Investigation of ancient noodles, cakes, and millet at the Subeixi Site, Xinjiang, China

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• 作者：Yiwen Gong ; Yimin Yang ; David K. Ferguson ; Dawei Tao ; Wenying Li ; Changsui Wang ; Enguo Lü ; Hongen Jiang
• 关键词：Archaeobotany ; Starch grain analysis ; Phytolith analysis ; Food processing
• 刊名：Journal of Archaeological Science
• 出版年：2011
• 出版时间：February 2011
• 年：2011
• 卷：38
• 期：2
• 页码：470-479
• 全文大小：1736 K

文摘

Ancient foodstuffs, including noodles, cakes, and common millet, were excavated from the Subeixi Cemeteries (cal. 500–300 years BC), Turpan District in Xinjiang, China. Starch grain and phytolith analyses were undertaken to identify the plant species involved. These indicate that the noodles and cakes were made from Panicum miliaceum. Ancient food preparation technologies were also investigated by cooking experiments.