干旱区生态环境知识资源中心(Arid): Dietary continuation in the southern Levant: a Neolithic-Chalcolithic perspective through organic residue analysis

Arid

DOI	10.1007/s12520-022-01519-0
	Dietary continuation in the southern Levant: a Neolithic-Chalcolithic perspective through organic residue analysis
	Chasan, Rivka; Spiteri, Cynthianne; Rosenberg, Danny
通讯作者	Chasan, R (corresponding author)，Univ Haifa, Zinman Inst Archaeol, Lab Ground Stone Tools Res, Haifa, Israel.
来源期刊	ARCHAEOLOGICAL AND ANTHROPOLOGICAL SCIENCES
ISSN	1866-9557
EISSN	1866-9565
出版年	2022
卷号	14 期号:3
英文摘要	Foodways in the late prehistoric southern Levant evolved alongside changes in the social and economic organization of the communities occupying the region. In this paper, we present a comprehensive study of culinary practices from the Pottery Neolithic to the Late Chalcolithic period (ca. 6,400-3,800 cal. BC). The research examines changes and continuity in food-related organic residues preserved within ceramic and stone vessels along diachronic and interregional climatic lines in Israel. The results of lipid biomarker and compound-specific isotope analyses, together with the faunal and botanic records, indicate that while this timespan witnessed significant social and economic developments (including most notably the introduction of pottery and later copper metallurgy), there was a fairly uniform diet. Dietary preferences included meat, originating mainly from domestic ruminants, and cultivated vegetal resources, usually regardless of chronological, cultural, or environmental differences. Some chronological and potentially environmental variation was noted in the use of dairy products, which chemical residue analysis detected from samples dating to the Middle Chalcolithic period onwards in semi-arid regions. The overarching general uniformity in diet during the Pottery Neolithic and Chalcolithic periods suggests that the timespan was one long economic continuum separated by distinct cultural entities sharing a core dietary tradition. The socio-economic processes of the timespan had no significant effect on what people ate and how they used vessels to prepare and consume food.
英文关键词	Pottery Neolithic Chalcolithic Southern Levant Culinary practices Organic residue analysis Lipids
类型	Article
语种	英语
收录类别	SCI-E ; SSCI ; AHCI
WOS记录号	WOS:000761328200001
WOS关键词	CONTAINING FATTY-ACIDS ; WAX N-ALKANES ; CHEMOTAXONOMIC SIGNIFICANCE ; CHEMICAL-CHARACTERIZATION ; FARMING COMMUNITIES ; DICARBOXYLIC-ACIDS ; MASS-SPECTROMETRY ; POTTERY VESSELS ; MILLENNIUM BC ; SOREQ CAVE
WOS类目	Anthropology ; Archaeology ; Geosciences, Multidisciplinary
WOS研究方向	Anthropology ; Archaeology ; Geology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/376225
作者单位	[Chasan, Rivka; Rosenberg, Danny] Univ Haifa, Zinman Inst Archaeol, Lab Ground Stone Tools Res, Haifa, Israel; [Spiteri, Cynthianne] Eberhard Karls Univ Tubingen, Inst Pre & Protohist Archaeol, Tubingen, Germany
推荐引用方式 GB/T 7714	Chasan, Rivka,Spiteri, Cynthianne,Rosenberg, Danny. Dietary continuation in the southern Levant: a Neolithic-Chalcolithic perspective through organic residue analysis[J],2022,14(3).
APA	Chasan, Rivka,Spiteri, Cynthianne,&Rosenberg, Danny.(2022).Dietary continuation in the southern Levant: a Neolithic-Chalcolithic perspective through organic residue analysis.ARCHAEOLOGICAL AND ANTHROPOLOGICAL SCIENCES,14(3).
MLA	Chasan, Rivka,et al."Dietary continuation in the southern Levant: a Neolithic-Chalcolithic perspective through organic residue analysis".ARCHAEOLOGICAL AND ANTHROPOLOGICAL SCIENCES 14.3(2022).