Signatures of degraded body tissues and environmental conditions in grave soils from a Roman and an Anglo-Scandinavian age burial from Hungate, York

Despite the importance of human burials in archaeological investigations of past peoples and their lives, the soil matrix that accommodates the remains is rarely considered, attention being focused mainly on visible features. The decomposition of a buried corpse and associated organic matter influences both the organic composition and, directly or indirectly, the microstructure of the burial matrix, producing signatures that could be preserved over archaeological timescales. If preserved, such signatures have potential to reveal aspects of the individual’s lifestyle and cultural practices as well as providing insights into taphonomic processes. Using organic chemical analysis and soil micromorphology we have identified organic signatures and physical characteristics relating to the presence of the body, and its decomposition in grave soils associated with two human skeletons (one Roman age and one Anglo-Scandinavian age) from Hungate, York, UK. The organic signatures, including contributions from body tissues, gut contents, bone degradation and input from microbiota, exhibit spatial variations with respect to anatomical location and features of the immediate burial environment. In the Roman grave broad changes in redox conditions associated with the decomposition of the corpse and disturbance from the excavation and use of an Anglo-Scandinavian age cess pit that partially cuts the grave were evident. Leachate from the cess pit was shown to exacerbate the degradation of the skeletal remains in the regions closest to it, also degrading and depleting spherulites in the soil, through decalcification of the bone and liberation of bone-derived cholesterol into the soil matrix. The findings from this work have implications for future archaeo- and contemporary forensic investigations of buried human remains

Micromorphological and chemical investigation of late-Viking age grave fills at Hofstaðir, Iceland

Grave fills from seven human burials from a late-Viking age - early medieval cemetery at Hofstaðir, Mývatnssveit (Iceland) were examined by soil micromorphology and organic chemical analysis. Detailed analysis of the weathering of the mineral constituents of the grave fills demonstrates a relationship between the extent of weathering of volcanic silicates within the fills and the presence of buried human remains. Gas chromatography-mass spectrometry (GC–MS) of extracts from the fills and controls of two graves revealed organic signatures dominated by plant-derived organic matter, with no evidence of degradation products of the body tissues. Transformation of n-alkanes into n-alkan-2-ones provides evidence for microbial activity within the fills. GC–MS analysis of the organic extract from under one of the skulls and pyrolysis gas chromatography of wood fragments found in that grave provide compelling evidence for the former presence of a conifer wood coffin. The use of this non-native wood in the burial provides evidence for either the import of foreign lumber or the utilisation of driftwood, most likely originating from Russia/Siberia

A História da Alimentação: balizas historiográficas

Os M. pretenderam traçar um quadro da História da Alimentação, não como um novo ramo epistemológico da disciplina, mas como um campo em desenvolvimento de práticas e atividades especializadas, incluindo pesquisa, formação, publicações, associações, encontros acadêmicos, etc. Um breve relato das condições em que tal campo se assentou faz-se preceder de um panorama dos estudos de alimentação e temas correia tos, em geral, segundo cinco abardagens Ia biológica, a econômica, a social, a cultural e a filosófica!, assim como da identificação das contribuições mais relevantes da Antropologia, Arqueologia, Sociologia e Geografia. A fim de comentar a multiforme e volumosa bibliografia histórica, foi ela organizada segundo critérios morfológicos. A seguir, alguns tópicos importantes mereceram tratamento à parte: a fome, o alimento e o domínio religioso, as descobertas européias e a difusão mundial de alimentos, gosto e gastronomia. O artigo se encerra com um rápido balanço crítico da historiografia brasileira sobre o tema