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 () and Eva Rosenstock ()
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Jessica Hendy: Max Planck Institute for the Science of Human History
Andre C. Colonese: University of York
Ingmar Franz: Christian-Albrechts-Universität zu Kiel
Ricardo Fernandes: Max Planck Institute for the Science of Human History
Roman Fischer: University of Oxford
David Orton: University of York
Alexandre Lucquin: University of York
Luke Spindler: University of York
Jana Anvari: Freie Universität Berlin
Elizabeth Stroud: University of Oxford
Peter F. Biehl: University at Buffalo
Camilla Speller: University of York
Nicole Boivin: Max Planck Institute for the Science of Human History
Meaghan Mackie: University of Copenhagen
Rosa R. Jersie-Christensen: University of Copenhagen
Jesper V. Olsen: University of Copenhagen
Matthew J. Collins: University of York
Oliver E. Craig: University of York
Eva Rosenstock: Freie Universität Berlin

Nature Communications, 2018, vol. 9, issue 1, 1-10

Abstract: 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.

Date: 2018
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DOI: 10.1038/s41467-018-06335-6

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