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Earliest known well-preserved flour comestibles unearthed in the Wupu Cemetery in Hami, Xinjiang, China

文献类型：期刊论文

作者Wang, Lijing4,5; Ge, Yong4; Wang, Yongqiang3; Zhang, Guilin2; Wang, Binghua3; Jiang, Hongen1,4
刊名ARCHAEOMETRY
出版日期2024-02-06
页码17
ISSN号0003-813X
关键词barley cooking technique food remains millet plant microfossils wheat
DOI10.1111/arcm.12957
通讯作者Jiang, Hongen(jianghongen@ucas.ac.cn)
英文摘要Exploring the utilisation of flour in ancient Xinjiang is crucial for understanding the use of different grain crops as staple comestibles. In this study, multiple analyses were applied to identify five flour food remnants discovered in the Wupu Cemetery (1100-400 BCE) in Hami, Xinjiang. Results show that two of the samples were comprised of broomcorn millet (Panicum miliaceum) mixed with wheat (Triticum aestivum) and barley (Hordeum spp.), one of wheat and barley, and the remaining two primarily of broomcorn millet with a low quantity of foxtail millet (Setaria italica). Plant microfossils analysis and microscopic observation of cross-sections of the five samples indicate that these crop materials were coarsely ground into flour and then probably baked without fermentation. These findings provide the earliest evidence that broomcorn millet, wheat, and barley were processed as cakes in Hami 3000 years ago. Moreover, the findings in this study also emphasise the reassessment of the role of foxtail millet in the dietary consumption of the ancient Wupu inhabitants, as foxtail millet was abundant in tombs, but scarce in comestible food sources. This research sheds light on and contributes to a more precise reconstruction of the dietary patterns of ancient indigenous people in Hami.
WOS关键词PANICUM-MILIACEUM ; STARCH GRAINS ; MILLET ; NOODLES ; IDENTIFICATION ; TURPAN ; WHEAT ; SITE ; ASIA
资助项目National Natural Science of China ; National Social Science Fund of China[22BKG041] ; Chongqing Normal University[21XWB031] ; Key Laboratory of Vertebrate Evolution and Human Origins, Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences ; [42377443]
WOS研究方向Archaeology ; Chemistry ; Geology
语种英语
出版者WILEY
WOS记录号WOS:001157232000001
资助机构National Natural Science of China ; National Social Science Fund of China ; Chongqing Normal University ; Key Laboratory of Vertebrate Evolution and Human Origins, Institute of Vertebrate Paleontology and Paleoanthropology, Chinese Academy of Sciences
源URL[http://119.78.100.205/handle/311034/23146]  
专题中国科学院古脊椎动物与古人类研究所
通讯作者Jiang, Hongen
作者单位1.Univ Chinese Acad Sci, Dept Archaeol & Anthropol, Beijing 100049, Peoples R China
2.Chongqing Normal Univ, Sch Archaeol & Museol, Chongqing, Peoples R China
3.Xinjiang Inst Archaeol & Cultural Rel, Urumqi, Peoples R China
4.Univ Chinese Acad Sci, Dept Archaeol & Anthropol, Beijing, Peoples R China
5.Chinese Acad Sci, Inst Vertebrate Paleontol & Paleoanthropol, Key Lab Vertebrate Evolut & Human Origins, Beijing, Peoples R China
推荐引用方式
GB/T 7714		 Wang, Lijing,Ge, Yong,Wang, Yongqiang,et al. Earliest known well-preserved flour comestibles unearthed in the Wupu Cemetery in Hami, Xinjiang, China[J]. ARCHAEOMETRY,2024:17.
APA Wang, Lijing,Ge, Yong,Wang, Yongqiang,Zhang, Guilin,Wang, Binghua,&Jiang, Hongen.(2024).Earliest known well-preserved flour comestibles unearthed in the Wupu Cemetery in Hami, Xinjiang, China.ARCHAEOMETRY,17.
MLA Wang, Lijing,et al."Earliest known well-preserved flour comestibles unearthed in the Wupu Cemetery in Hami, Xinjiang, China".ARCHAEOMETRY (2024):17.

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来源：古脊椎动物与古人类研究所

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