An exploration of ancient culinary practices in the Taihu Lake region of eastern China has shed light on the dietary habits and subsistence strategies of people during the late Neolithic era, circa 4th millennium BCE. Conducted by a collaborative team of researchers from the University of Chinese Academy of Sciences (UCAS), the Institute of Vertebrate Paleontology and Paleoanthropology of the Chinese Academy of Sciences, Nanjing Museum, and Capital Normal University, this groundbreaking study employed a comprehensive approach combining lipid and proteomic analyses of carbonized food residues found on pottery fragments.
Published in the esteemed Journal of Archaeological Science, the study scrutinized 57 pottery sherds dating mainly to the Songze cultural period, approximately 5800–5300 BP. Utilizing advanced lipid analysis techniques, including gas chromatography-mass spectrometry and gas chromatography-combustion isotope ratio mass spectrometry, alongside proteomics, the researchers unveiled a wealth of molecular information preserved within the food residues adhering to the pottery’s inner surfaces.
The findings revealed a fascinating tapestry of dietary staples and culinary practices prevalent during this period. Lipid compounds indicative of starch plants such as rice and millet, alongside freshwater and seafood oils, non-ruminant and ruminant adipose fats, were identified within the food residues. Notably, the presence of millet biomarkers in some samples from the Songze cultural period marks the earliest known evidence of millet utilization in the Taihu Lake region, suggesting a novel southward transmission route for this crop.
Moreover, the identification of specific peptides from muscle proteins of large yellow croaker and mandarin fish, as well as mammal collagen proteins from wild Caprinae and an unsequenced Perissodactyla species, provided unprecedented insights into the consumption of marine and terrestrial fauna during this era. Remarkably, the discovery of marine fish residues, particularly those of the large yellow croaker, unveils previously undocumented aspects of ancient dietary practices in the region.
Furthermore, the versatile use of pottery, including Ding and Zeng vessels, for cooking a diverse array of animal and plant ingredients underscores the importance of these artifacts in ancient culinary traditions. The complementary nature of lipid and proteomic analyses proved instrumental in elucidating the intricate tapestry of ancient subsistence strategies, with lipid biomarkers serving as pre-screening indicators for subsequent proteomic investigations.
Dr. Rao Huiyun, the lead analyst of the study from the Institute of Vertebrate Paleontology and Paleoanthropology, emphasized the significance of integrating lipid and proteomic analyses for a comprehensive understanding of ancient dietary practices. However, challenges remain, particularly in paleoproteomic analysis, necessitating the refinement of pre-screening approaches to assess protein preservation effectively.
Prof. Yang Yimin, the principal investigator from UCAS, highlighted the transformative potential of lipid analysis in Chinese archaeology, foreseeing its pivotal role in advancing our understanding of ancient civilizations. Indeed, this interdisciplinary study not only enriches our knowledge of ancient culinary traditions but also underscores the importance of innovative analytical techniques in unraveling the mysteries of the past.
Source: Chinese Academy of Sciences