Archaeobotanist | Bioarchaeologist. My main tool of data generation is the analysis of plant macroremains such as seeds, wood/charcoal, and also processed cereal-based foodstuffs from archaeological excavations. By embedding these finds into their socioeconomical and natural contexts, my research motivation is to improve the understanding of human–plant interactions in the past, and thus to contribute to a cultural anthropology of plants. Of the mentioned materials, in particular the latter – processed cereals – have caught my interest: Just like any other artefacts, archaeological finds of cereal products bear information on their chaîne opératoire. One of my research foci is to help identifying these ways of production, and thus finding out about their meaning in the past. Phone: +43 (1) 515 81 - 41 12 Address: Georg-Coch-Platz 2 1010 Wien Austria
Animal dung analyses are a useful tool for vegetational studies. Preserved ruminant dung from arc... more Animal dung analyses are a useful tool for vegetational studies. Preserved ruminant dung from archaeological layers offer a unique possibility for the reconstruction of past fodder management strategies, and further for studying the impact of fodder acquisition and pasturing on forests. In this case study we investigate the impact of Late Neolithic livestock keeping on the forest around the “Mooswinkel” pile dwelling at the Austrian lake Mondsee. Cattle, goats and / or sheep were evidently kept inside the settlement during the winter for protection. During daytime, they were allowed to forage around the settlement. Winter fodder consisted of dried leaf hay, hay from grasses and herbs, male flowers of early blooming bushes and fresh twigs of evergreen species, such as fir (Abies alba), ivy (Hedera helix) and mistletoe (Viscum album).
The paper discusses possible evidence for cereal food from seven Bulgarian archaeological sites s... more The paper discusses possible evidence for cereal food from seven Bulgarian archaeological sites spanning the Early Neolithic to the Early Iron Age (6th millennium BC – 1st millennium BC). It aims to increase the awareness of excavators towards such finds and to present the methods for collecting and extracting such remains from archaeological layers and their laboratory analysis. The studied remains are mainly cereal fragments, agglomerations of fragments or amorphous/ porous masses with or without visible plant tissues. They were directly collected from vessel contents or derived by means of flotation from bulk samples taken from floor layers close to fireplaces/ cooking installations. The microscopic structure of the food remains is observed and described at plant 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 of the ...
Journal of Archaeological Science: Reports, Dec 10, 2022
The Late Bronze Age site of Prigglitz-Gasteil provides a wealth of proxies for the reconstruction... more The Late Bronze Age site of Prigglitz-Gasteil provides a wealth of proxies for the reconstruction of wood use, past vegetation, and forest management at a copper production site. In this paper we have combined charcoal analyses from domestic contexts, an investigation of mining timbers found in the backfill of the opencast copper ore mine, and a preliminary study of a pollen profile from the nearby Saubachgraben mire. The com-plementary information from these different contexts allowed a reconstruction of the impact of settlement and mining activities on the natural mixed forest around the site, chiefly composed of beech, spruce, and fir. Forest clearing affected mainly spruce. Despite the dominance of spruce among the conifers, however, fir wood was exclusively selected for the production of mining timbers, which were used to support the opencast mine walls or for water management constructions. The gathering of firewood for domestic hearths and metal workshop furnaces followed the principle of least effort, leading to a secondary succession with pioneer spe-cies in the immediate surroundings of the mining settlement. The investigated wood and charcoal finds indi-cated a systematic and selective use of the wood species occurring in the surrounding forest. At the current state of the investigations, there is no evidence of scarcity or shortage in the wood supply.
Over the past several decades, both the philosophy of cultural, social and historical anthropolog... more Over the past several decades, both the philosophy of cultural, social and historical anthropology have focused on the many avenues of study relating to food, or rather modes of consumption, by focusing on the construction of individual and collective identities. As a counterpoint to these theoretical considerations, archaeological experience brings its share of concrete, though uncertain observations, discoveries, and interpretations that arise from both the artefacts and their related contexts. While raw foodstuffs –ecofacts– are regularly found and identified in archaeological contexts in the form of seeds and fruits, observations on food preparations are rarer, with less attention paid to their analysis and interpretation. These findings pose particular challenges to researchers, as they require an adequate analytical strategy for their study. Many fragments of so-called amorphous charred objects (ACO) can indeed be identified as being processed plant products. On the other hand, items that appear more complete, and whose outer form appears to be the result of intentional shaping, are often “blindly” described as breads or flatbreads. Still, these also require sophisticated technical equipment and extra care in interpretation, as even the mere hypothesis that such an object is cereal-based must be systematically verified. For this reason, it is preferable to refer to these elements as “bread-like objects” (BLO), rather than identifying them straight away as breads or dough. Examination of the surfaces, with the naked eye or by optical microscopy, in most cases does not reveal any identifiable macroscopic component; it is therefore necessary to use appropriate and non-destructive analytical methods. But why focus on the study of these seemingly rare finds anyway? In historical archaeology, the research into consumption practices is more often than not based solely on textual and epigraphic sources, which often do not reveal the phases of food preparation, or do not necessarily apply to a particular region. In contrast, archaeological remains of food preparations reflect the actual outcomes of the physical transformation of natural ingredients into elaborate dishes. Reconstructing these transformation processes by analysing the micro-structure of food remains therefore opens a new field of research leading to the possibility of reconstituting recipes. In the same vein as the previous considerations, we follow the idea that a dish or a drink represent artefacts, in the current definition as objects “predominantly shaped by human action”. We therefore consider it legitimate to evaluate processed foods, and their archaeological remains, as material witnesses to an ancient culinary heritage and we interpret them as such. This article describes the results of the analysis of six food preparations derived from cereals, discovered in Gaul and dated between the 2nd and the 6th c. CE. It also aims to elaborate on the conceptual environment in which these studies are placed, and the methodological aspects related to them. Considered as processed and shaped artefacts, the BLO can therefore be studied by referring to the concept of the chaîne opératoire (operational sequence). The ingredients, instruments and equipment used, products and by-products generated at each stage of this occasionally complex sequence are used to illustrate and reconstruct the manufacturing process, possibly supported by the experimental reproduction of the actions involved. Based on this concept of the chaîne opératoire, an objective classification of products and by-products can be attempted. Since the primary components of the preparations are no longer identifiable under a binocular magnifying glass, non-invasive imaging techniques are used to facilitate their analysis. Current approaches consist of the search for diagnostic elements to determine the plant foods used. A preliminary scanning electron microscope analysis confirms the presence of dough made from semolina or flour, derived from cereals, but also sometimes from legumes or dried fruits, such as acorns and hazelnuts. Identification of cereals is based, in particular, on tissue fragments from the outer layers of the cereal grain (commonly called “bran” as a whole), or even fragments of glumes or awns, whose micro-anatomy (histology) offer diagnostic characteristics for their identification. Starch granules and yeast spores are also sought after. Chemical approaches using mass spectrometry occasionally supplement these methods, in order to identify certain aspects of their molecular composition. In addition to the attention paid to the basic ingredients, we also endeavour to understand the succession of actions applied to the dough and the way in which they were created and prepared, as well as the cooking methods that they subsequently experienced. Protocols of study are still being refined, in particular for the recognition of fermented doughs, and the criteria that would make it possible to differentiate a bread from a flatbread, for example. Without damaging the archaeological specimen, X-ray microtomography allows for an observation of the internal structure of the dough and the gas bubbles (pores) produced by fermentation, as well as inclusions and additions of ingredients other than flour. Results from initial analysis reveal that the products studied were prepared from extremely pure flours and were very carefully ground and sieved. We note that wheat(s), but also barley are the main components, sometimes mixed, though it is not yet possible to assess the proportions of such mixtures. Examination of the doughs reveals signifcant differences in texture and structure: presence or absence of a crust, pores of varying sizes and frequency, doughs whose air has been kneaded out, etc. The first observations also highlight the high quality of the flour used for making (flat) breads from the Roman period, which appear to have been very fine and rather free of impurities (such as husk fragments). This suggests the use of ingredients that are well cleaned before milling, as well as the use of free-threshing cereals, initially lowering the proportion of inedible elements likely to be found in the flours. These findings differ from the Metal Age specimens previously studied in Europe, which appear to contain a higher frequency of bran and glume remains. The major shift from hulled towards free-threshing cereals was motivated more by technical constraints weighing on the product intended for sale, than by new dietary habits: free-threshing wheat species could be directly processed. The demand for “ready-to-use” grains has sometimes been coupled with a demand for semi-processed ingredients: in Northern Gaul, we know of certain sites from the late La Tène period documenting milling activities largely exceeding the needs of their occupants, probably partly oriented towards the supply of ground or crushed products. It is likely crucial to include the development of the bakery in this new organization of food trade networks, wherein establishments respond to urban consumers’ needs for basic food products by ensuring the entire chaîne opératoire from grinding grain to selling bread.
