A Georgian-Italian archaeological expedition has discovered vine pollen in a zoomorphic vessel used in ritual ceremonies by the Kura-Araxes population.
By Travis M. Andrews June 14
Finding buried treasure is a dream as old as stories themselves. Treasure chests overflowing with gold doubloons, shiny lamps containing genies, gargantuan lumps of butter that are thousands of years old.
Okay, maybe most don’t dream of unearthing enormous chunks of butter, but that’s exactly what Jack Conway discovered in the Emlagh bog in County Meath, Ireland, at the beginning of June, Atlas Obscura reported.
Conway is a turf cutter, meaning he harvests “turf” or peat — it’s a type of moss — from a bog to burn for warmth during the winter. He was chopping turf at the bog when he came across a 22-pound chunk of butter, the Irish Times reported. Researchers at the Cavan Museum estimated it to be more than 2,000 years old.
Bog butter is just that: butter made from cow’s milk that’s been buried in a bog, though, after thousands of years, it often has the consistency of cheese.
It’s actually not that uncommon of a find for turf cutters in Ireland, either. As Smithsonian magazine noted, a 3,000-year-old, three-foot-wide barrel stuffed with 77 pounds of bog butter was found in 2009. Even more shocking, turf cutters found a 5,000-year-old wooden keg containing 100 pounds of the butter in 2013.
People have actually been stumbling upon bog butter for at least two centuries. In the 1892 edition of the Journal of the Royal Society of Antiquaries of Ireland, the Rev. James O’Laverty recounts finding a lump that “still retains the marks of the hand and fingers of the ancient dame who pressed it into its present shape” and that “tastes somewhat like cheese.”
In her article “Bog Butter: A Two Thousand Year History” in the Journal of Irish Archaeology, Caroline Earwood wrote: “It is usually found as a whitish, solid mass of fatty material with a distinctive, pungent and slightly offensive smell. It is found either as a lump, or in containers which are most often made of wood but include baskets and skins.”
The earliest discoveries of bog butter date to the Iron Age, but she wrote that it may have existed earlier.
No one is sure exactly why the butter was buried in bogs — some think it was sometimes an offering to the gods — but evidence strongly suggests it was a method of preservation.
Most bog butter doesn’t contain salt, which was often used as a means of preserving food before modern refrigeration. The bogs, which are essentially cold-water swamps, and their native peat do a fine job of keeping food fresh. A University of Michigan researcher found that meat left in a bog for two years was just as preserved as meat kept in his freezer, the University Record reported in 1995.
Peat is compressed plant matter, which Nature reported is both cool and contains little oxygen while remaining highly acidic, allowing it to act as a sort of refrigerator. It seems to work — Savina Donohoe, curator of Cavan County Museum who sent Conway’s butter lump to the National Museum of Ireland, said it smelled just like, well, butter.
“It did smell like butter. After I had held it in my hands, my hands really did smell of butter,” Donohoe told UTV Ireland. “There was even a smell of butter in the room it was in.”
In fact, peat bogs are such wonderful environments for preserving organic matter, they’ve been known to almost perfectly mummify corpses.
Hundreds of “bog bodies” have been found during the past two centuries, according to the USA Today. The oldest one unearthed is a preserved skeleton called the Koelbjerg Woman, which dates to about 8000 B.C.
Other bodies, though, retain their skin and internal organs. The Tollund Man, for example, still had his leathery skin intact when he was found in the Bjaeldskovdal bog in Denmark and is considered by some to be the most well preserved body ever found from prehistoric times. He was so well preserved that the men who found him thought they had stumbled on a modern murder scene, PBS reported. He was actually about 2,400 years old.
Given that level of preservation, most of the butter is edible. Irish celebrity chef Kevin Thornton, who owns the Michelin-starred Thornton’s Restaurant in Dublin, claimed to have tasted a 4,000-year-old sample of bog butter.
“I was really excited about it. We tasted it,” he told the Irish Independent in 2014. “There’s fermentation but it’s not fermentation because it’s gone way beyond that. Then you get this taste coming down or right up through your nose.”
Andy Halpin, assistant keeper in the Cavan Museum’s Irish antiquities division, said one could probably eat the butter, though he’s not sure why one would.
“Theoretically the stuff is still edible, but we wouldn’t say it’s advisable,” Halpin told the Irish Times.
Curious what it might taste like, Ben Reade, head of culinary research and development at Nordic Food Lab created his own bog butter, albeit one aged for a bit less time than the aforementioned.
