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The identification of poultry processing in archaeological ceramic vessels using in situ isotope references for organic residue analysis

机译:使用原位同位素参考有机残留物分析鉴定考古陶瓷容器中的家禽加工

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摘要

Poultry products are rarely considered when reconstructing pottery use through organic residue analysis, impinging upon our understanding of the changing role of these products in the past. Here we evaluate an isotopic approach for distinguishing chicken fats from other animal products. We compare the carbon isotopes of fatty acids extracted from modern tissues and archaeological bones and demonstrate that archaeological bones from contexts associated with the pottery provide suitable reference ranges for distinguishing omnivorous animal products (e.g. pigs vs. chickens) in pots. When applied to pottery from the Anglo-Saxon site of Flixborough, England, we succeeded in identifying residues derived from chicken fats that otherwise could not be distinguished from other monogastric and ruminant animals using modern reference values only. This provides the first direct evidence for the processing of poultry or their products in pottery. The results highlight the utility of ‘in-situ’ archaeological bone lipids to identify omnivorous animal-derived lipids in archaeological ceramic vessels, although due to potential variation in past animal diets it unlikely that such reference ranges can be applied globally.
机译:通过有机残留物分析重建陶器使用时,很少考虑使用家禽产品,这影响了我们对这些产品过去角色变化的理解。在这里,我们评估了一种同位素方法,可将鸡脂肪与其他动物产品区分开。我们比较了从现代组织和考古骨骼中提取的脂肪酸的碳同位素,并证明与陶器相关的考古骨骼为区分花盆中杂食动物产品(例如猪与鸡)提供了适当的参考范围。当从英格兰Flixborough的盎格鲁-撒克逊遗址将其应用于陶器时,我们仅使用现代参考值就成功地鉴定了鸡脂肪中的残留物,否则这些残留物无法与其他单胃和反刍动物区分开。这为在禽类中加工家禽或其产品提供了直接的直接证据。该结果强调了“原位”考古骨脂质在鉴定考古陶瓷器皿中杂食性动物来源脂质中的实用性,尽管由于过去动物饮食中的潜在变化,这种参考范围不太可能在全球范围内应用。

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