Despite their favorable nutritional, agricultural and ecological traits, Lathyrus species are amo... more Despite their favorable nutritional, agricultural and ecological traits, Lathyrus species are among the under-recognized legume crops meriting further exploitation as nutrient-rich seeds. Holistic chemical characterization of nutrients/anti-nutrients in this genus is an important prerequisite to select high quality seeds for breeding programs. Herein, the chemical composition of ten Lathyrus species was assessed via GC/MS-based metabolomics. Seventy-nine metabolites were identified comprising fatty acids, sugars, organic acids, and amino acids. Richest in amino-acids, L. annuus appeared the most suited for nutritional use. Furthermore, taxa enriched with fatty acids and sugars (L. pannonicus, L. annuus and L. odoratus) also show high potential as food or fodder. The richness of organic acids in L. sativus and L. tingitanus can override the anti-nutritive effect of phytic acid. Comparison to extant phylogenetic studies of the genus illustrates to what extent infrageneric classification is also reflected by the chemical variation observable via metabolomics, which has not been done before: Segregate sectional clustering among accessions was demonstrated along with several relationships at both infrasectional (e. g. L. sylvestris and L. latifolius) and interspecific level (e. g. L. venetus and L. niger) using multivariate data analysis.
An international research project (FWF I-1693) recently finished investigating archaeological sit... more An international research project (FWF I-1693) recently finished investigating archaeological sites in the hinterland of the lake pile dwelling sites of Mondsee and Attersee in Oberösterreich (Upper Austria), with the goal of reconstructing the spatial networks of Copper Age (agri-)cultural landscapes and human-environmental interactions in the region. Charred plant macroremains from the two hinterland sites of Lenzing-Burgstall (1,517 plant macrofossil finds in total) and Ansfelden-Burgwiese (24,115 total finds) from Copper Age (= Late Neolithic/Chalcolithic) cultural layers were analysed as a contribution towards elucidating the agricultural practices and food choices of the inhabitants. Despite the generally poor state of preservation at Lenzing-Burgstall, a rich spectrum of cultivated crops with barley, einkorn and emmer wheats, and lentil, together with surprisingly high quantities of hazelnut shell fragments were identified. The site of Ansfelden-Burgwiese, on the other hand, contributed not only additional taxa (free-threshing wheat and Triticum cf. timopheevii) to the spectrum, but also the earliest evidence for Triticum spelta (spelt) in the region so far.
Seeds of domesticated Vicia (vetch) species (family Fabaceae-Faboideae) are produced and consumed... more Seeds of domesticated Vicia (vetch) species (family Fabaceae-Faboideae) are produced and consumed worldwide for their nutritional value. Seed accessions belonging to 16 different species of Vicia—both domesticated and wild taxa—were subjected to a chemotaxonomic study using ultraperformance liquid chromatography–mass spectrometry (UPLC-MS) analyzed by chemometrics. A total of 89 metabolites were observed in the examined Vicia accessions. Seventy-eight out of the 89 detected metabolites were annotated. Metabolites quantified belonged to several classes, viz., flavonoids, procyanidins, prodelphinidins, anthocyanins, stilbenes, dihydrochalcones, phenolic acids, coumarins, alkaloids, jasmonates, fatty acids, terpenoids, and cyanogenics, with flavonoids and fatty acids amounting to the major classes. Flavonoids, fatty acids, and anthocyanins showed up as potential chemotaxonomic markers in Vicia species discrimination. Fatty acids were more enriched in Vicia faba specimens, while the abundance of flavonoids was the highest in Vicia parviflora. Anthocyanins allowed for discrimination between Vicia hirsuta and Vicia sepium. To the best of our knowledge, this is the first report on employing UPLC-MS metabolomics to discern the diversity of metabolites at the intrageneric level among Vicia species.
The Late Bronze Age site of Prigglitz-Gasteil is situated in the easternmost copper mining region... more The Late Bronze Age site of Prigglitz-Gasteil is situated in the easternmost copper mining region of the Alps. From the 11th until the 9th century BCE (late Urnfield Culture), copper ore was extracted in opencast mines. The further working steps (beneficiation, smelting, refining) until the production of final bronze objects by casting took place immediately next to the mine on artificial working platforms. During archaeological excavations from 2010 to 2014, two working platforms were investigated and sampled in a high-resolution approach in order to retrieve micro-debris and charred plant remains. In this paper, archaeobotanical analysis aims at 1) reconstructing the miners’ diet and 2) investigating producer/consumer aspects of the mining settlement. The most important crop plants at the Late Bronze Age site were broomcorn millet (Panicum miliaceum), foxtail millet (Setaria italica), and lentil (Lens culinaris), contrasted by the analysed food preparations which contained foxtail millet and barley (Hordeum vulgare). The lack of chaff, combined with a high occurrence of processed food, suggests that the miners at the site were supplied from outside with grain and grain-based food, either from adjacent communities or from a larger distance. For the first time for a Late Bronze Age copper mining site, SEM analyses give clear hints on the composition of processed foodstuffs and the ways of their preparation. The presence of pulses (lentils) in a Bronze Age mining site rich in faunal evidence is an important proof that in addition to the pork-dominated diet the local miners also consumed plant-based protein. The presence of charred wild fruits may indicate that foraging was pursued as a regular practice as well.
Fennel (Foeniculum vulgare Miller) is a popular aromatic plant native to the Mediterranean basin ... more Fennel (Foeniculum vulgare Miller) is a popular aromatic plant native to the Mediterranean basin and cultivated worldwide that is valued for the nutritional and health benefits of its fruits. Headspace solid-phase microextraction of 12 fennel accessions of cultivated (F. vulgare subsp. vulgare) and wild forms (F. vulgare subsp. piperitum) of different origins was carried out for assessing their volatile distribution. Fifty-four volatiles were identified, with ethers amounting for the major class at ca. 52−99% attributed to the abundance of (E)-anethole and estragole. Several subsp. vulgare accessions proved to be excellent sources of the chief aroma (E)-anethole (95.9−98.4%), whereas high levels of estragole at ca. 72% were observed in subsp. piperitum from Minia and Khartoum and must be considered in the safety assessment of fennel. Other volatile classes were detected including ketones, esters, aldehydes, alcohols, and hydrocarbons (monoterpenes, sesquiterpenes, and diterpenes). Fenchone exceeded 15% of the total volatiles in some fennel specimens, linked to a conspicuous bitter aftertaste. The members of subsp. piperitum were more enriched in monoterpene hydrocarbons with sabinene found exclusively in these, while subsp. vulgare comprised a higher content of ethers. Principle component analysis determined isoterpinolene as a special component in subsp. piperitum. In all specimens from the same group, estragole was the most distinguished volatile compound according to the findings from orthogonal partial least squares-discriminant analysis. The highest estimated estragole levels were detected in subsp. piperitum from Minia at 89.8 mg/g. This comparative study provides the first comprehensive insight into volatile profiling of 12 fennel fruit varieties.
Ancient beer is hard to find, and new methods for identifying its remains are constantly being so... more Ancient beer is hard to find, and new methods for identifying its remains are constantly being sought for. During their search for new ways of how to unlock the secrets of charred prehistoric food crusts, an international team of archaeologists uncovered a new identification trait for foodstuffs made of malted grain. They also discovered the possibly oldest traces of brewing in central Europe.
