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Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers

Author

Listed:
  • Jessica Hendy

    (Max Planck Institute for the Science of Human History
    University of York)

  • Andre C. Colonese

    (University of York)

  • Ingmar Franz

    (Christian-Albrechts-Universität zu Kiel)

  • Ricardo Fernandes

    (Max Planck Institute for the Science of Human History
    University of Oxford)

  • Roman Fischer

    (University of Oxford)

  • David Orton

    (University of York)

  • Alexandre Lucquin

    (University of York)

  • Luke Spindler

    (University of York
    University of Oxford)

  • Jana Anvari

    (Freie Universität Berlin)

  • Elizabeth Stroud

    (University of Oxford)

  • Peter F. Biehl

    (University at Buffalo)

  • Camilla Speller

    (University of York
    The University of British Columbia)

  • Nicole Boivin

    (Max Planck Institute for the Science of Human History)

  • Meaghan Mackie

    (University of Copenhagen
    University of Copenhagen)

  • Rosa R. Jersie-Christensen

    (University of Copenhagen)

  • Jesper V. Olsen

    (University of Copenhagen)

  • Matthew J. Collins

    (University of York
    University of Copenhagen)

  • Oliver E. Craig

    (University of York)

  • Eva Rosenstock

    (Freie Universität Berlin)

Abstract

The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of Çatalhöyük in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.

Suggested Citation

  • Jessica Hendy & Andre C. Colonese & Ingmar Franz & Ricardo Fernandes & Roman Fischer & David Orton & Alexandre Lucquin & Luke Spindler & Jana Anvari & Elizabeth Stroud & Peter F. Biehl & Camilla Spell, 2018. "Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers," Nature Communications, Nature, vol. 9(1), pages 1-10, December.
    • Handle: RePEc:nat:natcom:v:9:y:2018:i:1:d:10.1038_s41467-018-06335-6
    DOI: 10.1038/s41467-018-06335-6
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    Cited by:

    1. Patrick Leopold Rüther & Immanuel Mirnes Husic & Pernille Bangsgaard & Kristian Murphy Gregersen & Pernille Pantmann & Milena Carvalho & Ricardo Miguel Godinho & Lukas Friedl & João Cascalheira & Albe, 2022. "SPIN enables high throughput species identification of archaeological bone by proteomics," Nature Communications, Nature, vol. 13(1), pages 1-14, December.

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