The Missing Step of Pottery chaîne opératoire : Considering Post-firing Treatments on Ceramic Vessels Using Macro- and Microscopic Observation and Molecular Analysis

Post-firing treatments, produced by the interaction of an organic material with the hot surface of a ceramic, are frequently described in ethnographic literature, but have rarely been identified in archaeological ceramic assemblages. In order to address this question, this paper describes a methodology that combines macro- and microscopic observation and molecular analysis. The study of experimental ceramic vessels provided diagnostic tools to identify the type of substances, their liquid or solid state, and their mode of application and attested that the post-firing treatments do not completely waterproof the ceramics. The difficulty to observe macro- and microscopic evidence of post-firing treatments when pots are fired in reducing atmosphere suggests that these processes are probably underestimated in archaeological assemblages. Furthermore, the identification of molecular thermal transformation markers, such as ketones, calls into question their classical interpretation as markers for the cooking of fatty content. This pioneering work highlights the complexity of studying post-firing treatments, which leave small traces that are easily missed or misinterpreted. In order to address this issue, we propose a multi-analytical approach, which can serve as a basis for future studies to explore the full diversity of post-firing treatments mentioned in ethnoarchaeological literature

Domestic activities and pottery use in the Iron Age Corsican settlement of Cuciurpula revealed by organic residue analysis

The excavation of the protohistoric site of Cuciurpula (South Corsica, France) revealed a significant amount of potsherds, often bearing visible surface crusts, sometimes very thick. This exceptional case in the Mediterranean region, suggesting a good preservation of organic substances, provided a unique opportunity to address questions related to pottery function and natural organic substances exploited in Corsica during the first half of the 1st millennium BC. The molecular analysis (GC and GC/MS) of organic residues from three houses of the site, preserved in both pottery walls and charred surface crusts, highlighted the wide diversity and the various roles of substances contained and processed in ceramic vessels: animal fats, plant oils and waxes, beeswax, and conifer resin. These molecular data, considered together with the shapes of the vessels and their location into the habitation units, revealed the diversity of pottery function (culinary and technical) and spatial organisation of domestic activities between houses or in a house (distinction between storage and cooking areas)

New insights into early medieval Islamic cuisine : Organic residue analysis of pottery from rural and urban Sicily

Sicily, during the 9th-12th century AD, thrived politically, economically, and culturally under Islamic political rule and the capital of Palermo stood as a cultural and political centre in the Mediterranean Islamic world. However, to what extent the lifeways of the people that experienced these regimes were impacted during this time is not well understood, particularly those from lesser studied rural contexts. This paper presents the first organic residue analysis of 134 cooking pots and other domestic containers dating to the 9th -12th century in order to gain new insights into the culinary practices during this significant period. Ceramics from three sites in the urban capital of Palermo and from the rural town of Casale San Pietro were analysed and compared. The multi-faceted organic residue analysis identified a range of commodities including animal products, vegetables, beeswax, pine and fruit products in the ceramics, with a complex mixing of resources observed in many cases, across all four sites and ceramic forms. Alongside the identification of commodities and how they were combined, new light has been shed on the patterning of resource use between these sites. The identification of dairy products in calcite wares from the rural site of Casale San Pietro and the absence of dairy in ceramics from the urban centre of Palermo presents interesting questions regarding the role of rural sites in food consumption and production in Islamic Sicily. This is the first time organic residue analysis of ceramics has been used to explore foodways in a medieval multi-faith society and offers new pathways to the understanding of pottery use and resources that were prepared, consumed and combined, reflecting cuisine in different socio-economic environments within the pluralistic population of medieval Sicily

