ArticleScientific reports2020
Interpreting ancient food practices: stable isotope and molecular analyses of visible and absorbed residues from a year-long cooking experiment.
Article in Scientific reports, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Beyond the surface: untangling molecular complexity in organic residue analysis of coated archaeological ceramics.Royal Society open science · 2025Article
- Lipid residue analysis reveals divergent culinary practices in Japan and Korea at the dawn of intensive agriculture.Proceedings of the National Academy of Sciences of the United States of America · 2025Article
- Millet and meals: the role and significance ofArchaeological and anthropological sciences · 2025Article
- The impact of cooking and burial on proteins: a characterisation of experimental foodcrusts and ceramics.Royal Society open science · 2024Article
- Isotopic evidence of high reliance on plant food among Later Stone Age hunter-gatherers at Taforalt, Morocco.Nature ecology & evolution · 2024Article
- Cuisine in transition? Organic residue analysis of domestic containers from 9th-14th century Sicily.Royal Society open science · 2023Article
- Detection of dairy products from multiple taxa in Late Neolithic pottery from Poland: an integrated biomolecular approach.Royal Society open science · 2023Article
- Chemical evidence for milk, meat, and marine resource processing in Later Stone Age pots from Namaqualand, South Africa.Scientific reports · 2023Article
- Archaeological evidence for initial migration of Neolithic Proto Sino-Tibetan speakers from Yellow River valley to Tibetan Plateau.Proceedings of the National Academy of Sciences of the United States of America · 2022Article
- Neolithic culinary traditions revealed by cereal, milk and meat lipids in pottery from Scottish crannogs.Nature communications · 2022Article
- Chemical Modification of Biomarkers through Accelerated Degradation: Implications for Ancient Plant Identification in Archaeo-Organic Residues.Molecules (Basel, Switzerland) · 2022Article
- Diverse dietary practices across the Early Bronze Age 'Kura-Araxes culture' in the South Caucasus.PloS one · 2022Article
- Quinoa, potatoes, and llamas fueled emergent social complexity in the Lake Titicaca Basin of the Andes.Proceedings of the National Academy of Sciences of the United States of America · 2021Article
- New insights into early medieval Islamic cuisine: Organic residue analysis of pottery from rural and urban Sicily.PloS one · 2021Article
- Neolithic farmers or Neolithic foragers? Organic residue analysis of early pottery from Rakushechny Yar on the Lower Don (Russia).Archaeological and anthropological sciences · 2021Article
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12 authors.
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No grant is acknowledged in the PubMed record.
Abstract
Chemical analyses of carbonized and absorbed organic residues from archaeological ceramic cooking vessels can provide a unique window into the culinary cultures of ancient people, resource use, and environmental effects by identifying ingredients used in ancient meals. However, it remains uncertain whether recovered organic residues represent only the final foodstuffs prepared or are the accumulation of various cooking events within the same vessel. To assess this, we cooked seven mixtures of C
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