What protein did people eat in the Bronze Age | Metal | Bronze Age
For a long time, archaeologists have hoped to understand what ancient people ate and how to cook. A new study analyzing residual proteins in ancient metal pots, published in the international academic journal Cross Science on the 18th, found that in some parts of the Caucasus region, which belonged to the Bronze Age more than 3300 BC, the residents' main dishes included tissues from animals such as deer and cows, as well as sheep milk.
Researchers previously knew that the residual fat in ancient pottery and the protein in dental calculus contained clues to the nutritional intake of ancient people throughout their lives. In this new study conducted by institutions such as the University of Zurich in Switzerland, researchers combined protein analysis with archaeology to explore the details of food cooked in specific ancient metal containers. Protein can be preserved in ancient metal pots because many alloys have antibacterial properties, while proteins on surfaces of materials such as ceramics and stones are often degraded by microorganisms in dirt.
The research team collected 8 residual samples from 7 large metal pots found in ancient tombs in the Caucasus region and successfully extracted proteins from residues originally belonging to blood, muscle tissue, and animal milk. One of them is called "heat shock protein" β The protein content of "1" indicates that these metal pots have been used to cook tissues of animals such as deer, cows, yaks, and water buffalo. They also discovered milk protein from sheep milk or goat milk, indicating that these large pots were also used to prepare dairy products.
Researchers have confirmed through radiocarbon dating that these metal pots were used during the Bronze Age, possibly between 3520 BC and 3350 BC, which belongs to the local Macopod culture period. Researcher Wilkin from the University of Zurich, who participated in the study, said that this study provides evidence of preserved proteins from an ancient "feast". "This is a big pot, and they are clearly cooking a feast, not just for a single family.".
Next, researchers hope to explore the similarities and differences of residues in a wider range of container types. As cooking is an important component of culture, related research can help researchers understand the cultural connections between different regions.
