Periodic Reporting for period 1 - COMAL (Cuisine(s) of the Ancient Maya across the Lowlands: Reconstructing Plant Diets through Molecular and Imaging Approaches)
Periodo di rendicontazione: 2023-09-01 al 2025-08-31
The transformation of plants into foodstuffs can be regarded as a form of cultural expression, and the culinary practices that accompany this transformation have the capacity to serve as indicators of social and cultural identities within the archaeological record. The COMAL project (2023-2025) sought to employ innovative methodologies to ascertain the plants consumed by the ancient Maya, who inhabited present-day Mexico and Guatemala, during the Classic period (AD 250-900) and to determine the methods by which these plants were processed. The objective of this study was to examine the microstructure of remains in order to reconstruct the transformation processes that could potentially lead to the reconstruction of ancient recipes. This approach had never before been attempted on materials from this region. Two sets of data were considered. The first are amorphous carbonized objects (ACOs), macrobotanical remains collected by flotation that may be leftovers from complex, multi-ingredient foods. The second set of data are microremains (i.e. biomolecules), which are expected to be found on the active surfaces of tools (e.g. grinding stones and ceramics) used to prepare and serve food. In both cases, a reference collection of individual plants and more complex foods had to be prepared in a laboratory setting. Different types of imaging and chemoprofiling analyses were then performed. Then, the archaeological samples were tested and compared to the reference collection. These reference collections, specifically the identification of features and markers that remain after carbonization, are invaluable for future analyses. This research highlights the potential of using other lines of evidence to reconstruct ancient diets. This makes it particularly useful for archaeologists working in the Maya region and across the Americas. Furthermore, the data will be important for current Maya populations in Mexico and Guatemala who have maintained their traditions despite the Spanish conquest in the 16th century.
The researcher developed a comprehensive reference collection of complex foods that were carbonized at different temperatures and for different time periods. The researcher then used various imaging techniques to devise a novel, non-destructive method of studying carbonized ancient food remains, which are often overlooked by archaeologists. Access to five large-scale facilities across Europe enabled the researcher to perform phase-contrast microtomography (micro-CT) and neutron imaging on experimental samples and archaeological remains from sites in Mexico and Guatemala. This approach yielded concrete data that can be used to identify key characteristics in carbonized materials. Unplanned additional studies included the chemical imaging of these remains, and the preliminary results suggest that this approach is promising. Regarding the second dataset, a select number of raw plants native to Central America were chemoprofiled, and their biomarkers were analyzed. Although this work was not fully developed during the fellowship, collaboration with the host institution continues to advance this line of research. While the archaeological samples collected for this study were not analyzed for biomarkers, examination of the microbotanical remains (starch grains) they contained revealed a wide variety of plant species. Overall, the researcher received training in microtomography, spectrometric techniques, and spectroscopic techniques. The two-year fellowship enhanced the researcher's career prospects by offering training and networking opportunities and making their work more interdisciplinary.
The COMAL project has demonstrated the value of using imaging and chemoprofiling techniques to recreate ancient foods. In particular, the project has emphasized the importance of studying ACOs, a subject largely overlooked by archaeologists working in Mesoamerica and the Americas more broadly. The project achieved this milestone by providing the first archaeological evidence of a multi-ingredient food: a probable tamale. Tamales are traditionally made from masa (ground corn dough) and filled with meat and/or fruit before being wrapped in leaves and steamed. Ongoing collaboration with Ca’ Foscari University of Venice will allow the chemoprofiling study to advance. Future research is essential for expanding the reference collection initiated during the fellowship. Overall, this line of research has the potential to provide important information on ancient foods while remaining non-destructive.