New food in old pots – charred organic residues in Early Neolithic ceramic vessels from Swifterbant, the Netherlands (4300-4000 cal BC)

作者：D.C.M. Raemaekers, Lucy Kubiak-Martens, T.F.M. Oudemans · 发表于：University Library Heidelberg · 年份：2017 · DOI：10.11588/ak.2013.3.39180 · 被引用次数：21 · 研究领域：Archaeology and ancient environmental studies、Pleistocene-Era Hominins and Archaeology、Isotope Analysis in Ecology

Our analyses of ceramics from the Neolithic sites near Swifterbant (prov. Flevoland/NL) suggest two distinctive subgroups. This study aims to determine whether these subgroups represent functional categories using botanical analysis (scanning electron microscope) and chemical residue analysis (direct temperature-resolved mass spectrometry). We conclude that there are two functional groups. Group 1 pots are used to cook meals without emmer, while group 2 pots are used to cook meals including emmer. It appears that with the introduction of emmer in the cooking process, traditional meals were transferred to a new type of pottery (group 1), while the nouvelle cuisine ended up in the traditional pots (group 2). This case study is strong evidence that the introduction of emmer in the diet of the Swifterbant people was an innovation embedded in meaningful action.