Well-preserved finds of sacrificial cakes from the Sanctuary of Demeter at Monte Papalucio (Oria,... more Well-preserved finds of sacrificial cakes from the Sanctuary of Demeter at Monte Papalucio (Oria, southern Italy, VI-III cent. B.C.) are among the most famous bread-like remains from the ancient Mediterranean region. These unusual finds represent direct and rare evidence of the food products offered as part of religious practice by the indigenous (Messapian people) inside a particular ‘place of encounter’, a place of worship closely related to the south Italian colonial Greek world (Magna Graecia). This paper offers for the first time a detailed analysis of the internal structure of these bread-like remains using Environmental Scanning Electron Microscope and Image Analysis in order to detect plant-based ingredients and the techniques employed in the production and cooking processes. Moreover, considering the cultural context, the sacrificial cakes from Oria Sanctuary offer a rare opportunity to directly compare the ‘cake’ finds and ancient written Greek sources, allowing for a deeper understanding of the chaînes opératoires of cereal processing in the past as well as the perception and role of these products among the ancient societies of the region. The contribution presents and discusses the results of these analyses and offers valuable, integrated information hidden inside the ancient cakes. A better understanding of the reciprocal influences and possible divergences between native and Greek culture is achieved by taking into consideration ancient Greek tradition on bread and cakes in sacred contexts and the interplay.
Animal dung analyses are a useful tool for vegetational studies. Preserved ruminant dung from arc... more Animal dung analyses are a useful tool for vegetational studies. Preserved ruminant dung from archaeological layers offer a unique possibility for the reconstruction of past fodder management strategies, and further for studying the impact of fodder acquisition and pasturing on forests. In this case study we investigate the impact of Late Neolithic livestock keeping on the forest around the “Mooswinkel” pile dwelling at the Austrian lake Mondsee. Cattle, goats and / or sheep were evidently kept inside the settlement during the winter for protection. During daytime, they were allowed to forage around the settlement. Winter fodder consisted of dried leaf hay, hay from grasses and herbs, male flowers of early blooming bushes and fresh twigs of evergreen species, such as fir (Abies alba), ivy (Hedera helix) and mistletoe (Viscum album).
The paper discusses possible evidence for cereal food from seven Bulgarian archaeological sites s... more The paper discusses possible evidence for cereal food from seven Bulgarian archaeological sites spanning the Early Neolithic to the Early Iron Age (6th millennium BC – 1st millennium BC). It aims to increase the awareness of excavators towards such finds and to present the methods for collecting and extracting such remains from archaeological layers and their laboratory analysis. The studied remains are mainly cereal fragments, agglomerations of fragments or amorphous/ porous masses with or without visible plant tissues. They were directly collected from vessel contents or derived by means of flotation from bulk samples taken from floor layers close to fireplaces/ cooking installations. The microscopic structure of the food remains is observed and described at plant 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 of the ...
Journal of Archaeological Science: Reports, Dec 10, 2022
The Late Bronze Age site of Prigglitz-Gasteil provides a wealth of proxies for the reconstruction... more The Late Bronze Age site of Prigglitz-Gasteil provides a wealth of proxies for the reconstruction of wood use, past vegetation, and forest management at a copper production site. In this paper we have combined charcoal analyses from domestic contexts, an investigation of mining timbers found in the backfill of the opencast copper ore mine, and a preliminary study of a pollen profile from the nearby Saubachgraben mire. The com-plementary information from these different contexts allowed a reconstruction of the impact of settlement and mining activities on the natural mixed forest around the site, chiefly composed of beech, spruce, and fir. Forest clearing affected mainly spruce. Despite the dominance of spruce among the conifers, however, fir wood was exclusively selected for the production of mining timbers, which were used to support the opencast mine walls or for water management constructions. The gathering of firewood for domestic hearths and metal workshop furnaces followed the principle of least effort, leading to a secondary succession with pioneer spe-cies in the immediate surroundings of the mining settlement. The investigated wood and charcoal finds indi-cated a systematic and selective use of the wood species occurring in the surrounding forest. At the current state of the investigations, there is no evidence of scarcity or shortage in the wood supply.
Over the past several decades, both the philosophy of cultural, social and historical anthropolog... more Over the past several decades, both the philosophy of cultural, social and historical anthropology have focused on the many avenues of study relating to food, or rather modes of consumption, by focusing on the construction of individual and collective identities. As a counterpoint to these theoretical considerations, archaeological experience brings its share of concrete, though uncertain observations, discoveries, and interpretations that arise from both the artefacts and their related contexts. While raw foodstuffs –ecofacts– are regularly found and identified in archaeological contexts in the form of seeds and fruits, observations on food preparations are rarer, with less attention paid to their analysis and interpretation. These findings pose particular challenges to researchers, as they require an adequate analytical strategy for their study. Many fragments of so-called amorphous charred objects (ACO) can indeed be identified as being processed plant products. On the other hand, items that appear more complete, and whose outer form appears to be the result of intentional shaping, are often “blindly” described as breads or flatbreads. Still, these also require sophisticated technical equipment and extra care in interpretation, as even the mere hypothesis that such an object is cereal-based must be systematically verified. For this reason, it is preferable to refer to these elements as “bread-like objects” (BLO), rather than identifying them straight away as breads or dough. Examination of the surfaces, with the naked eye or by optical microscopy, in most cases does not reveal any identifiable macroscopic component; it is therefore necessary to use appropriate and non-destructive analytical methods. But why focus on the study of these seemingly rare finds anyway? In historical archaeology, the research into consumption practices is more often than not based solely on textual and epigraphic sources, which often do not reveal the phases of food preparation, or do not necessarily apply to a particular region. In contrast, archaeological remains of food preparations reflect the actual outcomes of the physical transformation of natural ingredients into elaborate dishes. Reconstructing these transformation processes by analysing the micro-structure of food remains therefore opens a new field of research leading to the possibility of reconstituting recipes. In the same vein as the previous considerations, we follow the idea that a dish or a drink represent artefacts, in the current definition as objects “predominantly shaped by human action”. We therefore consider it legitimate to evaluate processed foods, and their archaeological remains, as material witnesses to an ancient culinary heritage and we interpret them as such. This article describes the results of the analysis of six food preparations derived from cereals, discovered in Gaul and dated between the 2nd and the 6th c. CE. It also aims to elaborate on the conceptual environment in which these studies are placed, and the methodological aspects related to them. Considered as processed and shaped artefacts, the BLO can therefore be studied by referring to the concept of the chaîne opératoire (operational sequence). The ingredients, instruments and equipment used, products and by-products generated at each stage of this occasionally complex sequence are used to illustrate and reconstruct the manufacturing process, possibly supported by the experimental reproduction of the actions involved. Based on this concept of the chaîne opératoire, an objective classification of products and by-products can be attempted. Since the primary components of the preparations are no longer identifiable under a binocular magnifying glass, non-invasive imaging techniques are used to facilitate their analysis. Current approaches consist of the search for diagnostic elements to determine the plant foods used. A preliminary scanning electron microscope analysis confirms the presence of dough made from semolina or flour, derived from cereals, but also sometimes from legumes or dried fruits, such as acorns and hazelnuts. Identification of cereals is based, in particular, on tissue fragments from the outer layers of the cereal grain (commonly called “bran” as a whole), or even fragments of glumes or awns, whose micro-anatomy (histology) offer diagnostic characteristics for their identification. Starch granules and yeast spores are also sought after. Chemical approaches using mass spectrometry occasionally supplement these methods, in order to identify certain aspects of their molecular composition. In addition to the attention paid to the basic ingredients, we also endeavour to understand the succession of actions applied to the dough and the way in which they were created and prepared, as well as the cooking methods that they subsequently experienced. Protocols of study are still being refined, in particular for the recognition of fermented doughs, and the criteria that would make it possible to differentiate a bread from a flatbread, for example. Without damaging the archaeological specimen, X-ray microtomography allows for an observation of the internal structure of the dough and the gas bubbles (pores) produced by fermentation, as well as inclusions and additions of ingredients other than flour. Results from initial analysis reveal that the products studied were prepared from extremely pure flours and were very carefully ground and sieved. We note that wheat(s), but also barley are the main components, sometimes mixed, though it is not yet possible to assess the proportions of such mixtures. Examination of the doughs reveals signifcant differences in texture and structure: presence or absence of a crust, pores of varying sizes and frequency, doughs whose air has been kneaded out, etc. The first observations also highlight the high quality of the flour used for making (flat) breads from the Roman period, which appear to have been very fine and rather free of impurities (such as husk fragments). This suggests the use of ingredients that are well cleaned before milling, as well as the use of free-threshing cereals, initially lowering the proportion of inedible elements likely to be found in the flours. These findings differ from the Metal Age specimens previously studied in Europe, which appear to contain a higher frequency of bran and glume remains. The major shift from hulled towards free-threshing cereals was motivated more by technical constraints weighing on the product intended for sale, than by new dietary habits: free-threshing wheat species could be directly processed. The demand for “ready-to-use” grains has sometimes been coupled with a demand for semi-processed ingredients: in Northern Gaul, we know of certain sites from the late La Tène period documenting milling activities largely exceeding the needs of their occupants, probably partly oriented towards the supply of ground or crushed products. It is likely crucial to include the development of the bakery in this new organization of food trade networks, wherein establishments respond to urban consumers’ needs for basic food products by ensuring the entire chaîne opératoire from grinding grain to selling bread.