Echoing the lines from James Farewell’s 1689 poem “The Irish Hudibras” — “butter to eat with their hog, was seven years buried in a bog” — they buried one large birch barrel of butter in the ground, where it will remain for seven years. The other remained in the ground for only three months, before it was tasted at the Nordic Food Lab in Copenhagen and at the Oxford Symposium on Food and Cookery in 2012, in Britain.
He wrote of the flavors:
In its time underground the butter did not go rancid, as one would expect butter of the same quality to do in a fridge over the same time. The organoleptic qualities of this product were too many surprising, causing disgust in some and enjoyment in others. The fat absorbs a considerable amount of flavor from its surroundings, gaining flavor notes which were described primarily as “animal” or “gamey,” “moss,” “funky,” “pungent,” and “salami.” These characteristics are certainly far-flung from the creamy acidity of a freshly made cultured butter, but have been found useful in the kitchen especially with strong and pungent dishes, in a similar manner to aged ghee.
Even so, if you happen to find a lump of butter buried in the back yard, it may be best to forgo it for the store-bought variety.
By Anna Liesowska
30 May 2016
When Science journal earlier this year highlighted an ancient woolly mammoth with suspected spear wounds it provoked media interest around the world. Until now, the pictures of the remarkable prehistoric ‘injuries’ were not widely seen outside academic circles.
Today The Siberian Times is publishing the images which respected Russian scientists believe is clear proof of ancient man’s attacks on a creature preserved in the permafrost.
If true, the implications are enormous. It would mean, firstly, that man was present in the frozen Arctic wastes a full 10,000 years earlier than previously understood.
Yet it would also establish that early Siberians were just 2,895 miles (4,660 kilometres) from what was then a land bridge between modern Russia and Alaska. A long distance, for sure, but far from insurmountable, opening the possibility that Stone Age Siberians colonised the Americas at this early point.
The 15-year-old male mammoth died on the eastern bank of the giant Yenisei River in northern Siberia, and its remains were found by a 11 year old schoolboy in 2012. It is known variously as the Zhenya mammoth, after the boy who found it, and the Sopkarginsky mammoth, deriving from the location where it was found.
Forensic analysis of the remains – which included still-preserved soft tissue – found evidence that the animal, now long extinct, was hunted and killed by early man using primitive weapons and tools made of bone and stone.
Dr Vladimir Pitulko, lead author of the study published in Science, told The Siberian Times: ‘Most likely the hunters threw relatively light spears. It is a usual hunting tactic, in particular in elephant hunts, which is still practiced in Africa.
‘An elephant is bombarded with a large number of light spears. Then, pierced with such ‘needles’ like a hedgehog, the animal starts losing blood. Even a light spear can penetrate quite deep and injure the vital organs.
‘The mobility of the animal is seriously limited, and then it is soon possible to finish it with a strait blow. I think that the same happened to the Sopkarginsky mammoth.’
He said: ‘The most remarkable injury is to the fifth left rib, caused by a slicing blow, inflicted from the front and somewhat from above in a downward direction. Although it was a glancing blow, it was strong enough to go through skin and muscles and damage the bone.
‘A similar but less powerful blow also damaged the second right front rib. Such blows were aimed at internal organs and/or blood vessels.
‘The mammoth was also hit in the left scapula at least three times. Two of these injuries were imparted by a weapon, which went downwards through the skin and muscles, moving from the top and side. These markings indicate injuries evidently left by relatively light throwing spears.
‘A much more powerful blow damaged the spine of the left scapula. It may have been imparted by a thrusting spear, practically straight from the front at the level of the coracoid process. The weapon went through the shoulder skin and muscle, almost completely perforating the spine of the scapula.
‘Taking into account the scapula’s location in the skeleton and the estimated height of this mammoth, the point of impact would be approximately 1500 mm high, in other words, the height of an adult human’s shoulder.’
Another injury – possibly evidence of a mis-directed blow – was spotted on the left jugal bone. The blow was evidently very strong and was suffered by the animal from the left back and from top down, which is only possible if the animal was lying down on the ground.
Dr Pitulko, of the Institute for the History of Material Culture in St Petersburg, believes that it was ‘the final blow’, which was aimed to the base of the trunk.
Modern elephant hunters still use this method ‘to cut major arteries and cause mortal bleeding’. Yet in this case the prehistoric hunters obviously missed and struck the jugal bone instead.
Luckily the spear left the clear trace on the bone, making possible to learn what kind of weapon it was.
The bone was studied with X-ray computed tomography – a CT scan – by Dr Konstantin Kuper, from the Budker Institute of Nuclear Physics in Novosibirsk. He also created a 3D model of the injury in the bone. This led to the conclusion that the tip of the weapon was made of stone and had a thinned symmetric outline – and was relatively sharp.
