The organic signature of an experimental meat-cooking fireplace: The identification of nitrogen compounds and their archaeological potential

Abstract

A better understanding of the operation and use of prehistoric fires is fundamental to interpreting the organization of living spaces. Following a previous study that focused on the organic signatures of fireplaces fueled with wood and/or bones, this study targeted the completion of an experimental reference database through the addition of a wood-fueled fireplace dedicated to the cooking of meat. Different sedimentary features of this experimental fireplace were visually identified (e.g. darkening, reddening), sampled, and subjected to geochemical analysis. Corg and N contents were quantified, samples were extracted with organic solvents and analyzed through GC-MS and bulk organic matter was characterized through py(TMAH)-GC-MS. Five different samples were studied and compared with a control sample, representative of the local background. A significant increase of Corg and N contents was measured for the three samples presenting darkened or charred caracteristics. The meat-cooking fireplace seems to be characterized by the strong contribution of nitrogen, which was visible in elementary analyses as well as in the molecular composition of solvent extracts, and bulk organic matter. More specifically, compounds containing nitrile functions, amides, N-heterocyclic and N-aromatic compounds could be detected in solvent extracts. Amines, amides, N-heterocyclic and Naromatic compounds could be identified in py(TMAH)-GC-MS. Some of these compounds present a relative stability in soils and could therefore aid in our comprehension and functional interpretations of archaeological fireplaces, and may, more particularly, make it possible to highlight the use of fireplaces for the cooking of meat.

Unveiling the Use of Wide Horizontal Rim Vessels (Bronze Age Northwest Iberian Peninsula)

“…The large number of proteins and amino acids present in meat can explain these high levels of nitrogen. Therefore, when meat is exposed to high temperatures, such as those that occur during cooking, nitrogen-rich compounds are produced, as amides, N-heterocyclic and N-aromatic compounds [54,55]. The additional detection of anthracene and vanillin, produced during the pyrolysis of lignin during cooking [55], supports this conclusion.…”