Stevenson, Nicholas Donald
Food Practices in Transition: Plant Processing and Recipes during the Transition from Foraging to Farming in the Levant
The onset of the Natufian sees the unfolding of a lasting dietary shift: the transition from foraging to farming. To understand this transition, we have to identify the exploited plants and explain why they were chosen. To that end, I used use-wear and residue analysis to isolate wear patterns distinctive of specific plants. I conducted a series of six grinding experiments on wheat, barley, fenugreek, lentils, roasted wheat, and rinsed/soaked fenugreek. I then examined the tools under multiple levels of magnification using established protocols and descriptive criteria. To ensure that my descriptive criteria are reproducible, a blind test was performed. The experimental data are then compared to previous studies and residue analysis on the tools used to process wheat and lentils was performed. My results have expanded the experimental database and support the idea that there are distinctions between cereals and legumes and differences between types of cereals and legumes.
Author Keywords: Blind test, Cereals, Groundstone tools, Legumes, Starch analysis, Use-wear analysis