Preliminary results of the organic residue analysis of 13th century cooking wares from a household in Frankish Paphos (Cyprus) (original) (raw)

2016, STAR: Science & Technology of Archaeological Research

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.

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