Organic residues revealed food choices and culinary traditions during the development of agriculture (9000 − 5000 BP) along the upper Huai River, China

Abstract

Peiligang (9000 − 7000 BP) and Yangshao cultures (7000 − 5000 BP) are generally considered to be key stages of agricultural development in ancient China, featuring transitions from foraging lifestyles to increased reliance on grain and legume cultivation and pig husbandry. While recent advances in archaeobotanical, zooarchaeological and isotopic studies have transformed our understanding of the Chinese ancient economy, the extent to which the Neolithic subsistence was reflected in daily culinary practices remains an open and intriguing question. Organic residues preserved in pottery vessels can provide the novel information on ancient diets, vessel functions and food preparation activities. In this study, we conducted the pilot lipid residue study focusing on 68 sherds from five archaeological sites representing different phases of the Peiligang and Yangshao Culture (Jiahu, 9000 − 7500 BP; Xielaozhuang, 8600 − 7600 BP; Guozhuangnan, ca. 7000 BP; Zhangwangzhuang, 6300 − 5600 BP; Hunanguo, 5700 − 5000 BP) in the upper Huai River region. Pottery lipid residue analysis was conducted using gas chromatography-mass spectrometry (GC-MS) and gas chromatography-combustion-isotope ratio mass spectrometry (GC-C-IRMS). Our results show that porcine fat was more dominant in the Yangshao samples. Plant biomarkers from plant oils, epicuticular waxes, and millets were identified, indicating extensive plant processing in the pottery during the development of agriculture along the upper Huai River. Summarising the pottery residue studies along the Yangtze River and Yellow River regions during the Neolithic Age, pottery use connected with the processing of plant food can be commonly observed, as demonstrated in the Peiligang and Yangshao cases.