Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites

Abstract This study explores the utility of transmission electron microscopy (TEM) analysis of bone collagen for investigating prehistoric cooking. Approaches to cooking practices have relied principally on artefactual evidence, macroscopic bone modification, and organic residue analysis. However, d...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Katie E. Faillace, M. George B. Foody, Richard Madgwick
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2020
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/3c6a8b64ced74710a97f3107fecb7bbf
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:3c6a8b64ced74710a97f3107fecb7bbf
record_format	dspace
spelling	oai:doaj.org-article:3c6a8b64ced74710a97f3107fecb7bbf2021-12-02T16:43:42ZExploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites10.1038/s41598-020-70628-42045-2322https://doaj.org/article/3c6a8b64ced74710a97f3107fecb7bbf2020-08-01T00:00:00Zhttps://doi.org/10.1038/s41598-020-70628-4https://doaj.org/toc/2045-2322Abstract This study explores the utility of transmission electron microscopy (TEM) analysis of bone collagen for investigating prehistoric cooking. Approaches to cooking practices have relied principally on artefactual evidence, macroscopic bone modification, and organic residue analysis. However, direct evidence for cooking of bone has been limited. Richter and Koon successfully applied TEM analysis of collagen to determine heating to modern and medieval bones, but this method has yet to be experimentally tested using prehistoric remains. Collagen will denature at relatively low temperatures, such as during roasting, boiling, or baking. The denaturation of collagen causes predictable structural changes that can be viewed through TEM. Zooarchaeological remains of sheep and pig with minimal taphonomic modifications were analysed from four later prehistoric (c. 800–500BC) sites in Britain (n = 33). Humeri and phalanges were selected to compare elements with high and low meat yields. Samples were classified into ‘Heated’ and ‘Unheated’ groups consistent with previous studies, and variable patterns were observed between different sites and taxa. Analytical limitations have hindered the study of cooking in the past, but this study demonstrates the potential of this taphonomic method for exploring prehistoric cooking practices and provides a springboard for wider studies.Katie E. FaillaceM. George B. FoodyRichard MadgwickNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 10, Iss 1, Pp 1-13 (2020)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Katie E. Faillace M. George B. Foody Richard Madgwick Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
description	Abstract This study explores the utility of transmission electron microscopy (TEM) analysis of bone collagen for investigating prehistoric cooking. Approaches to cooking practices have relied principally on artefactual evidence, macroscopic bone modification, and organic residue analysis. However, direct evidence for cooking of bone has been limited. Richter and Koon successfully applied TEM analysis of collagen to determine heating to modern and medieval bones, but this method has yet to be experimentally tested using prehistoric remains. Collagen will denature at relatively low temperatures, such as during roasting, boiling, or baking. The denaturation of collagen causes predictable structural changes that can be viewed through TEM. Zooarchaeological remains of sheep and pig with minimal taphonomic modifications were analysed from four later prehistoric (c. 800–500BC) sites in Britain (n = 33). Humeri and phalanges were selected to compare elements with high and low meat yields. Samples were classified into ‘Heated’ and ‘Unheated’ groups consistent with previous studies, and variable patterns were observed between different sites and taxa. Analytical limitations have hindered the study of cooking in the past, but this study demonstrates the potential of this taphonomic method for exploring prehistoric cooking practices and provides a springboard for wider studies.
format	article
author	Katie E. Faillace M. George B. Foody Richard Madgwick
author_facet	Katie E. Faillace M. George B. Foody Richard Madgwick
author_sort	Katie E. Faillace
title	Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
title_short	Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
title_full	Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
title_fullStr	Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
title_full_unstemmed	Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
title_sort	exploring the potential of tem analysis for understanding cooking at prehistoric feasting sites
publisher	Nature Portfolio
publishDate	2020
url	https://doaj.org/article/3c6a8b64ced74710a97f3107fecb7bbf
work_keys_str_mv	AT katieefaillace exploringthepotentialoftemanalysisforunderstandingcookingatprehistoricfeastingsites AT mgeorgebfoody exploringthepotentialoftemanalysisforunderstandingcookingatprehistoricfeastingsites AT richardmadgwick exploringthepotentialoftemanalysisforunderstandingcookingatprehistoricfeastingsites
_version_	1718383508240465920

Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites

Ejemplares similares