Jessica Hendy

2 months ago | biorxiv.org | Richard Hagan |Matthew Collins |Jessica Hendy

AbstractOrganic residues are a rich source of biomolecular information on ancient diets. In particular, foodcrusts, charred residues on ceramics, are commonly analysed for their lipid content and to a lesser extent protein in order to identify foods, culinary practices and material culture use in past populations. However, the composition of foodcrusts and the factors behind their formation are not well understood.