Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers

Jessica Hendy; Andre C Colonese; Ingmar Franz; Ricardo Fernandes; Roman Fischer; David Orton; Alexandre Lucquin; Luke Spindler; Jana Anvari; Elizabeth Stroud; Peter F Biehl; Camilla Speller; Nicole Boivin; Meaghan Mackie; Rosa R Jersie-Christensen; Jesper V Olsen; Matthew J Collins; Oliver E Craig; Eva Rosenstock

doi:10.1038/s41467-018-06335-6

Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers

Jessica Hendy, Andre C Colonese, Ingmar Franz, Ricardo Fernandes, Roman Fischer, David Orton, Alexandre Lucquin, Luke Spindler, Jana Anvari, Elizabeth Stroud, Peter F Biehl, Camilla Speller, Nicole Boivin, Meaghan Mackie, Rosa R Jersie-Christensen, Jesper V Olsen, Matthew J Collins, Oliver E Craig, Eva Rosenstock

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Abstract

The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of Çatalhöyük in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.

Original language	English
Journal	Nature Communications
Volume	9
Number of pages	10
ISSN	2041-1723
DOIs	https://doi.org/10.1038/s41467-018-06335-6
Publication status	Published - 1 Dec 2018

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Hendy, J., Colonese, A. C., Franz, I., Fernandes, R., Fischer, R., Orton, D., Lucquin, A., Spindler, L., Anvari, J., Stroud, E., Biehl, P. F., Speller, C., Boivin, N., Mackie, M., Jersie-Christensen, R. R., Olsen, J. V., Collins, M. J., Craig, O. E., & Rosenstock, E. (2018). Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers. Nature Communications, 9. https://doi.org/10.1038/s41467-018-06335-6

Hendy, J, Colonese, AC, Franz, I, Fernandes, R, Fischer, R, Orton, D, Lucquin, A, Spindler, L, Anvari, J, Stroud, E, Biehl, PF, Speller, C, Boivin, N, Mackie, M, Jersie-Christensen, RR, Olsen, JV , Collins, MJ, Craig, OE & Rosenstock, E 2018, 'Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers', Nature Communications, vol. 9. https://doi.org/10.1038/s41467-018-06335-6

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abstract = "The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of {\c C}atalh{\"o}y{\"u}k in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.",

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AU - Fischer, Roman

AU - Orton, David

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AU - Spindler, Luke

AU - Anvari, Jana

AU - Stroud, Elizabeth

AU - Biehl, Peter F

AU - Speller, Camilla

AU - Boivin, Nicole

AU - Mackie, Meaghan

AU - Jersie-Christensen, Rosa R

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AB - The analysis of lipids (fats, oils and waxes) absorbed within archaeological pottery has revolutionized the study of past diets and culinary practices. However, this technique can lack taxonomic and tissue specificity and is often unable to disentangle signatures resulting from the mixing of different food products. Here, we extract ancient proteins from ceramic vessels from the West Mound of the key early farming site of Çatalhöyük in Anatolia, revealing that this community processed mixes of cereals, pulses, dairy and meat products, and that particular vessels may have been reserved for specialized foods (e.g., cow milk and milk whey). Moreover, we demonstrate that dietary proteins can persist on archaeological artefacts for at least 8000 years, and that this approach can reveal past culinary practices with more taxonomic and tissue-specific clarity than has been possible with previous biomolecular techniques.

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Ancient proteins from ceramic vessels at Çatalhöyük West reveal the hidden cuisine of early farmers

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