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Food and fat in prehistory: some examples from experimental archaeology WP5 - OpenArch Conference,...
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Food and fat in prehistory: some examples from experimental archaeology WP5
Professor Alan K. Outram
University of Exeter
April 2013
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Scientific food experiments and their potential for public presentation
• Can we extend beyond demonstrations of past dietary activities? • Can we meaningfully communicate the scientific significance of
the demonstrations and reconstructions in terms of their original scientific value?
• Can we meaningfully communicate how the activities result in an archaeological record and how the reconstruction helps decode that record?
• Can we demonstrate food practices which are alien to modern societies rather than just show old ways of doing current things?
• Which types of food experimentation and demonstrations lend themselves to the above?
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• Food Production • Food Processing • Cooking Methods • Food Consumption
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Bone Fats – Marrow and Grease Extraction
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Importance of Fats • More calories that carbohydrates and proteins by a
ration of 9:4. • Carriers of some essential vitamins and minerals (A,
D, E and K) • Essential fatty acids • Tastes good! • ‘Protein sparing’ action in low carbohydrate diets • Many craft uses (e.g. lubricant, waterproofer) • Fuel
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Identifying ‘peri-mortem’ fractures
1. Spiral or helical fracture outline 2. Acute or obtuse angle of fracture to cortical
surface (sharp) 3. Smooth fracture surface 4. Percussion cones/impact scars
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Identifying Grease Processing • Examine fracture patterns • Examine fragmentation patterns • Examine taphonomic factors • Consider archaeological evidence for rendering • Consider the economic and environmental
context
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Case Study – Greenland
Settled by Norse c. AD 985
In two are areas called:
Western Settlement
and
Eastern Settlement
(which was the larger and richer)
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Qeqertasussuk and
Itivnera
PaleoEskimo Saqqaq Culture
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