Paleontologist Dr Alexei Tikhonov, from the Zoological Institute of Russian Academy of Sciences in St Petersburg, who lead the excavations, said: ‘It’s hard to say which blow was the mortal one, at least judging by the traces on the bones.
‘There was quite a strong blow to the scapula, yet I think it was rather the totality of wounds that caused the death. It is interesting that the most of the injuries are on the left side of the animal.
‘I would suppose that the hunters could attack the mammoth which was already lying on the ground. When we examined the skull, we noticed the abnormal development of the upper jaw.
‘We believe that this mammoth got a kind of injury at a very young age, which impacted on its left side. There was no left tusk and I presume that the left side was weak, so it could help the hunters kill the animal.’
The injuries found on the bones also gave clues what did the hunters with the mammoth after they killed it. The right tusk had the traces of human interference on the tip of the tusk.
They did not try and pull the entire tusk off the killed mammal but instead tried to remove ‘long slivers of ivory with sharp edges, which were usable as butchering tools’, said Dr Pitulko.
A butchery mark was also found on the fifth left rib, seen as evidence that the hunters cut meat from the carcass to take it with them. Ancient man also extracted the mammoth tongue, seen as a probable delicacy to these hunters.
Yet the theory that the animal was butchered does not convince all experts.
Dr Robert Park, a professor of anthropology at the University of Waterloo in Canada, wrote in an email to Discover, that the skeleton is not consistent with other evidence from early human hunters.
He wrote: ‘The most convincing evidence that it wasn’t butchered is the fact that the archaeologists recovered the mammoth’s fat hump. Hunter-gatherers in high latitudes need fat both for its food value and as fuel. So the one part of the animal that we would not expect hunters to leave behind is fat.’
But Dr Pitulko countered: ‘Yes, ancient man – and not so ancient, in fact – has used and uses animal fat as fuel and food, nothing to argue about here. Why in this very case they did not use their prey in full is impossible to say.
‘There may be dozens of reasons, for example – they could not – the carcass was lying at the water’s edge, and it was late autumn. Or they did not have time: the carcass fell into the water on thin coastal ice. Or it did not correspond to their plans – they killed the poor animal just to have a meal and replenish the supply of food for a small group.’
They might have killed another animal nearer to their camp, and so abandoned this one. He said ‘a thousand and one reasons’ might explain not purloining the fat.
The expert added: ‘I believe that the main reason for hunting mammoths were their tusks. Mammoth as a source of food wasn’t very necessary although I believe they were useful.
‘People needed tusks because they were living in landscapes free of forests, so called mammoth steppe. In the course of time, a technology to produce spears out of tusks was developed.’
On the significance for the New World, he told Discovery the human role in killing the mammoth ‘is especially important’ because ‘now we know that eastern Siberia up to its Arctic limits was populated starting at roughly 50,000 years ago’.
Remnants of ancient crops have provided researchers with clues that could help map the movement of humans across the globe more than 1300 years ago.
The University of Queensland-led international study has uncovered the first direct archaeological evidence that Madagascar was colonised by a Southeast Asian community.
UQ School of Social Science archaeologist Dr Alison Crowther said genetic research had confirmed that the inhabitants of Madagascar shared close ancestry with Southeast Asians, but archaeologists had until now struggled to find evidence of their early presence on the island.
“We have now identified 2443 individual crop remains,” she said.
“The remains were obtained through archaeological excavations at 18 ancient settlement sites in Madagascar, the Comoros and coastal eastern Africa dating back to the 7th to 12th centuries.
“What was amazing to us was the stark contrast that emerged between the crops on the east African coast and offshore islands versus those on Madagascar and the nearby Comoros Islands.
“The more we looked, the starker the contrast became.
“The samples taken from sites on Madagascar and the Comoros contained few or no African crops, but were instead dominated by species such as Asian rice, mung bean and Asian cotton,” she said.
By examining where else in the Indian Ocean these crops were grown, and drawing on historical and linguistic data, the team was able to make a strong case that the crops reached Madagascar from Island Southeast Asia.
Fellow researcher and Max Planck Institute for the Science of Human History Director of Archaeology Dr Nicole Boivin said there was still a lot to learn about the island’s past.
“But what is exciting is that we finally have a way of providing a window into the island’s highly mysterious Southeast Asian settlement and distinguishing it from settlement by mainland Africans,” she said.
“This means that archaeologists can use those remains to finally start to provide real material insights into the colonisation process.”
The research team plans to return to Madagascar to continue the work. Dr Crowther said much work remains to be done.
