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Royal Alberta Museum archaeologists dug up a 1,600-year-old roasting pit at Head-Smashed-In-Buffalo Jump in southern Alberta. This photo shows the preservation of the pit and plaster jacketing being started. Courtesy: Royal Alberta Museum

Royal Alberta Museum archaeologists dug up a 1,600-year-old roasting pit at Head-Smashed-In-Buffalo Jump in southern Alberta. This photo shows the preservation of the pit and plaster jacketing being started.
Courtesy: Royal Alberta Museum

Original article:

By Brenton Driedger

Global news.ca

Royal Alberta Museum archaeologists are about to start a lengthy and intricate process of figuring out what ancient Albertans cooked for supper.

Last year, they dug up a 1,600-year-old roasting pit at Head-Smashed-In-Buffalo Jump in southern Alberta. The oven was intact and still had a prepared meal inside, which could make it the only known artifact of its kind.

“Somebody — probably celebrating the success of a hunt — had a big feast afterward and prepared a bison calf and some kind of a dog, maybe part-wolf, in a pit side by side,” Bob Dawe, the Royal Alberta Museum’s lead archaeologist on the project, said.

“They roasted it overnight in the ground. It would have been a delectable feast in the morning.”

The roasting pit was first discovered in 1990, but archaeologists didn’t excavate it until last year, before packing it up and moving it to Edmonton.

That process involved laying fiberglass-reinforced plaster strips all over it until they hardened. Dawe said when the plaster hardened, they could pick up the pit with a crane and put it on a truck bound for Edmonton. That was a lot of work, but there’s still a lot left to do.

“It looks like a 3,000-pound plaster lozenge, not quite two metres in diametre and about half a metre thick,” Dawe laughed.

“We retrieved this assembly of rocks and sediment and bones intact with some great difficulty.”

Dawe expects it to take months to cut off the top, scrape away the dirt, and carefully clean and preserve every bone. They want it ready to display when the new museum opens in downtown Edmonton later this year.

One of the barriers to the work will be psychological, since one set of remains belongs to a dog.

“A lot of dog-lovers are a little concerned that a dog was part of the meal, and as a dog lover myself I find that a little bit bothersome, but people have been using dogs as food in the Americas for 10,000 years and they still use dogs as food all over the world,” said Dawe.

“I have a dog, and I’m sure my dog would be unhappy to hear that I’m digging up one of his ancestors.”

 

 

 

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Top image: The type of cauldron in which the 2,000-year-old beef stew was found hasn’t been released, but this example of an ancient Chinese cauldron dates to the Yangshao Culture in Henan Province. ( Wikimedia Commons photo /Gary Lee Todd)

Top image: The type of cauldron in which the 2,000-year-old beef stew was found hasn’t been released, but this example of an ancient Chinese cauldron dates to the Yangshao Culture in Henan Province. ( Wikimedia Commons photo /Gary Lee Todd)

Original Article:

By Mark Miller

ancient-origins.net

 

Ancient remnants of oxen stew partially preserved in a cauldron, have been found in the tomb of a Chinese nobleman. The tomb, in Henan Province near the city of Xinyang, dates back about 2,000 years in an area of the Chu Kingdom of the Warring States period. Officials are keeping the exact location of the tomb a secret for reasons of security.

The stew or meat soup contains oxen bones, meat and other ingredients, though stories on the Internet did not mention the other contents. The presence of the bones prompted archaeologists to conclude the cauldron contained beef soup or beef stew.

A brief article on the find in China’s Global Times website says the favorite foods of nobility were often buried with them so they could have feasts in the afterlife.

Global Times mentions other ancient finds of foods dating to antiquity, including:

A pot of lotus root soup from the Han Dynasty of 206 BC to 220 AD was unearthed at Hunan Provinces’ Mawangdui Tombs in 1972.
Dumplings from a Tang Dynasty tomb dating to between 618 and 907 AD in Turpan of Xinjiang region.
About 26 liters (6.87 gallons) of ancient baijiu liquor at Xi’an City of a Shaanxi Province

 

 

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 Turkey's western province of Balıkesir, (AA Photo)


Turkey’s western province of Balıkesir, (AA Photo)

 

AA photo

AA photo

Original Article:

dailysabah.com

 

Turkish archeologists in Dascylium ancient city in Turkey’s western province of Balıkesir have discovered a 2,600 year-old kitchen which belonged to the ancient Kingdom of Lydia in Anatolia.

During the excavations, kitchenware including containers, mortars (made up of basalt stone) and some fish bones and seeds were discovered in the area where the age-old kitchen was discovered.

The head of the excavation team Kaan İren, who is a lecturer in the Department of Archeology in Muğla Sıtkı Koçman University in Turkey, spoke to an Anadolu Agency correspondent and said that his team had been digging in three different points in the area.

İren explained that “the founding belong to the Bronze Age, we came across some human traces in the area.”

“It was discovered that our findings including architectural structures, tablets, cult stuff and stoneware belong to the Kingdom of Lydia and Phrygians and date back to eight century BC,” he said.

