ArticleArchaeological and anthropological sciences2024
Culinary continuity in central Japan across the transition to agriculture.
Article in Archaeological and anthropological sciences, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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3 citing papers in PubMed.
- Paleoproteomics of pottery food residues reveals plant cupin superfamily proteins preserved for thousands of years.iScience · 2026Article
- Thermal desorption GC/MS on human dental calculus detected minute millet consumption in medieval Ukraine.Scientific reports · 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
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13 authors.
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Abstract
Rice and millet arrived in Western Japan from Korea around 3,000 years ago and spread eastwards across the archipelago in the next 700 years. However, the extent to which agriculture transformed traditional Jōmon hunter-gatherer-fisher communities is debated. Central Japan is a key area of study as remodelling of radiocarbon dates shows a slowdown in the dispersal rate of rice agriculture in this area. Here, we examine and compare the use of pottery by Final Jōmon and Early to Middle Yayoi communities in the Tōkai and the Central Highland regions of central Japan, using lipid residue analysis. Although the identification of specific biomarkers for rice remains elusive, an increase in the ratio of E/H C Supplementary Information: The online version contains supplementary material available at 10.1007/s12520-024-01992-9.
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