Cuisine in transition? Organic residue analysis of domestic containers from 9th-14th century Sicily (original) (raw)
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PLOS ONE, 2021
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,...
STAR: Science & Technology of Archaeological Research, 2016
Organic residue analysis was carried out on kitchen wares from a Medieval household at Paphos (Cyprus) in the framework of the POMEDOR Project, which aims to gain insight into food practices in the Eastern Mediterranean during the Medieval period. The samples were selected from a household assemblage which included nearly two hundred table, cooking and storage vessels, and provided a rare insight into everyday life in Frankish-period Paphos. Both glazed and unglazed vessels were chosen for this first step towards the study of foodways at the site: 4 glazed vessels (3 pans/ baking dishes and 1 cooking pot) and 7 unglazed vessels (3 cooking pots, 1 jug and 3 pans/baking dishes). Samples were analysed using gas chromatographymass spectrometry, following different extraction methods to identify the residues preserved. The preliminary study confirmed that glazed ceramics absorb residues. Animal products were identified in the unglazed pots and in glazed pans/baking dishes. Only one unglazed pan shows residues of possible wine or its derivatives, that may have been used to flavor the foodstuff cooked. Statement of significance Ceramic vessels can be studied in order to recover information about their original content through specific chemical analyses. This study is part of the first step of a broader project, which aims to gain insights into food practices in the Eastern Mediterranean during the Medieval period. The project incorporates historical, archaeological and archaeometric research. The study provides information on the use of a range of vessels, such as pots, pans/baking dishes, and jugs, as well as on the food cooked in them. An important aspect of this study is that it confirms that glazed ceramics absorb and preserve organic residues, yielding information about the original content of the vessels.
Environmental Archaeology, 2024
Despite the extended application of GC-MS for detecting organic residues from archaeological ceramics, the potential of gas chromatography-high-resolution and accuracy mass spectrometry (GC-HRAMS) has not yet been fully explored. This study conducted lipid residue analysis (using an Exactive Orbitrap GC-MS system) of dolia and jars from two Early and Middle Bronze Age (2200-1450 BC) archaeological sites in southeastern Sicily, comparing chromatograms obtained by both GC-HRAMS and GC coupled to quadrupole, low-resolution MS (GC-LRMS). The archaeological question aimed at verifying the use of the selected vessels for cooking purposes and exploring hypotheses concerning their employment in different cooking methods (boiling or roasting) based on the analysis of morphological features and burning traces on the surfaces. The results showed clear advantages of using GC-HRAMS in targeted and untargeted approaches.
Between 2002 and 2004, excavations on the castle of Middelburg (Belgium) revealed ample pottery assemblages dating to the 16th and 17th centuries. Gas chromatography mass spectrometry (GC–MS) analysis of preserved surface residues on these ceramics allowed the identification of biomarkers for animal and vegetal foods, and thermal processing. This paper furthermore reinforces the methodology for examining food residues by GC–MS, particularly in pottery in which highly varied meals were prepared. For example, this study forms the first instance in which dairy signals have been identified in mid-chain ketones. Moreover, insights are gained in the multiple uses of vessel types and questions arise on the dietary and medicinal practices of the inhabitants of this particular castle site.
Lipid extracts of sherds of Roman cooking pots from the Temple of Apollo in Hierapolis (southwest Turkey) were analyzed using gas chromatography coupled with mass spectrometry (GC-MS). The high relative abundance of saturated fatty acids, especially stearic acid, together with the presence of cholesterol, suggests that animal fats were processed in these pots. The detection of branched and odd chain fatty acids further indicate a possible ruminant source for these lipids. The data show also the presence of plant-derived products, like campesterol and b-sitosterol. The aim of this research is to illustrate how lipid analysis of pottery vessels, together with the information from archaeological context, can contribute to a better understanding of food habits and ritual activities in past ancient societies.