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  Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers

Hendy, J., Colonese, A. C., Franz, I., Fernandes, R., Fischer, R., Orton, D., et al. (2018). Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers. Nature Communications, 9: 4064. doi:10.1038/s41467-018-06335-6.

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Item Permalink: http://hdl.handle.net/21.11116/0000-0002-515B-D Version Permalink: http://hdl.handle.net/21.11116/0000-0002-515C-C
Genre: Journal Article

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 Creators:
Hendy, Jessica1, 2, Author              
Colonese, Andre C., Author
Franz, Ingmar, Author
Fernandes, Ricardo1, Author              
Fischer, Roman, Author
Orton, David, Author
Lucquin, Alexandre, Author
Spindler, Luke, Author
Anvari, Jana, Author
Stroud, Elizabeth, Author
Biehl, Peter F., Author
Speller, Camilla, Author
Boivin, Nicole1, Author              
Mackie, Meaghan, Author
Jersie-Christensen, Rosa R., Author
Olsen, Jesper V., Author              
Collins, Matthew J., Author
Craig, Oliver E., Author
Rosenstock, Eva, Author
Affiliations:
1Archaeology, Max Planck Institute for the Science of Human History, Max Planck Society, ou_2074312              
2Kostbare Kulturen, Max Planck Institute for the Science of Human History, Max Planck Society, ou_2591692              

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 Abstract: The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of Çatalhöyük in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.

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 Dates: 2018-10-03
 Publication Status: Published online
 Pages: 10
 Publishing info: -
 Table of Contents: -
 Rev. Method: Peer
 Identifiers: DOI: 10.1038/s41467-018-06335-6
Other: shh1087
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Title: Nature Communications
  Abbreviation : Nat. Commun.
Source Genre: Journal
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Publ. Info: London : Nature Publishing Group
Pages: - Volume / Issue: 9 Sequence Number: 4064 Start / End Page: - Identifier: ISSN: 2041-1723
CoNE: https://pure.mpg.de/cone/journals/resource/2041-1723