Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.
Identifieur interne : 000007 ( Pmc/Corpus ); précédent : 000006; suivant : 000008Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.
Auteurs : Marta Mariotti Lippi ; Bruno Foggi ; Biancamaria Aranguren ; Annamaria Ronchitelli ; Anna RevedinSource :
- 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
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<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.</title><author><name sortKey="Mariotti Lippi, Marta" sort="Mariotti Lippi, Marta" uniqKey="Mariotti Lippi M" first="Marta" last="Mariotti Lippi">Marta Mariotti Lippi</name><affiliation><nlm:aff id="aff1">Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff></affiliation></author><author><name sortKey="Foggi, Bruno" sort="Foggi, Bruno" uniqKey="Foggi B" first="Bruno" last="Foggi">Bruno Foggi</name><affiliation><nlm:aff id="aff1">Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff></affiliation></author><author><name sortKey="Aranguren, Biancamaria" sort="Aranguren, Biancamaria" uniqKey="Aranguren B" first="Biancamaria" last="Aranguren">Biancamaria Aranguren</name><affiliation><nlm:aff id="aff2"><institution>Soprintendenza Archeologia della Toscana</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff></affiliation></author><author><name sortKey="Ronchitelli, Annamaria" sort="Ronchitelli, Annamaria" uniqKey="Ronchitelli A" first="Annamaria" last="Ronchitelli">Annamaria Ronchitelli</name><affiliation><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></affiliation></author><author><name sortKey="Revedin, Anna" sort="Revedin, Anna" uniqKey="Revedin A" first="Anna" last="Revedin">Anna Revedin</name><affiliation><nlm:aff id="aff4"><institution>Istituto Italiano di Preistoria e Protostoria</institution>, 50122 Florence,<country>Italy</country></nlm:aff></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26351674</idno><idno type="pmc">4593080</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4593080</idno><idno type="RBID">PMC:4593080</idno><idno type="doi">10.1073/pnas.1505213112</idno><date when="2015">2015</date><idno type="wicri:Area/Pmc/Corpus">000007</idno><idno type="wicri:explorRef" wicri:stream="Pmc" wicri:step="Corpus" wicri:corpus="PMC">000007</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.</title><author><name sortKey="Mariotti Lippi, Marta" sort="Mariotti Lippi, Marta" uniqKey="Mariotti Lippi M" first="Marta" last="Mariotti Lippi">Marta Mariotti Lippi</name><affiliation><nlm:aff id="aff1">Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff></affiliation></author><author><name sortKey="Foggi, Bruno" sort="Foggi, Bruno" uniqKey="Foggi B" first="Bruno" last="Foggi">Bruno Foggi</name><affiliation><nlm:aff id="aff1">Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff></affiliation></author><author><name sortKey="Aranguren, Biancamaria" sort="Aranguren, Biancamaria" uniqKey="Aranguren B" first="Biancamaria" last="Aranguren">Biancamaria Aranguren</name><affiliation><nlm:aff id="aff2"><institution>Soprintendenza Archeologia della Toscana</institution>, 50121 Florence,<country>Italy</country>;</nlm:aff></affiliation></author><author><name sortKey="Ronchitelli, Annamaria" sort="Ronchitelli, Annamaria" uniqKey="Ronchitelli A" first="Annamaria" last="Ronchitelli">Annamaria Ronchitelli</name><affiliation><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></affiliation></author><author><name sortKey="Revedin, Anna" sort="Revedin, Anna" uniqKey="Revedin A" first="Anna" last="Revedin">Anna Revedin</name><affiliation><nlm:aff id="aff4"><institution>Istituto Italiano di Preistoria e Protostoria</institution>, 50122 Florence,<country>Italy</country></nlm:aff></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><pmc article-type="research-article"><pmc-comment>The publisher of this article does not allow downloading of the full text in XML form.</pmc-comment>
<front><journal-meta><journal-id journal-id-type="nlm-ta">Proc Natl Acad Sci U S A</journal-id><journal-id journal-id-type="iso-abbrev">Proc. Natl. Acad. Sci. U.S.A</journal-id><journal-id journal-id-type="hwp">pnas</journal-id><journal-id journal-id-type="pmc">pnas</journal-id><journal-id journal-id-type="publisher-id">PNAS</journal-id><journal-title-group><journal-title>Proceedings of the National Academy of Sciences of the United States of America</journal-title></journal-title-group><issn pub-type="ppub">0027-8424</issn><issn pub-type="epub">1091-6490</issn><publisher><publisher-name>National Academy of Sciences</publisher-name></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26351674</article-id><article-id pub-id-type="pmc">4593080</article-id><article-id pub-id-type="publisher-id">201505213</article-id><article-id pub-id-type="doi">10.1073/pnas.1505213112</article-id><article-categories><subj-group subj-group-type="heading"><subject>Biological Sciences</subject><subj-group><subject>Anthropology</subject></subj-group></subj-group><series-title>From the Cover</series-title></article-categories><title-group><article-title>Multistep food plant processing at Grotta Paglicci (Southern Italy) around 32,600 cal B.P.