Despite their favorable nutritional, agricultural and ecological traits, Lathyrus species are amo... more Despite their favorable nutritional, agricultural and ecological traits, Lathyrus species are among the under-recognized legume crops meriting further exploitation as nutrient-rich seeds. Holistic chemical characterization of nutrients/anti-nutrients in this genus is an important prerequisite to select high quality seeds for breeding programs. Herein, the chemical composition of ten Lathyrus species was assessed via GC/MS-based metabolomics. Seventy-nine metabolites were identified comprising fatty acids, sugars, organic acids, and amino acids. Richest in amino-acids, L. annuus appeared the most suited for nutritional use. Furthermore, taxa enriched with fatty acids and sugars (L. pannonicus, L. annuus and L. odoratus) also show high potential as food or fodder. The richness of organic acids in L. sativus and L. tingitanus can override the anti-nutritive effect of phytic acid. Comparison to extant phylogenetic studies of the genus illustrates to what extent infrageneric classification is also reflected by the chemical variation observable via metabolomics, which has not been done before: Segregate sectional clustering among accessions was demonstrated along with several relationships at both infrasectional (e. g. L. sylvestris and L. latifolius) and interspecific level (e. g. L. venetus and L. niger) using multivariate data analysis.
An international research project (FWF I-1693) recently finished investigating archaeological sit... more An international research project (FWF I-1693) recently finished investigating archaeological sites in the hinterland of the lake pile dwelling sites of Mondsee and Attersee in Oberösterreich (Upper Austria), with the goal of reconstructing the spatial networks of Copper Age (agri-)cultural landscapes and human-environmental interactions in the region. Charred plant macroremains from the two hinterland sites of Lenzing-Burgstall (1,517 plant macrofossil finds in total) and Ansfelden-Burgwiese (24,115 total finds) from Copper Age (= Late Neolithic/Chalcolithic) cultural layers were analysed as a contribution towards elucidating the agricultural practices and food choices of the inhabitants. Despite the generally poor state of preservation at Lenzing-Burgstall, a rich spectrum of cultivated crops with barley, einkorn and emmer wheats, and lentil, together with surprisingly high quantities of hazelnut shell fragments were identified. The site of Ansfelden-Burgwiese, on the other hand, contributed not only additional taxa (free-threshing wheat and Triticum cf. timopheevii) to the spectrum, but also the earliest evidence for Triticum spelta (spelt) in the region so far.
Seeds of domesticated Vicia (vetch) species (family Fabaceae-Faboideae) are produced and consumed... more Seeds of domesticated Vicia (vetch) species (family Fabaceae-Faboideae) are produced and consumed worldwide for their nutritional value. Seed accessions belonging to 16 different species of Vicia—both domesticated and wild taxa—were subjected to a chemotaxonomic study using ultraperformance liquid chromatography–mass spectrometry (UPLC-MS) analyzed by chemometrics. A total of 89 metabolites were observed in the examined Vicia accessions. Seventy-eight out of the 89 detected metabolites were annotated. Metabolites quantified belonged to several classes, viz., flavonoids, procyanidins, prodelphinidins, anthocyanins, stilbenes, dihydrochalcones, phenolic acids, coumarins, alkaloids, jasmonates, fatty acids, terpenoids, and cyanogenics, with flavonoids and fatty acids amounting to the major classes. Flavonoids, fatty acids, and anthocyanins showed up as potential chemotaxonomic markers in Vicia species discrimination. Fatty acids were more enriched in Vicia faba specimens, while the abundance of flavonoids was the highest in Vicia parviflora. Anthocyanins allowed for discrimination between Vicia hirsuta and Vicia sepium. To the best of our knowledge, this is the first report on employing UPLC-MS metabolomics to discern the diversity of metabolites at the intrageneric level among Vicia species.
The Late Bronze Age site of Prigglitz-Gasteil is situated in the easternmost copper mining region... more The Late Bronze Age site of Prigglitz-Gasteil is situated in the easternmost copper mining region of the Alps. From the 11th until the 9th century BCE (late Urnfield Culture), copper ore was extracted in opencast mines. The further working steps (beneficiation, smelting, refining) until the production of final bronze objects by casting took place immediately next to the mine on artificial working platforms. During archaeological excavations from 2010 to 2014, two working platforms were investigated and sampled in a high-resolution approach in order to retrieve micro-debris and charred plant remains. In this paper, archaeobotanical analysis aims at 1) reconstructing the miners’ diet and 2) investigating producer/consumer aspects of the mining settlement. The most important crop plants at the Late Bronze Age site were broomcorn millet (Panicum miliaceum), foxtail millet (Setaria italica), and lentil (Lens culinaris), contrasted by the analysed food preparations which contained foxtail millet and barley (Hordeum vulgare). The lack of chaff, combined with a high occurrence of processed food, suggests that the miners at the site were supplied from outside with grain and grain-based food, either from adjacent communities or from a larger distance. For the first time for a Late Bronze Age copper mining site, SEM analyses give clear hints on the composition of processed foodstuffs and the ways of their preparation. The presence of pulses (lentils) in a Bronze Age mining site rich in faunal evidence is an important proof that in addition to the pork-dominated diet the local miners also consumed plant-based protein. The presence of charred wild fruits may indicate that foraging was pursued as a regular practice as well.
Fennel (Foeniculum vulgare Miller) is a popular aromatic plant native to the Mediterranean basin ... more Fennel (Foeniculum vulgare Miller) is a popular aromatic plant native to the Mediterranean basin and cultivated worldwide that is valued for the nutritional and health benefits of its fruits. Headspace solid-phase microextraction of 12 fennel accessions of cultivated (F. vulgare subsp. vulgare) and wild forms (F. vulgare subsp. piperitum) of different origins was carried out for assessing their volatile distribution. Fifty-four volatiles were identified, with ethers amounting for the major class at ca. 52−99% attributed to the abundance of (E)-anethole and estragole. Several subsp. vulgare accessions proved to be excellent sources of the chief aroma (E)-anethole (95.9−98.4%), whereas high levels of estragole at ca. 72% were observed in subsp. piperitum from Minia and Khartoum and must be considered in the safety assessment of fennel. Other volatile classes were detected including ketones, esters, aldehydes, alcohols, and hydrocarbons (monoterpenes, sesquiterpenes, and diterpenes). Fenchone exceeded 15% of the total volatiles in some fennel specimens, linked to a conspicuous bitter aftertaste. The members of subsp. piperitum were more enriched in monoterpene hydrocarbons with sabinene found exclusively in these, while subsp. vulgare comprised a higher content of ethers. Principle component analysis determined isoterpinolene as a special component in subsp. piperitum. In all specimens from the same group, estragole was the most distinguished volatile compound according to the findings from orthogonal partial least squares-discriminant analysis. The highest estimated estragole levels were detected in subsp. piperitum from Minia at 89.8 mg/g. This comparative study provides the first comprehensive insight into volatile profiling of 12 fennel fruit varieties.
Ancient beer is hard to find, and new methods for identifying its remains are constantly being so... more Ancient beer is hard to find, and new methods for identifying its remains are constantly being sought for. During their search for new ways of how to unlock the secrets of charred prehistoric food crusts, an international team of archaeologists uncovered a new identification trait for foodstuffs made of malted grain. They also discovered the possibly oldest traces of brewing in central Europe.
