Tissue-based analysis of a charred flat bread (galette) from a Roman cemetery at Saint-Memmie (Dép. Marne, Champagne-Ardenne, north-eastern France)

Heiß, A.; Pouget, Nathalie; Wiethold, Julian; Delor-Ahü, Anne; Goff, Isabelle Le

doi:10.1016/j.jas.2014.12.014

Cited by 31 publications

(41 citation statements)

References 26 publications

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“…The size of the voids of the bread-like remains from Shubayqa 1 was 0.15 mm on average and they were present in 16% of the matrix ( SI Appendix , Table S2 ). These results are in agreement with finds identified as “flat breads” from several Neolithic and Roman age sites in Europe and Turkey ( 2 , 11 , 12 ).…”

Section: The Identification Of Prehistoric Breadsupporting

confidence: 92%

“…In this study we present the results of a total of 24 remains categorized as bread-like. The analyses carried out involved general description of the remains (i.e., size, texture, particles, and inclusions) using low-magnification microscopy, and their examination under scanning electronic microscopy (SEM) for the identification of plant particles (i.e., ingredients) and characterization of the matrix (number and types of voids) ( 2 , 11 – 14 ). In addition to these, six specimens were subject to starch analyses ( Materials and Methods and SI Appendix , Supplementary Information Text ).…”

mentioning

confidence: 99%

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Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Arranz‐Otaegui

Carretero

Ramsey

et al. 2018

Proc. Natl. Acad. Sci. U.S.A.

241

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SignificanceDespite being one of the most important foodstuffs consumed in the modern world, the origins of bread are still largely unknown. Here we report the earliest empirical evidence for the preparation of bread-like products by Natufian hunter-gatherers, 4,000 years before the emergence of the Neolithic agricultural way of life. The discovery of charred food remains has allowed for the reconstruction of the chaîne opératoire for the early production of bread-like products. Our results suggest the use of the wild ancestors of domesticated cereals (e.g. wild einkorn) and club-rush tubers to produce flat bread-like products. Cereal-based meals such as bread probably become staples when Neolithic farmers started to rely on the cultivation of domesticated cereal species for their subsistence.

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Section: The Identification Of Prehistoric Breadsupporting

confidence: 92%

mentioning

confidence: 99%

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Arranz‐Otaegui

Carretero

Ramsey

et al. 2018

Proc. Natl. Acad. Sci. U.S.A.

241

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“…Therefore the following plant tissues were considered, as previously tested by Heiss (2010, 2012) and Heiss et al (2015): tissue layers present in the cereal grains (pericarp and seed coat), chaff (epidermis of paleas and lemmas), other parenchyma tissues (pulses and tubers), vascular tissues (tubers) and starch granules. These last, which are not easily preserved in charred material, can provide important information about processes used in food preparation (Samuel 1994; Valamoti 2002; Valamoti et al 2008).…”

Section: Methodsmentioning

confidence: 99%

A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey)

Carretero

Wollstonecroft

Fuller

2017

Veget Hist Archaeobot

104

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This paper presents an integrated methodology for the analysis of archaeological remains of cereal meals, based on scanning electronic microscopic analyses of microstructures of charred food fragments from Neolithic Çatalhöyük (Turkey). The remains of cereal foods as ‘bread-like’ or ‘porridge-like’ small charred lumps of various amalgamated plant materials are frequently recovered from Neolithic and later archaeological sites in southwest Asia and Europe. Cereal food remains have recently attracted interest because the identification of their plant contents, the forms of food that they represent and the methods used in their creation can provide unique information about ancient culinary traditions and routine food processing, preparation and cooking techniques. Here, we focus on three methodological aspects: (1) the analysis of their composition; (2) the analysis of their microstructure to determine preparation and cooking processes; (3) the comparison with experimental reference materials. Preliminary results are presented on the botanical composition and cooking processes represented by the charred cereal preparations found at Neolithic Çatalhöyük (Turkey), for example cereals processed into bread, dough and/or porridge.

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“…Enfin les produits transformés font l'objet eux aussi d'un renouvellement des approches qui intègrent l'utilisation du MEB/MEBE et de la micro-tomographie RX, à la fois pour identifier les denrées à l'origine des pâtes et les gestes techniques qui leur ont été appliqués (Heiss et al, 2015).…”

Section: éVolution Des Objets D'étude Et Nouvelles Approchesunclassified

40 ans d’archéobotanique en France (1977-2017)

Leroyer¹,

Marguerie²,

Zech-Matterne³

2018

archeosciences

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Les interactions que les communautés humaines entretiennent avec le monde végétal, depuis la Préhistoire jusque la période contemporaine, constituent le vaste champ d’investigation des disciplines de l’archéobotanique, et le support de nombreuses thématiques archéologiques et historiques. Nous présentons pour trois d’entre elles : la palynologie, l’anthracologie et la carpologie, un bilan synthétisant 40 ans de recherche en France, en déclinant l’historique de ces disciplines, leurs objets d’étude et la diversité de leurs applications, leurs principaux apports et leurs nouveaux domaines exploratoires. La densité des informations recueillies, à l’échelle du territoire métropolitain, autorise désormais des approches relatives à des réseaux de diffusion ou à des aires de répartition atteignant une dimension continentale aussi bien que des observations très précises à l’échelle d’une station, ou d’une micro-région. Ces développements appellent une multiplication des approches combinant plusieurs disciplines (multiproxies et multicontextes), la mise en place de bases de données et d’outils de traitement sophistiqués, qui représentent un enjeu majeur des grands projets collectifs présents et futurs.

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Tissue-based analysis of a charred flat bread (galette) from a Roman cemetery at Saint-Memmie (Dép. Marne, Champagne-Ardenne, north-eastern France)

Cited by 31 publications

References 26 publications

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey)

40 ans d’archéobotanique en France (1977-2017)

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