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• W2396798930 abstract "Details of daily life such as food and drink can be difficult to capture in prehistory, especially on an island with a temperate climate and covered mainly by acidic soils: plant remains will only survive through charring or waterlogging, whilst animal bone frequently dissolves unless calcined. At the molecular level, however, a host of biochemical and isotopic signatures exist indicating what our prehistoric antecedents ate and drank. The most robust of these biomarkers are lipids, commonly found absorbed into the clay matrix of pottery vessels*the residues of meals sometimes many thousands of years old. The wet, acidic conditions that accelerate the decay of so much prehistoric organic matter fortunately preserve these lipid residues exceedingly well. This paper details the results of a recent programme of molecular and compoundspecific stable isotope analysis on lipids from nearly 500 Irish Neolithic vessels, providing unparalleled insights into the diet, and food procurement and processing activities of our earliest farming communities. Introduction ‘. . .the sober fact seems to be that from prehistoric times to the close of the 17th century corn and milk were the mainstay of the national food’. A. T. Lucas’s in-depth and scholarly review of Irish food products, quoted above, which has been acknowledged elsewhere in this volume, provides an unparalleled source of inspiration and information for those interested in past foodways and is an obvious starting point for any consideration of food and drink in Ireland. Yet, in terms of prehistory, and the Neolithic in particular, the above was an undeniably lofty claim at the time it was written (in 1960); Lucas had only a * Author’s e-mail: jessica.smyth@bristol.ac.uk doi: 10.3318/PRIAC.2015.115.07 1 A. T. Lucas, ‘Irish food before the potato’, Gwerin 3:2 (1960), 8 43. Proceedings of the Royal Irish Academy Vol. 115C, 27 46 # 2015 Royal Irish Academy This content downloaded from 157.55.39.35 on Mon, 29 Aug 2016 05:06:21 UTC All use subject to http://about.jstor.org/terms small pool of published data from which to draw, most notably the important excavations at Lough Gur, Co. Limerick and some early palynological and plant macrofossil work. There could be no way to properly assess whether or not cereals and dairy products were the ‘mainstay’ of the prehistoric diet, and this is reflected in Lucas’s paper*just a few sentences on prehistoric foods in over 30 pages of text. More than a half a century later, we are much better placed to test the veracity of Lucas’s claim or the plant-based component of it at least. Recent research into the nature and timing of agriculture in Ireland has resulted in the collation and analysis of a high resolution data set of Neolithic plant macrofossil remains, currently one of the largest of its type from any individual European country. Issues of taphonomy notwithstanding, a relatively wide range of plant foods have been detected, with early farming communities consuming fruits such as crab apple and blackberry, tubers, leafy greens and flax seeds. Cereal remains were found to be present on more than three quarters of the sites analysed, second only to hazelnut shell fragments in their ubiquity (albeit mostly in small quantities). The data set also highlights interesting regional preferences in cereal cultivation, such as the paucity of einkorn across early Neolithic Ireland, Britain and possibly northern France, an area already argued to be connected on the basis of pottery styles. At a different scale, there is a striking contrast between the preference for emmer wheat on Irish sites and 2 Sean O Riordain, ‘Lough Gur excavations: Neolithic and Bronze Age houses on Knockadoon’, Proceedings of the Royal Irish Academy 56C (1953/4), 297 459; Gabriel Cooney, ‘In Retrospect: Neolithic activity at Knockadoon, Lough Gur, Co. Limerick, 50 years on’, Proceedings of the Royal Irish Academy 107C (2007), 215 25. 3 Knud Jessen and Hans Helbaek, ‘Cereals in Great Britain and Ireland in prehistoric and early historic times’, Det Kongelige Danske Videnskabernes Selskab Bioligiske Skrifter 3:2 (1944), 1 68; Hans Helbaek, ‘Early crops in southern England’, Proceedings of the Prehistoric Society 18 (1953), 194 233: 48 ff. 4 Nicki J. Whitehouse, Rick J. Schulting, Meriel McClatchie, Phil Barratt, T. Rowan McLaughlin, Amy Bogaard, Sue Colledge, Rob Marchant, Joanne Gaffrey and M. Jane Bunting, ‘Neolithic agriculture on the western fringes of Europe: a multi-disciplinary approach to the boom and bust of early farming in Ireland’, Journal of Archaeological Science 51 (2014), 181 205; Meriel McClatchie, Amy Bogaard, Sue Colledge, Nicki J. Whitehouse, Rick J. Schulting, Phil Barratt and T. Rowan McLaughlin, ‘Neolithic farming in north-western Europe: archaeobotanical evidence from Ireland’, Journal of Archaeological Science 51 (2014), 206 15. 5 The vast majority of plant remains were preserved through charring, with waterlogged remains occurring at only three sites. 6 Alison Sheridan, ‘From Picardie to Pickering and Pencraig Hill? New information on the ‘‘Carinated Bowl Neolithic’’ in northern Britain’, in Alasdair Whittle and Vicki Cummings (eds), Going over: the Mesolithic-Neolithic transition in north-west Europe (Oxford, 2007), 441 92; Alison Sheridan, ‘The Neolithisation of Britain and Ireland: the ‘‘big picture’’, in Bill Finlayson and Graeme Warren (eds), Landscapes in transition, Levant Supplementary Series 8 (Oxford and London, 2010), 89 105. Jessica Smyth" @default.
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• W2396798930 title "The molecules of meals: new insight into Neolithic foodways" @default.
• W2396798930 doi "https://doi.org/10.3318/priac.2015.115.07" @default.
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