Well-preserved finds of sacrificial cakes from the Sanctuary of Demeter at Monte Papalucio (Oria,... more Well-preserved finds of sacrificial cakes from the Sanctuary of Demeter at Monte Papalucio (Oria, southern Italy, VI-III cent. B.C.) are among the most famous bread-like remains from the ancient Mediterranean region. These unusual finds represent direct and rare evidence of the food products offered as part of religious practice by the indigenous (Messapian people) inside a particular ‘place of encounter’, a place of worship closely related to the south Italian colonial Greek world (Magna Graecia). This paper offers for the first time a detailed analysis of the internal structure of these bread-like remains using Environmental Scanning Electron Microscope and Image Analysis in order to detect plant-based ingredients and the techniques employed in the production and cooking processes. Moreover, considering the cultural context, the sacrificial cakes from Oria Sanctuary offer a rare opportunity to directly compare the ‘cake’ finds and ancient written Greek sources, allowing for a deeper understanding of the chaînes opératoires of cereal processing in the past as well as the perception and role of these products among the ancient societies of the region. The contribution presents and discusses the results of these analyses and offers valuable, integrated information hidden inside the ancient cakes. A better understanding of the reciprocal influences and possible divergences between native and Greek culture is achieved by taking into consideration ancient Greek tradition on bread and cakes in sacred contexts and the interplay.
In: Grömer et al: Mitteilungen der Anthropologischen Gesellschaft in Wien (MAGW) Band 153, Dec 2023
The Austrian Bioarchaeological Society (Bioarchäologische Gesellschaft Österreichs, BAG) was foun... more The Austrian Bioarchaeological Society (Bioarchäologische Gesellschaft Österreichs, BAG) was founded in 2015 and is thus one of the youngest scientific associations in Austrian archaeology. The society defines itself both as a platform for representatives and students of the various bioarchaeological disciplines and as an interdisciplinary interface in the increasingly growing field of archaeological sciences. This communicative function, in the broadest sense, should also be used to make findings and concerns from the bioarchaeological disciplines accessible to a broader public. In this article, the motives for founding this interdisciplinary archaeological association will be discussed, along with its current state and future perspectives. In this context, the positioning of bioarchaeological scientific fields within the archaeological institutions of Austria will also be presented and the resulting possibilities and limitations of an independent association will be outlined.
Ein anderes Griechenland. 125 Jahre Forschungen des Österreichischen Archäologischen Instituts in Athen | Μια αλλή ελλαδα. 125 χρόνια ερευνασ τόυ Αυστριακόυ Αρχαιόλόγικόυ Ινστιτόυτόυ Αθήνών, 2023
A wealth of well-contextualised archaeobotanical data from Aigeira and Lousoi can serve as a basi... more A wealth of well-contextualised archaeobotanical data from Aigeira and Lousoi can serve as a basis for in-depth studies on the history of agriculture, food and resources. The most spectacular finds from Aigeira are charred provisions from the Late Mycenaean acropolis, which provide fascinating insights into the economy and storage strategies of the community. Recent studies in the upland plain of Lousoi can be expected to provide important information on local agriculture in a mountainous environment, but also on the consumption and sacrificial behaviour of the community during religious festivals.
Textilien aus Hallstatt. Gewebte Kultur aus dem bronze- und eisenzeitlichen Salzbergwerk / Textiles from Hallstatt. Weaving Culture in Bronze Age and Iron Age Salt Mines, 2013
The preservation of woollen textiles in the prehistoric salt mines of Hallstatt is a lucky chance... more The preservation of woollen textiles in the prehistoric salt mines of Hallstatt is a lucky chance for the study of prehistoric textile dyeing. The Hallstatt textiles collection of the Department of Prehistory at the Natural History Museum Vienna shows the creativity of the prehistoric people. Already in the Bronze Age, the main materials for wool dyeing had been discovered: Woad served as indigo plant for dyeing blue, and rhizomes of Rubiaceae for dyeing red. Plants provided dyes for yellow and tannins for black. Out of the 12 analysed samples from 11 Bronze Age textile fragments, 9 are dyed and 3 are probably dyed. In textile fragments of the Hallstatt Period a greater number of yellow dyes were detected pointing to the use of plants which up to now had not been known for the Bronze Age. Green was dyed through combining woad blue with yellow. The palette of reds seems to be expanded through the use of dye insects and lichens. Frequently, woad blue was combined with other dyes and t...
Die Speichergruben der späturnenfelderzeitlichen Wallanlage von Stillfried an der March. Von der Getreidelagerung bis zur profanen oder kultischen Verfüllung, 2022
Das Gipfelplateau des Hemmabergs: Bruch – Wandel – Kontinuität. Ergebnisse des FWF-Projekts Cult Continuity at the Summit of Hemmaberg (P29452-G25), Mar 17, 2022
in S. Ladstätter (ed.) Eine frühkaiserzeitliche Grübenverfüllung aus deErgänzungshefte zu den Jahresheften des österreichischen archäologischen Institutes. Heft 18, 2020
… mas L.)(2009) Schramayr, Georg; Wanninger, Klaus. St …, 2009
Nahrungs-und Heilmittel, Bekleidung und Werkzeuge, Baumaterial und Feuerholz. In all diesen Aspek... more Nahrungs-und Heilmittel, Bekleidung und Werkzeuge, Baumaterial und Feuerholz. In all diesen Aspekten haben Pflanzen stets eine gewichtige Rolle gespielt und sie tun es noch heute. Die Archäobotanik nutzt unterschiedlichste Methoden und Quellen, um Pflanzen ...
ABSTRACT Archaeobotanical research on four La Tène sites in the fertile loess region of the Weinv... more ABSTRACT Archaeobotanical research on four La Tène sites in the fertile loess region of the Weinviertel (Lower Austria) has revealed a broad spectrum of cultivated and wild plant species. On their well-tended and intensively managed fields, La Tène farmers grew einkorn (Triticum monococcum), spelt (T. spelta), hulled barley (Hordeum vulgare), and broomcorn millet (Panicum miliaceum) as the main crops, together with foxtail millet (Setaria italica), emmer (T. dicoccum), rye (Secale cereale), naked wheat (T. aestivum/durum/turgidum), and possibly also oat (Avena sp.). Lentil (Lens culinaris) and pea (Pisum sativum) were the main pulses, while poppy (Papaver somniferum), gold-of-pleasure (Camelina sativa), and flax (cf. Linum usitatissimum) served as oil plants. Crop husbandry was part of a well-developed and locally differentiated agricultural system, which included the herding of cattle, goat, sheep and horses on ample pastures in the nearer and farther surroundings of the settlement (judging from the numerous finds of plants growing on natural and semi-natural grassland). Some plants may even indicate haymaking for winter fodder. Transhumance across medium distances is documented by finds of plants at calcareous loess sites, but originating from places with acidic soil conditions. Likewise, finds of segetal plants growing on dry, stony calcareous soils point to the necessity of using less favourable field sites within the site catchments of some settlements, despite the availability of fertile chernozem soils. Shifts in local crop spectra may be interpreted in the context of local inter-settlement trade or exchange, while finds of luxury goods (grapevine and dill) suggest long distance contacts in the region and, directly or indirectly, even with the Mediterranean. Future research will focus on the question of whether the settlements of the region were independent, self-sustaining units with respect to food production or an integrated complex of smaller and larger production centres, acting in the framework of a supra-regional agrarian economy.
Early Agricultural Remnants and Technical Heritage (EARTH): 8,000 Years of Resilience and Innovation, 2016
Through a series of case studies, this third and last volume in the EARTH monograph series, The D... more Through a series of case studies, this third and last volume in the EARTH monograph series, The Dynamics of Non-Industrial Agriculture: 8,000 Years of Resilience and Innovation, deals with the technological constraints and innovations that enabled societies to survive and thrive across a range of environmental conditions. The central issues in this publication revolve around the main themes of choice, change and stability, and the contributions are organized into three sections: Landnám (colonisation), Fields and Field Systems, and Agro-Pastoralism, in order to draw out particular commonalities and contrasts in the choices made by pre-industrial communities in the construction of varied landscapes. Exploration in these categories provides a framework for understanding, firstly, how past agricultural societies adapted to the environmental and climatic constraints which characterised their landscapes (e.g. drought, ice, humidity, slopes, infertile soils); secondly, how they responded to chance (environmental, social, economic); and thirdly, to understand whether these decision-making strategies and the systems they created were, at different points in time, resilient, or fragile and unstable. The book covers different periods from the Neolithic to the end of pre-industrial agriculture during the historic past, and illustrates broad themes, issues and methodological approaches to the study of landscape in pre-industrial societies. The geographical scope is mostly European, but also includes key examples from the Eastern Mediterranean and South America.
