A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey)

A groundbreaking analysis of charred cereal remains from Neolithic Çatalhöyük reveals insights into ancient culinary practices, particularly the preparation and cooking methods of bread-like and porridge-like foods. The study employs scanning electron microscopy to examine the microstructure of these fragments, identifying their botanical composition and processing techniques. By comparing archaeological samples with experimentally prepared reference materials, researchers uncover evidence of diverse cereal-based meals, including bread and dough, providing a window into Neolithic food traditions in southwest Asia. This methodology offers a robust framework for studying ancient culinary practices, enhancing our understanding of early agricultural societies.

González Carretero, L., Wollstonecroft, M., & Fuller, D. Q. (2017). A methodological approach to the study of archaeological cereal meals: a case study at Çatalhöyük East (Turkey). Vegetation History and Archaeobotany, 26(4), 415–432. https://doi.org/10.1007/s00334-017-0602-6