Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.
Identifieur interne : 000034 ( Main/Exploration ); précédent : 000033; suivant : 000035Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.
Auteurs : Marta Mariotti Lippi [Italie] ; Bruno Foggi [Italie] ; Biancamaria Aranguren [Italie] ; Annamaria Ronchitelli [Italie] ; Anna Revedin [Italie]Source :
- Proceedings of the National Academy of Sciences of the United States of America [ 0027-8424 ] ; 2015.
Abstract
The Early Gravettian inhabitants of Grotta Paglicci (sublayer 23 A) are currently the most ancient hunter–gatherers able to process plants to obtain flour. They also developed targeted technologies for complex processing of the plant portions before grinding. The present study testifies for the first time, to our knowledge, the performance of a thermal pretreatment that could have been crucial in a period characterized by a climate colder than the current one. The starch record on the Paglicci grinding stone is currently the most ancient evidence of the processing of
Url:
DOI: 10.1073/pnas.1505213112
PubMed: 26351674
PubMed Central: 4593080
Affiliations:
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Mariotti Lippi</name><affiliation wicri:level="1"><nlm:aff id="aff1">Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff><country xml:lang="fr">Italie</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author><author><name sortKey="Foggi, Bruno" sort="Foggi, Bruno" uniqKey="Foggi B" first="Bruno" last="Foggi">Bruno Foggi</name><affiliation wicri:level="1"><nlm:aff id="aff1">Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff><country xml:lang="fr">Italie</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author><author><name sortKey="Aranguren, Biancamaria" sort="Aranguren, Biancamaria" uniqKey="Aranguren B" first="Biancamaria" last="Aranguren">Biancamaria Aranguren</name><affiliation wicri:level="1"><nlm:aff id="aff2"><institution>Soprintendenza Archeologia della Toscana</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff><country xml:lang="fr">Italie</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author><author><name sortKey="Ronchitelli, Annamaria" sort="Ronchitelli, Annamaria" uniqKey="Ronchitelli A" first="Annamaria" last="Ronchitelli">Annamaria Ronchitelli</name><affiliation wicri:level="1"><nlm:aff id="aff3">Unità di Ricerca di Preistoria e Antropologia, Dipartimento di Scienze Fisiche, della Terra e dell’Ambiente,<institution>University of Siena</institution>, 53100 Siena,<country>Italy</country>;</nlm:aff><country xml:lang="fr">Italie</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author><author><name sortKey="Revedin, Anna" sort="Revedin, Anna" uniqKey="Revedin A" first="Anna" last="Revedin">Anna Revedin</name><affiliation wicri:level="1"><nlm:aff id="aff4"><institution>Istituto Italiano di Preistoria e Protostoria</institution>, 50122 Florence,<country>Italy</country></nlm:aff><country xml:lang="fr">Italie</country><wicri:regionArea># see nlm:aff country strict</wicri:regionArea></affiliation></author></analytic><series><title level="j">Proceedings of the National Academy of Sciences of the United States of America</title><idno type="ISSN">0027-8424</idno><idno type="eISSN">1091-6490</idno><imprint><date when="2015">2015</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><title>Significance</title><p>The Early Gravettian inhabitants of Grotta Paglicci (sublayer 23 A) are currently the most ancient hunter–gatherers able to process plants to obtain flour. They also developed targeted technologies for complex processing of the plant portions before grinding. The present study testifies for the first time, to our knowledge, the performance of a thermal pretreatment that could have been crucial in a period characterized by a climate colder than the current one. The starch record on the Paglicci grinding stone is currently the most ancient evidence of the processing of <italic>Avena</italic> (oat).</p></div></front></TEI><affiliations><list><country><li>Italie</li></country></list><tree><country name="Italie"><noRegion><name sortKey="Mariotti Lippi, Marta" sort="Mariotti Lippi, Marta" uniqKey="Mariotti Lippi M" first="Marta" last="Mariotti Lippi">Marta Mariotti Lippi</name></noRegion><name sortKey="Aranguren, Biancamaria" sort="Aranguren, Biancamaria" uniqKey="Aranguren B" first="Biancamaria" last="Aranguren">Biancamaria Aranguren</name><name sortKey="Foggi, Bruno" sort="Foggi, Bruno" uniqKey="Foggi B" first="Bruno" last="Foggi">Bruno Foggi</name><name sortKey="Revedin, Anna" sort="Revedin, Anna" uniqKey="Revedin A" first="Anna" last="Revedin">Anna Revedin</name><name sortKey="Ronchitelli, Annamaria" sort="Ronchitelli, Annamaria" uniqKey="Ronchitelli A" first="Annamaria" last="Ronchitelli">Annamaria Ronchitelli</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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