Early Agricultural Remnants and Technical Heritage (EARTH): 8,000 Years of Resilience and Innovation, 2014
This volume is the outcome of collaborative European research among archaeologists, archaeobotani... more This volume is the outcome of collaborative European research among archaeologists, archaeobotanists, ethnographers, historians and agronomists, and frequently uses experiments in archaeology. It aims to establish new common ground for integrating different approaches and for viewing agriculture from the standpoint of the human actors involved. Each chapter provides an interdisciplinary overview of the skills used and the social context of the pursuit of agriculture, highlighting examples of tools, technologies and processes from land clearance to cereal processing and food preparation. This is the second of three volumes in the EARTH monograph series, The dynamics of non-industrial agriculture: 8,000 years of resilience and innovation , which shows the great variety of agricultural practices in human terms, in their social, political, cultural and legal contexts.
Early Agricultural Remnants and Technical Heritage (EARTH): 8,000 Years of Resilience and Innovation, 2014
This first monograph in the EARTH: The Dynamics of Non-Industrial Agriculture: 8,000 years of Res... more This first monograph in the EARTH: The Dynamics of Non-Industrial Agriculture: 8,000 years of Resilience and Innovation series, approaches the great variety of agricultural practices in human terms. It focuses on the relationship between plants and people, the complexity of agricultural processes and their organisation within particular communities and societies. Collaborative European research among archaeologists, archaeobotanists, ethnographers, historians and agronomists using a broad analytical scale of investigation seeks to establish new common ground for integrating different approaches. By means of interdisciplinary examples, this book showcases the relationship between people and plants across wide ranging and diverse spatial and temporal milieus, including crop diversity, the use of wild foodstuffs, social context, status and choices of food plants.
Habilitation thesis @ University of Natural Resources and Life Sciences, Vienna (BOKU), 2019
Remains of ancient dishes can contribute significantly to the knowledge of past dietary habits, a... more Remains of ancient dishes can contribute significantly to the knowledge of past dietary habits, adding cuisine as the “missing link” between crop and consumption. Charred and fragmented archaeological remains of processed cereal preparations, while long having been neglected as a find category, bear large potential for analysis just as entire archaeological “bread loaves” do. The submitted work aims at providing a set of methods suitable for the analysis and interpretation of such finds. After the introduction to the theoretical framework of the research questions, basic processes in food transformation are laid out with a particular focus on their consequences for the raw material’s tissue and cell structures. Likewise, major factors affecting the deposition, preservation, and recovery of cereal-based foodstuffs are discussed, particularly highlighting the destructive potential of flotation. The historical overview of the field of ancient bread research together with its consecutive chapter gives an evaluation of previous analytical approaches and a methodological “state of the art” as suggested by the applicant, pointing out possibilities and limitations encountered in the identification and quantification of ingredients and in the observation of possible traces of food transformation processes. The thesis concludes with highlighting possible strategies for finding answers to the initial questions by giving suggestions for modelling chaînes opératoires of archaeological food remains, and for the construction of comprehensive typologies within this complex find category.
Alpine burnt‐offering places (Brandopferplätze) are an archaeologically diverse group of sites in... more Alpine burnt‐offering places (Brandopferplätze) are an archaeologically diverse group of sites in the Alps, occurring mainly during Late Bronze Age and Iron Age. In order to clarify the role of plants in the Alpine sacrificial rites, archaeobotanical analyses were carried out at the following sites and periods:
End of Middle Bronze Age, and Late Bronze Age: - Feldkirch, Altenstadt (A, Vorarlberg) - Fließ, Pillerhöhe (A, Tyrol) - Ganglegg, Hahnehütterbödele (I, Bozen‐Südtirol/Bolzano‐Alto Adige) - Maneidtal, Grubensee/Val Maneda, Lago Gruben — early phase (I, Bozen‐Südtirol/Bolzano‐Alto Adige) - Schlern, Burgstall/Monte Sciliar, Burgstall (I, Bozen‐Südtirol/Bolzano‐Alto Adige) - St. Nikolai, Sölkpass (A, Styria)
Late Iron Age until Roman Period: - Maneidtal, Grubensee/Val Maneda, Lago Gruben — late phase (I, Bozen‐Südtirol/Bolzano‐Alto Adige) - Pfaffenhofen, Trappeleacker (A, Tirol) - Ulten, St. Walburg/Ultimo, S. Valburga (I, Bozen‐Südtirol/Bolzano‐Alto Adige) - Wartau, Ochsenberg (CH, St. Gallen)
In order to cover both the offerings and the used fuel wood, carbonised carpological remains and charcoal were identified, and fragments of amorphous food residues were analysed via SEM and chemical decomposition. The results were then compared to published results on burned offerings from eleven further cult sites in Austria, southwestern Germany and northern Italy to set the new data within a greater context.
The analyses resulted in a broad range of find numbers and taxon spectra, according to the diversity of the sacrificial sites, regarding the complexity of archaeological contexts, the different temporal ranges (Late Bronze Age until Roman times), and the topographical/orographical conditions (valley floors to high mountains). An overall of 99 taxa (corresponding to at least 64 species) were identified by their diaspores, vegetative remains and charcoal. A constant component in the offerings is a cereal product (porridge/bread) often occurring in large amounts, as observed at the sites of Ulten, St. Walburg or Maneidtal, Grubensee. This cereal product is characterized by small (< 300 μm) fragments of cultivated cereals and a strong structural resemblance to archaeological bread finds. In comparison to these processed cereals, whole grains or remains of chaff are of only minor importance. Hulled barley, hulled wheat species and broomcorn millet dominate the grain finds which represent subsets of the known Late Bronze Age and Iron Age food plant spectra. Comparison to already published data on plant offerings shows that the evidence of processed food from sacrificial sites has been rare up to now. One reason for this might be that unequivocal identification as a cereal product is rather laborious, and can hardly be performed without SEM supported investigations.
Remains of legumes/pulses such as faba bean, field pea or lentil are much rarer in the investigated sacrificial sites. In part this may be due to their lower preservability, in part maybe also due to local characteristics in the sacrificial rites. The current analyses resulted in legume finds at three sites in the perimeter of the Vinschgau/Val Venosta (I, Bozen‐Südtirol/Bolzano‐Alto Adige). Taking into account the already published data of eleven further sites solidifies the impression of legumes being part of the offerings chiefly in northern Italy. The only exception is the Forggensee site at the Alps‘ northern face which resulted in both cereals and a numerous amount of legumes.
Common flax and opium poppy, oilseeds which rarely preserve in carbonised state, were only found in four of the 20 treated sites. As a result of their known poor preservability, their presence or absence allow no further conclusions. Compared to the remains of cultivated food plants, gathered fruit (berries, nuts) were only rarely found in the covered sacrificial sites. They only occur in very low numbers or not at all, in spite of their high probability to preserve in carbonised state. Only the burnt layers of the Eneolithic burnt‐offering site of Pigloner Kopf as well as two Iron Age cult sites at Este, northern Italy (Meggiaro and Fondo Baratella), and at the Frauenberg at Leibnitz in Styria show the dominance of gathered fruits.
The comparative view shows a close resemblance between food plant spectra from Copper Age and Late Iron Age sacrificial sites and their surrounding contemporary settlements. The ritual sites from Middle/Late Bronze Age however differ from their respective settlements in showing a dominance of millets over the actual main crops of the region.
Ruderal and segetal plants are represented by several species and numerous finds. They occur in all sacrificial sites at lower altitudes (up to the high montane belts), but are missing in the subalpine sites, the single exception being Schwarzsee/Lago Nero (I, Bozen‐Südtirol/Bolzano‐Alto Adige). The complete absence of ruderal/segetal plants in most of the subalpine sites despite of abundant cultivated crops necessitates consideration of several hypotheses explaining their presence: (1) the plants grew as arable weeds and were brought to the pyres together with the cultivated crops, (2) they grew in situ during gap phases of the sites’ ritual use, (3) the “weeds” were sacrificed intentionally, and (4) their seeds were brought in attached to the sacrificial animals. For the major part of wild plant finds, no final differentiation between “intentional offering” versus “accidental introductions” can be made.
