From Storage to Disposal: a Holistic Microbotanical Approach to Domestic Plant Preparation and Consumption Activities in Late Minoan Gypsades, Crete

Journal article

The analysis of microbotanical remains (starch grains and phytoliths) from food-related domestic contexts and artefacts has the potential to provide insights into daily plant preparation and consumption activities. In particular, pottery vessels offer an unparalleled comparative framework for the study of food preparation and consumption, since pottery is used for a variety of domestic food-related activities, including storage, processing and serving. This study illustrates the potential of microbotanical remains to provide a holistic approach to the plant food preparation and consumption cycle—from storage to disposal—through the analysis of starch grains and phytoliths from Late Minoan storage, cooking and serving vessels recently uncovered at the Knossian ‘neighbourhood’ of Lower Gypsades. The results show that starch grains and phytoliths are more abundant and diverse in cooking vessels, presumably reflecting a higher deposition of microbotanical remains as a result of the disturbance caused by cooking. The results further offer insights into Minoan storage and cooking practices at Gypsades, suggesting that cereals were stored de-husked in pithoi and, possibly, in palm leaf baskets, and later cooked together with non-staple plants. The virtual absence of microbotanical remains from serving vessels may be due to depositional factors and/or the fact that some of the vessels analysed in this study were used for serving/consuming liquids or animal products, and not plants.The project was made possible with funds provided by INSTAP (EH, GA, AB); Semple Fund, Department of Classics, University of Cincinnati (EH); ERC Grant No. 312785 (AB); Fell Fund, University of Oxford (AB); the British Academy Grant No. SG152915 (AB); and the BSA. While working on this manuscript, JJGG was funded by a Marie Skłodowska-Curie Individual Fellowship (MSCA 2015, European Commission Grant No. 704867) and a Juan de la Cierva Incorporación 2018 Fellowship (Spanish Ministry of Science, Innovation and Universities), and ET is currently a F.S.R. Research Fellow funded by the Universitè Catholique de Louvain.Peer reviewe

Authors: García-Granero, JJ; Hatzaki, E; Tsafou, E; Ayala, G; Serpetsidaki, I

• Publication status: Published
• Peer review status: Peer reviewed
• Publisher: Springer
• Journal: Journal of Archaeological Method and Theory
• Volume: 28
• Issue: 1
• Pages: 307-331
• Publication date: 2020-05-16
• DOI: 10.1007/s10816-020-09456-9
• EISSN: 1573-7764
• ISSN: 1072-5369
• Language: English
• Keywords: Food processing; Biology; Business; Botany; Geography; Consumption (sociology); Phytolith; Starch; Food preparation; Art; Archaeology; Food science; Pottery