Doctoral Dissertation Research Improvement Grant: Food and Ethnicity in the South Levantine Iron Age II (10th - 7th centuries BCE): A microscopic perspective

博士论文研究改进补助金：南黎凡特铁器时代II（公元前10-7世纪）的食物和种族：微观视角

• 批准号: 1038273
• 负责人: Michael Sugerman
• 金额: $ 2万
• 依托单位: University of Massachusetts Amherst
• 依托单位国家: 美国
• 项目类别: Standard Grant
• 财政年份: 2010
• 资助国家: 美国
• 起止时间: 2010-11-15 至 2012-10-31
• 项目状态: 已结题
• 来源: https://www.nsf.gov/awardsearch/showAward?AWD_ID=1038273&HistoricalAwards=false
• 关键词: Doctoral; Dissertation; Research; Improvement; Grant

Under the supervision of Dr. Michael O. Sugerman, Mary Larkum will test the hypothesis that the study of archaeological food remains is a useful method to investigate ancient ethnic groups. The presence or absence of specific food remains, such as pig bones, has been used as an indicator of ethnic boundaries in the archaeological record of Israel, Palestine and Jordan, a region also called the southern Levant. Larkum will research two different sources of data on dietary practices: (1) faunal remains (animal bones) using macroscopic skeletal analysis and (2) food residues extracted from cooking pottery using gas chromatography/mass spectrometry (GC/MS) and gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). The bones and pottery were excavated at sites dating to the Iron Age II Period (1000 - 586 BCE) in the southern Levant. These sites were situated in regional kingdoms known historically as Ammon, Aram, Edom, Israel, Judah, Moab and Philistia.In the food residue portion of this project Larkum focuses on animal products cooked in unglazed cooking pottery, a common Iron Age food preparation method, and specifically examines cooking pottery excavated from domestic floors for information about the non-ritual use of animal products in Iron Age homes. She also inventories the range of animals represented in each site's faunal assemblage for comparison with residue data. The study of cooking residues complements the dietary information obtained from faunal remains, and adds a deeper analysis of social practice to interpretations of ancient ethnicity. This research has the potential to broadly impact how archaeologists and historians think about ancient south Levantine peoples and the archaeological methods used to interpret ancient identity. Larkum will comment on the use of food remains as ethnic markers, contribute to debates on ancient food use, and provide new information about south Levantine cooking and the use of cooking vessels during the Iron Age. The combined use of organic residue and faunal analyses is a new approach to the study of ancient ethnicity, one that offers an opportunity to employ tried and tested analytical methods in an innovative way. This project will make an intellectual contribution to three bodies of anthropological literature: the archaeology of ethnicity, the archaeology of the Levant, and the anthropology of food and nutrition. Comparing cooking and faunal data will examine the process of cooking as a culturally significant behavior, placing the discussion of regional food use into a larger context of food and culture in anthropology. Results of this research will be submitted for publication to peer-reviewed journals and edited excavation volumes, and presented at national anthropological conferences. An Internet database of reference sample GC/MS spectra will be made available for on-line use to benefit the scientific community. The Doctoral Dissertation Research Improvement Grant will provide Mary Larkum with valuable graduate student training in the analysis of chemical residues and archaeological fauna.

在迈克尔·O·苏格曼博士的监督下，玛丽·拉库姆将检验考古食物遗骸研究是研究古代民族的有用方法这一假设。在以色列、巴勒斯坦和约旦（也称为黎凡特南部地区）的考古记录中，猪骨等特定食物残骸的存在或不存在已被用作种族边界的指标。 Larkum 将研究有关饮食习惯的两种不同来源的数据：(1) 使用宏观骨骼分析的动物遗骸（动物骨骼）和 (2) 使用气相色谱/质谱 (GC/MS) 和气相色谱法从烹饪陶器中提取的食物残渣 -燃烧同位素比质谱 (GC-C-IRMS)。这些骨头和陶器是在黎凡特南部铁器时代第二时期（公元前 1000 - 586 年）的遗址中出土的。这些地点位于历史上称为阿蒙、亚兰、以东、以色列、犹大、摩押和非利士的地区王国。在该项目的食物残渣部分，Larkum 重点关注用无釉烹饪陶器烹制的动物产品，这是一种常见的铁器时代食物制备方法，并专门检查了从家庭地板中挖掘出的烹饪陶器，以获取有关铁器时代家庭中非仪式性使用动物产品的信息。她还清点了每个地点动物群中代表的动物范围，以便与残留数据进行比较。对烹饪残留物的研究补充了从动物遗骸中获得的饮食信息，并在对古代种族的解释中增加了对社会实践的更深入的分析。这项研究有可能广泛影响考古学家和历史学家如何看待古代南黎凡特民族以及用于解释古代身份的考古方法。拉库姆将对食物残骸作为种族标记的使用进行评论，为有关古代食物使用的辩论做出贡献，并提供有关南黎凡特烹饪和铁器时代烹饪容器使用的新信息。 有机残留物和动物分析的结合使用是研究古代种族的一种新方法，它提供了以创新方式使用经过考验的分析方法的机会。该项目将为人类学文献的三个部分做出智力贡献：种族考古学、黎凡特考古学以及食品和营养人类学。比较烹饪和动物数据将考察烹饪过程作为一种具有文化意义的行为，将区域食物使用的讨论置于人类学食物和文化的更大背景下。 这项研究的结果将提交给同行评审期刊和编辑的挖掘卷发表，并在国家人类学会议上发表。参考样品 GC/MS 光谱的互联网数据库将可供在线使用，以使科学界受益。博士论文研究改进补助金将为玛丽·拉库姆提供化学残留物和考古动物分析方面宝贵的研究生培训。