Six and a half-meter-long walls which were used to strengthen burial mound were also discovered during the excavation. İren explained that the rock tombs had been discovered in the second digging, and that they may be the first source to provide knowledge about rock tombs in ancient history.

“In another point in the area, we found two kitchens which date back the 600 and 540 BC. We found one these kitchens on the top of the other.”

“Below one was collapsed due to fire then the second one was built on it but this one also collapsed due to another fire.” İren said.

This is the first time a fully-equipped kitchen belonging to the Kingdom of Lydia has been discovered in Anatolia.

 

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The Sima del Elefante site. Image: University of York

Original article:

New research conducted by scientists at the University of York and the Universitat Autònoma de Barcelona reveals for the first time that Europe’s earliest humans did not use fire for cooking, but had a balanced diet of meat and plants – all eaten raw.

Studying dental plaque from a 1.2 million year old hominin (early human species), recovered by the Atapuerca Research Team in 2007 in Sima del Elefante in northern Spain, archaeologists extracted microfossils to find the earliest direct evidence of food eaten by early humans.

These microfossils included traces of raw animal tissue, uncooked starch granules indicating consumption of grasses, pollen grains from a species of pine, insect fragments and a possible fragment of a toothpick.

All detected fibres were uncharred, and there was also no evidence showing inhalation of microcharcoal – normally a clear indicator of proximity to fire.

Fiery debate

The timing of the earliest use of fire for cooking is hotly contested, with some researchers arguing habitual use started around 1.8 million years ago while others suggest it was as late as 300,000-400,000 years ago.

Possible evidence for fire has been found at some very early sites in Africa. However, the lack of evidence for fire at Sima del Elefante suggests that this knowledge was not carried with the earliest humans when they left Africa.

The earliest definitive evidence in Europe for use of fire is 800,000 years ago at the Spanish site of Cueva Negra, and at Gesher Benot Ya’aqov, Israel, a short time later.

Taken together, this evidence suggests the development of fire technology occurred at some point between 800,000 and 1.2 million years ago, revealing a new timeline for when the earliest humans started to cook food.

Diet implications

Dr Karen Hardy, lead author and Honorary Research Associate at the University of York and ICREA Research Professor at the Universitat Autònoma de Barcelona, said: “Obtaining evidence for any aspect of hominin life at this extremely early date is very challenging. Here, we have been able to demonstrate that these earliest Europeans understood and exploited their forested environment to obtain a balanced diet 1.2 million years ago, by eating a range of different foods and combining starchy plant food with meat.

“This new timeline has significant implications in helping us to understand this period of human evolution – cooked food provides greater energy, and cooking may be linked to the rapid increases in brain size that occurred from 800,000 years ago onwards.

“It also correlates well with previous research hypothesising that the timing of cooking is linked to the development of salivary amylase, needed to process cooked starchy food. Starchy food was an essential element in facilitating brain development, and contrary to popular belief about the ‘Paleodiet’, the role of starchy food in the Palaeolithic diet was significant.”

Dr Anita Radini, PhD student at the University of York said: “These results are very exciting, as they highlight the potential of dental calculus to store dietary and environmental information from deep in the human evolutionary past. It is also interesting to see that pollen remains are preserved often in better conditions than in the soil of the same age. Overall this is a very positive step in the discipline, in terms of preservation of material in the calculus matrix.”

Diet and environment 1.2 million years ago revealed through analysis of dental calculus from Europe’s oldest hominin at Sima del Elefante, Spain is published in Naturwissenschaften. To read, visit: http://link.springer.com/article/10.1007/s00114-016-1420-x

 

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n_102272_1

 

Original Article:

hurriyetdailynews.com

MANİSA – Doğan News Agency

 

Archaeologists working in the western province of Manisa have discovered a 2,200-year-old dinner set believed to have been buried as part of a ritual in the ancient city of Aigai.

The dinner set was buried in a hollow in the bedrock as part of a ritual after being used on a special occasion. According to scholars’ hypotheses, beliefs required the dinner set to never be used again, thereby requiring its burial.

The dinner set, which has been sent to the Museum of Manisa for display, includes pieces such as cooking pots (khytra and lopas), cups (skyphos) and pitchers (lagynos) for drinking, as well as clay figures depicting gods and goddesses.

The set was found in the Aigai Town Parliament building, which was built around 150 B.C. and was thought to have been used during sermons dedicated to architecture.

Work in Aigai, located in Manisa’s Yunusemre district, was resumed on July 14 this year with the support of the Culture and Tourism Ministry under the direction of the archaeology departments at Ege University and Celal Bayar University.

Excavations on the site, which are currently being conducted on only a small area due to a lack of sponsorship, will continue until September.

July/29/2016

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I have finally gotten a Facebook page, well for it’s under my name Joanna Linsley-Poe. Please visit me there. I haven’t worked out all the bells and whistles yet just give me time.

 

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I can’t quite believe it but it’s been 7 wears since I first signed up with WordPress and started this blog.

Soon I’ll have a link set up and post to my Facebook page as well.

Thanks to all my followers and anyone and everyone who has found something interesting and useful on my site.

Joanna Linsley-Poe

August 28, 2016

Anniversary was actually yesterday the 27 th.

 

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