English
 
Help Privacy Policy Disclaimer
  Advanced SearchBrowse

Item

ITEM ACTIONSEXPORT

Released

Journal Article

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

MPS-Authors
/persons/resource/persons205854

Hendy,  Jessica
Archaeology, Max Planck Institute for the Science of Human History, Max Planck Society;
Kostbare Kulturen, Max Planck Institute for the Science of Human History, Max Planck Society;

/persons/resource/persons208864

Fernandes,  Ricardo
Archaeology, Max Planck Institute for the Science of Human History, Max Planck Society;

/persons/resource/persons188575

Boivin,  Nicole
Archaeology, Max Planck Institute for the Science of Human History, Max Planck Society;

External Resource
No external resources are shared
Fulltext (public)

shh1087.pdf
(Publisher version), 2MB

Supplementary Material (public)
There is no public supplementary material available
Citation

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.


Cite as: http://hdl.handle.net/21.11116/0000-0002-515B-D
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.