Recognising archaeological food remains : archaeobotanical case studies from Bulgaria

The paper discusses possible evidence for cereal food from seven Bulgarian archaeological sites spanning theEarly Neolithic to the Early Iron Age (6th millennium BC – 1st millennium BC). It aims to increase the awarenessof excavators towards such finds and to present the methods for collecting and extracting such remains fromarchaeological layers and their laboratory analysis. The studied remains are mainly cereal fragments, agglomerationsof fragments or amorphous/ porous masses with or without visible plant tissues. They were directlycollected from vessel contents or derived by means of flotation from bulk samples taken from floor layers closeto fireplaces/ cooking installations. The microscopic structure of the food remains is observed and described atplant tissue level under low magnification binocular, microscope with reflected light and Scanning Electron Microscope(SEM). These optical examinations were applied in order to detect alterations of the microstructure ofthe possible food remains and hence to trace the possible ways of food preparation. All the cereal food remainsfrom the Neolithic/Chalcolithic period represent coarsely ground cereals, while the later ones (Late Bronze Ageand Early Iron Age) have characteristics of finely ground cereal products and may suggest the introductionof new cooking/ baking techniques as well as shifts in food processing practices. Based on their field experienceand research results the authors strongly recommend careful sampling and documentation of any charredcrusts recognisable as such in vessel contents, and deposits around installations like ovens and fireplaces, whichcould be related to daily food preparation or ritual offerings. Such systematic study of archaeological food remainswill facilitate obtaining reliable information about food preparation and consumption in the past.
PLANTCULT ‘Identifying the Food Cultures of Ancient Europe”, conducted under the European Union’s Horizon 2020 Research and Innovation Program (Grant Agreement no. 682529), Consolidator Grant 2016-2021