Ancient food residue analysed
Published on July 23rd, 2009 | by Admin0
The researchers studied the residues from gourds and squash artifacts that date back to 2200 B.C. and recovered starch grains from manioc, potato, chili pepper, arrowroot and algarrobo. The starches provide clues about the foods consumed at feasts and document the earliest evidence of the consumption of algarrobo and arrowroot in Peru.
“Archaeological starch grain research allows us to gain a better understanding of how ancient humans used plants, the types of food they ate, and how that food was prepared,” said Neil Duncan, doctoral student of anthropology in the MU College of Arts and Science and lead author of the study.