artigo de revisão é descrever os utensílios empregados ao longo da história para alimentar lactentes não amamentados. O levantamento bibliográfico foi realizado nas bases de dados MEDLINE, LILACS e SciELO, de 1966 a 2007. Para a análise documental, foram processadas buscas na Internet, em enciclopédias, livros de arte, história e museus. Utensílios manufaturados com materiais e formas variadas, dependendo da disponibilidade, poder aquisitivo e cultura, foram empregados desde os primórdios da história para alimentar bebês que, por diferentes motivos, deixaram de ser amamentados. Muitos objetos coexistiram na mesma época e local, outros em tempos e pontos geográficos distantes. A aceitação de uma nova alternativa ocorria sem evidência que comprovasse ou apontasse para os benefícios da mudança. Alguns utensílios voltaram a ser empregados embora a mortalidade infantil fosse elevada à época em que foram utilizados. No início do século XX, as mamadeiras assumiram a forma cilíndrica cônica. A tecnologia trouxe avanços no sentido de melhorar a higienização e possibilitar o controle da contaminação. O vidro deu lugar ao plástico e os bicos de borracha, aos de silicone, mas a mamadeira, como a conhecemos hoje, é a mesma de cem anos atrás.

The objective of this article is to describe the utensils used throughout history to feed non breastfed infants. The method used was article review, reference search on the MEDLINE, LILACS and SciELO databases from 1966 to 2007 and documental analysis based on data from the internet, encyclopedias, art and history books, and museums. Utensils manufactured in a variety of materials and shapes, depending on availability, purchasing power and culture have been used since early history to feed babies who for different reasons were not breastfed. Many objects coexisted at the same time and place, others at distant sites and times. New alternatives have been accepted without evidence to prove or point toward the benefits of the change. Some of these alternatives were adopted again, even if infant mortality was high at the time in which they were used at first. In the beginning of the 20th century, bottles became conic-cylindrical. Technology brought about progress as to improve hygiene and enable contamination control. Glass gave way to plastic, and rubber nipples to silicone ones, but the bottle as we know it today is still the same of a 100 years ago.

The largest Last Supper: depictions of food portions and plate size increased over the millennium.

Portion sizes of foods have been noticably increasing in recent years, but when did this trend begin? If art imitates life and if food portions have been generally increasing with time, we might expect this trend to be reflected in paintings that depict food. Perhaps the most commonly painted meal has been that of Jesus Christ's Last Supper, chronicled in the New Testament of the Bible. A CAD-CAM analysis of the relative food-to-head ratio in 52 representative paintings of the Last Supper showed that the relative sizes of the main dish (entree) (r=0.52, P=0.002), bread (r=0.30, P=0.04), and plates (r=0.46, P=0.02) have linearly increased over the past millennium.

Food porn.

Since the term first appeared, food porn has typically referred to watching others cook on television or gazing at unattainable dishes in glossy magazines without actually cooking oneself. This forum seeks to revisit this notion of food porn that is mostly taken for granted in both popular and scholarly literature. It offers a brief perspective of the appearance and use of the term food porn to examine how it came to be a term used mostly by commentators rather than by people actively engaged in the world of cooking. Practitioners (chefs and a food television producer) and academics address whether or not food porn exists, what shape it might take, what purpose it might serve, and/or what usefulness it might have, showing that these contentious issues are more complex than the ease with which the term is used might let on.

"Guinomi".

In the West, pottery is usually deemed "craft" rather than "art" and has long existed near the bottom of the aesthetic hierarchy. In Japan, to the contrary, pottery is among the most highly regarded forms of art, in great part due to its role in the Zen-inspired Tea ceremony. Because the Tea ceremony effectively creates a link between several art forms (landscape, architecture, poetry, calligraphy, pottery, cuisine), a profound and highly codified symbolic system has developed that articulates all art forms, all the while celebrating the chance effects of the heat of the kiln and the cycles of nature. This complex aesthetic system has a radical impact on formal Japanese cuisine, which is of startling complexity and symbolic profundity.

Why are there no great women chefs?

This article applies the rhetorical and deliberately provocative approach of the watershed essay art historian Linda Nochlin wrote in 1971­"Why Have there Been No Great Women Artists?"­to today's culinary industry. Nochlin used the question her title posed as a theoretical trap that would draw attention not only to the inherent sexism or prejudice that pervades the way the public perceives art, but also to those same issues' existence within and impact on academia and the other cultural institutions responsible for posing these sorts of questions. Nochlin bypassed the obvious and irrelevant debate over women's being less or differently talented and, in so doing, exposed that debate for being a distraction from the heart of the matter: how, sociologically (media) or institutionally (museums, foundations, etc.), people define a "great artist." Although it's 40 years later, the polemic is as effective when used to understand the gender divide in the food world.