The frequently postulated “agrarian tendencies” of the Alpine offering rite could not be supported by hard facts for a long time, and often only based on speculation, as e.g. criticised by Weiss (1997). The archaeobotanical data, together with the animal bone record, now give reliable evidence of the agriculturally dominated character of the sacrificial practice: cultivated crops (and their processed products) and domestic animals clearly dominate over gathered plants and game.
The choice of different kinds of wood used as fuel obviously was mainly guided by their immediate availability, as observed at the majority of investigated sites. Hints on taxon selection (e.g. for cultic reasons) were found in a comparatively small number of sites. Within the range of the Alps, only the site at Pfaffenhofen, Trappeleacker and the cult building of Ganglegg, Hahnehütterbödele gave clear evidence on specific selection. In both cases the charcoal spectra strongly deviate from the reconstructed local vegetation. The fact that the observed wood diameters are also much higher than usually found in burnt‐offering sites can be seen as a hint on burned construction timber, at least for the cult building of Ganglegg.
The wood qualities used are also rather consistent between most of the treated sites: of 20 presented cult sites, 12 show a clear preference for gathered (dead) wood. At only three sites (Schwarzsee/Lago Nero, Trappeleacker, and the cult building at Hahnehütterbödele) the charcoal record indicates deliberately stored or freshly hewn wood.
In summary the results show that carbonised plant remains can contribute substantially to the comprehension of the activities in the Alpine burnt‐offering cult. Still, they have often been neglected as an archaeologically relevant kind of finds in the past. Provided systematic and intensive sampling it is to be expected that future archaeobotanical analyses will be able to furnish even more detailed data on the pre‐Roman cult practice in the Alpine area.
Macrofossil analyses were carried out on material from five early Iron Age fire-set pits and a la... more Macrofossil analyses were carried out on material from five early Iron Age fire-set pits and a late Bronze Age slag dump in the eastern Inn valley (mining area of Schwaz-Brixlegg) in order to gain insight into past local vegetation and wood use by prehistoric miners. From the waterlogged slag dump site, numerous uncharred plant remains (seeds and fruits, wood, and even leaves) were recovered, mainly deriving from the surrounding vegetation, as well as parts of an ore-washing device (a wooden trough made of larch planks). Charred remains of fuel wood and food plants were discovered as well. Charcoal analysis on the fire-set pits in Schwaz dolomite showed that for fire-setting in the lower Inn valley, exclusively coniferous wood had been used.
Plants–Animals–People. Lively archaeological landscapes of Styria and Northeastern Slovenia/Pflanzen–Tiere–Menschen. Lebendige archäologische Landschaften der Steiermark und Nordostslowenien Slowenien/Rastline–živali–ljudje. Žive arheološke krajine avstrijske Štajerske in severovzhodne Slovenije, Dec 2019
In the focus of this monographic publication are the cultural landscapes of Austrian Styria and n... more In the focus of this monographic publication are the cultural landscapes of Austrian Styria and north-eastern Slovenia and the changes that occurred since the introduction of farming. It includes archaeologically, archaeobotanically and archaeozoologically analyzed and collected data from numerous archaeological sites, stretching from the Late Neolithic period to the end of the Middle Ages. The selected case studies in this book are some of the most representative sites for individual epochs. Furthermore, the publication is closely connected to the database of the PalaeoDiversiStyria project (www.interarch-steiermark.eu), which is containing raw data on plant and animal remains from numerous archaeological sites in this region. Special attention was given to the changes in the landscape caused by human intervention into the environment, e.g. by the cultivation of new plants and the domestication of animals, by the building of larger settlements or metal production. Part of the research included the discovery and identification of different plant species as well as domesticated and wild animals in archaeological contexts. To reach these results it was necessary that archaeologists, botanists, archaeobotanists as well as archaeozoologists worked hand in hand to create a better understanding of the interaction between nature and humans. With this interdisciplinary cooperation, we built new knowledge of the circumstances that influenced the dietary habits of people in the past. The publication is one of the results of the interdisciplinary “PalaeoDiversiStyria” project, with the full name “Palaeolandscape of Styria and its Biodiversity from Prehistory to the Discovery of the New World”. It was a partnership between Universalmuseum Joanneum, the Institute for Protection of Cultural Heritage of Slovenia, two botanical gardens led by the Universities of Maribor and of Graz, and two Municipalities, Grosklein in Austria and Hoče-Slivnica in Slovenia. The project was co-financed by the European Regional Development Fund (ERDF) in the framework of the INTERREG Slovenia-Austria V-A 2014-2020 cooperation programme.
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Journal Articles by Andreas G. Heiss
The most important crop plants at the Late Bronze Age site were broomcorn millet (Panicum miliaceum), foxtail millet (Setaria italica), and lentil (Lens culinaris), contrasted by the analysed food preparations which contained foxtail millet and barley (Hordeum vulgare). The lack of chaff, combined with a high occurrence of processed food, suggests that the miners at the site were supplied from outside with grain and grain-based food, either from adjacent communities or from a larger distance. For the first time for a Late Bronze Age copper mining site, SEM analyses give clear hints on the composition of processed foodstuffs and the ways of their preparation. The presence of pulses (lentils) in a Bronze Age mining site rich in faunal evidence is an important proof that in addition to the pork-dominated diet the local miners also consumed plant-based protein. The presence of charred wild fruits may indicate that foraging was pursued as a regular practice as well.
B.C.) are among the most famous bread-like remains from the ancient Mediterranean region. These unusual finds represent direct
and rare evidence of the food products offered as part of religious practice by the indigenous (Messapian people) inside a
particular ‘place of encounter’, a place of worship closely related to the south Italian colonial Greek world (Magna Graecia).
This paper offers for the first time a detailed analysis of the internal structure of these bread-like remains using Environmental
Scanning Electron Microscope and Image Analysis in order to detect plant-based ingredients and the techniques employed in the
production and cooking processes. Moreover, considering the cultural context, the sacrificial cakes from Oria Sanctuary offer a
rare opportunity to directly compare the ‘cake’ finds and ancient written Greek sources, allowing for a deeper understanding of
the chaînes opératoires of cereal processing in the past as well as the perception and role of these products among the ancient
societies of the region. The contribution presents and discusses the results of these analyses and offers valuable, integrated
information hidden inside the ancient cakes. A better understanding of the reciprocal influences and possible divergences
between native and Greek culture is achieved by taking into consideration ancient Greek tradition on bread and cakes in sacred
contexts and the interplay.
The most important crop plants at the Late Bronze Age site were broomcorn millet (Panicum miliaceum), foxtail millet (Setaria italica), and lentil (Lens culinaris), contrasted by the analysed food preparations which contained foxtail millet and barley (Hordeum vulgare). The lack of chaff, combined with a high occurrence of processed food, suggests that the miners at the site were supplied from outside with grain and grain-based food, either from adjacent communities or from a larger distance. For the first time for a Late Bronze Age copper mining site, SEM analyses give clear hints on the composition of processed foodstuffs and the ways of their preparation. The presence of pulses (lentils) in a Bronze Age mining site rich in faunal evidence is an important proof that in addition to the pork-dominated diet the local miners also consumed plant-based protein. The presence of charred wild fruits may indicate that foraging was pursued as a regular practice as well.
B.C.) are among the most famous bread-like remains from the ancient Mediterranean region. These unusual finds represent direct
and rare evidence of the food products offered as part of religious practice by the indigenous (Messapian people) inside a
particular ‘place of encounter’, a place of worship closely related to the south Italian colonial Greek world (Magna Graecia).
