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  Shell we cook it? An experimental approach to the microarchaeological record of shellfish roasting (advance online)

Aldeias, V., Gur-Arieh, S., Maria, R., Monteiro, P., & Cura, P. (2016). Shell we cook it? An experimental approach to the microarchaeological record of shellfish roasting (advance online). Archaeological and Anthropological Sciences. doi:10.1007/s12520-016-0413-1.

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アイテムのパーマリンク: https://hdl.handle.net/11858/00-001M-0000-002B-BA9B-5 版のパーマリンク: https://hdl.handle.net/21.11116/0000-0000-EB69-2
資料種別: 学術論文

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Aldeias_Shell_ArchAnthropSci_2016.pdf (出版社版), 8MB
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2016
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made
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Aldeias_Shell_ArchAnthropSci_2016.docx
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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made
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 作成者:
Aldeias, Vera1, 著者           
Gur-Arieh, Shira2, 著者           
Maria, Raquel, 著者
Monteiro, Patricia, 著者
Cura, Pedro, 著者
所属:
1Department of Human Evolution, Max Planck Institute for Evolutionary Anthropology, Max Planck Society, ou_1497673              
2Max Planck Research Group on Plant Foods in Hominin Dietary Ecology, Max Planck Institute for Evolutionary Anthropology, Max Planck Society, ou_1497684              

内容説明

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キーワード: Experimental archaeology Cooking Shellfish roasting Fire FTIR Soil Micromorphology
 要旨: In this paper, we investigate the microarchaeological traces and archaeological visibility of shellfish cooking activities through a series of experimental procedures with direct roasting using wood-fueled fires and controlled heating in a muffle furnace. An interdisciplinary geoarchaeological approach, combining micromorphology, FTIR (in transmission and ATR collection modes), TGA and XRD, was used to establish a baseline on the mineralogical transformation of heated shells from aragonite to calcite and diagnostic sedimentary traces produced by roasting fire features. Our experimental design focused on three main types of roasting procedures: the construction of shallow depressions with heated rocks (pebble cuvette experiments), placing shellfish on top of hot embers and ashes (fire below experiment), and by kindling short-lived fires on top of shellfish (fire above experiments). Our results suggest that similar shellfish roasting procedures will largely create microstratigraphic signatures of anthropogenically reworked combusted material spatially “disconnected” from the actual combustion locus. The construction of shallow earth ovens might entail an increased archaeological visibility, and some diagnostic signatures of in situ hearths can be obtained by fire below roasting activities. We also show that macroscopic visual modifications and mineralogical characterization of discarded shellfish might be indicative of specific cooking activities versus secondary burning.

資料詳細

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言語: eng - English
 日付: 2016-10-20
 出版の状態: オンラインで出版済み
 ページ: 19
 出版情報: -
 目次: -
 査読: 査読あり
 識別子（DOI, ISBNなど）: DOI: 10.1007/s12520-016-0413-1
 学位: -

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出版物 1

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出版物名: Archaeological and Anthropological Sciences
  その他 : Archaeol Anthropol Sci
種別: 学術雑誌
 著者・編者:
所属:
出版社, 出版地: Berlin [u.a.] : Springer
ページ: - 巻号: - 通巻号: - 開始・終了ページ: - 識別子（ISBN, ISSN, DOIなど）: その他: 1866-9557
CoNE: https://pure.mpg.de/cone/journals/resource/1866-9557