Porridge and peas: C. Stanton Hicks and Australian army rations.

In 1942 Australian troops came back from fighting the Japanese in New Guinea exhausted and malnourished. The army rations of bully beef and biscuits were insufficiently rich in vitamins to sustain men in combat in tropical conditions. The nutritionist C. Stanton Hicks was one of a vast army of scientists who worked behind the scenes to maximize the war effort. He made it his mission to improve the army diet. He set up the Australian Army Catering Corps, invented combat ration packs and tried to introduce vitamin-rich foods into the soldiers' diet. Two of his more idiosyncratic innovations were wheat porridge and Tasmanian blue peas.

Cultura alimentar e patrimônio: ressignificações do cotidiano / Nutritious culture and patrimony: reinterpretation of the quotidian

O que as receitas culinárias podem dizer para além de como preparar determinado prato utilizando certos ingredientes? Sem pretender dar uma resposta definitiva a esta questão, este estudo lança o olhar sobre a última década do século XIX e os primeiros anos do século XX através da cozinha, focalizando, pricipalmente, as receitas culinárias, seus ingredientes e gestos característicos do 'fazer a comida' desse período. Caracterizar a chamada 'Belle Époque' por essa perspectiva pode ser especialmente interessante, já que a partir da década de 1870, com a Revolução Científico-tecnológica, inovações inimagináveis adentraram o cotidiano das pessoas, inclusive suas cozinhas e seus espíritos. É inegável que a vida a partir daí nunca mais foi a mesma. Por outro lado, a reflexão sobre ingredientes e modos de preparo de comidas, nesse período, aponta para uma certa relativação da modernidade industrial brasileira. Em outras palavras, em um contexto de transformações intensas, as novidades nem sempre derrubam, da noite para o dia, as práticas sociais, no caso aqui analisado, as práticas culinárias, alimentares e de sociabilidade; há permanências; ocorrem sobreposições de percepções de mundo e de valores; os tempos se misturam. Contextualizar as preparações culinárias, inserindo sua denominações, ingredientes, utensílios e técnicas para se perceber o significado das mudanças ocorridas e o diálogo entre tradição e a modernidade.

Cultura alimentar e patrimônio: ressignificações do cotidiano / Nutritious culture and patrimony: reinterpretation of the quotidian

O que as receitas culinárias podem dizer para além de como preparar determinado prato utilizando certos ingredientes? Sem pretender dar uma resposta definitiva a esta questão, este estudo lança o olhar sobre a última década do século XIX e os primeiros anos do século XX através da cozinha, focalizando, pricipalmente, as receitas culinárias, seus ingredientes e gestos característicos do 'fazer a comida' desse período. Caracterizar a chamada 'Belle Époque' por essa perspectiva pode ser especialmente interessante, já que a partir da década de 1870, com a Revolução Científico-tecnológica, inovações inimagináveis adentraram o cotidiano das pessoas, inclusive suas cozinhas e seus espíritos. É inegável que a vida a partir daí nunca mais foi a mesma. Por outro lado, a reflexão sobre ingredientes e modos de preparo de comidas, nesse período, aponta para uma certa relativação da modernidade industrial brasileira. Em outras palavras, em um contexto de transformações intensas, as novidades nem sempre derrubam, da noite para o dia, as práticas sociais, no caso aqui analisado, as práticas culinárias, alimentares e de sociabilidade; há permanências; ocorrem sobreposições de percepções de mundo e de valores; os tempos se misturam. Contextualizar as preparações culinárias, inserindo sua denominações, ingredientes, utensílios e técnicas para se perceber o significado das mudanças ocorridas e o diálogo entre tradição e a modernidade. (AU)

An ancient Roman bowl embedded in a soil sample: surface shaded three dimensional display using data from a multi-detector CT.

We present an unusual application of multidetector CT and shaded surface rendering in the investigation of a soil sample, containing an ancient Roman bronze bowl. The CT findings were of fundamental importance in helping the archaeologists study the bronze bowl from the soil sample.

[Tin bubble pots]. / A propos des pots à bouillon d'étain.

In the sixteenth century Ambroise Pard uses of an hermetic pewter pot to obtain a beef-tea as a medical therapy. He describes the protocol to prepare it and the way to ordain the beef-tea to patients. The same hermetic spheric pewter pot is always in use in the middle of nineteenth century. At that period the discovery of creatin confirms the usefulness of that medical pewter pot who seems to be an only French production.