The identification of poultry processing in archaeological ceramic vessels using in-situ isotope references for organic residue analysis

详细信息    查看全文

• 作者：A.C. Colonese^a ; ^{andre.colonese@york.ac.uk} ; ^{andre@palaeo.eu} ; A. Lucquin^a ; E.P. Guedes^b ; R. Thomas^c ; J. Best^d ; B.T. Fothergill^c ; N. Sykes^e ; A. Foster^c ; H. Miller^e ; K. Poole^f ; M. Maltby^d ; M. Von Tersch^a ; O.E. Craig^a
• 关键词：Poultry ; Lipid ; Stable isotopes ; Organic residue analysis ; Anglo-Saxon ; Pottery ; GC-MS ; GC-c-IRMS
• 刊名：Journal of Archaeological Science
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：179-192
• 全文大小：1368 K
• 卷排序：78

文摘

Poultry products are rarely considered when reconstructing pottery use through organic residue analysis. Archaeological bones associated with the pottery provide a suitable reference for identifying omnivorous products in pots. Chicken fat was identified in pots from the Anglo-Saxon site of Flixborough using archaeological bone lipids. Bone lipids provide a complementary isotopic baseline to modern animal fat for lipid analysis in archaeological pottery.