摘要
一、引言古代食物遗存的科技分析能为人类文化演进、先民生计方式、古代食品的加工和利用等提供丰富的信息。然而,由于有机物易降解,在考古发掘现场很难发现可见的古代食物遗存。我国新疆地区由于降水稀少,气候干燥,因此很多考古遗址中的食物遗存得以迅速干燥脱水并保存下来。利用植物微体化石分析新疆地区的古代食物遗存近年来取得了较大进展,例如龚一闻等人①对新疆苏贝希遗址的面食和点心遗存的植物学来源和烹饪方式进行了分析,得到这些面条和点心是由黍制作,并且以煮或烤制的方式加工而成;陈涛等人对新疆阿斯塔纳墓地出土的面食进行了多种植物微体化石手段分析②。
Ancient food analysis could provide abundant information about recipe and life style of ancient people.In this study,phytolith,bran fragments and starch grain analyses were performed to investigate ancient cake-like food remains collected from the North Cemetery(ca.3500 B.P.)near Kenya River in Xinjiang,China.The results suggest that the cakes were made from Panicum miliaceum together with Triticum aestivum.Moreover,the plant microfossil results show that the food remains had probably experienced heat treatment during cooking process.The study presents the earliest material evidence about the wheaten food in China up to now.
作者
解明思
蒋洪恩
杨益民
伊弟利斯·阿不都热苏勒
胡新军
王昌燧
Xie Mingsi;Jiang Hong-en;Yang Yimin;Yidilisi Abuduresule;Hu Xin jun;Wang Changsui(Key Laboratory of Vertebrate Evolution and Human Origins of Chinese Academy ofSciences, Institute of Vertebrate Paleontology and Paleoanthropology, CAS;Department ofScientific History and Archaeometry, University of Chinese Academy of Sciences;XinjiangInstitute of Archaeology, Urumqi;Key Scientific Research Base of Museum Environment,State Administration for Cultural Heritage, Shanghai Museum)
出处
《东方考古》
2014年第1期394-401,共8页
East Asia Archaeology
基金
国家自然科学基金(编号:41172164)
中国科学院战略性先导科技专项(编号:XDA05130303)资金资助