</article-title><alt-title alt-title-type="short">Multistep food plant processing at Grotta Paglicci</alt-title></title-group><contrib-group><contrib contrib-type="author"><name><surname>Mariotti Lippi</surname><given-names>Marta</given-names></name><xref ref-type="aff" rid="aff1"><sup>a</sup></xref><xref ref-type="corresp" rid="cor1"><sup>1</sup></xref></contrib><contrib contrib-type="author"><name><surname>Foggi</surname><given-names>Bruno</given-names></name><xref ref-type="aff" rid="aff1"><sup>a</sup></xref></contrib><contrib contrib-type="author"><name><surname>Aranguren</surname><given-names>Biancamaria</given-names></name><xref ref-type="aff" rid="aff2"><sup>b</sup></xref></contrib><contrib contrib-type="author"><name><surname>Ronchitelli</surname><given-names>Annamaria</given-names></name><xref ref-type="aff" rid="aff3"><sup>c</sup></xref></contrib><contrib contrib-type="author"><name><surname>Revedin</surname><given-names>Anna</given-names></name><xref ref-type="aff" rid="aff4"><sup>d</sup></xref></contrib><aff id="aff1"><sup>a</sup>Dipartimento di Biologia,<institution>University of Florence</institution>, 50121 Florence,<country>Italy</country>;</aff><aff id="aff2"><sup>b</sup><institution>Soprintendenza Archeologia della Toscana</institution>, 50121 Florence,<country>Italy</country>;</aff><aff id="aff3"><sup>c</sup>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>;</aff><aff id="aff4"><sup>d</sup><institution>Istituto Italiano di Preistoria e Protostoria</institution>, 50122 Florence,<country>Italy</country></aff></contrib-group><author-notes><corresp id="cor1"><sup>1</sup>To whom correspondence should be addressed. Email: <email>mariotti@unifi.it</email>.</corresp><fn fn-type="edited-by"><p>Edited by Ofer Bar-Yosef, Harvard University, Cambridge, MA, and approved August 6, 2015 (received for review March 15, 2015)</p></fn><fn fn-type="con"><p>Author contributions: M.M.L., B.A., and A. Revedin designed research; M.M.L., B.A., and A. Revedin performed research; M.M.L., B.A., and A. Revedin analyzed data; M.M.L., B.F., B.A., A. Ronchitelli, and A. Revedin wrote the paper; and A. Ronchitelli provided Grotta Paglicci excavation data and material.</p></fn></author-notes><pub-date pub-type="ppub"><day>29</day><month>9</month><year>2015</year></pub-date><pub-date pub-type="epub"><day>8</day><month>9</month><year>2015</year></pub-date><volume>112</volume><issue>39</issue><fpage>12075</fpage><lpage>12080</lpage><self-uri xlink:title="pdf" xlink:href="pnas.201505213.pdf"></self-uri><abstract abstract-type="executive-summary"><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></abstract><abstract><p>Residue analyses on a grinding tool recovered at Grotta Paglicci sublayer 23A [32,614 ± 429 calibrated (cal) B.P.], Southern Italy, have demonstrated that early modern humans collected and processed various plants. The recording of starch grains attributable to <italic>Avena</italic> (oat) caryopses expands our information about the food plants used for producing flour in Europe during the Paleolithic and about the origins of a food tradition persisting up to the present in the Mediterranean basin. The quantitative distribution of the starch grains on the surface of the grinding stone furnished information about the tool handling, confirming its use as a pestle-grinder, as suggested by the wear-trace analysis. The particular state of preservation of the starch grains suggests the use of a thermal treatment before grinding, possibly to accelerate drying of the plants, making the following process easier and faster. The study clearly indicates that the exploitation of plant resources was very important for hunter–gatherer populations, to the point that the Early Gravettian inhabitants of Paglicci were able to process food plants and already possessed a wealth of knowledge that was to become widespread after the dawn of agriculture.</p></abstract><kwd-group><kwd>starch grains</kwd><kwd><italic>Avena</italic></kwd><kwd>pestle-grinder</kwd><kwd>flour</kwd><kwd>Early Gravettian</kwd></kwd-group><funding-group><award-group id="gs1"><funding-source id="sp1">Istituto Italiano di Preistoria e Protostoria</funding-source><award-id rid="sp1">2007</award-id></award-group><award-group id="gs2"><funding-source id="sp2">Ente Cassa di Risparmio di Firenze (Cash Savings Institution of Florence)<named-content content-type="funder-id">501100003056</named-content></funding-source><award-id rid="sp2">2012</award-id></award-group><award-group id="gs3"><funding-source id="sp3">University of Florence</funding-source><award-id rid="sp3">Fondi Ateneo ex 60%</award-id></award-group></funding-group><counts><page-count count="6"></page-count></counts></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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