Mashes to mashes, crust to crust : presenting a novel microstructural marker for malting in the archaeological record

2020
journal article
article
23
dc.abstract.enThe detection of direct archaeological remains of alcoholic beverages and their production is still a challenge to archaeological science, as most of the markers known up to now are either not durable or diagnostic enough to be used as secure proof. The current study addresses this question by experimental work reproducing the malting processes and subsequent charring of the resulting products under laboratory conditions in order to simulate their preservation (by charring) in archaeological contexts and to explore the preservation of microstructural alterations of the cereal grains. The experimentally germinated and charred grains showed clearly degraded (thinned) aleurone cell walls. The histological alterations of the cereal grains were observed and quantified using reflected light and scanning electron microscopy and supported using morphometric and statistical analyses. In order to verify the experimental observations of histological alterations, amorphous charred objects (ACO) containing cereal remains originating from five archaeological sites dating to the 4th millennium BCE were considered: two sites were archaeologically recognisable brewing installations from Predynastic Egypt, while the three broadly contemporary central European lakeshore settlements lack specific contexts for their cereal-based food remains. The aleurone cell wall thinning known from food technological research and observed in our own experimental material was indeed also recorded in the archaeological finds. The Egyptian materials derive from beer production with certainty, supported by ample contextual and artefactual data. The Neolithic lakeshore settlement finds currently represent the oldest traces of malting in central Europe, while a bowl-shaped bread-like object from Hornstaad– Ho¨ rnle possibly even points towards early beer production in central Europe. One major further implication of our study is that the cell wall breakdown in the grain’s aleurone layer can be used as a general marker for malting processes with relevance to a wide range of charred archaeological finds of cereal products.pl
dc.affiliationWydział Historyczny : Instytut Archeologiipl
dc.contributor.authorHeiss, Andreas G.pl
dc.contributor.authorBerihuete Azorı, Mrianpl
dc.contributor.authorAntolín, Ferranpl
dc.contributor.authorKubiak- Martens, Lucypl
dc.contributor.authorMarinova, Elenapl
dc.contributor.authorArendt, Elke K.pl
dc.contributor.authorBiliaderis, Costas G.pl
dc.contributor.authorKretschmer, Hermannpl
dc.contributor.authorLazaridou, Athinapl
dc.contributor.authorStika, Hans-Peterpl
dc.contributor.authorZarnkow, Martinpl
dc.contributor.authorBaba, Masahiropl
dc.contributor.authorBleicher, Nielspl
dc.contributor.authorCiałowicz, Krzysztof - 127567 pl
dc.contributor.authorChłodnicki, Marekpl
dc.contributor.authorMatuschi, IIrenäuspl
dc.contributor.authorSchlichtherle, Helmutpl
dc.contributor.authorSoultana Maria, Valamotipl
dc.date.accessioned2020-10-22T12:34:33Z
dc.date.available2020-10-22T12:34:33Z
dc.date.issued2020pl
dc.date.openaccess0
dc.description.accesstimew momencie opublikowania
dc.description.physical1-40pl
dc.description.publication1,8pl
dc.description.versionostateczna wersja wydawcy
dc.identifier.articleid0231696pl
dc.identifier.doi10.1371/journal.pone.0231696pl
dc.identifier.eissn1932-6203pl
dc.identifier.projectROD UJ / OPpl
dc.identifier.urihttps://ruj.uj.edu.pl/xmlui/handle/item/251067
dc.languageengpl
dc.language.containerengpl
dc.rightsUdzielam licencji. Uznanie autorstwa 4.0 Międzynarodowa *
dc.rights.licenceCC-BY
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/legalcode.pl*
dc.share.typeotwarte czasopismo
dc.subtypeArticlepl
dc.titleMashes to mashes, crust to crust : presenting a novel microstructural marker for malting in the archaeological recordpl
dc.title.journalPLoS ONEpl
dc.typeJournalArticlepl
