The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis
Poultry products are rarely considered when reconstructing pottery use through organic residue analysis, impinging upon our understanding of the changing role of these animals in the past. Here we evaluate an isotopic approach for distinguishing chicken fats from other animal products. We compare th...
| Main Authors: | , , , , , , , , , , , , |
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| Format: | Article |
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Elsevier
2017
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| Online Access: | https://eprints.nottingham.ac.uk/53106/ |
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| author | Colonese, A.C. Lucquin, A. Guedes, E.P. Thomas, R. Best, J. Fothergill, B.T. Sykes, Naomi Foster, A. Miller, Holly Poole, K. Maltby, M. Von Tersch, M. Craig, O.E. |
| author_facet | Colonese, A.C. Lucquin, A. Guedes, E.P. Thomas, R. Best, J. Fothergill, B.T. Sykes, Naomi Foster, A. Miller, Holly Poole, K. Maltby, M. Von Tersch, M. Craig, O.E. |
| author_sort | Colonese, A.C. |
| building | Nottingham Research Data Repository |
| collection | Online Access |
| description | Poultry products are rarely considered when reconstructing pottery use through organic residue analysis, impinging upon our understanding of the changing role of these animals in the past. Here we evaluate an isotopic approach for distinguishing chicken fats from other animal products. We compare the carbon isotopes of fatty acids extracted from modern tissues and archaeological bones and demonstrate that archaeological bones from contexts associated with pottery provide suitable reference ranges for distinguishing omnivorous animal products (e.g. pigs vs. chickens) in pots. When applied to pottery from the Anglo-Saxon site of Flixborough, England, we succeeded in identifying residues derived from chicken fats that otherwise could not be distinguished from other monogastric and ruminant animals using modern reference values only. This provides the first direct evidence for the processing of poultry or their products in pottery. The results highlight the utility of ‘in-situ’ archaeological bone lipids to identify omnivorous animal-derived lipids in archaeological ceramic vessels. |
| first_indexed | 2025-11-14T20:26:46Z |
| format | Article |
| id | nottingham-53106 |
| institution | University of Nottingham Malaysia Campus |
| institution_category | Local University |
| last_indexed | 2025-11-14T20:26:46Z |
| publishDate | 2017 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | nottingham-531062020-05-04T18:33:04Z https://eprints.nottingham.ac.uk/53106/ The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis Colonese, A.C. Lucquin, A. Guedes, E.P. Thomas, R. Best, J. Fothergill, B.T. Sykes, Naomi Foster, A. Miller, Holly Poole, K. Maltby, M. Von Tersch, M. Craig, O.E. Poultry products are rarely considered when reconstructing pottery use through organic residue analysis, impinging upon our understanding of the changing role of these animals in the past. Here we evaluate an isotopic approach for distinguishing chicken fats from other animal products. We compare the carbon isotopes of fatty acids extracted from modern tissues and archaeological bones and demonstrate that archaeological bones from contexts associated with pottery provide suitable reference ranges for distinguishing omnivorous animal products (e.g. pigs vs. chickens) in pots. When applied to pottery from the Anglo-Saxon site of Flixborough, England, we succeeded in identifying residues derived from chicken fats that otherwise could not be distinguished from other monogastric and ruminant animals using modern reference values only. This provides the first direct evidence for the processing of poultry or their products in pottery. The results highlight the utility of ‘in-situ’ archaeological bone lipids to identify omnivorous animal-derived lipids in archaeological ceramic vessels. Elsevier 2017-02-28 Article PeerReviewed Colonese, A.C., Lucquin, A., Guedes, E.P., Thomas, R., Best, J., Fothergill, B.T., Sykes, Naomi, Foster, A., Miller, Holly, Poole, K., Maltby, M., Von Tersch, M. and Craig, O.E. (2017) The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis. Journal of Archaeological Science, 78 . pp. 179-192. ISSN 1095-9238 Poultry; Lipid; Stable isotopes; Organic residue analysis; Anglo-Saxon pottery; GC-MS; GC-c-IRMS https://www.sciencedirect.com/science/article/pii/S0305440316301820?via%3Dihub doi:10.1016/j.jas.2016.12.006 doi:10.1016/j.jas.2016.12.006 |
| spellingShingle | Poultry; Lipid; Stable isotopes; Organic residue analysis; Anglo-Saxon pottery; GC-MS; GC-c-IRMS Colonese, A.C. Lucquin, A. Guedes, E.P. Thomas, R. Best, J. Fothergill, B.T. Sykes, Naomi Foster, A. Miller, Holly Poole, K. Maltby, M. Von Tersch, M. Craig, O.E. The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| title | The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| title_full | The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| title_fullStr | The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| title_full_unstemmed | The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| title_short | The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| title_sort | identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis |
| topic | Poultry; Lipid; Stable isotopes; Organic residue analysis; Anglo-Saxon pottery; GC-MS; GC-c-IRMS |
| url | https://eprints.nottingham.ac.uk/53106/ https://eprints.nottingham.ac.uk/53106/ https://eprints.nottingham.ac.uk/53106/ |