The identification of poultry processing in archaeological ceramicvessels using in-situ isotope references for organic residue analysis

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...

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Bibliographic Details
Main Authors: 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.
Format: Article
Published: Elsevier 2017
Subjects:
Poultry; Lipid; Stable isotopes; Organic residue analysis; Anglo-Saxon pottery; GC-MS; GC-c-IRMS
Online Access:https://eprints.nottingham.ac.uk/53106/

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