dspace.entity.typePublication
dc.abstract.enpl
The detection of direct archaeological remains of alcoholic beverages and their production is still a challenge to archaeological science, as most of the markers known up to now are either not durable or diagnostic enough to be used as secure proof. The current study addresses this question by experimental work reproducing the malting processes and subsequent charring of the resulting products under laboratory conditions in order to simulate their preservation (by charring) in archaeological contexts and to explore the preservation of microstructural alterations of the cereal grains. The experimentally germinated and charred grains showed clearly degraded (thinned) aleurone cell walls. The histological alterations of the cereal grains were observed and quantified using reflected light and scanning electron microscopy and supported using morphometric and statistical analyses. In order to verify the experimental observations of histological alterations, amorphous charred objects (ACO) containing cereal remains originating from five archaeological sites dating to the 4th millennium BCE were considered: two sites were archaeologically recognisable brewing installations from Predynastic Egypt, while the three broadly contemporary central European lakeshore settlements lack specific contexts for their cereal-based food remains. The aleurone cell wall thinning known from food technological research and observed in our own experimental material was indeed also recorded in the archaeological finds. The Egyptian materials derive from beer production with certainty, supported by ample contextual and artefactual data. The Neolithic lakeshore settlement finds currently represent the oldest traces of malting in central Europe, while a bowl-shaped bread-like object from Hornstaad– Ho¨ rnle possibly even points towards early beer production in central Europe. One major further implication of our study is that the cell wall breakdown in the grain’s aleurone layer can be used as a general marker for malting processes with relevance to a wide range of charred archaeological finds of cereal products.
dc.affiliationpl
Wydział Historyczny : Instytut Archeologii
dc.contributor.authorpl
Heiss, Andreas G.
dc.contributor.authorpl
Berihuete Azorı, Mrian
dc.contributor.authorpl
Antolín, Ferran
dc.contributor.authorpl
Kubiak- Martens, Lucy
dc.contributor.authorpl
Marinova, Elena
dc.contributor.authorpl
Arendt, Elke K.
dc.contributor.authorpl
Biliaderis, Costas G.
dc.contributor.authorpl
Kretschmer, Hermann
dc.contributor.authorpl
Lazaridou, Athina
dc.contributor.authorpl
Stika, Hans-Peter
dc.contributor.authorpl
Zarnkow, Martin
dc.contributor.authorpl
Baba, Masahiro
dc.contributor.authorpl
Bleicher, Niels
dc.contributor.authorpl
Ciałowicz, Krzysztof - 127567
dc.contributor.authorpl
Chłodnicki, Marek
dc.contributor.authorpl
Matuschi, IIrenäus
dc.contributor.authorpl
Schlichtherle, Helmut
dc.contributor.authorpl
Soultana Maria, Valamoti
dc.date.accessioned
2020-10-22T12:34:33Z
dc.date.available
2020-10-22T12:34:33Z
dc.date.issuedpl
2020
dc.date.openaccess
0
dc.description.accesstime
w momencie opublikowania
dc.description.physicalpl
1-40
dc.description.publicationpl
1,8
dc.description.version
ostateczna wersja wydawcy
dc.identifier.articleidpl
0231696
dc.identifier.doipl
10.1371/journal.pone.0231696
dc.identifier.eissnpl
1932-6203
dc.identifier.projectpl
ROD UJ / OP
dc.identifier.uri
https://ruj.uj.edu.pl/xmlui/handle/item/251067
dc.languagepl
eng
dc.language.containerpl
eng
dc.rights*
Udzielam licencji. Uznanie autorstwa 4.0 Międzynarodowa 
dc.rights.licence
CC-BY
dc.rights.uri*
http://creativecommons.org/licenses/by/4.0/legalcode.pl
dc.share.type
otwarte czasopismo
dc.subtypepl
Article
dc.titlepl
Mashes to mashes, crust to crust : presenting a novel microstructural marker for malting in the archaeological record
dc.title.journalpl
PLoS ONE
dc.typepl
JournalArticle
dspace.entity.type
Publication
Affiliations

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