This paper offers for the first time a detailed analysis of the internal structure of these bread-like remains using Environmental
Scanning Electron Microscope and Image Analysis in order to detect plant-based ingredients and the techniques employed in the
production and cooking processes. Moreover, considering the cultural context, the sacrificial cakes from Oria Sanctuary offer a
rare opportunity to directly compare the ‘cake’ finds and ancient written Greek sources, allowing for a deeper understanding of
the chaînes opératoires of cereal processing in the past as well as the perception and role of these products among the ancient
societies of the region. The contribution presents and discusses the results of these analyses and offers valuable, integrated
information hidden inside the ancient cakes. A better understanding of the reciprocal influences and possible divergences
between native and Greek culture is achieved by taking into consideration ancient Greek tradition on bread and cakes in sacred
contexts and the interplay.
the increasingly growing field of archaeological sciences. This communicative function, in the broadest sense, should also be used to make findings and concerns from the bioarchaeological disciplines accessible to a broader public. In this article, the motives for founding this interdisciplinary archaeological association will be discussed, along with its current state and future perspectives. In this context, the positioning of bioarchaeological scientific fields within the archaeological institutions of Austria will also be presented and the resulting possibilities and limitations of an independent association will be outlined.
End of Middle Bronze Age, and Late Bronze Age:
- Feldkirch, Altenstadt (A, Vorarlberg)
- Fließ, Pillerhöhe (A, Tyrol)
- Ganglegg, Hahnehütterbödele (I, Bozen‐Südtirol/Bolzano‐Alto Adige)
- Maneidtal, Grubensee/Val Maneda, Lago Gruben — early phase (I, Bozen‐Südtirol/Bolzano‐Alto Adige)
- Schlern, Burgstall/Monte Sciliar, Burgstall (I, Bozen‐Südtirol/Bolzano‐Alto Adige)
- St. Nikolai, Sölkpass (A, Styria)
Late Iron Age until Roman Period:
- Maneidtal, Grubensee/Val Maneda, Lago Gruben — late phase (I, Bozen‐Südtirol/Bolzano‐Alto Adige)
- Pfaffenhofen, Trappeleacker (A, Tirol)
- Ulten, St. Walburg/Ultimo, S. Valburga (I, Bozen‐Südtirol/Bolzano‐Alto Adige)
- Wartau, Ochsenberg (CH, St. Gallen)
In order to cover both the offerings and the used fuel wood, carbonised carpological remains and charcoal were identified, and fragments of amorphous food residues were analysed via SEM and chemical decomposition. The results were then compared to published results on burned offerings from eleven further cult sites in Austria, southwestern Germany and northern Italy to set the new data within a greater context.
The analyses resulted in a broad range of find numbers and taxon spectra, according to the diversity of the sacrificial sites, regarding the complexity of archaeological contexts, the different temporal ranges (Late Bronze Age until Roman times), and the topographical/orographical conditions (valley floors to high mountains). An overall of 99 taxa (corresponding to at least 64 species) were identified by their diaspores, vegetative remains and charcoal. A constant component in the offerings is a cereal product (porridge/bread) often occurring in large amounts, as observed at the sites of Ulten, St. Walburg or Maneidtal, Grubensee. This cereal product is characterized by small (< 300 μm) fragments of cultivated cereals and a strong structural resemblance to archaeological bread finds. In comparison to these processed cereals, whole grains or remains of chaff are of only minor importance. Hulled barley, hulled wheat species and broomcorn millet dominate the grain finds which represent subsets of the known Late Bronze Age and Iron Age food plant spectra. Comparison to already published data on plant offerings shows that the evidence of processed food from sacrificial sites has been rare up to now. One reason for this might be that unequivocal identification as a cereal product is rather laborious, and can hardly be performed without SEM supported investigations.
Remains of legumes/pulses such as faba bean, field pea or lentil are much rarer in the investigated sacrificial sites. In part this may be due to their lower preservability, in part maybe also due to local characteristics in the sacrificial rites. The current analyses resulted in legume finds at three sites in the perimeter of the Vinschgau/Val Venosta (I, Bozen‐Südtirol/Bolzano‐Alto Adige). Taking into account the already published data of eleven further sites solidifies the impression of legumes being part of the offerings chiefly in northern Italy. The only exception is the Forggensee site at the Alps‘ northern face which resulted in both cereals and a numerous amount of legumes.
Common flax and opium poppy, oilseeds which rarely preserve in carbonised state, were only found in four of the 20 treated sites. As a result of their known poor preservability, their presence or absence allow no further conclusions. Compared to the remains of cultivated food plants, gathered fruit (berries, nuts) were only rarely found in the covered sacrificial sites. They only occur in very low numbers or not at all, in spite of their high probability to preserve in carbonised state. Only the burnt layers of the Eneolithic burnt‐offering site of Pigloner Kopf as well as two Iron Age cult sites at Este, northern Italy (Meggiaro and Fondo Baratella), and at the Frauenberg at Leibnitz in Styria show the dominance of gathered fruits.
The comparative view shows a close resemblance between food plant spectra from Copper Age and Late Iron Age sacrificial sites and their surrounding contemporary settlements. The ritual sites from Middle/Late Bronze Age however differ from their respective settlements in showing a dominance of millets over the actual main crops of the region.
Ruderal and segetal plants are represented by several species and numerous finds. They occur in all sacrificial sites at lower altitudes (up to the high montane belts), but are missing in the subalpine sites, the single exception being Schwarzsee/Lago Nero (I, Bozen‐Südtirol/Bolzano‐Alto Adige). The complete absence of ruderal/segetal plants in most of the subalpine sites despite of abundant cultivated crops necessitates consideration of several hypotheses explaining their presence: (1) the plants grew as arable weeds and were brought to the pyres together with the cultivated crops, (2) they grew in situ during gap phases of the sites’ ritual use, (3) the “weeds” were sacrificed intentionally, and (4) their seeds were brought in attached to the sacrificial animals. For the major part of wild plant finds, no final differentiation between “intentional offering” versus “accidental introductions” can be made.
The frequently postulated “agrarian tendencies” of the Alpine offering rite could not be supported by hard facts for a long time, and often only based on speculation, as e.g. criticised by Weiss (1997). The archaeobotanical data, together with the animal bone record, now give reliable evidence of the agriculturally dominated character of the sacrificial practice: cultivated crops (and their processed products) and domestic animals clearly dominate over gathered plants and game.
The choice of different kinds of wood used as fuel obviously was mainly guided by their immediate availability, as observed at the majority of investigated sites. Hints on taxon selection (e.g. for cultic reasons) were found in a comparatively small number of sites. Within the range of the Alps, only the site at Pfaffenhofen, Trappeleacker and the cult building of Ganglegg, Hahnehütterbödele gave clear evidence on specific selection. In both cases the charcoal spectra strongly deviate from the reconstructed local vegetation. The fact that the observed wood diameters are also much higher than usually found in burnt‐offering sites can be seen as a hint on burned construction timber, at least for the cult building of Ganglegg.
The wood qualities used are also rather consistent between most of the treated sites: of 20 presented cult sites, 12 show a clear preference for gathered (dead) wood. At only three sites (Schwarzsee/Lago Nero, Trappeleacker, and the cult building at Hahnehütterbödele) the charcoal record indicates deliberately stored or freshly hewn wood.
In summary the results show that carbonised plant remains can contribute substantially to the comprehension of the activities in the Alpine burnt‐offering cult. Still, they have often been neglected as an archaeologically relevant kind of finds in the past. Provided systematic and intensive sampling it is to be expected that future archaeobotanical analyses will be able to furnish even more detailed data on the pre‐Roman cult practice in the Alpine area.
Special attention was given to the changes in the landscape caused by human intervention into the environment, e.g. by the cultivation of new plants and the domestication of animals, by the building of larger settlements or metal production. Part of the research included the discovery and identification of different plant species as well as domesticated and wild animals in archaeological contexts. To reach these results it was necessary that archaeologists, botanists, archaeobotanists as well as archaeozoologists worked hand in hand to create a better understanding of the interaction between nature and humans. With this interdisciplinary cooperation, we built new knowledge of the circumstances that influenced the dietary habits of people in the past.
The publication is one of the results of the interdisciplinary “PalaeoDiversiStyria” project, with the full name “Palaeolandscape of Styria and its Biodiversity from Prehistory to the Discovery of the New World”. It was a partnership between Universalmuseum Joanneum, the Institute for Protection of Cultural Heritage of Slovenia, two botanical gardens led by the Universities of Maribor and of Graz, and two Municipalities, Grosklein in Austria and Hoče-Slivnica in Slovenia. The project was co-financed by the European Regional Development Fund (ERDF) in the framework of the INTERREG Slovenia-Austria V-A 2014-2020 cooperation programme.