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Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan

Proceedings of the National Academy of Sciences - PNAS, 2018-07, Vol.115 (31), p.7925-7930 [Peer Reviewed Journal]

Volumes 1–89 and 106–115, copyright as a collective work only; author(s) retains copyright to individual articles ;Copyright © 2018 the Author(s). Published by PNAS. ;Copyright National Academy of Sciences Jul 31, 2018 ;Copyright © 2018 the Author(s). Published by PNAS. 2018 ;ISSN: 0027-8424 ;EISSN: 1091-6490 ;DOI: 10.1073/pnas.1801071115 ;PMID: 30012614

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  • Title:
    Archaeobotanical evidence reveals the origins of bread 14,400 years ago in northeastern Jordan
  • Author: Arranz-Otaegui, Amaia ; Carretero, Lara Gonzalez ; Ramsey, Monica N. ; Fuller, Dorian Q. ; 傅稻镰 ; Richter, Tobias
  • Subjects: Agriculture ; Archaeology ; Baked goods ; Bread ; Domestication ; Emergence ; Empirical analysis ; Exploitation ; Meals ; Origins ; Paleobotany ; Social Sciences ; Staples ; Stone Age ; Triticum boeoticum ; Tubers
  • Is Part Of: Proceedings of the National Academy of Sciences - PNAS, 2018-07, Vol.115 (31), p.7925-7930
  • Description: The origins of bread have long been associated with the emergence of agriculture and cereal domestication during the Neolithic in southwest Asia. In this study we analyze a total of 24 charred food remains from Shubayqa 1, a Natufian hunter-gatherer site located in northeastern Jordan and dated to 14.6–11.6 ka cal BP. Our finds provide empirical data to demonstrate that the preparation and consumption of bread-like products predated the emergence of agriculture by at least 4,000 years. The interdisciplinary analyses indicate the use of some of the “founder crops” of southwest Asian agriculture (e.g., Triticum boeoticum, wild einkorn) and root foods (e.g., Bolboschoenus glaucus, club-rush tubers) to produce flat bread-like products. The available archaeobotanical evidence for the Natufian period indicates that cereal exploitation was not common during this time, and it is most likely that cereal-based meals like bread become staples only when agriculture was firmly established.
  • Publisher: United States: National Academy of Sciences
  • Language: English
  • Identifier: ISSN: 0027-8424
    EISSN: 1091-6490
    DOI: 10.1073/pnas.1801071115
    PMID: 30012614
  • Source: GFMER Free Medical Journals
    PubMed Central
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