For a long time, archaeologists inferred the uses of ancient tools by referencing written documents and contextual hints. However, when it came to ancient dietary habits, they had to rely more on educated guesses regarding food consumption and preparation methods. Recent research published in the
Researchers have identified the ancient diet of Caucasus people through protein residues on cauldrons, uncovering consumption of deer and dairy and the cultural value of these vessels.
Scientists have known that the fats preserved in ancient pottery and the proteins from dental calculus—the hard mineralized plaque deposits on the teeth—contain traces of the proteins ancient people consumed during their lives. Now, this study combines protein analysis with archaeology to explore specific details about the meals cooked in these particular vessels. Many metal alloys have antimicrobial properties, which is why the proteins have been preserved so well on the cauldrons.
The researchers collected eight residue samples from seven cauldrons that were recovered from burial sites in the Caucasus region. This region sits between the Caspian and Black Seas spanning from Southwestern Russia to Turkey and includes the present-day countries Georgia, Azerbaijan, and Armenia. They successfully retrieved proteins from blood, muscle tissue, and milk. One of these proteins, heat shock protein beta-1, indicates that the cauldrons were used to cook deer or bovine tissues.
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