Sicily in transition : new research on early medieval Sicily, 2017-2018

Il testo che segue riguarda la nostra ricerca archeologica sulla Sicilia bizantina, islamica e normanno-sveva e in particolare riporta le ultime scoperte a Castronovo di Sicilia, che includono il riconoscimento di una chiesa del XII-XIII secolo sul Monte Kassar, la continuazione dello scavo a Casale San Pietro e una sintesi delle nuove ricognizioni nelle sue vicinanze. Quest’ultimo sito rimane il focus principale del Progetto ERC sictransit, ma in questa sede diamo anche conto dei primi risultati di un’indagine più ampia, che include una grossa quantità di reperti che provengono da tutta la Sicilia da siti scavati in precedenza (Fig 1). Questi reperti consistino in ceramiche, metalli e vetri assieme a resti umani, animali e vegetali, che vengono analizzati nei laboratori delle università partner del progetto: York, Roma e Lecce. I principali metodi scientifici applicati sono: analisi tipologiche, petrografiche e del contenuto organico delle ceramiche da cucina e da trasporto; degli isotopi stabili e del DNA antico sui resti umani e animali per determinare la dieta e l’ascendenza genetica; infine la identificazione tassonomica e la caratterizzazione isotopica degli insiemi di resti botanici per comprendere le loro relazioni con il clima e con le diverse fasi storiche. Sictransit combina quindi ricerche archeologiche, bioarcheologiche e biomolecolari in un unico progetto integrato. Gli obiettivi attesi sono stati suddivisi, per comodità e chiarezza, in tre principali aree di studio, vale a dire: agricoltura (e cibo), scambi e demografia. Infine concludiamo con una valutazione della ricerca svolta sul campo e delle prospettive di indagine dei tre laboratori

Supplementary information to 'Defining pottery use and exploitation of natural products at Clairvaux XIV during the Middle Neolithic'

Investigating pottery function requires optimal preservation of both ceramic vessels and organic residues related to vessel use. If these criteria are met then opportunities emerge for combining macroscopic observations, typological classification, and capacity measurements and molecular and isotopic proxies (GC, GC-MS, and GC-C-IRMS) to explore vessel use and resource exploitation. The exceptional ceramic assemblage of hundreds of vessels excavated from the Middle Neolithic site of Clairvaux XIV (Jura, France, IVth millennium B.C.) offered such an opportunity, with a wide diversity of vessel shapes and extraordinary preservation of lipids. Interrogating the lipid residues together with typological analyses revealed a complex system of ceramic vessel use. Despite the scarcity of aquatic products, a wide diversity of natural substances has been detected: ruminant adipose fats, dairy products, plant substances, and beeswax. These commodities were processed in specific vessels with three main different functions: cooking vessels of various volumes, serving dishes for animal products, and dedicated vessels for dairy product processing and consumption

Cuisine in transition? Organic residue analysis of domestic containers from 9th-14th century Sicily

From the 9th to 14th centuries AD, Sicily experienced a series of rapid and quite radical changes in political regime, but the impact of these regime changes on the lives of the people that experienced them remains largely elusive within the historical narrative. We use a multi-faceted lipid residue approach to give direct chemical evidence of the use of 248 everyday domestic ceramic containers from Islamic and postIslamic contexts in western Sicily to aid our understanding of daily habits throughout this period of political change. A range of commodities was successfully identified, including animal fats, vegetable products, fruit products (potentially including wine) and plant resins. The study highlights the complexity of residues in early medieval Mediterranean society as, in many cases, mixtures of commodities were observed reflecting sequential cooking events and/or the complex mixtures reflective of medieval recipes. However, overall, there were no clear changes in the composition of the residues following the imposition of Norman control over the island and through subsequent periods, despite some differences between urban centers and rural sites. Thus, lending to the idea that post-Islamic populations largely flourished and benefited from the agricultural systems, resources and recipes left by their predecessors

New insights into early medieval Islamic cuisine: Organic residue analysis of pottery from rural and urban Sicily

Sicily, during the 9th-12th century AD, thrived politically, economically, and culturally under Islamic political rule and the capital of Palermo stood as a cultural and political centre in the Mediterranean Islamic world. However, to what extent the lifeways of the people that experienced these regimes were impacted during this time is not well understood, particularly those from lesser studied rural contexts. This paper presents the first organic residue analysis of 134 cooking pots and other domestic containers dating to the 9th -12th century in order to gain new insights into the culinary practices during this significant period. Ceramics from three sites in the urban capital of Palermo and from the rural town of Casale San Pietro were analysed and compared. The multi-faceted organic residue analysis identified a range of commodities including animal products, vegetables, beeswax, pine and fruit products in the ceramics, with a complex mixing of resources observed in many cases, across all four sites and ceramic forms. Alongside the identification of commodities and how they were combined, new light has been shed on the patterning of resource use between these sites. The identification of dairy products in calcite wares from the rural site of Casale San Pietro and the absence of dairy in ceramics from the urban centre of Palermo presents interesting questions regarding the role of rural sites in food consumption and production in Islamic Sicily. This is the first time organic residue analysis of ceramics has been used to explore foodways in a medieval multi-faith society and offers new pathways to the understanding of pottery use and resources that were prepared, consumed and combined, reflecting cuisine in different socio-economic environments within the pluralistic population of medieval Sicily