In parallel, proteomic analysis allowed the identification of specific proteins preserved in food residues, providing more precise information on the animal and plant species consumed. The presence of proteins characteristic of rice and millet, together with those of freshwater and marine fish, indicates a diet based on a combination of cereals and fish products.
The synergy between lipidomics and proteomics has overcome the limitations of each technique, providing a more complete and accurate picture of the dietary habits of ancient populations. Furthermore, the analysis of organic residues has offered valuable information on the functions of pottery vessels, which were used for cooking, storing, and consuming various foods.
Implications and future perspectives
This pioneering study opens up new perspectives for archaeological research, demonstrating how the analysis of organic residues can contribute to reconstructing fundamental aspects of the daily lives of past societies, such as diet, economy, and social relations.
Future research could delve deeper into the following aspects:
Geographic origin of resources: Isotopic analysis to determine the geographic origin of the foods consumed.
Cooking processes: Controlled cooking experiments to better understand the formation and preservation of organic residues.
Temporal and spatial variability: Comparison between different archaeological sites to identify trends and variations in dietary habits.
Human-environment interactions: Correlation between diets and environmental conditions to understand how populations adapted to their territory.
In conclusion, the analysis of organic residues in ceramics is a rapidly evolving field of research with immense potential for understanding past societies. Thanks to continuous technological and methodological advances, this discipline is destined to provide new and surprising contributions to our knowledge of human history.
