What Pottery Reveals about Prehistoric Central European Culinary Traditions
What Pottery Reveals about Prehistoric Central European Culinary Traditions
Unveiling Culinary Evolution Through Ancient Pottery in Central Europe
The study of pottery in Central Europe offers a unique window into the culinary practices and cultural evolution of early societies. Recently published in PLOS ONE1, research by scientists from the Universitat Autònoma de Barcelona (UAB) and the State Office for Heritage Management and Archaeology (LDA) of Saxony-Anhalt explores the rich tapestry of culinary traditions spanning from the Early Neolithic to the Late Bronze Age.
Diving into Central Germany's Prehistoric Culinary Landscape
Central Germany, characterized by its fertile loess soils and abundant natural resources, attracted early agricultural communities around 7,500 years ago. This region, a hub of cultural diversity, served as an ideal setting for investigating how food preparation and consumption practices evolved alongside changes in pottery styles and decorations.
The research focused on analyzing fat residues preserved in 124 pottery vessels sourced from graves and settlements, now housed in the State Museum of Prehistory in Halle. This extensive dataset represents the largest archaeological collection of its kind in Germany, offering unprecedented insights into ancient culinary habits.
Deciphering Dietary Shifts and Pottery Usage
Lead researcher Adrià Breu from UAB explains the significance of their findings: "Our study reveals how specific culinary practices and preferences for different pottery shapes evolved over time—a diversity that would be challenging to detect through other archaeological markers." The analysis identified residues of fats derived from milk, ruminant and non-ruminant animals, marine sources, and plants, unveiling a nuanced picture of dietary habits across millennia.
Evolution of Pottery and Culinary Practices
During the Middle Neolithic period, approximately 5,500 years ago, the Baalberge culture introduced widespread consumption of dairy products in Central Germany. This dietary shift coincided with the emergence of small cups and handled amphorae designed for milk products—a significant innovation indicating the cultural value placed on dairy consumption.
"The specialised use of these cups likely reflects a tradition similar to modern breakfast rituals, highlighting the centrality of milk and its derivatives in daily life,"
notes Adrià Breu.
Transition to the Corded Ware Culture
By the end of the Neolithic era, around 4,500 years ago, the arrival of the Corded Ware Culture from the Eurasian Steppe brought notable changes in pottery styles and culinary preferences. Despite expectations, the analysis found a marked shift towards pork consumption in Corded Ware vessels, diminishing the earlier prominence of dairy products.
Roberto Risch, co-author of the study, elaborates on these unexpected findings:
"The shift towards pork consumption among Corded Ware populations challenges previous assumptions about their dietary habits and cultural practices, suggesting a complex interplay of social and dietary choices."
Culinary Diversity in the Bell Beaker and Unetice Cultures
The subsequent Bell Beaker and Unetice cultures continued to demonstrate diverse culinary traditions. The Bell Beaker communities maintained a preference for dairy products, as evidenced by the use of carinated beakers for storing and serving milk-derived foods. In contrast, the Unetice culture, flourishing around 4,000 years ago, exhibited a more varied diet incorporating a range of animal and plant products.
"Unetice society, characterized by its hierarchical structure and technological advancements, utilized standardized pottery vessels for diverse culinary purposes,"
Roberto Risch explains. This standardized approach, however, did not signify specialized use but rather reflected societal norms of equality amidst growing social stratification.
Implications and Future Directions
The integration of fat residue analysis with traditional pottery typology studies has illuminated dynamic shifts in culinary practices and societal norms across Central Europe's prehistoric epochs.
"Our findings underscore the need for future studies to expand sample sizes and temporal coverage to further unravel the complex culinary trends detected in this research," researchers conclude.
In summary, the study not only enhances our understanding of ancient culinary traditions but also highlights the intricate relationship between pottery evolution, dietary habits, and social dynamics in prehistoric Central Europe.
This pioneering research, published in PLOS ONE and led by Dr. Ceri Shipton from UCL, sets a precedent for interdisciplinary approaches in archaeological studies, offering valuable insights into the multifaceted evolution of human societies through the lens of ancient pottery and culinary practices.
Adrià Breu, Roberto Risch, Elena Molina, Susanne Friederich, Harald Meller, Franziska Knoll. Pottery spilled the beans: Patterns in the processing and consumption of dietary lipids in Central Germany from the Early Neolithic to the Bronze Age. PLOS ONE, 2024; 19 (5): e0301278 DOI: 10.1371/journal.pone.0301278