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dc.contributor.authorHammann, S.
dc.contributor.authorBishop, Rosie Rhiannon
dc.contributor.authorCopper, M.
dc.contributor.authorGarrow, D.
dc.contributor.authorGreenwood, C.
dc.contributor.authorHewson, L.
dc.contributor.authorSheridan, S.
dc.contributor.authorSturt, F.
dc.contributor.authorWhelton, H. L.
dc.contributor.authorCramp, L. J. E.
dc.date.accessioned2023-03-22T10:01:33Z
dc.date.available2023-03-22T10:01:33Z
dc.date.created2022-09-13T10:28:37Z
dc.date.issued2022
dc.identifier.citationHammann, S., Bishop, R. R., Copper, M., Garrow, D., Greenwood, C., Hewson, L., ... & Cramp, L. J. (2022). Neolithic culinary traditions revealed by cereal, milk and meat lipids in pottery from Scottish crannogs. Nature Communications, 13(1), 5045.en_US
dc.identifier.issn2041-1723
dc.identifier.urihttps://hdl.handle.net/11250/3059769
dc.description.abstractCereal cultivation in Britain dates back to ca. 4000 BCE, probably introduced by migrant farmers from continental Europe. Widespread evidence for livestock appears in the archaeozoological record, also reflected by ubiquitous dairy lipids in pottery organic residues. However, despite archaeobotanical evidence for domesticated plants (such as cereals), organic residue evidence has been near-absent. Our approach, targeting low-abundance cereal-specific markers, has now revealed evidence for cereals (indicating wheat) in Neolithic pottery from Scottish ‘crannogs’, dating to ca. 3600 – 3300 BCE. Their association with dairy products suggests cereals may have been regularly prepared together as a milk-based gruel. We also observed a strong association between the occurrence of dairy products and smaller-mouthed vessels. Here, we demonstrate that cereal-specific markers can survive in cooking pots for millennia, revealing the consumption of specific cereals (wheat) that are virtually absent from the archaeobotanical record for this region and illuminating culinary traditions among early farming communities.en_US
dc.language.isoengen_US
dc.publisherNatureen_US
dc.rightsNavngivelse 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.no*
dc.titleNeolithic culinary traditions revealed by cereal, milk and meat lipids in pottery from Scottish crannogsen_US
dc.typePeer revieweden_US
dc.typeJournal articleen_US
dc.description.versionpublishedVersionen_US
dc.rights.holderThe authorsen_US
dc.subject.nsiVDP::Samfunnsvitenskap: 200en_US
dc.source.volume13en_US
dc.source.journalNature Communicationsen_US
dc.identifier.doi10.1038/s41467-022-32286-0
dc.identifier.cristin2051090
dc.source.articlenumber5045en_US
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode2


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