English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/95391
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Phytoliths in Pottery Reveal the Use of Spice in European Prehistoric Cuisine

AuthorsSaul, Hayley; Madella, Marco ; Fischer, Anders; Glykou, Aikaterini; Hartz, Sönke; Craig, Oliver E.
KeywordsPhytoliths
European Prehistoric Cuisine
Use of spice
Issue Date2013
PublisherPublic Library of Science
CitationPLoS ONE 8 (8) : (2013)
AbstractHere we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP. Based on comparisons to over 120 European and Asian species, our observations are consistent with phytolith morphologies observed in modern garlic mustard seed (Alliaria petiolata (M. Bieb) Cavara & Grande). As this seed has a strong flavour, little nutritional value, and the phytoliths are found in pots along with terrestrial and marine animal residues, these findings are the first direct evidence for the spicing of food in European prehistoric cuisine. Our evidence suggests a much greater antiquity to the spicing of foods than is evident from the macrofossil record, and challenges the view that plants were exploited by hunter-gatherers and early agriculturalists solely for energy requirements, rather than taste.
Publisher version (URL)http://dx.doi.org/10.1371/journal.pone.0070583
URIhttp://hdl.handle.net/10261/95391
DOI10.1371/journal.pone.0070583
ISSN1932-6203
E-ISSN1932-6203
Appears in Collections:(IMF) Artículos
Files in This Item:
File Description SizeFormat 
Madella-2013-Phytoliths in Pottery Reveal the Use of Spice in European.pdf4,79 MBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.