“We are keen to understand who these people were and what impact they had,” she said.
The team’s findings are published in Proceedings of the National Academy of Sciences.
Media contacts: Alison Crowther, 0400 636 350, 3365 2757, email@example.com
What could be considered an ancient motivational meme which reads “be cheerful, live your life” in ancient Greek has been discovered on a centuries-old mosaic found during excavation works in the southern province of Hatay.
Demet Kara, an archaeologist from the Hatay Archaeology Museum, said the mosaic, which was called the “skeleton mosaic,” belonged to the dining room of a house from the 3rd century B.C., as new findings have been unearthed in the ancient city of Antiocheia.
“There are three scenes on glass mosaics made of black tiles. Two things are very important among the elite class in the Roman period in terms of social activities: The first is the bath and the second is dinner. In the first scene, a black person throws fire. That symbolizes the bath. In the middle scene, there is a sundial and a young clothed man running towards it with a bare-headed butler behind. The sundial is between 9 p.m. and 10 p.m. 9 p.m. is the bath time in the Roman period. He has to arrive at supper at 10 p.m. Unless he can, it is not well received. There is writing on the scene that reads he is late for supper and writing about time on the other. In the last scene, there is a reckless skeleton with a drinking pot in his hand along with bread and a wine pot. The writing on it reads ‘be cheerful and live your life,’” Kara explained.
Kara added the mosaic was a unique finding for the country.
“[This is] a unique mosaic in Turkey. There is a similar mosaic in Italy but this one is much more comprehensive. It is important for the fact that it dates back to the 3rd century B.C.,” Kara said.
She also said that Antiocheia was the world’s third largest city in the Roman era, and continued:
“Antiocheia was a very important, rich city. There were mosaic schools and mints in the city. The ancient city of Zeugma in [the southeastern province of] Gaziantep might have been established by people who were trained here. Antiocheia mosaics are world famous.”
Alpine cheeses may have been one of our obsessions for over 3,000 years.
A paper published in PLoS on April 21 from researchers at Newcastle University and the University of York in England outlines some of the first evidence that humans living in the Swiss Alps around 1000 BC were able to produce cheeses.
Researchers examined 30 recovered fragments of pots from six different sites among the European mountains. A chemical analysis revealed that the pots had residues of compounds produced when milk from animals is heated, which is an important part of the cheese-making process.
Even though cheese-making had been documented earlier at lower altitudes, making cheese in the mountains was an impressive feat for our ancestors. “Prehistoric herders would have had to have detailed knowledge of the location of alpine pastures, be able to cope with unpredictable weather and have the technological knowledge to transform milk into a nutritious and storable product,” Francesco Carrer, an archeologist at Newcastle University and lead author of the paper, said in a press release. “Even today, producing cheese in a high mountainous environment requires extraordinary effort.”
Why make cheese? When produced during the summer months and stored, it may have provided a high-protein food source for mountain residents during the winter. As the climate shifted and left less land for crops and livestock, cheese may have also served as a less land-intensive food to produce.
Cheese may have also been an ancient form of bling. “The consumption of dairy products and meat were also integral elements in feasting,” the researchers write. They hypothesize that as social class became an increasingly hierarchical, owning and eating products that were more difficult to make demonstrated affluence.
Archaeologists discover evidence for a 5,000-year-old beer concoction and the earliest known occurrence of barley in China.
Archaeological artifacts from a site in northern China suggest a 5,000-year-old recipe for beer, according to a study*. The time of onset of beer brewing in ancient China remains unclear. Jiajing Wang and colleagues report the discovery of brewing artifacts in two pits dated to around 3400-2900 BC and unearthed at Mijiaya, an archaeological site near a tributary of the Wei River in northern China. Yellowish remnants found in wide-mouthed pots, funnels, and amphorae suggest that the vessels were used for beer brewing, filtration, and storage. Stoves found in the pits likely provided heat for mashing grains. Morphological analysis of starch grains and phytoliths found inside the artifacts revealed broomcorn millets, barley, Job’s tears, and tubers; some starch grains bore marks reminiscent of malting and mashing. The presence of oxalate, a byproduct of beer brewing that was identified using ion chromatography, in some of the artifacts further supported their use as brewing vessels. Together, the lines of evidence suggest that the Yangshao people may have concocted a 5,000-year-old beer recipe that ushered the cultural practice of beer brewing into ancient China. According to the authors, the identification of barley residues in the Mijiaya artifacts represents the earliest known occurrence of barley in China, pushing back the crop’s advent in the country by approximately 1,000 years and suggesting that the crop may have been used as a beer-making ingredient long before it became an agricultural staple.