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Animal fats are by far the most common residue identified from archaeological pottery with the use of compound-specific stable carbon isotope analysis allowing detailed characterisation of their source. S., Coolidge, J., Urem-Kotsu, D., Kotsakis, K., Ozdogan, M., Ozdogan, A. 2007), approximately 99.9 % of the human past is out of history’s reach. Using organic residue analysis to understand early farming practice. Due to the nature of archaeological excavation, which is always a destructive process, the need for complementary research is therefore essential in order to extract the most information, which can in turn enhance archaeological interpretations. Characterisation of lipid extracts to commodity type is only possible through detailed knowledge of diagnostic compounds and their associated degradation products formed during vessel use or burial. An increasing range of commodities is being detected in pottery vessels, including animal products (meat and milk), leafy vegetables, specific plant oils and beeswax.
(Back to top) Lipid residues of cooking and the processing of other organic commodities have been found to survive in archaeological pottery vessels as components of surface and absorbed residues for several thousand years. (2008) Earliest date for milk use in the Near East and southeastern Europe linked to cattle herding. Following extraction, using a combination of modern analytical techniques, including: high temperature-gas chromatography (HTGC), GC/mass spectrometry (GC/MS) and GC-combustion-isotope ratio MS (GC-C-IRMS), the components of the lipid extracts of such residues can be identified and quantified. R., Campbell, S., Farid, S., Hodder, I., Yalman, N., Ozbasaran, M., Bicakci, E., Garfinkel, Y., Levy, T.